If you’re craving the perfect autumn treat without the fuss of a huge batch, this Small Batch Cinnamon Swirl Pumpkin Bread Recipe is exactly what you need. It combines tender pumpkin-spiced bread with a delightful cinnamon swirl, producing a moist, fragrant loaf that’s ideal for cozy mornings or afternoon snacks. The recipe makes just enough to satisfy your pumpkin bread craving without any waste, making it a little kitchen joy you can whip up anytime the mood strikes.
Ingredients You’ll Need
Gathering your ingredients is a breeze for this recipe, and each one plays a crucial role in creating the moist texture, warm flavors, and inviting aroma that make this pumpkin bread irresistible.
- 3/4 cup all-purpose flour: The foundation providing structure without heaviness.
- 1/2 tsp baking soda: Helps the bread rise just right for a tender crumb.
- 1/4 tsp baking powder: Adds a gentle lift alongside baking soda for perfect fluffiness.
- 1/2 tsp ground cinnamon: Infuses the bread with classic autumn warmth.
- 1/4 tsp ground nutmeg: A hint of cozy spice that rounds out the flavor.
- 1/4 tsp ground ginger: Adds subtle zest, enhancing the pumpkin’s natural earthiness.
- 1/4 tsp salt: Balances the sweetness and elevates all the flavors.
- 1/2 cup pumpkin puree: The star ingredient bringing moisture and that signature pumpkin taste.
- 1/4 cup vegetable oil: Keeps the bread wonderfully soft and tender.
- 1/4 cup brown sugar, packed: Provides rich sweetness and depth.
- 1/4 cup granulated sugar: Adds crisp sweetness complementing the brown sugar.
- 1 egg: Binds everything together beautifully.
- 1/2 tsp vanilla extract: Brings out the nuances of the spices and pumpkin.
- 2 tablespoons granulated sugar: For the cinnamon swirl topping to create that sweet, crackly finish.
- 1/2 tablespoon ground cinnamon: To enhance the cinnamon swirl with a burst of spicy sweetness.
How to Make Small Batch Cinnamon Swirl Pumpkin Bread Recipe
Step 1: Prepare Your Oven and Pan
First things first, preheat your oven to 350°F (175°C). Grease a small loaf pan, about 5 by 3 inches, or line it with parchment paper to make removal easier. This kickoff step ensures your bread will bake evenly and come out perfectly shaped every time.
Step 2: Whisk the Dry Ingredients Together
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Mixing these spices and leavening agents before adding them to the wet ingredients helps evenly distribute flavor and ensures your bread rises consistently.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix the pumpkin puree, vegetable oil, brown sugar, granulated sugar, egg, and vanilla extract until the mixture is smooth and inviting. This blend forms the moist, flavorful base of your pumpkin bread.
Step 4: Gently Bring Wet and Dry Ingredients Together
Gradually add the dry ingredients to your wet mixture, stirring just until combined. Overmixing can make the bread tough, so it’s best to keep it gentle and see a few lumps remaining for that ideal tender crumb.
Step 5: Prepare the Cinnamon-Sugar Swirl
In a small bowl, combine the cinnamon and sugar that will form the distinctive swirl in your bread. This simple mixture adds a sweet, spicy punch and beautiful visual interest when swirled into the batter.
Step 6: Layer the Batter and Cinnamon Mixture
Pour half of your pumpkin batter into the prepared loaf pan, then sprinkle half of the cinnamon-sugar mix evenly across the surface. This layering is essential to get those wonderful swirls of cinnamon throughout the bread.
Step 7: Add Remaining Batter and Swirl
Next, add the remaining pumpkin batter on top and sprinkle the rest of the cinnamon-sugar mixture. Use a knife or skewer to gently swirl the cinnamon mixture through the batter, creating pockets of spicy sweetness in every bite.
Step 8: Bake and Cool
Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean and the aroma fills your kitchen. Let the bread cool inside the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cooling step helps the bread set perfectly for slicing.
How to Serve Small Batch Cinnamon Swirl Pumpkin Bread Recipe
Garnishes
A light spread of creamy butter or a drizzle of honey elevates each slice to a new level of comfort. For an extra touch, a dusting of powdered sugar or a smear of cream cheese frosting adds delightful sweetness that perfectly complements the pumpkin and cinnamon flavors.
Side Dishes
This pumpkin bread pairs wonders with a cup of hot coffee, chai tea, or even warm apple cider, making your snack or breakfast feel like a special occasion. It also plays nicely alongside savory dishes like scrambled eggs or a fresh fruit salad for balanced breakfast or brunch options.
