Why You’ll Love This Recipe

I love this recipe because it’s simple, quick, and delivers bakery-quality results every time. The pumpkin keeps the bread moist and flavorful, while the cinnamon sugar adds a touch of sweetness and crunch. It’s the perfect recipe for when I want something comforting without making a huge batch. I also like that it can be baked in multiple pan sizes and freezes beautifully for later. These mini loaves make wonderful gifts during the holidays or a lovely treat with my morning coffee.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 large egg
½ cup granulated sugar
¼ cup brown sugar (light or dark)
½ cup pure canned pumpkin
¼ cup canola oil (or any neutral oil)
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ teaspoon baking powder
⅛ teaspoon baking soda
1 ½ teaspoons pumpkin pie spice
¼ teaspoon salt
2 to 3 tablespoons cinnamon sugar (¾ teaspoon cinnamon for every 1 tablespoon sugar)

Directions

1. I preheat the oven to 350°F (175°C) and set the rack in the middle position. For mini loaf pans, I lightly grease them and line with parchment paper, leaving some overhang to lift the loaves out easily after baking.

2. In a medium bowl, I whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla until smooth.

3. I sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients and whisk just until combined — I make sure there are no dry streaks but avoid overmixing to keep the bread tender.

4. I spoon even amounts of batter into my prepared pans, filling each about three-quarters full. Then I sprinkle a generous amount of cinnamon sugar over the top and use a toothpick or knife to gently swirl it into the surface.

5. I bake the mini loaves for 28–30 minutes (or 20–23 minutes if using a brownie or muffin pan), until a toothpick inserted into the center comes out mostly clean.

6. Once done, I let the loaves cool in the pan on a wire rack for 10–15 minutes before lifting them out to cool completely.

Servings and Timing

This recipe makes about 6 mini loaves. Prep time takes 10 minutes, bake time 30 minutes, for a total of 40 minutes. Each loaf contains approximately 276 calories.

Variations

Sometimes I like to double the recipe and bake it in a 9×5-inch loaf pan — I start checking it around 50 minutes. For extra flavor, I add chopped pecans, chocolate chips, or a drizzle of glaze over the top once cooled. If I want more spice, I mix in an extra ¼ teaspoon of pumpkin pie spice or cinnamon. I’ve also used this batter to make muffins for an easy grab-and-go breakfast.

Storage/Reheating

I store the cooled pumpkin bread in an airtight container at room temperature for up to 5–7 days. It stays moist and flavorful the entire week. For longer storage, I wrap the loaves tightly in plastic wrap, place them in a freezer bag, and freeze for up to 3 months. To enjoy again, I thaw them at room temperature or warm them slightly in the microwave for that just-baked taste.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I often use homemade pumpkin purée — just make sure it’s thick and not watery.

Can I double the recipe?

Absolutely! I double it and bake in a standard 9×5-inch loaf pan or make extra mini loaves to freeze.

Can I make muffins instead of mini loaves?

Yes, this recipe makes 5–6 muffins baked for about 20–23 minutes.

How do I keep the bread extra moist?

I avoid overbaking and store the cooled loaves tightly covered — the pumpkin keeps them naturally moist.

Can I add nuts or chocolate chips?

Definitely. I love adding ½ cup of chopped pecans, walnuts, or mini chocolate chips to the batter.

What kind of pumpkin should I use?

Use pure canned pumpkin or pumpkin purée — not pumpkin pie filling, which is already sweetened and spiced.

How can I make it dairy-free?

This recipe is naturally dairy-free since it uses oil instead of butter.

Can I reduce the sugar?

Yes, I reduce each type of sugar slightly if I prefer a less sweet loaf — it still bakes beautifully.

Can I make a gluten-free version?

I’ve had great results using a 1:1 gluten-free flour blend in place of the all-purpose flour.

Why does my cinnamon swirl stay on top instead of mixing in?

That’s normal — it forms a lovely sweet crust. For a deeper swirl, I use a knife to drag through the batter slightly more.

Conclusion

These Cinnamon Swirl Pumpkin Bread Mini Loaves are one of my favorite fall bakes — soft, sweet, and full of warm pumpkin spice flavor. I love how easy they are to make in small batches and how beautifully the cinnamon sugar bakes into a golden crust. Whether I’m sharing them with friends or enjoying one warm with coffee, they always feel like the perfect taste of autumn.