Cinnamon Swirl Pumpkin Bread Mini Loaves are the ultimate fall comfort treat, combining the rich, moist flavor of pumpkin bread with a sweet, fragrant cinnamon-sugar swirl. Perfectly portioned into adorable mini loaves, they’re ideal for breakfast, snacks, or gifting during the holiday season. Each bite delivers the warm spices of cinnamon, nutmeg, ginger, and cloves, balanced by tender pumpkin bread and a buttery swirl that melts in your mouth.
Whether enjoyed fresh from the oven or wrapped up for later, these mini loaves are a delightful way to celebrate autumn flavors in every slice. Simple, flavorful, and irresistibly cute!
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What is Cinnamon Swirl Pumpkin Bread Mini Loaves?
Cinnamon Swirl Pumpkin Bread… Mini Loaves? Where did that name even come from? Was it born of a late-night baking brainstorm fueled by pumpkin spice lattes and a sugar rush? (Probably!) Did a tiny baker invent the mini loaf concept just for this recipe? (We can dream!). But seriously, isn’t it just the cutest name? It perfectly encapsulates everything this recipe is: a comforting pumpkin bread, jazzed up with a swirl of cinnamon goodness, and baked into adorable, perfectly portioned mini loaves. They’re the ultimate grab-and-go treat.
And let’s be honest, sometimes the best way to reach someone’s heart is definitely through their stomach – especially when it comes to these mini loaves. So, are you ready to discover why they’re so irresistible? Give this recipe a try and prepare to be amazed!
Key Ingredients for Cinnamon Swirl Pumpkin Bread Mini Loaves:
Here’s what you’ll need to create these delightful mini loaves:
- All-Purpose Flour: 3 cups
- Baking Soda: 1 teaspoon
- Baking Powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Ground Cinnamon: 1 teaspoon (plus extra for the swirl)
- Ground Nutmeg: 1/2 teaspoon
- Ground Ginger: 1/4 teaspoon
- Ground Cloves: 1/4 teaspoon
- Granulated Sugar: 1 1/2 cups
- Vegetable Oil: 1 cup
- Eggs: 4 large
- Pumpkin Puree: 1 (15 ounce) can, not pumpkin pie filling
- Vanilla Extract: 1 teaspoon
For the Cinnamon Swirl:
- Granulated Sugar: 1/4 cup
- Ground Cinnamon: 2 teaspoons
- Melted Butter: 2 tablespoons
How to Make Cinnamon Swirl Pumpkin Bread Mini Loaves:
This Cinnamon Swirl Pumpkin Bread Mini Loaves recipe is surprisingly easy and will create the most tender and flavorful loaves ever! The preparation time is roughly 20 minutes, and bake time is about 40 minutes, giving you delightful loaves within an hour. You’ll find the creamy pumpkin batter, the rich cinnamon swirl, and the perfect size of the mini loaf incredibly satisfying.
Step-by-Step Instructions:
Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour six mini loaf pans (approximately 5×3 inches each).
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Combine Wet Ingredients: In a separate large bowl, whisk together the sugar, oil, eggs, pumpkin puree, and vanilla extract until well combined.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Prepare the Cinnamon Swirl: In a small bowl, combine the 1/4 cup sugar and 2 teaspoons cinnamon. Set aside. Melt the 2 tablespoons of butter in the microwave or a small saucepan.
Assemble the Loaves: Pour about half of the pumpkin batter into the prepared mini loaf pans, dividing it evenly.
Swirl Time!: Sprinkle half of the melted butter evenly over the batter in each pan. Then, sprinkle half of the cinnamon-sugar mixture over the butter in each pan.
Add Remaining Batter: Pour the remaining pumpkin batter over the cinnamon-sugar mixture in each pan, dividing it evenly.
Final Swirl: Sprinkle the remaining melted butter evenly over the batter in each pan. Then, sprinkle the rest of the cinnamon-sugar mixture over the top of each pan. Use a knife or toothpick to swirl the cinnamon-sugar mixture into the top layer of batter. Be careful not to over-swirl; you want to keep distinct pockets of cinnamon.
Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Enjoy: Let the mini loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!
Why You’ll Love This Cinnamon Swirl Pumpkin Bread Mini Loaves:
This Cinnamon Swirl Pumpkin Bread Mini Loaves delights with its perfect balance of warm spices and moist pumpkin, but also offers a pocket-friendly alternative to buying similar baked goods from a bakery or cafe. The homemade version is significantly cheaper and allows you to control the quality and quantity of ingredients. And let’s not forget that glorious cinnamon swirl – it adds a touch of sweetness and spice that takes these loaves to the next level. Its taste and texture is incredibly rich.
