Do I have to use mini pans?

Nope, a standard loaf pan works fine. You’ll just get fewer edges and need extra bake time.

How do I know if it’s cooked through?

Stick a toothpick in the center. A few moist crumbs are good. Wet batter means it needs longer.

Can I use almond flour for gluten-free?

You can try, but the texture gets dense. A gluten-free blend makes a better swap.

What if I want more cinnamon flavor?

Go wild. Add extra to the batter and swirl. You can even top with a little pumpkin spice cookies recipe crumbs for good measure.

How do I reheat leftovers?

Ten seconds in the microwave does the trick. Or slice and toast for crisp edges.

Cinnamon Swirl Pumpkin Bread Minis Recipe

Description

These soft and moist mini pumpkin breads are swirled with gooey cinnamon-sugar pockets, making them a delightful treat for any fall occasion.

Ingredients

For the batter

2 cups all-purpose flour (Use whole wheat flour for a healthier option.)
1 teaspoon baking soda
1 teaspoon ground cinnamon (Add extra for more cinnamon flavor.)
1/4 teaspoon ground nutmeg (Optional for additional spice.)
1 cup pumpkin puree (Use real pumpkin puree, not pumpkin pie filling.)
1 cup granulated sugar (Can reduce by a quarter cup for less sweetness.)
1/2 cup vegetable oil (Coconut oil can be used as a substitute.)
2 large eggs (Or substitute with flax eggs for a vegan option.)
1 teaspoon vanilla extract

For the cinnamon swirl

1/2 cup brown sugar (Brown sugar is essential for the swirl.)
2 teaspoons ground cinnamon (Mix with brown sugar for the swirl.)

Optional add-ins

1/2 cup chopped pecans or walnuts (For added crunch.)
1/2 cup chocolate chips (Feel free to use white chocolate chips.)
1/2 cup streusel topping (Made from cold butter, flour, and brown sugar.)

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Instructions

Preparation

Preheat the oven to 350°F (175°C). Grease your mini loaf pans.
In a bowl, whisk together the flour, baking soda, cinnamon, and nutmeg.
In another bowl, blend the pumpkin, sugar, eggs, oil, and vanilla until smooth.
Combine the wet and dry ingredients, mixing until just blended.

Baking

Fill each mini loaf halfway with batter. Spoon in the cinnamon sugar swirl, then add more batter on top. Swirl gently with a butter knife.
Bake for 25-30 minutes or until a toothpick comes out mostly clean.
Let them cool in the pan for 10 minutes before transferring to a wire rack.

Notes

To keep the bread moist, avoid overmixing and don’t overbake. Covering the cooled bread with foil helps retain moisture. Mini pans ensure chewy edges while full-size pans require longer bake times.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast, Snack
Cuisine: American