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Mini Pumpkin Bread with Cinnamon Swirl

Mini Pumpkin Bread with Cinnamon Swirl
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Mini Pumpkin Bread with Cinnamon Swirl is a cozy and flavorful individual-sized loaf featuring a moist pumpkin base with a warm, aromatic cinnamon swirl. Perfect for breakfast or a fall snack, this recipe balances natural pumpkin sweetness with rich cinnamon spice in easy-to-make mini loaves that stay fresh longer and delight every bite.

Ingredients

Scale

Main Ingredients

  • 1 cup pumpkin puree
  • 1 3/4 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon (plus additional for swirl)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup vegetable oil or melted butter (or coconut oil for dairy-free)
  • 1 teaspoon vanilla extract

Cinnamon Swirl Mixture

  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon

Optional Add-ins and Variations

  • Chopped pecans or walnuts (for nutty upgrade)
  • Additional spices: nutmeg, cloves, or ginger (to taste)
  • Powdered sugar glaze (for topping)

Instructions

  1. Prepare Your Batter: Whisk together pumpkin puree, eggs, oil, sugar, and vanilla extract in a large mixing bowl until smooth and well combined. In a separate bowl, sift together flour, baking powder, baking soda, and ground cinnamon. Gradually fold the dry ingredients into the wet pumpkin mixture gently, being careful not to overmix to maintain a tender crumb.
  2. Make the Cinnamon Swirl: In a small bowl, combine brown sugar and cinnamon thoroughly. This cinnamon sugar mixture will create the characteristic sweet and warm swirl within each mini loaf.
  3. Assemble the Mini Loaves: Evenly divide half of the pumpkin batter among mini loaf pans. Sprinkle or dollop the cinnamon sugar mixture over the batter layer. Top with the remaining batter, then use a knife or skewer to gently swirl the cinnamon mixture into the batter for a beautiful marbled effect. Optionally, fold in nuts or extra spices at this stage if desired.
  4. Bake to Perfection: Bake the mini loaves in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until a toothpick inserted in the center comes out clean and the crust turns golden brown. Allow the breads to cool in the pans for several minutes before transferring them to a wire rack to cool completely.

Notes

  • Use fresh pumpkin puree if possible for better moisture and flavor, though canned pumpkin works well too.
  • Do not overmix the batter to avoid developing gluten, which can make the bread tough.
  • Create multiple swirling motions with the knife for an even cinnamon swirl pattern.
  • Use room temperature ingredients to help the batter blend smoothly and evenly.
  • Mini loaves bake faster than standard loaves, so start checking for doneness 5 minutes before the recommended baking time.

Nutrition

Keywords: mini pumpkin bread, cinnamon swirl, fall recipe, pumpkin recipe, breakfast bread, gluten-free pumpkin bread, cozy fall treats

Find it online: https://gourmetglazing.com/mini-pumpkin-bread-with-cinnamon-swirl/