Go Back

Mini Pumpkin Bread With Cinnamon Swirl

Mini pumpkin bread with a cinnamon-brown sugar swirl baked into tender orange crumb. Made in 6 mini loaf pans and topped with a quick cream cheese glaze while warm.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 2 cup all-purpose flour
baking soda
  • 1.5 tsp baking soda
pumpkin pie spice
  • 2 tsp pumpkin pie spice
cinnamon
  • 1 tsp cinnamon
  • 1.5 tsp cinnamon for the cinnamon swirl
salt
  • 0.5 tsp salt
pumpkin puree
  • 1 can (15 oz) pumpkin puree
granulated sugar
  • 1 cup granulated sugar
brown sugar, packed
  • 0.5 cup brown sugar, packed
  • 0.3333333333 cup brown sugar, packed for the cinnamon swirl
vegetable oil
  • 0.75 cup vegetable oil
eggs
  • 3 eggs
vanilla extract
  • 1 tsp vanilla extract
melted butter
  • 1 tbsp melted butter for the cinnamon swirl
powdered sugar
  • 0.5 cup powdered sugar for the glaze
cream cheese
  • 2 tbsp cream cheese for the glaze
milk
  • 2 tbsp milk for the glaze

Equipment

  • 1 mini loaf pans

Method
 

Prep and preheat
  1. Preheat the oven to 350F and grease 6 mini loaf pans so the bread releases cleanly.
Mix the batter
  1. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl until evenly combined.
  2. Whisk pumpkin puree, granulated sugar, brown sugar, packed, vegetable oil, eggs, and vanilla extract until smooth.
  3. Fold the flour mixture into the pumpkin mixture just until no dry streaks remain.
Make the cinnamon swirl
  1. Mix brown sugar, packed, cinnamon, and melted butter for the swirl until it forms a thick paste with a brown, speckled look.
Assemble and bake
  1. Fill each mini loaf pan halfway with batter so there is room for the swirl layer.
  2. Drop spoonfuls of cinnamon swirl mixture onto the batter and use a toothpick to swirl through in quick figure-eight motions.
  3. Top each pan with the remaining batter to cover the swirl layer.
  4. Bake at 350F for 28-32 minutes, until a toothpick inserted in the center comes out clean.
Glaze and serve
  1. Stir powdered sugar, cream cheese, and milk into a smooth glaze, then drizzle it over the warm mini breads.

Notes

Pro tip: swirl gently—two or three toothpick passes per loaf is enough to create distinct ribbons without sinking the swirl. Store mini loaves in an airtight container in the fridge for up to 4 days; rewarm briefly in the microwave. Freeze baked loaves (without glaze for best texture) for up to 2 months and thaw overnight in the fridge. For a lighter option, use half vegetable oil and half unsweetened applesauce instead of all oil.