• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sugary Logic
  • Home
  • About Me
  • Recipe Index
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Home
  • Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Bread

    The Best Mini Pumpkin Bread Loaves Recipe

    Published: Nov 4, 2019 · Modified: Sep 5, 2023 by Katelyn Theofanis · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · 6 Comments

    Jump to Recipe Print Recipe

    These moist, fluffy Mini Pumpkin Bread Loaves contain pumpkin and warm fall spices. This easy recipe comes together quickly. The individual bread loaves make a perfect snack or accompaniment to a cup of coffee or tea.

    An array of mini pumpkin bread loaves.

    We've all had pumpkin bread, but have you had your own personal loaf? Infuse your kitchen with fall-inspired smells by baking a batch of these mini pumpkin bread loaves. Individual loaves bake quickly and are perfect for sharing.

    This easy quick bread recipe is packed with pumpkin and warm spices. The sweet loaves contain all the flavors of fall. The simple bread batter comes together quickly with common pantry ingredients. The whole family will love these adorable little bread loaves.

    Jump to:
    • Mini Pumpkin Bread Loaves
    • Ingredients
    • Instructions
    • Substitutions and Additions
    • Variations
    • Other Delicious Bread Recipes
    • Suggested Equipment
    • Storage
    • What to Serve with Pumpkin Bread
    • Expert Tips
    • Frequently Asked Questions
    • 📖 Recipe
    • 💬 Comments

    Mini Pumpkin Bread Loaves

    These mini loaves are already individually portioned. They're not only adorable but are all equally moist and delicious. Enjoy a mini pumpkin bread loaf for breakfast, brunch, or afternoon snack. These are great homemade gifts for someone dear or a lovely contribution to a bake sale. Here is why you will love these little loaves.

    • Moist, fluffy mini loaves
    • Mini size perfect for sharing or gifting
    • Enjoy for breakfast or brunch, as an afternoon snack, or serve for holidays, including Thanksgiving
    • Fragrant spices and delicious taste

    Ingredients

    The ingredients you need for this recipe.
    • All-Purpose Flour
    • Baking Powder and Baking Soda
    • Salt
    • Ground Spices - Allspice, Cinnamon, and Ginger
    • Unsalted Butter (melted)
    • Granulated Sugar
    • Brown Sugar (packed) - Light or Dark
    • Eggs (room temperature)
    • Pumpkin Puree (not pumpkin pie filling)

    See the recipe card for ingredient quantities.

    Instructions

    These mini loaves are made with the creaming method of mixing.

    STEP 1 - Preheat the oven to 325° F. Grease a mini-loaf pan and set aside. (My loaf pan has 8 molds so you will have extra batter.) 

    The dry ingredients in a bowl with a whisk.
    Mix the dry ingredients.
    Creamed butter-sugar mixture with egg added in a bowl with a paddle attachment from stand mixer.
    Cream the butter and sugars together. Add the eggs.

    STEP 2 (DRY INGREDIENTS) - Whisk together flour, salt, baking soda, baking powder, allspice, cinnamon, and ginger until well combined.

    STEP 3 (WET INGREDIENTS) - In a mixer bowl fitted with the paddle, beat the softened butter and granulated and brown sugars until blended and slightly fluffy. Add eggs, one at a time, beating well after each addition. Beat until mixture is incorporated. 

    Pumpkin bread batter in a bowl with a paddle attachment from stand mixer.
    Add the pumpkin, followed by the dry ingredients.
    Unbaked bread loaves in a mini loaf pan.
    Portion batter into prepared mini loaf pan.

    STEP 4 - Add in pumpkin puree, and beat until well combined.

    NOTE: The mixture will change its texture but will come back together after adding the dry ingredients.

    STEP 5 - Add dry mixture in two parts, and mix on low speed until just combined.

    STEP 6 (BAKE) - Portion the batter evenly into the prepared mini loaf mold, filling each well ⅔ full, and bake for 30 - 35 minutes until a toothpick inserted into the loaves comes out clean. Allow the loaves to cool before popping out of the molds.

    Substitutions and Additions

    • Ground Spices - Pumpkin Pie Spice
    • Mix-Ins - Chopped Nuts (Walnuts or Pecans), Dried Cranberries, Chocolate Chips

    Variations

    • Cream Cheese Icing - Try the recipe from these Cinnamon Roll Scones. Carefully frost the loaves while they are still warm.
    • Chocolate Chip - Mix in semi-sweet chocolate chips (mini or regular size), chocolate chunks, or white chocolate chips.
    • Pumpkin Seeds - Top the loaves with pumpkin seeds before baking.

