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+ servings
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
Prep Time 20 minutes
Bake Time 30 minutes
Total Time 50 minutes
Course Breakfast, Pastries, Snack
Cuisine American
Servings 12 mini loaves
Calories 289 kcal

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
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