This mini loaf pumpkin bread is easy to make, full of pumpkin flavor and perfectly spiced. One bite and you will see just how irresistibly good it tastes.
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Pumpkin bread is one of the most delicious and versatile recipes of fall. It can be enjoyed for breakfast, as a snack or for dessert. I love spreading some butter on a slice and enjoying with my morning cup of coffee for a quick breakfast. All the cozy warm fall spices are amazingly wrapped up in a slice of warm pumpkin flavored bread. It is super moist, dense and every bite holds a taste of fall.
In this small batch version, I am using mini loaf pans. I highly recommend these when baking for one or two. This way everything is portion controlled and you don’t have too much leftover. Just like this mini banana bread and mini lemon loaf, it is great to make when you want just a little sweet treat.
This mini pumpkin bread is made with a few pantry staple ingredients. Just like these mini pumpkin pies, it comes together easily and quickly. No kneading dough or long hours in the kitchen. Pumpkin bread mini loaf also bakes up in half the time of a regular loaf. This quick bread recipe can also be doubled to make multiple loaves that can be frozen to enjoy 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 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 gluten free: The only ingredient in this recipe that is gluten is the flour. It can be easily substituted by using a gluten free 1 for 1 flour.
Tips
Top tip: To make the best mini pumpkin breads, be sure to generously great 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
This mini pumpkin bread is perfect for breakfast, brunch or a snack.
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 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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