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.
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.