Baking doesn’t have to be a production or yield a mountain of leftovers—sometimes you want just enough to indulge and share with someone special. The Small Batch Cinnamon Swirl Pumpkin Bread Recipe is my go-to when I’m craving all the cozy flavors of fall but don’t need a full loaf. Rich pumpkin, warming spices, and a dreamy cinnamon sugar swirl combine in a moist, mini loaf that’s a total delight from the very first slice to the last crumb.
Ingredients You’ll Need
This recipe shines thanks to a handful of dependable pantry staples. Each ingredient plays a starring role in developing the perfect balance of sweetness, soft crumb, and lovely color that makes this Small Batch Cinnamon Swirl Pumpkin Bread Recipe irresistible for any autumn moment.
- All-purpose flour: Provides the essential structure and chewy bite in the loaf—make sure to measure it lightly so the bread stays tender.
- Baking soda: Just the right amount of lift for our mini loaf, ensuring a light and fluffy crumb.
- Baking powder: Works alongside the baking soda for taller, bakery-style results.
- Salt: Balances flavors and brings out the richness of the spices and pumpkin.
- Ground cinnamon: The first layer of warm spice that infuses every bite with cozy, familiar notes.
- Ground nutmeg: Adds subtle, nutty depth that plays beautifully with pumpkin.
- Ground cloves: A tiny pinch adds aromatic intensity, creating that classic pumpkin bread aroma.
- Granulated sugar: Lends sweetness and a delicate crumb—don’t skip or reduce, as it’s just the right amount.
- Packed brown sugar: Adds moisture and a caramel-like sweetness to complement the pumpkin.
- Large egg: Binds it all together while providing gentle richness.
- Canned pumpkin puree: The heart of this bread—choose plain puree, not pie filling, for the best texture and pure pumpkin flavor.
- Vegetable oil: Keeps every slice lusciously moist and soft for days.
- Milk: A splash gives the batter fluidity and a tender crumb.
- Vanilla extract: Boosts complexity and rounds out the spice.
- For the cinnamon swirl: Brown sugar and ground cinnamon—just two ingredients, yet they make the signature swirl that melts into gooey pockets within the loaf.
How to Make Small Batch Cinnamon Swirl Pumpkin Bread Recipe
Step 1: Preheat and Prep
Start by cranking your oven to 350°F (175°C)—getting it nice and hot sets the stage for maximum rise and a beautiful golden crust. Grease a 5×3-inch mini loaf pan with butter or nonstick spray so your pumpkin bread slips out gracefully when it’s done.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisking distributes the leavening agents and spices evenly, so every bite is full of autumnal joy.
Step 3: Combine the Wet Ingredients
In a separate, slightly larger bowl, stir together both sugars, the egg, pumpkin puree, oil, milk, and vanilla extract. Whip until silky and smooth—the pumpkin binds everything and gives the batter that gorgeous orange hue.
Step 4: Bring Batter Together
Pour the dry mixture into the wet bowl and stir just until there’s no visible flour. Over-mixing can create a tough loaf, so use a gentle hand—remember, a few small lumps are perfectly fine in this Small Batch Cinnamon Swirl Pumpkin Bread Recipe!
Step 5: Prepare the Cinnamon Swirl
In a tiny bowl, quickly mix together the brown sugar and cinnamon for the swirl. It’s amazing how this simple combo creates those gooey, sugary ribbons throughout the bread.
Step 6: Layer and Swirl
Pour half the batter into your prepped loaf pan, then sprinkle half the cinnamon sugar mixture over it. Top with the remaining batter and the rest of the cinnamon sugar. Take a knife and gently swirl through the layers, creating beautiful marbled effects that’ll look stunning in every slice.
Step 7: Bake and Cool
Slide the pan into the oven and bake for 30 to 35 minutes. The loaf is ready when a toothpick inserted in the center comes out clean or with a few moist crumbs. Let your bread rest in the pan for about 10 minutes—this gives it time to firm up—then transfer to a wire rack to cool completely, if you can resist digging in right away.
