Pumpkin bread and crisp fall mornings were made for each other. Mini Pumpkin Bread Loaves are rich in cinnamon and nutmeg, perfectly moist, and full of flavor.
These mini pumpkin bread loaves are the perfect fall treat—warmly spiced, moist, and just the right size for gifting or snacking. Made with real pumpkin puree and a blend of cinnamon, nutmeg, and cloves, each loaf is bursting with comforting autumn flavor. Their petite size means they bake faster than a full loaf and are easy to wrap up. If you don’t want to make multiple variations, no worries—you can stick to one or bake a standard loaf in a 9×5″ pan.
For more mini sized recipes you have to check out my Mini Pancakes, Mini Lemon Cheesecakes, and Mini Pumpkin Pies.
Table of Contents
Why We Love Mini Pumpkin Loaves
- Baking a batch means plenty to enjoy or freeze for later, keeping a treat on hand whenever needed.
- Mini pumpkin bread loaves make a great gift and are easy to share for holidays and special occasions.
- It goes wonderfully with coffee or tea and is perfect for breakfast or a snack.
Recipe Ingredients
Pumpkin Purée – Use canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. If using homemade purée, strain excess moisture to match the consistency of canned pumpkin.
Unsweetened Applesauce – Adds moisture and a mild sweetness while reducing the need for extra oil. Be sure to use unsweetened applesauce to avoid making the bread too sweet.
Pumpkin Pie Spice – A blend of cinnamon, nutmeg, ginger, and cloves that enhances the pumpkin flavor. You can make your own by mixing these spices if you don’t have pre-mixed pumpkin pie spice.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add a Cream Cheese Swirl – For a creamy contrast, mix 4 ounces of softened cream cheese with 2 tablespoons of sugar and 1 teaspoon of vanilla extract. Layer or swirl it into the batter before baking for a rich, tangy flavor.
Top with Cinnamon Sugar – Sprinkle a cinnamon-sugar blend over the batter before baking to create a sweet, slightly crunchy topping.
How to Make Mini Pumpkin Bread Loaves
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray a miniature loaf pan or one 9×5-inch loaf pan* with baking spray. Lightly dust with flour, then remove excess by patting it upside down over the sink or a garbage can. Set aside.
Step 2: In the bowl of a stand mixer, beat together the applesauce, oil, and sugars. Mix until smooth. Add the pumpkin puree, water, and vanilla. Mix until smooth. Add in one egg at a time, mixing after each addition.
Step 3: In a medium mixing bowl, combine the flour, baking soda, cinnamon, salt, and pumpkin pie spice. Whisk together. With the mixing speed on low, gradually add the dry ingredients. Mix until just incorporated. Now, you can either mix in the toppings or sprinkle them on top—it’s up to you.
Step 4: Pour the batter into the prepared pan. If desired, sprinkle additional toppings over the batter. Place in the oven and bake for 22–25 minutes, or 50–60 minutes for one standard loaf. The tops should be slightly dark but not burnt! They should spring back when touched. Remove from the oven and let cool in the pan for 20 minutes (or 45 for a full-sized loaf) before removing. Allow to cool on a wire rack for an additional 30 minutes before eating.
Expert Tips
Use a Spatula or Wooden Spoon for Mixing – After adding the dry ingredients, mix by hand using a spatula or wooden spoon just until the dry ingredients are fully moistened. This prevents overmixing, which can lead to dense bread.
Check for Doneness – Use a toothpick inserted into the center; it should come out clean or with a few moist crumbs.
FAQs
Great topping options include cinnamon sugar, coarse sugar, pepitas, chopped nuts, or a light drizzle of glaze. A streusel topping made with brown sugar, butter, and flour adds extra texture.
Yes! A simple vanilla glaze, cream cheese frosting, or a dusting of powdered sugar adds extra sweetness. Drizzle it over cooled loaves for the best results.
Storage Information
STORE cooled Mini Pumpkin Loaves in an airtight container at room temperature for up to 3 days, refrigerate for up to 7 days to maintain freshness, or wrap tightly in plastic wrap and FREEZE in a resealable bag for up to 3 months for longer storage.
REHEAT leftovers in the microwave for 15–20 seconds or in the oven at 150 degrees Celsius (about 300 degrees Fahrenheit) for 10–15 minutes. If you have leftover pumpkin purée, store it in an airtight container in the fridge for up to 1 week or freeze it for up to 3 months.
More Pumpkin Recipes to Try
Mini Pumpkin Bread Loaves Recipe
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup brown sugar - packed
- 1/3 cup water
- 1/4 cup oil
- 1/4 cup unsweetened applesauce
- 1 cup pumpkin puree
- 2 eggs
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1 1/4 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
Optional Toppings
- chocolate chips or butterscotch chips
- cranberries
- cinnamon and sugar
- pecans or walnuts - chopped
- pepitas (shelled pumpkin seeds)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray a miniature loaf pan or one 9×5-inch loaf pan* with baking spray. Lightly dust with flour, then remove excess by patting it upside down over the sink or a garbage can. Set aside.
- In the bowl of a stand mixer, beat together the applesauce, oil, and sugars. Mix until smooth. Add the pumpkin puree, water, and vanilla. Mix until smooth. Add in one egg at a time, mixing after each addition.
- In a medium mixing bowl, combine the flour, baking soda, cinnamon, salt, and pumpkin pie spice. Whisk together. With the mixing speed on low, gradually add the dry ingredients. Mix until just incorporated. Now, you can either mix in the toppings or sprinkle them on top—it’s up to you.
- Pour the batter into the prepared pan. If desired, sprinkle additional toppings over the batter. Place in the oven and bake for 22–25 minutes, or 50–60 minutes for one standard loaf. The tops should be slightly dark but not burnt! They should spring back when touched. Remove from the oven and let cool in the pan for 20 minutes (or 45 for a full-sized loaf) before removing. Allow to cool on a wire rack for an additional 30 minutes before eating.
this recipe calls for 3/4 tsp of salt, seems like alot but trying to make this right now but there is no mention of where this gets blended in under the steps of instructions.
Hi Lija, thanks for letting me know. I have updated the recipe. The salt is added in step 3.
I made these for my husband. I added semi-sweet chocolate chips. So good!
Yum, yum! I love a good pumpkin bread and you know I can’t resist mini loaves.