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Mini Pumpkin Bread With Cinnamon Swirl

Mini pumpkin bread with cinnamon swirl bakes into tender, orange crumb studded with warm spice. Spoon-and-swirl cinnamon-brown sugar creates a ribbon that stays visible after baking, finished with a quick cream cheese glaze.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 mini loaves
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Pumpkin batter
  • 1 can (15 oz) pumpkin puree
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.75 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla extract
Cinnamon swirl
  • 0.33 cup brown sugar, packed
  • 1.5 tsp cinnamon
  • 1 tbsp melted butter
Cream cheese glaze
  • 0.5 cup powdered sugar
  • 2 tbsp cream cheese
  • 2 tbsp milk

Equipment

  • 1 sheet pan
  • 1 mini loaf pan

Method
 

Prep
  1. Preheat the oven to 350°F, then grease 6 mini loaf pans so the breads release cleanly.
  2. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
Make batter and swirl
  1. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  2. Fold the flour mixture into the pumpkin mixture until just combined.
  3. Mix the cinnamon swirl ingredients—brown sugar, cinnamon, and melted butter—until it becomes a thick, spreadable mixture.
Assemble and bake
  1. Fill each mini loaf pan halfway with batter.
  2. Drop spoonfuls of cinnamon swirl into the center of each loaf, then use a toothpick to swirl through the batter for marbled ribbons.
  3. Top each loaf with the remaining batter to cover the swirl.
  4. Bake for 28–32 minutes at 350°F, until a toothpick inserted in the center comes out clean.
Glaze
  1. Drizzle with cream cheese glaze while the mini pumpkin breads are warm so the glaze melts slightly and sets.

Notes

For the cleanest swirl, keep the cinnamon mixture thick (melted butter shouldn’t be hot-warm) and swirl only 2–3 passes with the toothpick. Store airtight at room temperature up to 2 days or refrigerated up to 5 days; freeze baked loaves (unglazed or glazed) up to 2 months. For a lower-sugar option, reduce granulated sugar by about 1/4 and use an equal amount of a granulated sugar substitute that measures like sugar.