Mini Pumpkin Bread Loaves

Why You’ll Love This Recipe

Mini Pumpkin Bread Loaves are the perfect combination of soft, moist texture and rich pumpkin spice flavor. They bake faster than a full loaf and are ideal for portion control, gifting, or freezing. Whether enjoyed with a morning coffee or as an afternoon snack, these mini loaves are a comforting treat that captures the essence of autumn in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground cloves
• Ground ginger
• Granulated sugar
• Brown sugar
• Eggs
• Pumpkin puree (not pumpkin pie filling)
• Vegetable oil
• Vanilla extract
• Optional mix-ins: chocolate chips, chopped nuts, dried cranberries

Directions

1. Preheat your oven to 350°F (175°C) and grease or line mini loaf pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. In a separate large bowl, mix together the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
5. Fold in any optional mix-ins such as chocolate chips or nuts, if using.
6. Pour the batter evenly into the prepared mini loaf pans, filling each about ¾ full.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow loaves to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes approximately 4–6 mini loaves, depending on pan size.
Prep time: 15 minutes
Bake time: 30 minutes
Total time: 45 minutes

Variations

• Glazed Mini Loaves: Drizzle with a simple vanilla or cream cheese glaze once cooled.
• Nutty Pumpkin Bread: Add chopped walnuts or pecans for crunch and texture.
• Chocolate Chip Pumpkin Bread: Stir in semi-sweet or dark chocolate chips for a sweet twist.
• Pumpkin Cranberry Loaves: Add dried cranberries for a tart, chewy contrast.
• Whole Wheat Option: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
• Spiced Streusel Topping: Sprinkle a cinnamon-sugar crumble on top before baking for extra flavor.

Storage/Reheating

Store the mini loaves in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days.
To freeze, wrap each loaf tightly in plastic wrap and then in foil. Freeze for up to 3 months.
To reheat, warm in the microwave for 15–20 seconds or in a 300°F (150°C) oven for about 10 minutes.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well-puréed and not too watery. Drain excess moisture if needed.

How do I prevent the loaves from being too dense?

Avoid overmixing the batter and make sure your baking soda and powder are fresh.

What size are mini loaf pans?

They typically hold about 1 cup of batter and measure around 5.75 x 3 inches.

Can I make this recipe into muffins?

Yes, simply divide the batter into a muffin tin and bake for 18–22 minutes.

Can I double the recipe?

Absolutely. Double the ingredients and bake in batches or use more mini loaf pans.

How do I know when they’re done?

Insert a toothpick in the center—if it comes out clean or with just a few crumbs, they’re ready.

Can I add a glaze or frosting?

Yes, a simple glaze or even cream cheese frosting makes a delicious topping.

Are these loaves freezer-friendly?

Yes, they freeze very well. Wrap tightly and freeze for up to 3 months.

Can I make them dairy-free?

Yes, this recipe contains no dairy unless you add a glaze that includes milk or butter.

Do I need to grease the pans if using parchment?

If you’re lining with parchment, greasing may not be necessary, but a light spray helps ensure easy release.

Conclusion

Mini Pumpkin Bread Loaves are a cozy, flavorful treat that’s perfect for fall and beyond. Whether you enjoy them plain, dressed up with a glaze, or packed with chocolate chips and nuts, these mini loaves are incredibly versatile and always delicious. Great for gifting or savoring yourself, they bring warmth and comfort to every bite.

Mini Pumpkin Bread Loaves

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Mini Pumpkin Bread Loaves are moist, spiced quick breads made with real pumpkin puree and warm autumn spices. Their small size makes them perfect for gifting, snacking, or enjoying with a warm drink.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4–6 mini loaves
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chocolate chips, chopped nuts, or dried cranberries

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Instructions

1. Preheat oven to 350°F (175°C). Grease or line 4–6 mini loaf pans with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. In a large bowl, mix granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth.
4. Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
5. Fold in optional mix-ins like chocolate chips or chopped nuts, if using.
6. Divide the batter evenly among the mini loaf pans, filling each about 3/4 full.
7. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
8. Cool in pans for 10 minutes, then transfer loaves to a wire rack to cool completely.

Notes

• Do not overmix the batter to keep the loaves light and tender.
• Optional toppings include a light glaze, streusel, or cream cheese frosting.
• These freeze well; wrap tightly for up to 3 months of storage.
• Use parchment liners for easy removal and cleaner edges.

Nutrition

• Serving Size: 1 mini loaf
• Calories: 210
• Sugar: 18g
• Sodium: 160mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg