These Mini Pumpkin Bread Loaves are packed with pumpkin! They make a perfect snack or accompaniment to a cup of coffee or tea.
I adore the spicy cinnamon blends that accompany apple, pumpkin, and pecan goods. It's all so comforting and soul-warming. These mini pumpkin bread loaves were my first baked good made with pumpkin thus far this year, but it shouldn't be my last.
What makes these little pumpkin loaves so great?
These mini loaves are already individually portioned out. They're not only adorable, but are all equally moist and delicious. These are a great homemade gift for someone dear, or a lovely contribution for a bake sale.
What's in these Mini Pumpkin Bread Loaves?
- The Usual Quick Bread Suspects - All-purpose flour, salt, baking soda, and baking powder
- Spices - Ground allspice, ground cinnamon, and ground ginger (You can also substitute with a pumpkin spice blend.)
- Unsalted Butter - softened
- Sugars - Granulated and light brown sugars
- Large Eggs - room temperature
- Pumpkin Puree - NOT pumpkin pie filling
How to make this recipe
- 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.)
- In a medium bowl, whisk together flour, salt, baking soda, baking powder, allspice, cinnamon, and ginger until well combined.
- In a mixer bowl of a standing mixer fitted with the paddle attachment, beat together the softened butter, and both granulated and brown sugars until blended and slightly fluffy. Add eggs, one at a time, beating well after each addition. Beat until the mixture is light and fluffy. Add in pumpkin puree, and beat until well combined. The mixture will change the texture.
- Add dry mixture in two parts, beating on low, and mix until just combined.
- Portion the batter evenly into the mini loaf molds, and bake for 30 - 35 minutes, or until a toothpick inserted into the loaves comes out clean. Allow the loaves to cool before popping out of the molds.
Frequently Asked Questions
When stored in an airtight container at room temperature, these mini pumpkin loaves stay good for up to 4 days. For a longer shelf life, store these little breads in the refrigerator.
Yes, you can freeze pumpkin bread. Place these little loaves in an airtight container or freezer safe zip-top bag, freeze for up to 3 months
If icing is desired, the best icing to use for these pumpkin loaves is a cream cheese icing. If you decide to frost these with cream cheese icing, store them in the refrigerator.
Other Recipes You'll Love
- Chocolate Chip Pumpkin Protein Muffins
- Banana Walnut Protein Muffins
- Protein Banana Bread with Cinnamon Sugar Crust
- Cinnamon Sugar Breakfast Puffs
- Pumpkin Spice Granola Clusters
Thankfully these mini pumpkin bread pumpkin loaves are relatively healthy and offer a great alternative for a sugary craving. They are out of this world slathered in butter but are perfectly delicious on their own. They are the perfect fall snack. And, they go great alongside a hot cup of coffee or tea. When I think fall, I think pumpkin. And these mini pumpkin loaves do not disappoint. If you are looking for a mini bread loaf pan, try this one.
Mini Pumpkin Bread Loaves
Equipment
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 ½ cups granulated sugar
- ½ cup dark brown sugar packed
- 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 aside. (My loaf pan has 8 molds, so you will have extra batter.)
- In a medium bowl, whisk together flour, salt, baking soda, baking powder, allspice, cinnamon, and ginger until well combined.
- In a mixer bowl fitted with the paddle attachment, beat together the softened butter, and both granulated and brown sugars until blended and slightly fluffy. Add eggs, one at a time, beating well after each addition. Beat until mixture is light and fluffy. Add in pumpkin puree, and beat until well combined. The mixture will change the texture.
- Add dry mixture in two parts, mix on low speed until just combined.
- Portion the batter evenly into the mini loaf molds, and bake for 30 - 35 minutes, or until a toothpick inserted into the loaves comes out clean. Allow the loaves to cool before popping out of molds.
Leave a Reply