Description

This Simple Mini Pumpkin Bread with Cinnamon Swirl is a moist, spiced quick bread ideal for fall or any cozy occasion. These mini loaves feature the warm flavors of pumpkin, pumpkin pie spice, and a sweet cinnamon-sugar swirl topping, baked to perfection in convenient mini pans. Perfect for breakfast, snacks, or dessert, this recipe combines easy prep with delicious results.

Ingredients

Scale

Pumpkin Batter

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

Cinnamon Sugar Topping

2 to 3 tbsp cinnamon-sugar mixture (use 3/4 tsp ground cinnamon per 1 tbsp sugar)

Instructions

Prepare the Baking Pan and Preheat the Oven: Preheat your oven to 350°F (175°C) and position the rack in the middle. Lightly grease mini loaf pans and line with parchment paper with overhang for easy removal. If using a brownie pan, line five wells with 1-inch parchment strips to aid removal and prevent sticking.
Mix the Wet Ingredients: In a medium bowl, whisk together 1 large egg, 1/2 cup white sugar, 1/4 cup brown sugar, 1/2 cup canned pumpkin puree, 1/4 cup neutral oil, and 1 tsp vanilla extract until smooth and fully combined, ensuring no lumps remain.
Incorporate Dry Ingredients: Sift together 3/4 cup all-purpose flour, 1/2 tsp baking powder, 1/8 tsp baking soda, 1 1/2 tsp pumpkin pie spice, and 1/4 tsp salt directly over the wet ingredients. Gently whisk until just combined with no streaks of flour, avoiding overmixing to keep bread tender.
Fill Pans and Add Cinnamon Sugar Topping: Evenly divide the batter into your prepared pans. Sprinkle 2 to 3 tablespoons of cinnamon sugar evenly over the batter in each pan. Use a toothpick or knife to gently swirl the cinnamon sugar into the batter’s surface, creating a marbled effect and a crunchy topping.
Bake and Cool the Pumpkin Bread: Bake in the preheated oven; 20-23 minutes if using a brownie pan or 28-30 minutes for mini loaf pans. Check doneness by inserting a toothpick in the center; it should come out mostly clean. Cool in the pan on a wire rack for 10-15 minutes, then lift out using the parchment overhang and cool completely on the wire rack before slicing for clean cuts and improved flavor.

Notes

Using parchment paper with an overhang helps remove the mini breads easily without damage.
Do not overmix the batter once the dry ingredients are added to avoid tough bread.
You can adjust the amount of cinnamon sugar topping to your preference for swirl intensity and sweetness.
Allow the bread to cool completely before slicing to ensure clean, neat slices and enhanced flavor development.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: pumpkin bread, mini pumpkin bread, cinnamon swirl, quick bread, fall baking, pumpkin dessert