Cinnamon Swirl Pumpkin Bread Mini Loaves

I’ve baked up warm and comforting cinnamon swirl pumpkin bread in mini loaves that are perfect for gifting, snacking, or cozy autumn mornings. Each mini loaf is packed with pumpkin spice flavor and features a gooey ribbon of cinnamon sugar running through the center.

Why You’ll Love This Recipe

I love how these mini loaves combine the rich flavor of pumpkin with the sweetness and spice of a cinnamon swirl. They’re moist, fragrant, and easy to share. Whether I’m serving them fresh out of the oven or wrapping them for friends, they always bring that homemade charm and comfort.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the batter:

• all-purpose flour

• baking soda

• baking powder

• salt

• ground cinnamon, nutmeg, ginger, and cloves (or pumpkin pie spice)

• granulated sugar

• brown sugar

• eggs

• canned pumpkin purée (not pie filling)

• vegetable oil or melted butter

• vanilla extract

• milk or buttermilk

For the cinnamon swirl:

• brown sugar

• ground cinnamon

directions

1. I preheat the oven to 350°F and grease or line mini loaf pans.

2. In one bowl, I whisk together the dry ingredients: flour, baking soda, baking powder, salt, and spices.

3. In another bowl, I mix the sugars with eggs, pumpkin purée, oil, vanilla, and milk until smooth.

4. I gently stir the dry ingredients into the wet until just combined—being careful not to overmix.

5. In a small bowl, I combine brown sugar and cinnamon for the swirl.

6. I spoon a layer of batter into each mini loaf pan, sprinkle a generous spoonful of cinnamon swirl mixture, then top with more batter and repeat as desired.

7. I swirl the batter gently with a knife or skewer to create that signature ribbon.

8. I bake the mini loaves for 25–30 minutes, or until a toothpick inserted comes out clean.

9. I let them cool in the pans for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

• Servings: Makes 4–6 mini loaves

• Prep time: 15 minutes

• Bake time: 25–30 minutes

• Total time: 45 minutes

Variations

• I add chopped pecans or walnuts for crunch.

• I fold in chocolate chips for a sweeter twist.

• I top with a simple glaze or dust with powdered sugar for decoration.

• I use a cream cheese swirl instead of cinnamon for a richer loaf.

storage/reheating

I store mini loaves wrapped tightly at room temperature for up to 3 days, or refrigerate for up to 5. They also freeze beautifully—I wrap them individually in plastic and foil. To reheat, I microwave for 10–15 seconds or warm in a low oven.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I use mashed and well-drained fresh pumpkin, but canned is more consistent and easier for baking.

How do I keep the swirl from sinking?

I layer the cinnamon mixture in the middle and top third of the loaf and swirl gently to avoid it settling at the bottom.

Can I make one large loaf instead?

Absolutely. I pour everything into a standard loaf pan and bake at 350°F for 50–60 minutes, checking for doneness with a toothpick.

What kind of oil works best?

I use neutral oils like vegetable or canola. Melted butter works too for a richer flavor.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free baking flour blend and ensure my other ingredients are gluten-free certified.

Conclusion

These cinnamon swirl pumpkin bread mini loaves are everything I love about fall baking—cozy, aromatic, and incredibly delicious. The cinnamon swirl adds just the right amount of sweetness and spice, making these little loaves as beautiful to serve as they are to eat. Whether for gifting or enjoying myself, they always feel like a special treat.