Cinnamon Swirl Pumpkin Loaves

This small batch cinnamon swirl pumpkin bread is a cozy fall treat that always fills my kitchen with warm spice and sweet aroma. With a tender crumb and a crunchy cinnamon sugar top, these mini loaves are perfect for enjoying fresh or sharing with friends. The recipe is versatile enough to be made as muffins or a single large loaf, making it great for any occasion when you want that perfect pumpkin flavor with a swirl of cinnamon sweetness.

I first baked this during an unexpected chilly afternoon and now it’s become a regular request from everyone at my house whenever pumpkins start appearing on shelves

Ingredients

• One large egg: binds the batter while adding richness
• Half a cup granulated sugar: balances the pumpkin’s earthiness with sweet lightness
• Quarter cup brown sugar: adds moisture and subtle molasses depth
• Half a cup pure canned pumpkin: the star ingredient that gives moisture and texture, choose a quality brand like Libby’s for consistent flavor
• Quarter cup canola oil: keeps the bread tender and moist with neutral flavor
• One teaspoon vanilla extract: enhances the overall aroma and taste
• Three quarters cup all-purpose flour: provides structure, spoon and level for accuracy
• Half teaspoon baking powder: helps the bread rise evenly
• Eighth teaspoon baking soda: gives a lift and tender crumb
• One and a half teaspoons pumpkin pie spice: warms the batter with cinnamon, nutmeg, and cloves
• Quarter teaspoon salt: balances sweetness and rounds flavors
• Two to three tablespoons cinnamon sugar: creates the signature sweet and crunchy swirl, mix three quarters teaspoon cinnamon with one tablespoon sugar

Instructions

Preheat:

Preheat the oven to 350 degrees Fahrenheit and position the rack in the middle

Prepare pans:

For mini loaf pans, lightly grease and line them with parchment paper long enough to create a sling for easy removal. For a brownie pan, line five wells with one inch strips of parchment hanging over the sides

Mix wet ingredients:

Combine the egg, granulated sugar, brown sugar, pumpkin puree, canola oil, and vanilla extract in a medium bowl. Whisk these wet ingredients together until the mixture is smooth and uniform

Add dry ingredients:

Sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt evenly over the wet mixture. Using a fine mesh strainer to sift the dry ingredients into the wet can help prevent lumps. Whisk gently just until no dry streaks remain, being careful not to overmix to keep the bread tender

Fill and swirl:

Scoop even portions of batter into your prepared pans. Then sprinkle a generous layer of the cinnamon sugar mixture on top of each portion. Using a toothpick or a small knife, gently swirl the cinnamon sugar into the top of the batter to create a marbled effect without mixing it all in

Bake and cool:

Bake the bread until a toothpick inserted into the center comes out mostly clean. This will take about 20 to 23 minutes for muffins or a brownie pan and around 28 to 30 minutes for mini loaves. Allow the bread to cool in the pan on a wire rack for 10 to 15 minutes before lifting out with the parchment sling to cool completely on the rack

I have fond memories of bringing these mini loaves to weekend brunches where they disappeared before lunchtime, they somehow feel extra special in this small, personal size

Storage Tips

Store leftover pumpkin bread tightly covered at room temperature in an airtight container or wrapped in plastic wrap. It will stay fresh and soft for nearly a week, making it a wonderful make ahead breakfast or snack. To extend shelf life, you can freeze the baked and cooled bread by wrapping it well and placing it in a freezer safe bag. Thaw at room temperature when ready to enjoy for a quick fall treat

Ingredient Substitutions

You can substitute the canola oil with melted coconut oil or light olive oil for a slight twist in flavor and texture. Brown sugar can be swapped for coconut sugar if you want a less processed option, though it will deepen the color of the bread. If you don’t have pumpkin pie spice, a blend of ground cinnamon, nutmeg, ginger, and cloves will work perfectly. Always use canned pumpkin puree rather than pumpkin pie filling for the right balance of flavor and sweetness

Serving Suggestions

These mini loaves are delicious eaten warm right out of the oven or toasted lightly with a spread of butter or cream cheese. They pair beautifully with a cup of coffee or spiced tea for an indulgent breakfast or afternoon snack. For a festive touch, serve alongside a dollop of whipped cream or a drizzle of maple syrup. They also make lovely gifts or grab and go treats during busy mornings

Warm a mini loaf slightly before serving and enjoy with butter or cream cheese. These make a cozy seasonal gift or a simple everyday treat.

Common Questions About Recipes

→ Can I bake the batter in different pan sizes?

Yes, you can use mini loaf pans, a brownie bar pan, or muffin tins. Baking times will vary slightly based on the pan used.

→ How do I achieve the cinnamon swirl effect?

Spoon cinnamon sugar over the batter and gently swirl it on top using a toothpick or knife before baking to create a crunchy, sweet topping.

→ Will the loaves stay moist after baking?

Yes, these loaves maintain a moist texture for up to 5 to 7 days when stored covered at room temperature.

→ Can I add extra spices to the batter?

Absolutely. Adding an extra 1/4 to 1/2 teaspoon of pumpkin pie spice or cinnamon can boost the warmth and depth of flavors.

→ Is it possible to freeze the baked loaves?

Yes, once cooled completely, wrap them tightly and freeze for up to 3 months. Thaw at room temperature before serving.