Cinnamon Swirl Pumpkin Loaves

This small batch cinnamon swirl pumpkin bread is a cozy fall favorite that combines rich pumpkin flavor with a sweet and crunchy cinnamon topping. Its moist texture keeps well for days, making it perfect for breakfast, snacks, or a simple dessert. Made in mini loaf pans, this recipe is easy to scale up or down, and its warm spices instantly evoke the comfort of autumn.

I first made this during a chilly October weekend and the whole house smelled like fall. Since then, my family asks me to make these mini loaves every few weeks, especially for chilly mornings.

Ingredients

• One large egg: binds the batter and adds richness, choose a fresh egg for best texture
• Half a cup of granulated sugar: sweetens the bread use regular white sugar for that classic sweetness
• Quarter cup of brown sugar, light or dark: adds moisture and a hint of caramel flavor
• Half a cup of pure canned pumpkin: the star of the show, opt for 100 percent pumpkin puree not pumpkin pie filling
• Quarter cup of canola oil or any neutral oil: keeps the bread tender without overpowering flavor
• One teaspoon of vanilla extract: enhances the warmth of the spices, use pure vanilla for best aroma
• Three quarters cup of all-purpose flour: the base for structure, measure carefully for fluffiness
• Half teaspoon baking powder: helps the bread rise gently
• Eighth teaspoon baking soda: works with the acidic pumpkin to lighten texture
• One and a half teaspoons pumpkin pie spice: a fragrant blend of cinnamon, nutmeg, and cloves
• Quarter teaspoon of salt: balances sweetness and enhances flavors
• Two to three tablespoons cinnamon sugar: for the swirl topping mix cinnamon and sugar yourself for freshness and control

Instructions

Preheat the Oven:

Preheat your oven to three hundred fifty degrees Fahrenheit and place the oven rack in the middle position for even heat circulation. Prepare your pans by lightly greasing and lining mini loaf pans with parchment paper so you can easily lift out the loaves after baking. If using a brownie pan, line five wells with parchment strips hanging over the sides as a sling.

Mix the Wet Ingredients:

In a medium bowl, combine the large egg, granulated sugar, brown sugar, canned pumpkin puree, canola oil, and vanilla extract. Whisk these ingredients together thoroughly until you have a smooth, uniform mixture without lumps.

Add the Dry Ingredients:

Sift or sprinkle the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt on top of the wet mixture. Using a fine mesh strainer is ideal for evenly sifting the dry ingredients as you whisk them into the batter. Mix gently just until no dry streaks remain do not overmix to keep the bread tender.

Fill the Pans and Add the Cinnamon Swirl:

Scoop an even amount of batter into your prepared pans, filling them about three quarters full. Generously sprinkle the cinnamon sugar mixture on top of each loaf. Using a toothpick or knife, gently swirl the cinnamon sugar just on the surface of the batter to create a marbled effect without fully mixing it in.

Bake and Cool:

Bake in a brownie pan for about twenty to twenty three minutes or in mini loaf pans for twenty eight to thirty minutes. The bread is done when a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. Allow the bread to cool in the pan on a wire rack for ten to fifteen minutes. Use the parchment sling to lift the breads out and let them cool completely on the racks before slicing or storing.

I adore the pumpkin pie spice blend here because it perfectly balances cinnamon, nutmeg, and clove to bring out the best in pumpkin without overwhelming it. One autumn, baking these mini loaves while my kids danced around the kitchen became a treasured family memory that still makes me smile.

Storage Tips

Store cooled pumpkin bread loaves wrapped tightly in plastic wrap or placed in an airtight container at room temperature. It will remain moist for five to seven days. For longer storage, slice and double wrap in plastic then place in a freezer bag for freezing. Thaw at room temperature before serving.

Ingredient Substitutions

You can swap canola oil for melted butter for a richer flavor or use coconut oil for a subtle tropical note. Pumpkin pie spice can be made at home by mixing cinnamon, nutmeg, ginger, and cloves if you don’t have a pre blended mix. Brown sugar may be replaced with coconut sugar for a different but equally lovely caramel flavor.

Serving Suggestions

These mini pumpkin breads are wonderful toasted and spread with butter or cream cheese for breakfast. Serve alongside a hot cup of coffee, chai tea, or even apple cider for an autumn themed treat. They also make charming gifts when wrapped in parchment and tied with twine.

These mini loaves are perfect for chilly mornings and make lovely homemade gifts. Enjoy warm or toasted with butter or cream cheese.

Your Recipe Questions Answered

→ What spices enhance the pumpkin flavor?

Pumpkin pie spice combined with cinnamon sugar creates warm, aromatic flavors that highlight the pumpkin’s natural earthiness.

→ How do I achieve the cinnamon swirl effect?

Simply sprinkle cinnamon sugar on top of the batter and gently swirl it with a toothpick or knife before baking.

→ Can I use other baking pans besides mini loaf pans?

Yes, this batter works well in muffin tins, single-serve loaf pans, or a single large loaf pan with adjusted baking times.

→ How long do the loaves stay moist after baking?

When stored covered at room temperature, the loaves stay moist for up to 5 to 7 days.

→ Is it possible to freeze the baked loaves?

Yes, once fully cooled, wrap the loaves tightly and freeze for up to three months to preserve freshness.

→ What type of pumpkin should be used?

Use pure canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor balance.