Autumn is officially here, and with it comes the irresistible urge to bake all things pumpkin spice! But sometimes, you want a little something… smaller. Something perfectly portioned, utterly delightful, and bursting with cinnamon-swirl goodness. Enter: Cinnamon Swirl Mini Pumpkin Loaf Delight. These aren’t just mini loaves; they’re little bites of fall heaven, ideal for sharing (or not!), gifting, or simply enjoying with a cozy cup of coffee. Forget the fuss of a large loaf – these bake quickly and are guaranteed to disappear even faster. This recipe balances the warm spices of pumpkin with a sweet, buttery cinnamon swirl, creating a texture that’s both moist and tender. Get ready to fall in love!
Why You’ll Love This
- Perfect Portion Size: Mini loaves are just the right amount of sweetness without being overwhelming.
- Easy to Make: This recipe is surprisingly straightforward, even for beginner bakers.
- Intense Flavor: The combination of pumpkin, cinnamon, and warm spices is a classic for a reason.
- Beautiful Presentation: The cinnamon swirl adds a stunning visual appeal.
- Great for Gifting: Package these up for friends, family, or neighbors – they’ll be thrilled!
Ingredients & Equipment
Ingredients:
- 1 ½ cups (192g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 cup (245g) pumpkin puree (not pumpkin pie filling!)
- ¼ cup (60ml) buttermilk
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ¼ cup (57g) packed light brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons (28g) unsalted butter, melted
Equipment:
- Mini loaf pan (6-cavity) – approximately 6×3 inches
- Mixing bowls
- Electric mixer (handheld or stand mixer)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Toothpick or skewer
Step-by-Step Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 6-cavity mini loaf pan.
- Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Cream Butter & Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add Eggs: Beat in eggs one at a time, then stir in vanilla extract.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with pumpkin puree and buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Make the Swirl: In a small bowl, combine brown sugar and cinnamon.
- Assemble & Swirl: Pour half of the batter into the prepared mini loaf pan. Sprinkle with half of the cinnamon-sugar mixture. Pour the remaining batter on top, then sprinkle with the remaining cinnamon-sugar mixture. Use a toothpick or skewer to gently swirl the cinnamon sugar into the batter.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the mini loaves cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Pro Tips
- Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough loaves. Mix until just combined.
- Room Temperature Ingredients: Using room temperature butter and eggs helps create a smoother batter and a more tender crumb.
- Pumpkin Puree vs. Pie Filling: Be sure to use 100% pumpkin puree, not pumpkin pie filling, which already contains spices and sugar.
- Even Distribution: When swirling the cinnamon sugar, avoid over-swirling, as it can muddy the colors. Gentle swirls are best.
- Check for Doneness: Oven temperatures can vary. Start checking for doneness at 20 minutes and adjust baking time as needed.
Storing Leftovers
Store cooled mini pumpkin loaves in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Wrap each loaf individually in plastic wrap, then place them in a freezer-safe bag or container. To thaw, simply leave them at room temperature for a few hours.
Print
Cinnamon Swirl Mini Pumpkin Loaf Delight
- Total Time: 45 minutes
- Yield: 1 mini loaf 1x
- Diet: Vegetarian
Description
A cozy mini pumpkin loaf with a gooey cinnamon swirl, perfect for fall mornings or holiday gifting. Moist, spiced, and irresistibly sweet.
Ingredients
1/2 cup canned pumpkin puree
1/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
1/4 cup vegetable oil
1/4 cup milk
1 tsp vanilla extract
3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
For the cinnamon swirl:
2 tbsp brown sugar
1/2 tsp cinnamon
Instructions
1. Preheat oven to 350°F (175°C) and grease a mini loaf pan or line with parchment.
2. In a mixing bowl, whisk together pumpkin puree, brown sugar, granulated sugar, egg, oil, milk, and vanilla extract until smooth.
3. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined.
5. In a small bowl, mix the cinnamon swirl ingredients: brown sugar and cinnamon.
6. Pour half the batter into the prepared loaf pan, then sprinkle half the cinnamon swirl mixture on top.
7. Repeat with remaining batter and swirl mix, gently swirling with a knife or toothpick.
8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Make multiple mini loaves and wrap in parchment and ribbon for holiday gifts.
Add chopped pecans or walnuts for crunch.
Store leftovers at room temperature in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg