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Freshly baked cinnamon swirl pumpkin bread minis on a wooden table

Cinnamon Swirl Pumpkin Bread Minis

These delightful Cinnamon Swirl Pumpkin Bread Minis are perfect for a festive treat. Each mini loaf features a moist pumpkin bread base swirled with a sweet cinnamon filling, ideal for breakfast or dessert.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 minis
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Bread
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
Cinnamon Swirl
  • ¼ cup brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons melted butter

Equipment

  • Mini loaf pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a mini loaf pan. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices, and salt.
  2. In a separate bowl, combine the pumpkin puree, eggs, vegetable oil, and vanilla extract. Add the wet ingredients to the dry ingredients, mixing until just combined.
Cinnamon Swirl
  1. For the swirl, mix brown sugar, cinnamon, and melted butter in a small bowl. Pour half of the pumpkin batter into the prepared mini loaf pan.
  2. Spoon half of the cinnamon swirl mixture over the batter, then top with the remaining pumpkin batter and the rest of the cinnamon swirl. Swirl gently with a knife.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the minis cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

For extra flavor, sprinkle some chopped pecans or walnuts on top before baking. These minis freeze well for up to 3 months.