Cinnamon Swirl Pumpkin Bread

Some recipes just wrap you in a hug — and these fall foods do exactly that. I remember the first chilly morning I baked these cinnamon swirl pumpkin bread mini loaves. The scent of cinnamon and roasted pumpkin filled the kitchen, while golden leaves danced outside the window. That was the moment I knew: this recipe wasn’t just another bake — it was the beginning of a cozy season tradition.

Whether you’re packing lunch boxes, hosting a casual brunch, or simply craving something heartwarming with your coffee, these loaves check all the boxes. They capture the essence of fall foods — fragrant, sweet, and oh-so-moist with a little crunch on top. You’ll want to make them again and again.

Let’s make memories one bite at a time.

Why You’ll Love This Recipe

If you’re a fan of warm, spiced fall foods, this recipe is calling your name. Each bite is bursting with pumpkin, cinnamon sugar, and the cozy feel of sweater weather.

These mini loaves are small-batch, but big on flavor. They’re just the right size for gifting, lunchboxes, or sneaky little treats just for you. You can even bake them in a muffin tin for an even quicker fall fix.

The cinnamon swirl on top bakes into a crunchy golden crust, giving every slice a delightful texture. And the bread itself? Soft, moist, and stays that way for days.

Ready in under 45 minutes, it’s an easy-to-follow recipe with incredible payoff. No mixer needed — just a bowl, a whisk, and the joy of creating something delicious.

Whether you’re a beginner baker or a seasoned pro, this is one of those fall foods you’ll keep coming back to all season long.

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Ingredient Overview

This pumpkin bread brings together the comforting flavors we crave most from fall foods — think cozy spices, rich pumpkin, and a ribbon of cinnamon sugar on top. It’s tender, warmly spiced, and downright irresistible.

• Egg: Adds structure and richness to the loaf while keeping it tender.

• Granulated Sugar + Brown Sugar: The combo brings sweetness and that classic fall molasses note from the brown sugar.

• Pure Pumpkin: Be sure to use pumpkin puree, not pumpkin pie filling. Libby’s is my go-to for its smooth texture and rich flavor.

• Canola Oil: Keeps the bread moist and soft — you can sub any neutral oil.

• Vanilla Extract: Just a splash brings balance and warmth to the overall flavor.

• All-Purpose Flour: Provides the base structure while letting the pumpkin shine.

• Baking Powder + Baking Soda: Helps the loaves rise to fluffy perfection.

• Pumpkin Pie Spice: The heart of fall foods — cinnamon, nutmeg, cloves, and ginger in one magical blend.

• Salt: Just a pinch wakes up all the other flavors.

• Cinnamon Sugar: Swirled on top for a crunchy, sugary crown. Use a toothpick to swirl lightly for that pretty marbled effect.

Styling Tip: After baking, brush a little melted butter on top and dust with extra cinnamon sugar for sparkle and crunch.

Step-by-step Instructions

Step 1: Prep Your Pans and Preheat

Preheat your oven to 350°F and adjust the rack to the middle position. Lightly grease your mini loaf pans (or muffin wells) and line them with parchment paper to help lift the loaves out cleanly. For brownie bar pans, line only five wells with narrow strips.

Step 2: Whisk the Wet Ingredients

In a medium mixing bowl, whisk together the egg, granulated sugar, brown sugar, canned pumpkin, oil, and vanilla. This combination sets the stage for deep, rich fall foods flavor that’s perfectly spiced and warmly sweet.

Step 3: Sift and Stir in the Dry Ingredients

Now place a fine mesh strainer over your wet mixture. Add the flour, baking powder, baking soda, pumpkin pie spice, and salt into the strainer and sift directly into the bowl. Gently whisk everything until the batter is smooth, with no dry patches. Tip: Don’t overmix — you want those mini loaves fluffy!

Step 4: Portion the Batter and Swirl

Scoop the batter evenly into your pans. Then, sprinkle a generous amount of cinnamon sugar over each loaf. Using a toothpick or knife, lightly swirl just the top — this is what gives that signature cinnamon crust so many fall foods are loved for.

Step 5: Bake Until Golden and Fragrant

Bake mini loaves for 28–30 minutes, or 20–23 minutes if using muffin pans. A toothpick should come out mostly clean. That deep pumpkin aroma? It’s your kitchen transforming into a bakery full of cozy fall foods vibes.

Step 6: Cool and Release

Let the loaves cool in the pan for about 10–15 minutes. Then, use your parchment sling to gently lift them onto a wire rack to cool completely. They’ll firm up beautifully, making them easier to slice or gift.

Pro Tips

For the best flavor and texture, always use real pumpkin puree — not pumpkin pie filling. Libby’s brand is my favorite and gives these fall foods that deep orange hue and luscious richness.

Don’t skip the cinnamon sugar swirl on top. It creates a crackly sweet crust that contrasts beautifully with the moist pumpkin interior. Swirl it gently — just the top layer — so you don’t sink the cinnamon into the batter.

If you want the mini loaves to stay extra moist, let them cool completely before wrapping them in plastic wrap. These cozy fall foods stay fresh at room temperature for up to 5 days and freeze beautifully too.

To boost the warm spice notes, add a pinch of nutmeg or clove. This is especially wonderful if you’re serving the bread alongside my Pumpkin Recipes Creamy Pasta for a savory-sweet seasonal dinner spread.

Use a scale if you have one — it makes portioning the batter into mini pans precise, ensuring even baking across your batch.

Variations

Want to make these mini loaves into muffins? Go right ahead! Just bake them in a muffin tin for about 20–23 minutes. These versatile fall foods work beautifully in any shape or size.

For a chocolatey twist, fold in mini chocolate chips to turn these into pumpkin-chocolate magic. Dark chocolate pairs especially well with the cinnamon swirl.

Try using white whole wheat flour for a little extra nutrition without compromising that tender crumb. You can also reduce the sugar slightly if you prefer less sweetness — the pumpkin keeps things moist.

Looking for more spiced bakes? These are a cozy cousin to my Chocolate Chip Pumpkin Bread, another must-try for your fall baking list.

And for gluten-free friends, this recipe works well with a 1:1 gluten-free flour blend. Just be sure to avoid over-mixing so your fall foods stay tender and lovely.

Frequently Asked Questions

Serving Suggestions

These mini loaves shine on their own, but they’re even better with a warm cup of apple cider or a spiced chai latte. I love serving them as part of a cozy brunch board — think sliced mini loaves alongside fresh fruit, candied pecans, and a tangy cream cheese spread. They’re also the perfect finish after a hearty fall dessert or a comforting soup night. Whether you enjoy them solo or as part of a seasonal gathering, these cinnamon-swirled beauties fit right into the rhythm of your favorite fall foods.

Conclusion

As the air cools and golden leaves flutter past the windows, there’s something deeply comforting about baking. These cinnamon swirl pumpkin bread mini loaves aren’t just a recipe — they’re a warm welcome to fall. Whether you’re gifting them, savoring one with coffee, or baking a batch to freeze, you’re celebrating the flavors that make fall foods so unforgettable. They’re simple to make, easy to love, and full of homemade charm.

If you’re looking for more cozy seasonal recipes, you’ll find plenty more in our Desserts collection.

Let’s bring the joy of fall into every bite — and every kitchen.

Try the recipe and tell me how your loaves turn out — did you go classic or put your own twist on it? I’d love to see your creations on pinterest. Tag us and share the cinnamon love! And if this became a new favorite in your home, don’t forget to leave a review — it helps others find their next favorite too.

Gather around the table — something delicious is waiting!