Mini Pumpkin Bread with Cinnamon Crunch Top
There’s nothing quite like the smell of cinnamon and pumpkin baking on a crisp fall day 🍁 These mini pumpkin loaves are rich, moist, and warmly spiced — with a crackly cinnamon sugar top that’s absolutely addictive. Perfect for gifting, snacking, or cozying up with a cup of coffee.
🕒 Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min
🍞 Yield: 6 servings (2 mini loaves or 5 brownie bar-style loaves)
🍽️ Ingredients
- 1 large egg
- ½ cup granulated sugar
- ¼ cup brown sugar (light or dark)
- ½ cup pure canned pumpkin (not pie filling)
- ¼ cup canola oil (or any neutral oil)
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ⅛ tsp baking soda
- 1½ tsp pumpkin pie spice
- ¼ tsp salt
- 2–3 tbsp cinnamon sugar (¾ tsp cinnamon to 1 tbsp sugar)
👩🍳 Instructions
- Prep your oven & pans: Preheat to 350°F. Lightly grease and line mini loaf pans or 5 wells in a brownie bar pan with parchment that overhangs for easy lifting.
- Mix wet ingredients: In a medium bowl, whisk together the egg, granulated sugar, brown sugar, canned pumpkin, oil, and vanilla until smooth.
- Add dry ingredients: Sift or sprinkle flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet mixture. Whisk just until no dry streaks remain.
- Fill the pans: Divide the batter evenly among your prepared pans. Generously sprinkle cinnamon sugar on top. Use a toothpick or knife to gently swirl just the top.
- Bake:
- Brownie pan: 20–23 minutes
- Mini loaf pans: 28–30 minutes
- Muffin pan: 20–23 minutes
Insert a toothpick — it should come out mostly clean.
- Cool: Let loaves cool in pan on a wire rack for 10–15 minutes. Lift out and cool completely before storing (if you can wait!).
💡 Pro Tips
- Extra spicy? Add an extra ¼–½ tsp pumpkin pie spice or cinnamon to the batter for a warmer kick.
- Freezer-friendly: Wrap cooled loaves tightly and freeze up to 3 months. Thaw at room temp.
- Use that leftover pumpkin: Try it in muffins, pancakes, or oatmeal! 🍂
📊 Nutrition Information
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 mini loaf | 276 | 3g | 44g | 10g | 1g | 30g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Print
Cozy Cinnamon Swirl Pumpkin Bread Mini Loaves 🍂
- Total Time: 40 min
- Yield: 6 mini loaves 1x
- Diet: Vegetarian
Description
Mini pumpkin loaves with cozy cinnamon sugar swirl – moist, spicy, and perfect for fall mornings or gifts 🎃🍞
Ingredients
- 1 large egg
- ½ cup granulated sugar
- ¼ cup brown sugar (light or dark)
- ½ cup pure canned pumpkin
- ¼ cup canola oil (or any neutral oil)
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ⅛ tsp baking soda
- 1½ tsp pumpkin pie spice
- ¼ tsp salt
- 2–3 tbsp cinnamon sugar (¾ tsp cinnamon to 1 tbsp sugar)
Instructions
1. Preheat to 350°F. Grease and line mini loaf or brownie bar pans with parchment.
2. Whisk together the egg, both sugars, pumpkin, oil, and vanilla in a medium bowl.
3. Sift or sprinkle in the flour, baking powder, baking soda, spice, and salt. Whisk until smooth.
4. Divide batter into prepared pans. Sprinkle tops generously with cinnamon sugar and swirl lightly.
5. Bake 28–30 mins (mini loaves) or 20–23 mins (brownie pan). Toothpick should come out mostly clean.
6. Cool 10–15 mins in pan, then lift out to finish cooling on a wire rack.
Notes
Double the recipe for a full 9×5 loaf. Start checking at 50 minutes.
Store covered at room temperature for 5–7 days.
Freeze wrapped loaves up to 3 months. Thaw at room temp.
Add extra pumpkin spice for a spicier kick!
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Quick Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 276
- Sugar: 30g
- Sodium: 171mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0.04g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg
