Mini Pumpkin Bread with Cinnamon Swirl

This Mini Pumpkin Bread with Cinnamon Swirl is a cozy fall treat that’s packed with warm flavors. The pumpkin bread is soft, moist, and full of spices, while the cinnamon swirl adds a sweet and slightly spicy kick in every bite. It’s perfect for breakfast, a snack, or even dessert. Plus, it’s made in mini loaf pans, so you get individual portions that are great for sharing or keeping all to yourself! Whether you’re a pumpkin fan or just looking for something simple and tasty, this recipe will hit the spot.

Ingredients & Substitutions

Pumpkin Purée: This gives the bread its signature pumpkin flavor and moisture. Make sure to use pure pumpkin purée, not pumpkin pie filling. If you don’t have it, you could swap in mashed sweet potatoes or butternut squash for a similar result.

Flour: All-purpose flour works best here. You can use whole wheat flour, but it may make the bread denser. For a gluten-free option, a 1:1 gluten-free flour substitute should work fine.

Sugar: Regular granulated sugar adds sweetness to the bread. You can replace it with brown sugar for a deeper flavor, or use coconut sugar for a less processed option.

Cinnamon: Cinnamon is the star of the swirl! Ground cinnamon is perfect, but you can also mix in some nutmeg or allspice if you like a little extra spice.

Eggs: Eggs help bind everything together and keep the bread fluffy. You can replace them with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) if you need a vegan option.

Butter: Butter adds richness to the bread. If you’re looking for a dairy-free alternative, you can use coconut oil or a neutral vegetable oil like canola.

Baking Soda & Baking Powder: These give the bread a nice lift, making it light and airy. You can’t really skip these, but make sure your baking soda is fresh to avoid any issues with rising.

Milk: This helps thin the batter a bit and adds moisture. You can use any kind of milk, from whole to almond milk or even oat milk, depending on your preference.

Vanilla Extract: Adds a touch of sweetness and rounds out the flavors. If you don’t have vanilla, you could try a splash of maple syrup for a different twist

Preparation Method

Preheat the oven: Set your oven to 350°F (175°C) and grease your mini loaf pans or line them with parchment paper to prevent sticking.

Make the cinnamon swirl: In a small bowl, combine the cinnamon and sugar for the swirl. Set this aside for later use.

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until everything is evenly combined.

Combine the wet ingredients: In a large bowl, whisk the pumpkin purée, sugar, melted butter, eggs, milk, and vanilla extract until smooth and fully blended.

Mix the batter: Gradually add the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix; the batter should be thick but smooth.

Layer the batter and swirl: Pour a layer of the batter into each mini loaf pan, filling them about halfway. Sprinkle a generous layer of the cinnamon-sugar mixture on top. Then, add another layer of batter to cover the cinnamon sugar. Use a knife or toothpick to gently swirl the cinnamon mixture into the batter for that signature swirl effect.

Bake: Place the mini loaf pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and serve: Let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes, Cooking Time: 30 minutes, Total Time: 45 minutes, Kcal: 180 per serving, Servings: 6 mini loaves

All-Purpose Flour

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Baking Powder & Baking Soda

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Unsalted Butter

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Why did my pumpkin bread come out gummy?

Pumpkin bread can turn out gummy if the batter is overmixed, which causes too much gluten to form, making the texture dense and sticky. Another common reason is underbaking. Make sure to check your bread with a toothpick; it should come out clean or with a few crumbs, not wet batter. Too much moisture from ingredients like pumpkin purée can also contribute. If your pumpkin purée is watery, you might want to strain it a bit before using. Also, be sure you’re using the right amount of baking soda and baking powder to give the bread the lift it needs.

You can read more about the role of gluten in baking and why proper mixing matters.

How to Serve

Mini Pumpkin Bread with Cinnamon Swirl is best served warm, straight out of the oven or gently reheated. You can enjoy it on its own, or spread some butter or cream cheese on top for a richer flavor. If you’re hosting, place the mini loaves on a serving platter for a more inviting look. They’re great for breakfast, a snack, or even dessert. To store leftovers, wrap the loaves tightly in plastic wrap or foil to keep them moist. At room temperature, they’ll last a couple of days, or you can refrigerate them for up to a week. You can also freeze the loaves for up to a month just thaw and reheat when you’re ready to enjoy

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