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Mini Pumpkin Bread with Cinnamon Swirl

Mini pumpkin bread with cinnamon swirl bakes into soft, spiced loaves with a bakery-style marbled ribbon through the center. Mixed in one bowl for wet and one for dry, then layered with cinnamon-sugar and dragged to create swirls.
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Prep Time 15 minutes
Cook Time 35 minutes
cooling 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Bread
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 0.25 cup milk
Cinnamon Swirl
  • 0.33 cup granulated sugar
  • 1.5 tbsp ground cinnamon

Equipment

  • 4 mini loaf pan

Method
 

Prep and make swirl
  1. Preheat the oven to 350°F (175°C) and grease 4 mini loaf pans for easy release.
  2. Whisk the granulated sugar and ground cinnamon for the swirl in a bowl, then set aside.
Mix batter
  1. Whisk the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves together until evenly combined.
  2. In a separate bowl, whisk the canned pumpkin puree, granulated sugar, vegetable oil, eggs, and milk until smooth.
  3. Fold the wet ingredients into the dry ingredients until just combined, leaving the batter thick to prevent toughness.
Fill pans and marble
  1. Divide half the batter among the mini loaf pans.
  2. Sprinkle half the cinnamon-sugar swirl mixture over each loaf, spreading lightly so it forms ribbons.
  3. Top with the remaining batter and sprinkle with the remaining cinnamon-sugar swirl mixture.
  4. Drag a knife through each loaf once or twice to create a marbled effect on the surface and through the center.
Bake and cool
  1. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
  2. Cool in the pans for 10 minutes before removing the loaves.
  3. Transfer to a wire rack to cool completely so the swirl sets and slices cleanly.

Notes

For clean slices and a stronger swirl, let the loaves cool completely before cutting. Store at room temperature in an airtight container up to 3 days or refrigerate up to 5 days. Freeze baked loaves (wrapped well) for up to 2 months. For a lighter option, replace vegetable oil with neutral oil like canola or use a 1:1 bake-ready oil substitute if available (texture stays tender).