why make this recipe
This mini pumpkin bread is quick, moist, and full of fall spice. It makes small loaves you can share or keep for snacks. If you like easy baking, this fits well with other easy dishes you can make any day.
introduction
This recipe uses canned pumpkin, common spices, and a simple cinnamon swirl. It is great for a small gathering, lunchbox treat, or quick dessert. You can bake in mini loaf pans and have little breads ready in under an hour. For more cozy recipes, see this comfort recipe for inspiration.
how to make Simple Mini Pumpkin Bread with Cinnamon Swirl
Ingredients :
1 large egg, 1/2 cup white sugar, 1/4 cup light or dark brown sugar, 1/2 cup canned pumpkin puree, 1/4 cup neutral oil (such as canola), 1 tsp vanilla extract, 3/4 cup all-purpose flour, 1/2 tsp baking powder, 1/8 tsp baking soda, 1 1/2 tsp pumpkin pie spice, 1/4 tsp salt, 2 to 3 tbsp cinnamon-sugar mixture (use 3/4 tsp ground cinnamon per 1 tbsp sugar)
Directions :
Preheat the oven to 350°F (175°C). In a large bowl, mix the egg, white sugar, brown sugar, pumpkin puree, oil, and vanilla extract until smooth. In another bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet mixture. Stir until just combined. Pour half of the batter into greased mini loaf pans. Sprinkle a layer of cinnamon-sugar mixture over the batter. Add the remaining batter on top and sprinkle more cinnamon-sugar on the top. Use a knife to swirl the batter slightly. Bake for about 20-25 minutes or until a toothpick comes out clean. Let cool before removing from pans. Serve the mini pumpkin bread warm or at room temperature. You can slice it and enjoy it plain, or add a little butter on top for an extra treat. Store any leftover mini pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, you can keep it in the refrigerator for about a week or freeze it for up to three months.
how to serve Simple Mini Pumpkin Bread with Cinnamon Swirl
Serve warm or at room temperature. Slice and spread a little butter or cream cheese if you like. These mini loaves pair well with coffee, tea, or milk. They work for breakfast, snack, or a light dessert.
how to store Simple Mini Pumpkin Bread with Cinnamon Swirl
Keep cooled loaves in an airtight container at room temperature for up to three days. Refrigerate to keep up to one week. Wrap tightly and freeze for up to three months. Thaw at room temperature or warm gently in the oven.
tips to make Simple Mini Pumpkin Bread with Cinnamon Swirl
- Measure flour by spooning into the cup and leveling.
- Do not overmix the batter — stir until just combined.
- Use full-strength pumpkin puree, not pumpkin pie filling.
- For a stronger swirl, use 3 tablespoons of cinnamon-sugar.
- If you need more simple recipe ideas, check this simple recipes guide.
variation (if any)
- Add 1/4 cup chopped nuts or chocolate chips to the batter for texture.
- Use maple syrup instead of some sugar for a different sweet note.
- Make one full loaf instead of minis; bake at 350°F for 45-55 minutes.
FAQs
Q: Can I use fresh pumpkin?
A: Yes. Cook and puree fresh pumpkin first and drain excess water. Use the same amount by volume.
Q: Can I make this gluten-free?
A: Yes. Replace the flour with a 1-to-1 gluten-free flour blend and check texture. You may need a touch more liquid.
Q: How do I know when the mini loaves are done?
A: Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they are done.
Q: Can I reduce the sugar?
A: You can lower the white sugar slightly, but the brown sugar adds moisture and a bit of flavor. Reduce in small steps.
Q: Can I skip the swirl?
A: Yes. The bread will still be pumpkin-spiced and moist without the cinnamon swirl.
Conclusion
If you want the original recipe page and extra notes, see this full version: Cinnamon Swirl Pumpkin Bread Mini Loaves.
Print
Simple Mini Pumpkin Bread with Cinnamon Swirl
- Total Time: 40 minutes
- Yield: 4 mini loaves 1x
- Diet: Vegetarian
Description
Quick, moist mini pumpkin bread filled with fall spices and a delightful cinnamon swirl, perfect for sharing or snacking.
Ingredients
- 1 large egg
- 1/2 cup white sugar
- 1/4 cup light or dark brown sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup neutral oil (such as canola)
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 to 3 tbsp cinnamon-sugar mixture
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the egg, white sugar, brown sugar, pumpkin puree, oil, and vanilla extract until smooth.
- In another bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Pour half of the batter into greased mini loaf pans.
- Sprinkle a layer of cinnamon-sugar mixture over the batter.
- Add the remaining batter on top and sprinkle more cinnamon-sugar on the top.
- Use a knife to swirl the batter slightly.
- Bake for about 20-25 minutes or until a toothpick comes out clean.
- Let cool before removing from pans.
- Serve warm or at room temperature.
Notes
For a stronger swirl, use 3 tablespoons of cinnamon-sugar. Measure flour by spooning into the cup and leveling. Use full-strength pumpkin puree, not pumpkin pie filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin bread, mini bread, fall baking, quick dessert