Dessert

Simple Mini Pumpkin Bread with Cinnamon Swirl Recipe

ByOlivia Monroe November 22, 2025November 22, 2025

Introduction

This Simple Mini Pumpkin Bread with Cinnamon Swirl is a cozy treat perfect for autumn or any time you crave warm, spiced flavors. Moist and tender with a delightful cinnamon-sugar topping, these mini loaves are easy to make and share.

The image shows a stack of four thick slices of cinnamon sugar-coated cake. Each slice has a golden brown crust with a grainy sugar texture on the outside and a moist, soft interior with light brown color and visible cracks. The slices are stacked neatly on top of each other on a gold plate, set against a softly blurred background with warm tones and a pumpkin visible on the side. The surface beneath is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and position the rack in the middle. Lightly grease mini loaf pans and line them with parchment paper, leaving overhang to help lift the bread out later. For a brownie pan, line five wells with 1-inch strips of parchment hanging over the sides for easy removal.
Step 2: In a medium bowl, whisk together the egg, white sugar, brown sugar, pumpkin puree, oil, and vanilla extract until smooth and fully combined, ensuring there are no lumps.
Step 3: Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Gently whisk until just combined with no dry streaks. Avoid overmixing to keep the bread tender.
Step 4: Evenly divide the batter into the prepared pans. Sprinkle the cinnamon-sugar mixture over the top of each portion, then use a toothpick or knife to gently swirl it into the batter’s surface, creating a marbled effect.
Step 5: Bake for 20 to 23 minutes if using a brownie pan, or 28 to 30 minutes for mini loaf pans. The bread is done when a toothpick inserted in the center comes out mostly clean. Cool the bread in the pan on a wire rack for 10 to 15 minutes, then lift out using the parchment overhang and cool completely before slicing.

Tips & Variations

For an extra touch, add chopped nuts or chocolate chips to the batter before baking.
Use pumpkin pie spice or a mix of cinnamon, nutmeg, and cloves if you prefer to customize the spice blend.
Be careful not to overmix the batter to maintain a tender crumb.

Storage

Store the cooled pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze tightly wrapped for up to 3 months. Reheat slices gently in the microwave or oven before serving.

How to Serve

A close-up of a tall stack of four thick, square slices of dark brown cake with a crumbly texture, covered in a sparkling layer of sugar that gives them a slightly grainy look. The sides are rough and show small cracks, adding to its rustic feel. The background has a soft warm orange tone, highlighting the cake’s rich color, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can cook and blend fresh pumpkin until smooth, but be sure to remove excess moisture by draining or baking it down to avoid making the batter too wet.

What can I substitute for pumpkin pie spice?

If you don’t have pumpkin pie spice, mix 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves or allspice to create a similar flavor profile.