    Other Delicious Bread Recipes

    • The Best Pumpkin Banana Bread
    • Coconut Banana Bread with Chocolate Chips
    • Double Chocolate Zucchini Bread
    • Protein Banana Bread with Cinnamon Sugar Crust
    • Banana Bread with Self-Rising Flour
    Mini pumpkin bread loaves in a mini loaf pan.

    Suggested Equipment

    • Pyrex Prepware 4-Quart Rimmed Mixing Bowl
    • OXO Good Grips 11-Inch Balloon Whisk
    • Pyrex 3 Piece Glass Measuring Cup Set
    • USA Pan Bakeware Aluminized Steel Mini Loaf Pan

    Storage

    Store mini pumpkin loaves in an airtight container for up to 4 days at room temperature. For longer shelf life, store these little bread loaves in the refrigerator.

    Can you freeze pumpkin bread? Yes, you can freeze pumpkin bread. Place these little loaves in an airtight container or freezer-safe zip-top bag, and freeze for up to 3 months.

    If you love warm bread, microwave one pumpkin loaf for 15-20 seconds.

    What to Serve with Pumpkin Bread

    Enjoy one of these mini bread loaves any time of the day. Serve them for breakfast, fall brunch, or at the thanksgiving table with the feast.

    Slather pumpkin bread in honey butter, jam, pumpkin butter, or marmalade. Try my homemade blackberry compote or mixed berry compote with these delicious mini loaves.

    A mini pumpkin bread loaf.

    Expert Tips

    1. Use room-temperature eggs.
    2. Do not over-mix the batter; mix just until combined.
    3. Do not overfill the mini loaf pan. Depending on your pan, you will have to bake this bread in multiple batches.

    Frequently Asked Questions

    How do you know when mini bread loaves are done baking?

    The top of the loaves will be golden brown, and when a toothpick is inserted into the center, it will come out clean.

    How full do you fill a mini loaf pan?

    Fill the pan wells ⅔ of the way full, allowing room for the loaves to rise as they bake.

    Do smaller loaves take less time to bake?

    Due to their smaller size, mini loaves take less time to bake, roughly half the time of a standard quick bread loaf.

    How do you prepare a mini loaf pan?

    Generously grease each pan well with spray or butter to prevent the loaves from sticking.

    If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook. 

    **Recipe Updated: 10/29/2022 - granulated sugar reduced by ½ cup

    📖 Recipe

    Mini pumpkin bread loaves in a mini loaf pan.

    Mini Pumpkin Bread Loaves

    Katelyn Theofanis
    These moist, fluffy Mini Pumpkin Bread Loaves contain pumpkin and warm fall spices. This easy recipe comes together quickly. The individual bread loaves make a perfect snack or accompaniment to a cup of coffee or tea.
    4.50 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Bake Time 30 minutes mins
    Total Time 50 minutes mins
    Course Breakfast, Pastries, Snack
    Cuisine American
    Servings 12 mini loaves
    Calories 289 kcal

    Equipment

    • Standing Mixer
    • Rubber Spatula

    Ingredients
      

    • 2 cups all-purpose flour
    • ½ tsp salt
    • 1 teaspoon baking soda
    • ½ tsp baking powder
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • 1 ½ sticks unsalted butter softened
    • 1 cup granulated sugar
    • ½ cup dark brown sugar packed; or light brown sugar
    • 2 large eggs room temperature
    • 1 15-oz can pumpkin puree not pumpkin pie filling

    Instructions
     

    • Preheat the oven to 325° F. Grease a mini-loaf pan and set it aside. (My loaf pan has 8 molds so I baked the batter in two batches.)
    • Whisk together flour, salt, baking soda, baking powder, allspice, cinnamon, and ginger in a medium-sized bowl until well combined.
    • In a mixer bowl fitted with the paddle attachment, beat the softened butter and both granulated and brown sugars until blended and fluffy. Add eggs, one at a time, beating well after each addition. Mix until the mixture is incorporated. Add in pumpkin puree, and beat until well combined. **The mixture will change its texture but it will come back together after adding the dry ingredients.
    • Add dry mixture in two parts, mix on low speed until just combined.
    • Portion the batter evenly into the prepared mini loaf mold, filling each well ⅔ full, and bake for 30 - 35 minutes until a toothpick inserted into the loaves comes out clean. Allow the loaves to cool before popping out of the molds.

    Notes

    Recipe adapted from Once Upon a Chef. 
    • STORE: Store cooled mini pumpkin loaves in an airtight container for up to 4 days at room temperature. For longer shelf life, store these loaves in the refrigerator.
    • FREEZE: Place these mini loaves in an airtight container or freezer-safe zip-top bag, and freeze for up to 3 months.
    • REHEAT: Microwave one pumpkin loaf for 15-20 seconds.

