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Mini Pumpkin Bread With Cinnamon Swirl

Mini pumpkin bread with a cinnamon-brown sugar swirl baked into tender, orange crumb. Baked in 6 mini loaf pans for easy slicing, then glazed with a quick cream cheese drizzle while warm.
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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: 330
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 bread base
  • 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 loaf pan

Method
 

Prep
  1. Preheat oven to 350F, then grease 6 mini loaf pans so the crumb releases cleanly after baking.
  2. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
Make batter
  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, with no dry streaks remaining.
Swirl and fill
  1. Stir together cinnamon swirl ingredients—brown sugar, cinnamon, and melted butter—until a thick, spoonable mixture forms.
  2. Fill each mini loaf pan halfway with batter, then drop spoonfuls of cinnamon swirl mixture on top.
  3. Use a toothpick to swirl through each loaf in gentle figure-eights, creating marbled cinnamon-brown sugar ribbons.
  4. Top each pan with remaining batter to cover the swirl.
Bake and glaze
  1. Bake at 350F for 28-32 minutes until a toothpick inserted in the center comes out clean.
  2. Drizzle the cream cheese glaze over the warm mini loaves, so it melts slightly and settles into the tops.

Notes

For the cleanest swirl, drop the cinnamon mixture in small spoonfuls and swirl lightly—overmixing can blend the ribbons into the crumb. Store in an airtight container in the fridge for 3-4 days; rewarm slices in the microwave for 15-25 seconds. Freeze baked loaves for up to 2 months. For a dairy-light option, use cream-cheese-style spread and milk alternatives in the glaze (texture may be slightly softer).