Cinnamon Swirl Pumpkin Bread Mini Loaves

Mini Pumpkin Loaves with a Cinnamon Crunch Topping

This cozy fall favorite is packed with pumpkin spice flavor, swirled with cinnamon sugar, and baked into perfectly moist mini loaves. Ideal for gifting, snacking, or freezing for later!

Prep Time: 10 min
Cook Time: 28–30 min
Total Time: 40 min

Ingredients

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

Step-by-Step Instructions

1. Preheat Oven:
   Set your oven to 350°F. Grease two mini loaf pans and line with parchment slings for easy removal.
2. Mix Wet Ingredients:
   In a medium bowl, whisk together egg, sugars, pumpkin, oil, and vanilla until smooth.
3. Sift in Dry Ingredients:
   Sift the flour, baking powder, baking soda, spice, and salt directly into the bowl. Gently whisk until no dry streaks remain.
4. Portion & Swirl:
   Divide batter evenly between pans. Sprinkle a generous amount of cinnamon sugar over each and lightly swirl with a knife or toothpick—just on top!
5. Bake & Cool:
   Bake 28–30 minutes (or until a toothpick comes out clean). Let cool in pans 10–15 minutes before lifting out to finish cooling.

Pro Tips

• Giftable Goodness: These mini loaves make adorable hostess or holiday gifts.
• Freeze Friendly: Wrap tightly and freeze up to 3 months.
• Gluten-Free Option: Use a 1:1 GF flour—many readers say it works beautifully!

Nutrition Info

Disclaimer:

Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Mini Pumpkin Loaves

These cozy fall mini loaves are packed with pumpkin spice flavor, swirled with cinnamon sugar, and perfect for gifting or snacking.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 2 loaves

Course: Dessert, Snack

Cuisine: American

Calories: 276

Ingredients Method Nutrition Notes

Ingredients

  

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Wet Ingredients

• 1 large egg
• ½ cup granulated sugar
• ¼ cup brown sugar (light or dark)
• ½ cup canned pure pumpkin
• ¼ cup canola oil (or any neutral oil)
• 1 tsp vanilla extract

Dry Ingredients

• ¾ cup all-purpose flour
• ½ tsp baking powder
• ⅛ tsp baking soda
• 1½ tsp pumpkin pie spice
• ¼ tsp salt
• 2–3 tbsp cinnamon sugar (¾ tsp cinnamon for every 1 tbsp sugar)

Method

 

Preparation

1. Preheat your oven to 350°F. Grease two mini loaf pans and line them with parchment slings for easy removal.

Mix Wet Ingredients

1. In a medium bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, canola oil, and vanilla until smooth.

Sift in Dry Ingredients

1. Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt directly into the bowl. Gently whisk until no dry streaks remain.

Portion & Swirl

1. Divide the batter evenly between the loaf pans. Sprinkle a generous amount of cinnamon sugar over the top of each and lightly swirl with a knife or toothpick.

Bake & Cool

1. Bake for 28–30 minutes or until a toothpick comes out clean. Let cool in the pans for 10–15 minutes before lifting out to finish cooling.

Nutrition

Serving: 1gCalories: 276kcalCarbohydrates: 44gProtein: 3gFat: 10gSaturated Fat: 1gFiber: 1gSugar: 30g

Notes

These mini loaves make adorable hostess or holiday gifts. They can be wrapped tightly and frozen for up to 3 months. A gluten-free option is available by using a 1:1 gluten-free flour, which many readers have reported works beautifully.

Tried this recipe?

Let us know how it was!