With hundreds of rave reviews, this small batch pumpkin bread recipe has earned its place as the most popular recipe on the blog! Don’t let the size fool you—these mini loaves are bursting with pumpkin flavor, filled with cozy fall spices, and topped with a sweet cinnamon swirl that bakes into a crunchy crust. The texture stays soft and moist for days, making it the kind of recipe you’ll come back to over and over again.
One reason readers love this recipe so much? It’s versatile! You can bake it in mini loaf pans, a square brownie pan, standard muffin tins, or even one large loaf pan. And if you’re looking for the perfect hostess gift or holiday treat, the smaller loaves wrap up beautifully for sharing.
Why You’ll Love This Recipe
⭐ Packed with deep pumpkin flavor and warm spices
⭐ Stays moist for days
⭐ Crunchy cinnamon sugar swirl on top
⭐ Easy one-bowl recipe with minimal cleanup
⭐ Works for mini loaves, muffins, or a large loaf
A reader favorite, Cindy, shared:
“Absolutely love this—the recipe is awesome & I love the idea of the mini bread pans ❤️. This opens up a whole new way of sharing the love.” ★★★★★
The Story Behind the Recipe
This pumpkin bread actually began with a brownie pan I bought years ago when I first started blogging. My plan was to use it for small batch cakes, but instead it became famous for this pumpkin bread recipe! It’s been baked, shared, copied, and re-created countless times, but this is the original version that readers keep coming back for.
I’ve made it so many times I have to switch it up with my small batch pumpkin spice coffee cake just for variety. And it’s not just a fall recipe—sometimes in the middle of summer I’ll find pumpkin purée in the freezer, and my husband’s first question is always, “Are you making pumpkin bread?!”
Over the years, I’ve tested the recipe in every size of pan and muffin tin, so now it’s adaptable for any occasion. And while the recipe hasn’t changed much, I’ve also created a gluten-free version—my almond flour cinnamon pumpkin bread minis—for readers who need it.
Ingredients You’ll Need
- 1 large egg
- ½ cup granulated sugar
- ¼ cup light or dark brown sugar
- ½ cup canned pumpkin purée
- ¼ cup canola oil (or any neutral oil)
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 2–3 tablespoons cinnamon sugar (made with ¾ teaspoon cinnamon per 1 tablespoon sugar)
Step-By-Step Instructions
- Prep the pans
Preheat oven to 350°F (175°C). Grease and line your chosen pan(s) with parchment paper for easy removal. - Mix the wet ingredients
In a medium bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla until smooth. - Add the dry ingredients
Place a fine mesh strainer over the bowl and sift in the flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk until just combined and no dry streaks remain. - Fill the pans
Divide the batter evenly among the prepared pans. - Add the swirl
Sprinkle a generous layer of cinnamon sugar over the top. Use a toothpick or knife to swirl gently—just on the surface—so it bakes into a sweet, crunchy crust. - Bake
- Brownie pan: 20–23 minutes
- Mini loaf pans: 28–30 minutes
- Muffins: 18–20 minutes
- Large loaf: 45–55 minutes
Bake until a toothpick inserted in the center comes out mostly clean.
- Cool and enjoy
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely—or slice and enjoy warm!
Tips & Variations
- Make it gluten-free: Try my almond flour cinnamon pumpkin bread minis.
- Gift idea: Wrap mini loaves in parchment and tie with twine for a thoughtful hostess or holiday gift.
- Leftover pumpkin purée: Use it to make small batch pumpkin bars with chocolate chips or pumpkin spice snickerdoodle cookies.
Storage
This pumpkin bread stays moist for several days at room temperature when wrapped tightly. It also freezes beautifully—just wrap cooled loaves in plastic wrap and store in a freezer bag for up to 2 months.
Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes (depending on pan size)
Total Time: 40 minutes