If you’re looking for something a bit richer, try a pumpkin cheesecake swirl bread instead. But for the classic, comforting flavors of fall, this Cinnamon Swirl Pumpkin Bread mini loaves recipe is the winner! Give it a try and taste the difference!
What to Serve Cinnamon Swirl Pumpkin Bread Mini Loaves With:
These mini loaves are delicious on their own, but here are some ideas to elevate your experience:
- Coffee or Tea: A classic combination! The warm spices in the bread pair perfectly with a hot beverage.
- Vanilla Ice Cream: Treat yourself to a scoop of vanilla ice cream for a delightful dessert.
- Whipped Cream: A dollop of lightly sweetened whipped cream adds a touch of elegance.
- Apple Cider: Embrace the flavors of fall with a glass of warm apple cider.
- Cream Cheese Frosting: Want an extra indulgent treat? Whip up a batch of cream cheese frosting and spread it on top.
Top Tips for Perfecting Cinnamon Swirl Pumpkin Bread Mini Loaves
- Don’t Overmix: Overmixing the batter can result in tough bread. Mix until the ingredients are just combined.
- Use Real Pumpkin Puree: Make sure you’re using 100% pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added spices and sugar that will alter the flavor of the bread.
- Adjust Spices to Your Liking: Feel free to adjust the spices to your personal preference. If you like a stronger cinnamon flavor, add more.
- Don’t Skip the Swirl!: The cinnamon swirl is what makes this bread extra special. Don’t be shy with the cinnamon and sugar!
- Test for Doneness: Use a toothpick to test for doneness. If the toothpick comes out with wet batter, bake for a few more minutes.
- Cool Completely Before Slicing: Patience is key! Let the loaves cool completely before slicing to prevent them from crumbling.
- Substitute for a Gluten Free Option: Use for for gluten-free all purpose flour plus 1/2 tsp Xanthan Gum.
Storing and Reheating Tips:
Storing:
- Room Temperature: Store completely cooled loaves in an airtight container at room temperature for up to 3 days.
- Refrigerator: For longer storage, wrap the loaves tightly in plastic wrap and store them in the refrigerator for up to a week.
- Freezer: For even longer storage, wrap each loaf individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2 months.
Reheating:
- Room Temperature: If stored in the refrigerator or freezer, let the loaves come to room temperature before serving.
- Microwave: For a quick warm-up, microwave a slice for 15-20 seconds.
- Oven: To reheat a whole loaf, wrap it in foil and bake at 350°F (175°C) for 10-15 minutes, or until warmed through.
Final Thoughts:
This Cinnamon Swirl Pumpkin Bread Mini Loaves recipe is a guaranteed crowd-pleaser. It’s easy to make, bursting with flavor, and perfect for sharing (or not!). Whether you’re looking for a delicious breakfast treat, a cozy afternoon snack, or a festive dessert, these mini loaves are sure to satisfy your cravings. So get baking and enjoy the taste of fall!
try also Apple Bread Recipe, and more in Pinterest.
FAQs
Can I use a full-size loaf pan instead of mini loaf pans?
Yes, you can! You’ll need a standard 9×5 inch loaf pan. Increase the baking time to 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Can I use pumpkin pie filling instead of pumpkin puree?
It’s not recommended. Pumpkin pie filling contains added spices and sugar that will affect the flavor of bread.
Can I add nuts to the batter?
Absolutely! Chopped walnuts, pecans, or almonds would be a delicious addition. Add about 1/2 cup of chopped nuts to the batter before baking.
Cinnamon Swirl Pumpkin Bread Mini Loaves
- Total Time: 1 hour
- Yield: 6 mini loaves 1x
- Diet: Vegetarian
Description
A comforting pumpkin bread, swirled with cinnamon sugar, baked into adorable mini loaves perfect for a grab-and-go treat.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (plus extra for swirl)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- For the cinnamon swirl: 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350°F (175°C) and grease/flour six mini loaf pans (5×3 inches each).
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, whisk together sugar, oil, eggs, pumpkin puree, and vanilla extract.
- Gradually add dry ingredients to wet, mixing until just combined.
- In a small bowl, combine 1/4 cup sugar and 2 teaspoons cinnamon for swirl. Melt the butter separately.
- Pour half the pumpkin batter into pans, dividing evenly.
- Sprinkle half the melted butter over batter, then half the cinnamon-sugar mixture.
- Top with remaining batter, then remaining melted butter and cinnamon-sugar mixture.
- Swirl the top layer lightly with a knife or toothpick.
- Bake 40–45 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Avoid overmixing the batter for tender loaves. Swirl gently to keep distinct cinnamon pockets.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 350
- Sugar: 24g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg