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Mini pumpkin bread loaves pinterest

Mini Pumpkin Bread Loaves

These perfectly portioned mini pumpkin bread loaves deliver exceptional fall flavor in convenient individual servings. Ideal for gifting, perfect for social gatherings, and baking faster than traditional loaves for consistent results every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 mini loaves
Calories 325 kcal

Equipment

  • Mini Loaf Pans (5½ x 3 inches)
  • Parchment Paper
  • Mixing Bowls
  • Wire Cooling Rack

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup vegetable oil coconut oil works beautifully for a subtle flavor enhancement
  • 2 large eggs room temperature
  • 1 cup granulated sugar or ¾ cup for a less sweet version
  • 1/4 cup brown sugar packed
  • 1/4 cup milk any variety works, including plant-based alternatives
  • 1 tsp vanilla extract

Optional Add-ins

  • 1/2 cup chopped walnuts or pecans optional
  • 1/2 cup chocolate chips optional
  • 1/4 cup dried cranberries optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease 8 mini loaf pans (5½ x 3 inches each) or line them with parchment paper for easy removal.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
  • In a large bowl, whisk the pumpkin puree, oil, and eggs until well combined. Gradually add both sugars, whisking until the mixture becomes smooth and slightly lighter in color.
  • Add the dry ingredients to the wet mixture in two batches, gently folding after each addition. When the flour is almost incorporated, add the milk and vanilla extract. Stir just until combined.
  • If using nuts, chocolate chips, or dried fruit, fold them in gently. Pro tip: toss any add-ins with 1 teaspoon of flour before incorporating them to prevent sinking.
  • Divide the batter evenly among your prepared mini loaf pans, filling each about ⅔ full.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Rotate the pans halfway through baking.
  • Allow the mini loaves to cool in their pans for 10 minutes before transferring to a wire rack to cool completely.

Notes

- Batter can be refrigerated overnight before baking, which improves flavor development.
- For gifting, mini loaves maintain optimal freshness for 48 hours after baking.
- This recipe works in a standard muffin tin (bake for 18-22 minutes) or a regular 9x5 loaf pan (bake for 55-65 minutes).
- For perfectly baked loaves, the internal temperature should reach 200°F on an instant-read thermometer.

Nutrition

Calories: 325kcalCarbohydrates: 48gProtein: 5gFat: 14gSaturated Fat: 2gCholesterol: 47mgSodium: 245mgFiber: 2gSugar: 27gVitamin A: 70IU
Keyword Pumpkin Bread, Mini Loaves, Fall Baking, Pumpkin Spice, Holiday Gifts
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