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+ servings
tray of mini pumpkin bread loaves

Mini Pumpkin Bread Loaves

Katelyn Theofanis
These mini loaves have a subtle spice and delicious pumpkin flavor. They are the perfect accompaniment to coffee or tea.
5 from 2 votes
Prep Time 20 mins
Bake Time 30 mins
Total Time 50 mins
Course Breakfast, Pastries, Snack
Cuisine American
Servings 12 mini loaves
Calories 322 kcal


  • 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


  • 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.


Recipe adapted from Once Upon a Chef. 


Calories: 322kcalCarbohydrates: 50gProtein: 3gFat: 12gSaturated Fat: 8gTrans Fat: 1gCholesterol: 61mgSodium: 223mgPotassium: 56mgFiber: 1gSugar: 34gVitamin A: 414IUVitamin C: 1mgCalcium: 33mgIron: 1mg
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