This Cinnamon Swirl Pumpkin Bread is a cozy treat that smells like fall! With sweet pumpkin and a delightful swirl of cinnamon, these mini loaves are perfect for sharing or keeping all to yourself!
I love how easy these loaves are to make. Plus, they freeze well, so I can enjoy them later—or save them for a surprise visit! Who doesn’t love the aroma of warm spices filling the kitchen? 🍂
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! You can use canned pumpkin puree or make your own by roasting and blending fresh pumpkin. If you’re out of pumpkin puree, you can substitute unsweetened applesauce for a different twist.
All-Purpose Flour: All-purpose flour works great here, but for a healthier option, you can use whole wheat flour or a gluten-free blend. Just keep in mind that this may change the texture a bit.
Brown Sugar: Brown sugar adds moisture and a deep flavor. If you don’t have it, you can substitute white sugar and add a bit of molasses (1 tablespoon per cup of sugar) to mimic the taste and texture.
Vegetable Oil or Butter: I like using vegetable oil for a lighter loaf, but melted butter gives it a richer flavor. You can also use coconut oil or a dairy-free butter substitute.
How Do You Make the Perfect Cinnamon Swirl?
The cinnamon swirl is where this bread shines! It adds a sweet and spicy kick. To get that perfect swirl:
- Mix your brown sugar and cinnamon well, then combine with melted butter for a thick paste.
- When rolling the bread, don’t spread the swirl mixture too close to the edges. Leave a little space to help it seal properly.
- Roll slowly and tightly to maintain that beautiful swirl pattern. Make sure it’s pinched shut at the seam to keep the filling inside!
With these tips in mind, you’re set to create delicious mini loaves that are perfect for sharing or enjoying with a warm cup of coffee. Happy baking!
Cinnamon Swirl Pumpkin Bread Mini Loaves
Ingredients You’ll Need:
For the Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger (optional, for extra pumpkin spice flavor)
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/3 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and about 30-35 minutes of baking time. Plus, you should allow some time for cooling. Altogether, you can expect to spend about an hour before you’re enjoying these delicious mini loaves!
Step-by-Step Instructions:
1. Prepare Oven and Pans:
Start by preheating your oven to 350°F (175°C). Grease your mini loaf pans or line them with parchment paper so the bread won’t stick. You’ll want to have about 6 small loaves ready!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
3. Mix Wet Ingredients:
In a large mixing bowl, beat together the pumpkin puree, granulated sugar, brown sugar, vegetable oil (or melted butter), eggs, and vanilla extract until the mixture is smooth and creamy.
4. Combine Dry and Wet:
Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. It’s important not to overmix—this keeps the bread nice and fluffy!
5. Make Cinnamon Swirl Filling:
In a small bowl, mix the brown sugar, ground cinnamon, and melted butter together for the sweet swirl. This will create a delicious layer of flavor in your bread!
6. Assemble the Bread:
On a lightly floured surface, turn out the batter and gently pat or roll it into a rough rectangle shape, about 8×12 inches. Spread the cinnamon swirl mixture evenly over the top of the batter.
7. Roll It Up:
Starting from the long edge, carefully roll the batter into a log shape, just like a cinnamon roll. Pinch the seam to seal it so the filling stays inside.
8. Cut Mini Loaves:
Slice the log into 6 equal pieces, perfect for fitting into your mini loaf pans. Place each slice cut side up into the prepared pans.
9. Bake:
Pop the pans in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool:
Once baked, remove from oven and allow the loaves to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
11. Prepare Glaze (optional):
If you want to add a sweet touch, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. Drizzle this over the cooled mini loaves.
12. Serve and Enjoy:
Now it’s time to slice into your delicious mini loaves! Enjoy them with a warm cup of coffee or tea, and share with your friends or family—or keep them all to yourself!
This recipe yields moist, spiced pumpkin bread mini loaves beautifully swirled with cinnamon and topped with a sweet glaze. Perfect for cozy fall mornings or gifting to loved ones!
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Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Absolutely! You can use fresh pumpkin. Just roast it, scoop out the flesh, and blend it until smooth. Make sure it’s not too watery, as this can affect the bread’s texture.
How Should I Store Leftover Mini Loaves?
Store any leftover mini loaves in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge or at room temperature before enjoying.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes! You can substitute whole wheat flour, but keep in mind that the loaves will be denser and may require a little extra moisture. You might want to add an extra tablespoon of oil or pumpkin puree to compensate.
What If I Don’t Have Mini Loaf Pans?
No worries! You can use a regular loaf pan instead. Just adjust the baking time to about 50-60 minutes. Start checking for doneness around the 50-minute mark with a toothpick.