Creative Ways to Present
For a charming twist, slice the bread thickly and toast lightly, then top with mascarpone and a sprinkle of cinnamon. Present small slices on a rustic wooden platter for holiday gatherings or package individual pieces as thoughtful homemade gifts during pumpkin season.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover pumpkin bread tightly in plastic wrap or place it in an airtight container to keep it moist. It stays fresh at room temperature for about 2 to 3 days, making it easy to enjoy over several sittings without losing that soft texture.
Freezing
If you want to save some for later, this Small Batch Cinnamon Swirl Pumpkin Bread Recipe freezes beautifully. Wrap the loaf or individual slices well in plastic wrap and foil, then store in the freezer for up to 3 months. This way, you can thaw and enjoy fresh-tasting pumpkin bread anytime you like.
Reheating
To bring the bread back to life, heat slices in a toaster oven or microwave for about 15 to 20 seconds until warm and inviting. You can also pop it in a warm oven wrapped in foil to retain moisture for a few minutes if you prefer a tender, just-baked feel.
FAQs
Can I use canned pumpkin or fresh pumpkin puree for this recipe?
Either canned or homemade fresh pumpkin puree works wonderfully. Just make sure your fresh pumpkin is cooked and pureed smoothly to match the texture of canned pumpkin for the best results.
What size loaf pan should I use for this small batch recipe?
A small loaf pan about 5 by 3 inches is ideal, as it helps this recipe yield a perfectly sized loaf that bakes evenly without being too thick or too flat.
Can I substitute the vegetable oil with butter?
Yes, melted butter can be used instead of vegetable oil for a richer flavor, though it might slightly change the bread’s texture, making it a bit denser but deliciously buttery.
Is it possible to make this recipe gluten-free?
Absolutely! Swap out the all-purpose flour for a gluten-free flour blend that includes xanthan gum for structure, and you’ll have a safe and tasty gluten-free pumpkin bread.
How do I ensure the cinnamon swirl is well distributed?
For the best swirl, sprinkle half the cinnamon-sugar on the first layer of batter, then the remainder on the second layer, and use a knife to gently swirl in an S or figure-eight pattern, being careful not to overmix.
Final Thoughts
There’s something truly comforting about a warm slice of pumpkin bread fresh from the oven, and this Small Batch Cinnamon Swirl Pumpkin Bread Recipe hits all the right notes with ease and charm. Whether you’re baking for yourself or a small gathering, this recipe ensures you get maximum flavor and coziness with minimal fuss. Go ahead—give it a try, and let this delightful bread become your new autumn favorite!
Print
Small Batch Cinnamon Swirl Pumpkin Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings (4-6 slices)
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Description
This Small Batch Cinnamon Swirl Pumpkin Bread is a moist, flavorful quick bread perfect for cozy autumn mornings or an easy snack. Featuring warm spices like cinnamon, nutmeg, and ginger combined with pumpkin puree, it creates a delightful seasonal treat with a beautiful cinnamon sugar swirl throughout. Made in a small loaf pan, it yields just enough to satisfy without leftovers, making it ideal for small households or those craving a fresh-baked pumpkin bread without a large commitment.
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup pumpkin puree
- 1/4 cup vegetable oil
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
Cinnamon Swirl
- 2 tablespoons granulated sugar
- 1/2 tablespoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a small loaf pan approximately 5×3 inches or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, blend pumpkin puree, vegetable oil, brown sugar, granulated sugar, egg, and vanilla extract until the mixture is smooth and uniform in texture.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined without overmixing to ensure a tender crumb.
- Prepare Cinnamon Swirl: In a small bowl, mix the granulated sugar with the ground cinnamon to create the cinnamon-sugar swirl.
- Layer Batter and Cinnamon Swirl: Pour half of the pumpkin batter into the prepared loaf pan. Evenly sprinkle half of the cinnamon-sugar mixture over the batter.
- Add Remaining Batter and Swirl: Pour the remaining pumpkin batter over the cinnamon layer, then sprinkle the remaining cinnamon-sugar on top. Use a knife to gently swirl the cinnamon mixture through the batter, creating a marbled effect.
- Bake: Bake the loaf in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure not to overmix the batter; a few lumps are okay to keep the bread tender.
- If you don’t have a small 5×3 inch loaf pan, you can use a similarly sized baking dish or muffin tins for smaller portions.
- For extra texture, consider adding chopped nuts or chocolate chips to the batter before baking.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- To freeze, wrap the bread tightly in plastic wrap and foil; thaw at room temperature before serving.
