Cinnamon Swirl Pumpkin Bread Mini Loaves
With countless glowing reviews, this small batch pumpkin bread recipe has truly become the top pick here on Butter and Bliss! Don’t be fooled by the smaller size—these mini loaves are bursting with rich pumpkin flavor, boast a moist texture that lasts for days, are loaded with cozy fall spices, and topped with a cinnamon sugar swirl that bakes into a sweet, crunchy finish.
What makes it a reader favorite? It’s so versatile! You can whip it up in mini loaf pans, single-serve bread loaves, muffins, or even one big loaf. And here’s a tip my readers love—the smaller loaves make fabulous hostess or holiday gifts that everyone adores!
FEATURED REVIEW
“Totally in love with this recipe—the mini bread pans are genius!❤️ It’s such a sweet way to share homemade love with friends and family.” ★★★★★
This all started because of a simple brownie pan I bought years ago when I kickstarted the blog. I wanted a cool way to make small cakes, but turns out, that pan became famous for pumpkin bread instead. It’s been copied (even by AI!) quite a few times—just so you know, this is the original recipe! I guess flattery really is the sincerest form of it.
I’ve made this quick bread more times than I can count. Sometimes I switch it up by alternating with recipes like my small pumpkin spice coffee cake or my almond streusel pumpkin bread mini loaves. Similar flavors but with a fun twist.
And don’t think pumpkin bread is only for fall. I’ve found pumpkin puree in the freezer in the heat of summer and my husband is always quick to ask, “Are you baking pumpkin bread again?”
Over time, the original recipe has stayed pretty much the same. But I’ve tested every possible size – mini loaf, muffins, single loaves – so everyone, not just small households like mine, can enjoy it. The best part? It all comes together in one bowl! Plus, I’ve included step-by-step pictures so you can see just how easy it is.
⭐ This pumpkin bread means so much to me that I was pretty bummed during my gluten-free phase, so I created a gluten-free version using almond flour and cinnamon that’s just as yummy.
How To Make The Best Small Batch Pumpkin Bread
- First, toss pumpkin, sugars, oil, egg, and vanilla into a mixing bowl. Whisk it all up until smooth and well blended.
- Next, hold a fine mesh strainer over the bowl and sift the dry ingredients right on top. This helps get rid of lumps in the flour or spices, making everything extra smooth when you mix.
- Mix that batter until it’s perfectly smooth, then divide it evenly into your prepped pans.
- Sprinkle a generous layer of cinnamon sugar across the top of the batter. Take a toothpick or the tip of a knife to gently swirl it on the surface. Don’t fully mix it in — the goal is a crispy, sugary top after baking!
- Bake according to your pan size until a toothpick inserted in the center comes out clean. Let the mini loaves cool or dig in warm for the ultimate cozy treat.
Quick Tip! The photos show both mini loaf pans and the square brownie pan. I included exact bake times for each size and type of pan down in the recipe card to take all the guesswork out.
Leftover Pumpkin Puree Recipes
No matter what size pumpkin puree you start with, chances are you’ll have some leftovers. So what to do with that extra pumpkin?
Feel free to explore my full collection of small batch pumpkin recipes, or try a couple of my absolute favorites: the chocolate chip small batch pumpkin bars (hello, chocolate lovers!) and the rich, fall-spiced small batch pumpkin snickerdoodle cookies that feel like a warm hug.
Did You Try This Recipe? I’d Love to Know!
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This recipe has brought me so much joy over the years—and it’s all thanks to you! I adore hearing how much you love this bread, so please drop a comment below and share your thoughts! 🧡
A small batch pumpkin bread featuring a moist texture, rich pumpkin flavor, fall spices, and a cinnamon sugar swirl topping. This recipe yields mini loaves that are perfect for personal treats or gifts, with options for different pan sizes.
- Total Time: 40 minutes
- Yield: 6 mini loaves 1x
Ingredients
- 1 large egg
- ½ cup granulated sugar
- ¼ cup brown sugar (light or dark)
- ½ cup pure canned pumpkin (any size; leftovers expected)
- ¼ cup canola oil (or any neutral oil)
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon per tablespoon sugar)
Instructions
- Preheat oven to 350°F and position oven rack in the middle.
- For mini loaf pans: Lightly grease and line with parchment paper, leaving overhang to lift loaves after baking.
- For brownie pan: Line five wells with 1-inch parchment strips with overhang for lifting.
- In a medium bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin puree, oil, and vanilla until smooth.
- Sift or sprinkle flour, baking powder, baking soda, pumpkin pie spice, and salt over wet ingredients; whisk until no dry streaks remain.
- Divide batter evenly into prepared pans.
- Sprinkle cinnamon sugar generously over batter and gently swirl with toothpick or knife without fully mixing in.
- Bake depending on pan: Brownie pan 20-23 minutes; 2 mini loaf pans 28-30 minutes, or until a toothpick comes out mostly clean.
- Cool bread in pan on wire rack for 10-15 minutes; lift loaves out using parchment sling and cool completely on wire rack before serving.
Notes
Serving size designed for small batch; can double recipe for a 9×5-inch loaf and bake about 50 minutes., Alternative pans: Muffin pan (5-6 muffins; bake 20-23 mins), Non-stick brownie pan (5 loaves; bake 20-23 mins), Mini loaf pans (2 loaves; bake 28-30 mins)., To deepen flavor, add extra 1/4 to 1/2 teaspoon pumpkin pie spice or cinnamon., Use 100% pumpkin puree (e.g., Libby’s); avoid pumpkin pie filling which is pre-sweetened and spiced., Store covered at room temperature for 5-7 days to maintain freshness and moisture., Freeze wrapped in plastic and stored in freezer bag up to 3 months; thaw before enjoying.
- Prep Time: 10 minutes
- Cook Time: 20 to 30 minutes depending on pan size
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 276 kcal
- Fat: 10 g
- Carbohydrates: 44 g
- Protein: 3 g
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