This Cinnamon Swirl Pumpkin Bread is perfect for fall! It’s moist and packed with warm spices, plus a sweet cinnamon swirl to make it special. Mini loaves are adorable and easy to share!
Every time I bake this, I can’t resist sneaking a slice while it’s warm. The smell fills the house, and it’s simply cozy—just what you want on a chilly day! 🥰
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for structure. You can use whole wheat flour for added fiber, or a gluten-free blend if needed, just ensure it’s a 1:1 substitute.
Canned Pumpkin Puree: This keeps the bread moist and adds flavor. If you don’t have canned pumpkin, you can use homemade pumpkin puree or even cooked butternut squash puree in a pinch.
Spices: Ground cinnamon, ginger, nutmeg, and cloves create that warm flavor. Feel free to adjust the spices based on your taste. For instance, using only cinnamon and nutmeg works well too!
Brown Sugar: This provides a deeper flavor in the swirl. If you’re out, you can substitute with granulated sugar, but the taste won’t be as rich. You can also use coconut sugar for a healthier option.
How Do I Create the Perfect Cinnamon Swirl?
Swirling in the cinnamon sugar is what makes each slice special! The trick is to do it gently to avoid mixing the layers too much. Here’s how:
- After pouring in the batter, sprinkle the cinnamon sugar evenly.
- Use a butter knife or skewer to make gentle figure-eight motions in the batter, creating a swirl pattern without overmixing.
- Stop when you see a nice marbled effect; you want some cinnamon sugar layered throughout but not fully blended!
This simple technique elevates your mini loaves, making them not only delicious but visually appealing as well. Trust me; your friends and family will be impressed! 🍞
Cinnamon Swirl Pumpkin Bread Mini Loaves
Ingredients You’ll Need:
For the Pumpkin Bread Batter:
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (245g) canned pumpkin puree
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- 1/4 cup (50g) packed brown sugar
- 1 tbsp ground cinnamon
Optional Topping:
- Extra granulated sugar for sprinkling
How Much Time Will You Need?
This delightful recipe will require approximately 15 minutes for preparation and about 30-35 minutes for baking. Don’t forget an additional 10 minutes for cooling in the pans. So, you’ll be enjoying your delicious mini loaves in about 1 hour total!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pans:
Start by preheating your oven to 350°F (175°C). While it’s heating, lightly grease or line six mini loaf pans (about 4.5 x 2.5 inches) with parchment paper for easy removal later. You want to make sure they come out easily!
2. Mix Dry Ingredients:
In a medium bowl, whisk together your flour, baking powder, baking soda, salt, and all the spices: cinnamon, ginger, nutmeg, and cloves. Mixing the dry ingredients separately makes sure everything is evenly distributed. Set this bowl aside for now.
3. Combine Wet Ingredients:
In a large bowl, combine the granulated sugar and vegetable oil. Whisk these together until they’re well blended. Next, add the eggs one at a time, beating well after each addition. Then, stir in the pumpkin puree and vanilla extract until the mixture is smooth and creamy.
4. Combine Wet and Dry Mixtures:
Now it’s time to bring it all together! Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix—this keeps the bread tender and fluffy!
5. Prepare Cinnamon Swirl:
In a small bowl, go ahead and mix together the brown sugar and ground cinnamon. This will be the lovely swirl that makes your bread extra special.
6. Assemble Loaves:
Take each mini loaf pan and spoon about 2 tablespoons of batter into the bottom of each. Then, sprinkle about a teaspoon of the cinnamon sugar mixture over the batter in each pan. Add the rest of the batter on top, dividing it evenly. Finish by sprinkling the remaining cinnamon sugar on top of each loaf for that delicious crunch.
7. Create Swirl:
With a butter knife or skewer, gently swirl the cinnamon sugar through the batter in each mini loaf pan. This step is what creates that beautiful cinnamon swirl—we want a nice marbling without fully mixing the batter!
8. Optional Sugar Sprinkle:
If you like a little extra sweetness and crunch on top, lightly sprinkle some granulated sugar over the loaves before they go into the oven.
9. Bake:
Put the pans in your preheated oven and bake for about 30-35 minutes. To check if they’re done, insert a toothpick into the center of the loaves. If it comes out clean, they’re ready!
10. Cool and Serve:
Once baked, let the mini loaves cool in the pans for about 10 minutes. Afterwards, gently transfer them to a wire rack to cool completely. These loaves can be enjoyed warm or at room temperature, perfect for breakfast or a cozy snack!
These cinnamon swirl pumpkin bread mini loaves are sure to steal the show at breakfast, snack time, or even dessert. Happy baking! 🍞✨
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Yes, you can definitely use fresh pumpkin! Just make sure to cook and puree it until smooth. For one cup of canned pumpkin, you’ll need about 1.5 cups of fresh pumpkin. Be sure to drain any excess liquid to keep the batter from becoming too wet.
How Do I Store Leftover Mini Loaves?
To store leftovers, wrap the mini loaves in plastic wrap or aluminum foil and keep them in an airtight container. They can be stored at room temperature for up to 2 days or in the fridge for up to a week. For longer storage, freeze them for up to 3 months!
Can I Use Oil Instead of Butter?
Absolutely! Vegetable oil is great for keeping the bread moist, which is why it’s used in this recipe. If you prefer, you can also use melted coconut oil or another neutral oil as a substitute.
What Should I Do if the Bread is Too Dense?
If your bread turns out too dense, it might be due to overmixing the batter. To prevent this, mix the wet and dry ingredients just until combined. Additionally, check that your baking powder and soda are fresh, as old leavening agents can impact the rise. Happy baking!