Mini Pumpkin Bread Loaves
An easy, no-fuss mini pumpkin bread loaf recipe perfect for fall baking and gifting. Moist, warmly spiced, and made in mini loaf pans for perfectly portioned treats.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Category: Breakfast, Dessert, Snack
Ingredients
- 1½ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp salt
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 tsp vanilla extract
- 1 cip cup canned pumpkin puree
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- ¼ cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour mini loaf pans or spray with nonstick spray with flour.
- In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt. Set aside.
- In a large bowl, combine granulated sugar, brown sugar, vanilla, pumpkin puree, eggs, and melted butter. Mix until smooth.
- Gradually add dry ingredients to wet, alternating with milk, and stir gently until just combined. Do not overmix.
- Divide batter evenly into mini loaf pans, filling about two-thirds full.
- Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Begin checking at 20 minutes to avoid overbaking.
- Cool in pans for 10-15 minutes, then remove to wire rack to cool completely.
- Optionally dust with powdered sugar or wrap for gifting.
Notes
For gifting, wrap in food-safe cellophane and tie with ribbon.
Can also be baked as one large loaf — adjust baking time accordingly (about 40-50 minutes).
Nuts or chocolate chips can be added (1 to 1½ cups) before baking.
Find it online: https://reachwellth.com/mini-pumpkin-bread-loaves/