This mini pumpkin bread is soft and filled with autumn flavors. The warm cinnamon swirl makes each slice look as good as it tastes. Who wouldn’t want a mini loaf of fall joy?
I love making these because they’re perfect for sharing or as a cozy treat during the chilly months. Plus, your kitchen will smell amazing while it bakes. Don’t forget the butter on top! 🧡
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is convenient, but you can also roast a fresh pumpkin and puree it. Just remove the skin, cook it, and blend until smooth. If you’re in a pinch, sweet potato puree can work too!
Flours: All-purpose flour is standard, but you can use whole wheat flour for a heartier texture. Just keep in mind, it might make the bread a bit denser.
Fats: Vegetable oil keeps the bread moist, but you can substitute it with melted coconut oil or even applesauce for a lower-fat option.
Spices: The combination of cinnamon, nutmeg, cloves, and ginger gives a warm flavor. If you don’t have all these spices, pumpkin pie spice is a great shortcut that combines them all!
How Do You Create the Perfect Cinnamon Swirl?
Getting the cinnamon swirl just right is simple, but it takes a little technique. After adding the first layer of batter, it’s important to sprinkle the cinnamon mixture evenly across the top.
- Mix cinnamon and brown sugar with melted butter for a spreadable texture.
- Don’t just dump it in; sprinkle it evenly so every slice has a nice swirl.
- Use a toothpick or knife to gently swirl it into the batter. Be gentle here—too much mixing can blend it all in!
This method gives you delightful cinnamon flavor throughout each slice. Trust me, it’s how you get that bakery-like presentation!
Mini Pumpkin Bread with Cinnamon Swirl
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
For the Cinnamon Swirl:
- 1/4 cup brown sugar, packed
- 1 tbsp ground cinnamon
- 1 tbsp melted butter
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and 25-30 minutes to bake. After baking, it’s best to allow the bread to cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely. So, in total, you’re looking at about an hour of time from start to finish before you can slice into your beautiful mini pumpkin breads!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease your mini loaf pans or line them with parchment paper to make it easy to remove the breads later.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Make sure everything is well combined and smooth.
3. Combine the Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Sifting helps to aerate the flour, making your bread lighter.
4. Combine Wet and Dry Mixtures:
Gently stir the dry ingredients into the pumpkin mixture, being careful not to overmix. Mix just until combined to keep your bread fluffy!
5. Create the Cinnamon Swirl:
In a small bowl, mix the brown sugar, ground cinnamon, and melted butter until well combined. This will create a deliciously sweet cinnamon swirl for your bread.
6. Layer the Batter:
Fill each mini loaf pan halfway with the pumpkin batter. Then, sprinkle a layer of the cinnamon swirl mixture over the batter. Top each pan with the remaining pumpkin batter, filling them to the top.
7. Swirl It Up:
Using a knife or toothpick, gently swirl the cinnamon mixture into the batter. Don’t overdo it—just a few swirls to give it a lovely marbled effect.
8. Bake:
Place the pans in the oven and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
9. Cool:
Once baked, remove the mini loaves from the oven and let them cool in the pans for 10 minutes. After that, transfer them to a wire rack to cool completely.
10. Slice and Serve:
Once cooled, slice the mini pumpkin bread and enjoy! They’re delicious on their own, or you can add a pat of butter or a drizzle of glaze for an extra treat.
Happy baking, and enjoy the warm, cozy flavors of fall with every bite of your delicious mini pumpkin bread!
Frequently Asked Questions (FAQ)
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast a small sugar pumpkin, scoop out the flesh, and puree it until smooth. Just make sure it’s well-drained to avoid excess moisture in your bread.
How Do I Store Leftover Mini Pumpkin Bread?
Store any leftover mini pumpkin bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap the loaves tightly in plastic wrap and refrigerate for up to a week or freeze them for up to 3 months.
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure it contains xanthan gum or similar binding agents to ensure the bread holds together well.
What Can I Use Instead of Eggs in This Recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for each egg. Both options work well to keep the bread moist and flavorful!