Mini Pumpkin Bread Loaves Recipe

Pumpkin bread mini loaves resting on parchment paper.

5 from 2 votes

Mini Pumpkin Bread Loaves Recipe

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.

Prep Time10

Cook Time22

Cool Time30

Total Time1 2

Course: Bread

Cuisine: American

Diet: Dairy Free, Vegetarian

Servings: 3"x4" mini loaves

Calories: 316kcal

Author: Andrea

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.

Notes

Adapted from the Pumpkin Bread recipe.

-Makes (8) 3″x4″ miniature loaves or (1) 9″x5″ loaf.

-I used the Williams-Sonoma Goldtouch Nonstick Mini Loaf Pan. If using larger mini loaf pans, adjust the baking time accordingly.

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.

Nutrition