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fresh cinnamon swirl pumpkin bread minis on marble counter with soft daylight
Taha Ayad

Cozy Cinnamon Swirl Pumpkin Bread Minis

These cozy cinnamon swirl pumpkin bread minis are soft, spiced, and perfectly portioned for fall mornings. Moist pumpkin batter with a ribbon of cinnamon sugar makes them irresistible.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 mini loaves
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • ½ cup light brown sugar packed
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 tsp pure vanilla extract
  • 1 ¾ cups plain flour
  • 1 tsp bicarbonate of soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • ¼ cup granulated sugar for swirl
  • 2 tsp ground cinnamon for swirl

Method
 

  1. Preheat oven to 350°F (175°C) and grease four mini loaf pans or line with parchment.
  2. Whisk pumpkin puree, sugars, eggs, oil, and vanilla until smooth.
  3. In another bowl, mix flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Combine wet and dry ingredients gently until no streaks remain.
  5. Pour half the batter into pans, sprinkle half of the cinnamon sugar mixture, then top with remaining batter and swirl lightly.
  6. Bake 20–25 minutes, or until a toothpick comes out clean.
  7. Cool 10 minutes, then transfer to a rack to cool completely.

Notes

  1. Store wrapped at room temperature up to 4 days or freeze up to 3 months.
  2. For a richer flavor, replace oil with melted butter.
  3. Perfect with morning coffee or as a fall gift.
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