    Nutrition

    Calories: 289kcalCarbohydrates: 42gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 61mgSodium: 222mgPotassium: 53mgFiber: 1gSugar: 26gVitamin A: 412IUVitamin C: 0.1mgCalcium: 32mgIron: 1mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!

    Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

    More Bread

    • A slice of blueberry cornbread.
      Sweet Blueberry Cornbread Recipe with Fresh Blueberries
    • Slices of banana bread on a wire cooling rack.
      Moist Banana Bread Recipe with Self-Rising Flour
    • Two rolls covered in garlic butter and parmesan cheese.
      Easy Garlic Butter Rolls
    • Slices of pumpkin banana bread.
      The Best Pumpkin Banana Bread

    About Me

    I am the recipe developer, content creator, and photographer behind Sugary Logic. Sugary Logic's recipes are clear, simple, and easy to learn. These are all recipes I enjoy regularly (yes, the sweets too.) I'm so happy you're here, and I hope you enjoy these recipes as much as I do. Read More…

    Reader Interactions

    Comments

      4.50 from 8 votes (8 ratings without comment)

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Dianne

      October 17, 2022 at 5:24 am

      Absolutely love this recipe. Added 3/4 cup Golden Raisins which my husband loves. Daughter and grandchild all thought was delicious. Will definitely make more. Thank you.

      Reply
      • Katelyn Theofanis

        October 17, 2022 at 4:44 pm

        Dianne, I am so happy you and your family enjoyed this recipe. The addition of golden raisins sounds delicious. Thank you for the positive review!

        Reply
    2. Andrea

      October 07, 2023 at 12:26 pm

      Hello,
      Wondering what size mini loaves you’re using? I’ll be using Hostess Aluminum baking pans that measure 6” x 3.5” x 2” each. Thanks!

      Reply
      • Katelyn Theofanis

        October 09, 2023 at 8:34 am

        Hi, Andrea! I have the USA Pan Bakeware Aluminized Steel Mini Loaf Pan (8-Well). Each well measures 2.25 x 3.88 x 1.25 inches. The larger pan(s) will require a slightly longer baking time.

        Reply
        • Victoria Roper

          November 07, 2023 at 9:00 am

          I'm using a Nordic Ware Autumn Cakelette Pan / 3 cup /16 designs.
          Using your recipe, will it work? How long and at what temp do they bake?

          Reply
          • Katelyn Theofanis

            November 08, 2023 at 1:48 pm

            Hi, Victoria! This recipe can be made in the Autumn Cakelette pan. The baking time, however, will differ from the recipe. For the recipe, I used the USA Pan Bakeware Aluminized Steel Mini Loaf Pan (8-Well). Each well measures 2.25 x 3.88 x 1.25 inches. The loaves took about 30 minutes in this pan, so your baking time will be shorter.

            Reply

    Primary Sidebar

    author

    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you to create fast and easy meals as sophisticated as any restaurant meal.

    More about me →

    Popular

    • A stack of pumpkin chocolate chip scones.
      Pumpkin Chocolate Chip Scones

    • A slice of apple streusel cake.
      The Best Apple Streusel Cake Recipe

    • An unwrapped pumpkin banana muffin sitting on a wire rack.
      The Best Pumpkin Banana Muffins Recipe

    • A banana flaxseed muffin cut in half.
      Healthy Banana Flaxseed Muffins Recipe

    Trending Recipes

    • A large bowl of chicken sausage pasta.
      Chicken Sausage Pasta with Broccoli

    • Quinoa salad with chickpeas in a large bowl.
      Quinoa Salad with Chickpeas

    • A bowl of pesto pasta salad with a wooden spoon.
      Easy Summer Pesto Pasta Salad Recipe

    • Cinnamon streusel muffins on a cooling rack.
      Cinnamon Streusel Muffins

    The Best Scone Recipes

    • Sprinkle covered cake mix scones.
      Easy Funfetti Cake Mix Scones 

    • A plate of coconut scones.
      Coconut Scones Recipe with Coconut Glaze

    • A single gingerbread scone on a wire cooling rack.
      Easy Glazed Gingerbread Scones Recipe

    • A coffee scone on a wire cooling rack.
      Easy Chocolate Chip Coffee Scones Recipe 

    Gluten-Free Recipes

    • Crispy roasted sweet potatoes on a parchment-lined tray with a wooden server.
      Crispy Roasted Sweet Potatoes

    • A close-up of lemon blueberry baked oatmeal.
      Lemon Blueberry Baked Oatmeal

    • Easy Italian Ground Turkey Soup

    • Cauliflower Gnocchi Alla Vodka

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Recipes
    • About Me

    Contact

    • Contact
    • Subscribe

    Sugary Logic participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2017 - 2025 Sugary Logic

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.