Mini Pumpkin Bread with Cinnamon Swirl – Cozy & Easy Fall Recipe

The first time I made a pumpkin cream cheese crumb cake, my kitchen smelled like autumn and childhood rolled into one. This mini pumpkin bread carries that same magic—warm cinnamon, soft pumpkin crumb, and a swirl that makes every bite special. It’s quick, giftable, and perfect with a hot mug in hand.

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Ingredients

When I was a kid, my mom taught me to “line up the ingredients like soldiers” before baking. It made the process feel calm, even if life outside was busy. Here’s everything you need for this cozy bread—similar to my Classic Pumpkin Bread Recipe but with a sweet twist.

For the Pumpkin Bread Batter

• 2 cups all-purpose flour (or gluten-free blend)
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1 cup pumpkin puree (drained if homemade)
• 1/2 cup milk (or dairy-free alternative)
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

For the Cinnamon Swirl

• 1/4 cup unsalted butter, melted (or dairy-free margarine)
• 1/4 cup granulated sugar
• 1 tbsp ground cinnamon

Step-by-Step Instructions

The first time I swirled cinnamon into pumpkin batter, I went overboard and ended up with a cinnamon puddle. Now, I’ve mastered it—like I did with my Pumpkin Muffins with Warm Fall Spices. Here’s how you can nail it too.

Step 1 – Prepare the Pumpkin Batter

Preheat oven to 350°F (175°C). Grease mini loaf pans or line with parchment.
Whisk flour, sugar, baking powder, cinnamon, salt, and nutmeg in one bowl.
In another, whisk pumpkin, milk, oil, eggs, and vanilla. Fold wet into dry until just combined.

Step 2 – Add the Cinnamon Swirl

Spoon half the batter into pans. Mix melted butter, sugar, and cinnamon.
Drizzle half over batter. Add the rest of the batter, then top with remaining swirl.
Run a knife gently through for that marbled look—don’t over-swirl.

Step 3 – Bake and Cool

Bake 18–20 minutes until a toothpick comes out clean.
Cool 5 minutes in the pan, then transfer to a wire rack.
Slice when warm for that fresh-baked comfort.

Tips for Best Results

I learned early on that rushing a recipe ruins the magic.
With this bread, patience and a light touch matter—just like when I make my Pumpkin Cream Cheese Crumb Cake.

• Use room-temperature ingredients for a smooth batter.
• Stop mixing as soon as the flour disappears.
• Check doneness at 18 minutes.
• Keep the swirl light so it stays on top.

Storage & Make-Ahead

One fall, I baked three loaves—two for neighbors, one for me. Theirs never lasted a day; mine barely made it to breakfast.
If you want to save some, store it right.

• Airtight container at room temp: 3 days.
• Refrigerated: up to 5 days.
• Freeze: up to 1 month, well-wrapped.

Warm in the oven before serving for that fresh-baked feel.

FAQs About Mini Pumpkin Bread

I’ve had friends ask the same questions after tasting this bread—just like when they tried my Pumpkin Muffins with Warm Fall Spices. Here’s what I tell them.