Cinnamon Swirl Pumpkin Bread Mini Loaves
These Cinnamon Swirl Pumpkin Bread Mini Loaves are soft, moist, and filled with warm fall spices. A tender pumpkin base is layered with a gooey cinnamon swirl for the ultimate cozy autumn treat. Perfect for breakfast, dessert, or gifting!
Equipment
- mini loaf pans
- Mixing bowls
- Whisk
- Spatula
- Knife
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon (divided)
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar (divided)
- 1/2 cup granulated sugar
- 2 large eggs
Instructions
- Preheat oven to 350°F (175°C). Grease and flour mini loaf pans. In a large bowl, whisk flour, baking soda, salt, 1 tsp cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk pumpkin puree, melted butter, granulated sugar, 1/4 cup brown sugar, and eggs until smooth. Stir wet into dry until just combined (do not overmix).
- In a small bowl, combine remaining 1/4 cup brown sugar and 1 tsp cinnamon to make the swirl mixture.
- Pour half the batter into prepared pans. Sprinkle with swirl mixture. Add remaining batter, then use a knife to swirl. Bake 25–30 minutes, until golden and a toothpick comes out clean. Cool before serving.
Notes
Use canned pumpkin puree, not pumpkin pie filling. You can also bake this recipe in a regular loaf pan by increasing the baking time to 45–50 minutes. Try different swirls like chocolate, cream cheese, or caramel for fun variations.
Nutrition
Calories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 180mgPotassium: 95mgFiber: 2gSugar: 18gVitamin A: 4200IUVitamin C: 2mgCalcium: 20mgIron: 1.5mg
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