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Easy Mini Pumpkin Bread with a Gooey Cinnamon Swirl
Allison Bryant

Easy Mini Pumpkin Bread with a Gooey Cinnamon Swirl

Celebrate the cozy flavors of autumn with these delightful mini pumpkin bread loaves. Each loaf features a moist, spiced pumpkin crumb, a distinct ribbon of decadent cinnamon-sugar, and a crunchy, buttery pecan streusel topping. Perfect for gifting, breakfast, or as a sophisticated dessert, these mini loaves offer a professional bakery-quality treat that is surprisingly simple to prepare at home. The combination of pure pumpkin and dark brown sugar ensures deep, caramel notes that perfectly complement the warmth of pumpkin pie spices.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup pure pumpkin puree
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup melted unsalted butter
  • For the swirl: 1/4 cup granulated sugar, 1 tablespoon cinnamon, 1 teaspoon flour
  • For the streusel: 1/3 cup all-purpose flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 3 tablespoons cold unsalted butter, 1/4 cup chopped pecans

Method
 

  1. Preheat your oven to 350°F and grease a mini loaf pan.
  2. Prepare the streusel by cutting cold butter into the flour, brown sugar, cinnamon, and pecans until coarse crumbs form; refrigerate.
  3. Whisk together the swirl ingredients (sugar, cinnamon, flour) in a small bowl.
  4. In a large bowl, whisk the pumpkin, brown sugar, granulated sugar, eggs, and melted butter until smooth.
  5. Fold in the dry ingredients until just combined.
  6. Spoon half the batter into the loaf pans, sprinkle with the cinnamon swirl mixture, and cover with the remaining batter.
  7. Top each loaf with the reserved streusel.
  8. Bake for 25-30 minutes or until a toothpick comes out clean.
  9. Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Ensure you use pure pumpkin puree and not pumpkin pie filling. To keep the cinnamon swirl distinct, do not overmix the batter once the swirl is added. Store at room temperature in an airtight container for up to 3 days.