How to Serve Small Batch Cinnamon Swirl Pumpkin Bread Recipe
Garnishes
For extra fall flair, dust the loaf—or individual slices—with powdered sugar for a bakery-style finish. If you’re feeling ambitious, a drizzle of vanilla or maple glaze is equally fantastic. Chopped toasted pecans or walnuts make an excellent crunchy topping, too.
Side Dishes
A warm slice of Small Batch Cinnamon Swirl Pumpkin Bread Recipe pairs perfectly with a mug of spiced chai, hot coffee, or a cozy latte. For a festive brunch, offer it alongside fresh fruit or a dollop of whipped cream and let the autumn celebration begin!
Creative Ways to Present
Turn individual slices into decadent breakfast treats by toasting lightly and spreading with salted butter or cream cheese. For gifting, wrap the loaf in parchment and tie with twine—it’s just the right size for a heartfelt homemade present.
Make Ahead and Storage
Storing Leftovers
Wrap any remaining slices tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. This bread stays moist and soft, making it just as satisfying on day two.
Freezing
To freeze, wrap the cooled loaf (or individual slices) in a double layer of plastic wrap, then pop it into a zip-top freezer bag. It’ll keep beautifully for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.
Reheating
Warm slices gently in the microwave for 10–15 seconds or in a low oven if you prefer. The cinnamon swirl gets deliciously gooey again, as if just baked—a little trick that makes leftovers just as craveable as the first day.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree works well in this Small Batch Cinnamon Swirl Pumpkin Bread Recipe, but make sure to drain excess moisture so your batter doesn’t turn out soggy.
What if I don’t have a mini loaf pan?
You can use muffin tins (makes about three to four jumbo muffins), or double the recipe for a standard 8×4-inch loaf pan—just keep an eye on the baking time.
Can I add nuts or chocolate chips?
Definitely! Chopped walnuts, pecans, or a small handful of chocolate chips make delicious mix-ins. Just fold them in with the batter, but avoid overloading to keep the texture perfect.
Is there a way to make this Small Batch Cinnamon Swirl Pumpkin Bread Recipe dairy-free?
Yes, you can swap out the milk for any non-dairy alternative (such as almond, oat, or soy milk) and ensure the rest of your ingredients are dairy-free for a vegan-friendly treat.
Why did my bread sink in the middle?
This usually happens if your bread is underbaked or if too much liquid was added. Be sure to check for doneness with a toothpick, and measure the pumpkin puree accurately for best results.
Final Thoughts
There’s no need to wait for a crowd to enjoy a loaf of tender, cinnamon-swirled pumpkin bread. The Small Batch Cinnamon Swirl Pumpkin Bread Recipe brings all the cozy flavors of fall right to your kitchen in a size that’s just right. Whether you enjoy it warm with a friend or sneak a slice for yourself, this is one recipe you’ll want to keep on repeat—so go ahead and treat yourself to a little homemade comfort.
Print
Small Batch Cinnamon Swirl Pumpkin Bread Recipe
- Total Time: 45 minutes
- Yield: 1 mini loaf (2–4 servings) 1x
- Diet: Vegetarian
Description
Indulge in the cozy flavors of fall with this Small Batch Cinnamon Swirl Pumpkin Bread Recipe. Perfectly spiced with a delightful cinnamon swirl, this mini loaf is a delicious treat for two to four people.
Ingredients
Dry Ingredients:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
Wet Ingredients:
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1/4 cup vegetable oil
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
For the cinnamon swirl:
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 5×3-inch mini loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Combine Wet Ingredients: In another bowl, mix granulated sugar, brown sugar, egg, pumpkin puree, oil, milk, and vanilla until well combined.
- Combine Batter: Add dry ingredients to wet ingredients and stir until just combined.
- Make Cinnamon Swirl: In a small bowl, mix the swirl ingredients.
- Layer and Swirl: Pour half of the batter into the pan, sprinkle half of the cinnamon swirl, add remaining batter, and top with the rest of the swirl mixture. Swirl gently with a knife.
- Bake: Bake for 30–35 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool.
Notes
- This mini loaf serves 2-4 people.
- Store leftovers wrapped at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/4 of loaf)
- Calories: 210
- Sugar: 15g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
