Name: Small Batch Cinnamon Swirl Pumpkin Bread Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 large egg; 1/2 cup granulated sugar; 1/4 cup light brown sugar; 1/2 cup pure canned pumpkin; 1/4 cup canola oil or any neutral oil; 1 teaspoon vanilla extract; 3/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/8 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1/4 teaspoon salt; 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)

Jump to Recipe

Sometimes you just need a little pumpkin spice in your life, but not a full loaf—am I right? This Small Batch Cinnamon Swirl Pumpkin Bread is here to save the day! It’s perfect for when you want all those cozy fall flavors without overcommitting. I made this last weekend, and let’s just say it didn’t last long. That cinnamon swirl? Pure magic.

Why You’ll Love This Recipe

Small Batch Goodness: Just the right size for a little indulgence, without the temptation of a whole loaf.
Pumpkin & Cinnamon: Because what says “fall” more than these two together?
Quick and Simple: Whip it up in no time, and you don’t even need fancy ingredients.

Ingredients

Egg: 1 large, for structure.
Granulated Sugar: ½ cup to sweeten things up.
Light Brown Sugar: ¼ cup for a touch of depth and moisture.
Canned Pumpkin: ½ cup of pure pumpkin (not the pie filling!).
Canola Oil: ¼ cup (or any neutral oil), to keep it soft and moist.
Vanilla Extract: 1 teaspoon, because vanilla makes everything better.
All-Purpose Flour: ¾ cup, to give the bread its base.
Baking Powder: ½ teaspoon to help it rise just right.
Baking Soda: ⅛ teaspoon for an extra lift.
Pumpkin Pie Spice: 1 teaspoon to pack in all those warm flavors.
Salt: ¼ teaspoon to balance the sweetness.
Cinnamon Sugar: 2-3 tablespoons (mix ¾ teaspoon cinnamon with 1 tablespoon sugar) for that swirl on top.

Variations

Add Some Nuts: Throw in a handful of chopped pecans or walnuts for extra crunch.
Chocolate Lover’s Twist: Swirl in some chocolate chips for a sweet surprise.
Glaze It: Drizzle a quick powdered sugar glaze on top once it’s cool for extra sweetness.

How to Make the Recipe

1. Preheat the Oven

First things first, preheat your oven to 350°F (175°C) and line a mini loaf pan or brownie pan with parchment paper. Leave a little overhang to make it easy to lift out the bread later.

2. Mix the Wet Ingredients

In a medium bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla extract. You want it smooth and creamy—this is the base of your bread.

3. Sift the Dry Ingredients

Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet mixture. Whisk gently until everything is well combined and you’ve got a nice batter with no lumps.

4. Prepare the Batter

Scoop the batter into your prepared pans, dividing it evenly. Now for the fun part: sprinkle a generous amount of cinnamon sugar over the top and swirl it through the batter with a toothpick or knife. That swirl is going to be the star of the show!

5. Bake

If you’re using a brownie pan, bake for about 20-23 minutes. For mini loaf pans, aim for 28-30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out mostly clean. Let the bread cool in the pan for about 10-15 minutes before lifting it out to cool completely.

How to Serve

With Coffee: This bread is made for a cozy afternoon with a hot cup of coffee or tea.
For Dessert: Add a scoop of vanilla ice cream on the side, and you’ve got yourself a treat.
For Breakfast: Toast it up the next morning and spread a little butter on top for a perfect start to the day.

Make Ahead

Fridge: Store the baked bread in an airtight container at room temperature for up to 3 days or in the fridge for about 5 days.
Freezer: You can freeze this bread for up to 3 months. Just let it thaw and reheat it when you’re ready for another slice!

FAQs

Can I double the recipe?
Definitely! If you’re craving more, just double the ingredients and bake it in a standard loaf pan. Keep an eye on the baking time—it might take a little longer.

Can I use pumpkin pie filling?
Nope! You want pure canned pumpkin, not the pie filling, which has added sugars and spices.

How can I make this gluten-free?
Just swap the all-purpose flour for a good 1:1 gluten-free flour blend, and you should be good to go!

This Small Batch Cinnamon Swirl Pumpkin Bread is the perfect solution for those cozy fall cravings without having to bake a whole loaf. Trust me, once you try it, it’ll be a regular in your baking routine! Enjoy!