Can I double the recipe to make a full-sized loaf?

Yes, you can double the ingredients to make one standard 9x5-inch loaf. Begin checking for doneness around the 50-minute mark. The texture remains moist and flavorful, and the cinnamon swirl still bakes beautifully on top.

How do I store leftover pumpkin bread?

Store your Cinnamon Swirl Pumpkin Bread Mini Loaves in an airtight container at room temperature for up to 5–7 days. For longer storage, wrap each loaf tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Can I make this Cinnamon Swirl Pumpkin Bread Mini Loaves gluten-free?

Absolutely! Several readers have had success using a 1:1 gluten-free baking flour. The recipe also has a tested almond flour version available, though adjustments may be needed for baking time and texture.

Cinnamon Swirl Pumpkin Bread Mini Loaves: The Perfect Fall Treat

Description

These Cinnamon Swirl Pumpkin Bread Mini Loaves are packed with real pumpkin, cozy fall spices, and topped with a crunchy cinnamon-sugar swirl. Moist, flavorful, and quick to make, they’re perfect for gifting, snacking, or enjoying with coffee. This small batch recipe is easy to customize and bakes in under 45 minutes.

Ingredients

Scale

1 large egg
½ cup granulated sugar
¼ cup brown sugar, light or dark
½ cup pure canned pumpkin
¼ cup canola oil (or any neutral oil)
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ teaspoon baking powder
⅛ teaspoon baking soda
1½ teaspoons pumpkin pie spice
¼ teaspoon salt
2 to 3 tablespoons cinnamon sugar (3/4 tsp cinnamon for every 1 tbsp sugar)

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Instructions

Preheat oven to 350°F and prepare mini loaf pans with parchment and light grease.
In a medium bowl, whisk together egg, granulated sugar, brown sugar, pumpkin puree, oil, and vanilla until smooth.
Sift flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Mix until no dry streaks remain.
Evenly portion the batter into prepared pans. Generously sprinkle cinnamon sugar on top and lightly swirl with a toothpick.
Bake for 28–30 minutes (mini loaf pans), or until a toothpick comes out mostly clean.
Cool in pans for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

This is a small batch recipe. Double it for a full-sized 9×5 loaf (check at 50 mins).
For muffins, bake for 20–23 minutes; for brownie pans, use 5 wells and bake 20–23 minutes.
Use only pure pumpkin puree, not pumpkin pie filling.
Wrap and freeze loaves for up to 3 months.
For more spice, add ¼–½ tsp extra pumpkin pie spice or cinnamon.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breads
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini loaf
Calories: 276
Sugar: 30g
Sodium: 171mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0.04g
Carbohydrates: 44g
Fiber: 1g
Protein: 3g
Cholesterol: 31mg