Cinnamon Swirl Pumpkin Bread Mini Loaves are basically fall in a bite-sized package. Moist, warmly spiced, and crowned with a crackly cinnamon-sugar top—what more could a pumpkin lover want? If you’re diving into Fall Baking Recipes, this one needs to be on your shortlist.
Here’s the deal: this Pumpkin Bread Recipe may be small in size, but it brings big autumn energy. We’re talking a rich pumpkin base loaded with cozy spices, a texture that stays soft for days (yes, days), and that glorious cinnamon swirl that adds just the right touch of sweet crunch. Honestly, it’s one of those Pumpkin Recipes Dessert dreams are made of.
You’ve got options, too. Want to bake up giftable Pane Dolce mini loaves? Do it. Prefer muffins for a grab-and-go treat? Go for it. Need a show-stopping full-sized Dessert Bread for brunch? Covered. One reader even told me she uses the mini loaves as hostess gifts—genius, right?
Pro tip: Smaller sizes = faster baking = quicker snack time. 🧡
Looking for more cozy Fall Baking inspo? This one ticks all the boxes. Whether you’re into casual Baking Sweets on the weekend or plotting out your Thanksgiving Pumpkin Dessert game plan, these loaves are a total win.
And let’s be real—who doesn’t love a Bread Recipes Sweet that doubles as breakfast, dessert, and a mid-afternoon treat with coffee?
So go ahead, preheat that oven and make your kitchen smell like every fall candle wishes it could. Because IMO, nothing says “autumn” better than cinnamon, pumpkin, and baked-in love.
Cinnamon Swirl Pumpkin Bread Mini Loaves – Perfect Fall Sweet Dessert Baking Recipe
These mini pumpkin loaves aren’t just cute—they’re legendary around here. Bursting with rich pumpkin flavor, warm autumn spices, and topped with a crunchy cinnamon-sugar swirl, this recipe has become a reader favorite. The best part? It’s a small batch recipe that’s endlessly flexible. Whip it up as mini loaves, muffins, individual servings, or even one hearty, full-sized loaf.
Ingredients
- 1 large egg
- ½ cup white sugar
- ¼ cup light or dark brown sugar
- ½ cup canned pure pumpkin
- ¼ cup neutral oil (like canola or vegetable)
- 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 (use about ¾ tsp cinnamon per 1 tbsp sugar)
Instructions
Preheat your oven to 350°F. Move the rack to the center position.
Prep your pan(s):
Mix the wet ingredients:
In a medium bowl, combine the egg, white and brown sugars, pumpkin, oil, and vanilla. Whisk until smooth and fully blended.
Add dry ingredients:
Either sift or sprinkle the flour, baking powder, baking soda, pumpkin spice, and salt right over the wet mixture. Whisk gently until the batter is smooth and no dry spots remain.
Scoop and swirl:
Divide the batter evenly between your prepared pans. Generously top each portion with cinnamon sugar. Use a toothpick or butter knife to swirl just the top layer—this creates that sweet, crackly finish.
Bake time:
Cool it down:
Let the loaves rest in the pan for about 10–15 minutes on a wire rack. Then lift them out using the parchment and allow to cool completely before slicing.
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