There’s something about the smell of pumpkin and cinnamon baking in the oven that instantly makes me feel like autumn has truly arrived.

The first time I baked these mini pumpkin breads, my kitchen filled with the warm aroma of spices, and it felt like a cozy fall hug. I love how perfectly portioned they are—ideal for sharing at Halloween parties, gifting to neighbors, or keeping as an afternoon treat with coffee or tea.

The cinnamon swirl isn’t just pretty; it adds that sweet, spicy ribbon of flavor that makes every bite a little surprise. These have become a seasonal tradition in my home, and every fall, I look forward to baking (and devouring) them again.

🍂 Why You’ll Love This Recipe

Warm Fall Flavors – A blend of cinnamon, nutmeg, ginger, and cloves brings out the best of autumn in each bite.
Perfect Portions – Mini loaves are great for gifting, parties, or personal indulgence without overdoing it.
Beautiful Swirl Design – The cinnamon-sugar swirl makes these breads look as good as they taste.
Moist & Tender Texture – Thanks to pumpkin puree and oil, the loaves stay soft and delicious for days.
Festive & Versatile – Serve them as Halloween treats, Thanksgiving sides, or just cozy weekend bakes.

🛒 Ingredients

Pumpkin Bread Batter

125 g all-purpose flour
5 g baking powder
1 g baking soda
3 g salt
2 g ground cinnamon
1 g ground nutmeg
1 g ground ginger
1 g ground cloves
120 g canned pumpkin puree
50 g granulated sugar
50 g brown sugar, packed
60 ml vegetable oil
1 large egg
5 ml vanilla extract

Cinnamon Swirl

30 g granulated sugar
15 g ground cinnamon

👩‍🍳 Instructions

Preheat oven to 175°C (350°F) and grease or line a mini loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In a larger bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, egg, and vanilla until smooth.
Gently fold dry ingredients into wet mixture until just combined (don’t overmix).
Mix sugar and cinnamon in a small bowl for the swirl.
Add a thin layer of batter to each loaf tin. Sprinkle with cinnamon-sugar.
Add remaining batter and top with another sprinkle of cinnamon-sugar. Use a skewer or knife to swirl.
Bake for 20–25 minutes, until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve as delightful Halloween goodies or cozy fall treats!

⏱️ Time & Yield

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 mini loaves

❌ Mistakes to Avoid

Overmixing the batter: This leads to tough bread. Fold gently until just combined.
Too much swirl mixing: A light swirl gives a pretty marbled effect; overdoing it blends everything.
Skipping parchment paper: Makes removing loaves difficult and risks breaking them apart.
Not cooling properly: Cutting while warm makes the swirl messy—cool for clean slices.

⭐ Expert Tips

Use fresh spices for the best flavor punch.
Try pumpkin pie spice instead of individual spices if you’re short on time.
Store loaves in an airtight container for up to 3 days or freeze for a month.
Add a drizzle of vanilla glaze for extra sweetness and presentation.
These make adorable Halloween party favors—wrap each in parchment and tie with twine.

❓ FAQs

1. Can I double this recipe?
Yes, simply double the ingredients and bake in two mini loaf pans or a standard loaf pan (adjust baking time to 45–50 minutes).

2. Can I use fresh pumpkin instead of canned?
Absolutely. Roast and puree fresh pumpkin, then drain excess water before using.

3. How do I make this gluten-free?
Use a gluten-free all-purpose flour blend with xanthan gum.

4. Can I add nuts or chocolate chips?
Yes! Pecans, walnuts, or mini chocolate chips add texture and flavor.

5. Can these be made into muffins instead of loaves?
Definitely. Divide batter into muffin tins, swirl with cinnamon-sugar, and bake for 15–18 minutes.

6. How do I keep them moist?
Store in an airtight container with a slice of bread or apple to retain moisture.