This mini loaf pumpkin bread has a moist texture and warm fall spices in a size made for one or two. It bakes in under 30 minutes, making it an easy choice for breakfast, an afternoon snack, or dessert.
A few pantry staples are all you need for a small batch without a full-sized loaf to finish. Enjoy a slice with butter and coffee, or double the recipe and freeze an extra loaf for another fall morning.
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Pumpkin bread is one of my favorite things to bake in the fall because I can enjoy it for breakfast, a snack, or dessert. I especially love spreading butter on a slice and pairing it with my morning coffee. The moist, dense texture and warm spices give me the fall flavor I look forward to each year.
For this small-batch version, I use mini loaf pans, which I recommend when baking for one or two. They make it easier to keep portions manageable without leaving too much bread to finish. Like my mini banana bread and mini lemon loaf, this recipe is a good fit when I want a little something sweet.
I make this mini pumpkin bread with a few pantry staples, so it's easy to work into my baking plans. Like my mini pumpkin pies, it comes together without kneading dough or spending hours in the kitchen. The smaller loaf also bakes in about half the time of a regular loaf. When I want extra for another day, I double the recipe and freeze a loaf for later.
Ingredients
- All purpose flour: The base for this pumpkin bread recipe.
- Baking Powder: The leavening agent for the bread.
- Salt: Helps boost flavor and balances the sweetness.
- Pumpkin pie spice: Use store bought or make your own homemade version. See the variations section for exact measurements.
- Nutmeg: Freshly grated is best to add an extra boost of fall spices.
- Sugar: Granulated sugar not only sweetens the bread but also keeps it tender and moist.
- Pumpkin puree: Use canned pumpkin puree. Do not use pumpkin pie mix.
- Egg: Use a large egg at room temperature.
- Butter: Melted butter will be used for flavoring.
- Milk: This recipe uses whole milk but feel free to experiment with other types.
Scroll down to the recipe card for quantities used.
Instructions
Start by preheating the oven to 350°F. Then, grease the loaf pan and line it with parchment paper. Gather up the ingredients to make this delicious pumpkin bread and follow these steps
Add flour, baking powder, salt, pumpkin pie spice, and nutmeg to a medium bowl.
Combine the dry ingredients and set the mixture aside.
In another medium bowl, add sugar, pumpkin puree, egg, melted butter, and milk.
Whisk everything together.
Combine the flour mixture with the wet ingredients with a spatula until just mixed.
Pour the batter into a prepared loaf pan.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean and the top of the loaf springs back when gently pressed. Allow the bread to cool in the pan until it's cool enough to handle, then transfer it to a cooling rack. Let it cool for an additional 10 minutes before serving.
Hint: Start checking for doneness around 25 minutes. Also, don't overmix the batter. You want to stir just until the ingredients are combined to ensure a tender crumb.
Variations
Here are a few customizations that you might like to try for this pumpkin bread.
- Use a homemade pumpkin pie spice. To make a homemade version use the following: 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger and ⅛ teaspoon ground cloves. You also can make up a bigger batch and store in a glass container for other fall recipes. Use the measurements above in the pumpkin bread.
- Use different sugar: Use brown sugar to give hints of molasses flavoring.
- Use vanilla extract: Add in a splash of vanilla extract. Vanilla and pumpkin taste amazing together.
- Add mix-ins: Chopped nuts, chocolate chips or dried fruit are all wonderful ways to change the flavor profile and add additional texture to the bread.
- Add a topping: Top with pumpkin seeds, cream cheese frosting or a dollop of whipped cream.
- Make a glaze: Make a homemade glaze using ¼ cup powdered sugar and 1 teaspoon milk. You can sprinkle in a dash of cinnamon to the mix if you desire for added spice.
- Make more than one loaf. Scale the recipe up two or three times to make multiple mini pumpkin bread loaves.
- Make gluten-free: The only ingredient in this recipe that contains gluten is the flour. It can easily be replaced with a gluten-free flour substitute.
Tips
Top tip: To make the best mini pumpkin breads, be sure to generously grease the mini loaf pans. This allows the bread to come out easily. If using along with parchment paper, it keeps the paper intact against the pans.
- Use a room temperature egg. The egg will incorporate better if it is room temperature instead of cold.
- Do not overmix the batter. Make sure to only mix until incorporated. If not, the bread can become tough in texture.
- Check for doneness. Insert a toothpick in the center of the bread to check to see if it is fully baked. The toothpick should come out dry with a few crumbles. If not, place back in the oven to finish baking.
- Let cool before slicing. Let bread cool on a wire rack before slicing. This allows the bread to firm up while maintaining moisture so it does not crumble when sliced.
Serving suggestions
One way to enjoy this bread is by just adding butter on top. It tastes incredible on a warm slice of pumpkin bread. This makes a delicious and easy breakfast or snack. You can also switch it up a little and put some cream cheese frosting spread on top or a dollop with whipped cream.
Another great way to enjoy it is with ice cream. Take two slices of bread and place some vanilla ice cream in between the slices to create an ice cream sandwich. This is such a tasty dessert treat.
Mini pumpkin bread can be washed down with a glass of iced cold milk. The warm bread also is perfect with this vanilla bean frappuccino or cold brew coffee.
Storage
You can store mini pumpkin bread at room temperature in an airtight container for up to 3 days. If you want to keep it longer, you can store it in the refrigerator for up to 1 week. To freeze, place in a freezer safe container for up to 3 months.
FAQs
You can make muffins using a muffin pan to make 4-6 muffins.
This recipe has only been tested with canned pumpkin puree. Fresh pumpkin puree is often watery and not as smooth in texture as canned puree.
Over baking is a common cause of dry bread. Make sure to check it about 25 minutes into baking to avoid overbaking. Other causes are low quality flour, forgetting to add the egg or not using butter which can help lend to a moist bread.
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Recipe
Mini Loaf Pumpkin Bread
Ingredients
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon nutmeg freshly grated
- ⅓ cup granulated sugar
- ¼ cup pumpkin puree
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon whole milk
Instructions
- Preheat the oven to 350°F. Grease a mini loaf pan (5.5x3-inch) and line it with parchment paper.
- In a medium bowl, mix flour, baking powder, salt, pumpkin pie spice and nutmeg. Set the mixture aside.
- In another medium bowl, whisk together sugar, pumpkin puree, egg, melted butter, and milk.
- Combine the flour mixture with the wet ingredients with a spatula until just mixed.
- Pour the batter into a prepared loaf pan.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean and the top of the loaf springs back when gently pressed.
- Allow the bread to cool in the pan until it's cool enough to handle, then transfer it to a cooling rack. Let it cool for an additional 10 minutes before serving.
Notes
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
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