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You are here: Home / Recipes / Mini Pumpkin Bread

Mini Pumpkin Bread

09/29/21 | Breakfast, Desserts, Halloween, Recipe for Two, Recipes, Small-batch Dessert, Thanksgiving

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This mini pumpkin bread recipe makes a single small loaf of soft and moist pumpkin bread with a ridiculously good cinnamon sugar crust.

Monday I shared my favorite pumpkin bread recipe on the blog.

Today, for all my small-batch friends, I have a mini pumpkin bread recipe so you can make pumpkin bread all season long whether you’re baking for a crowd or just one or two.

Loaf of mini pumpkin bread sliced on parchment paper.

Everything I wrote about the full-size version of this recipe is true for this miniature one.

The batter is super quick and simple to throw together, and it makes a very cute single small loaf of pumpkin bread that’s soft, moist, and perfectly pumpkin spiced.

Equipment and Ingredient Notes

Mini pumpkin bread ingredients.

  • 5.5 x 3-inch loaf pan: I used a 5.5 x 3-inch pan, but any mini loaf pan should work. Just be sure to fill the pan no more than ⅔ full so it doesn’t overflow in the oven.
  • Pumpkin puree: If you don’t regularly buy canned pumpkin puree, you can usually find it in the baking aisle near the premade pie crusts and pie filling. (Be sure you’re grabbing pumpkin puree and not pumpkin pie filling!) The recipe won’t use up an entire can of pumpkin puree, so see my post What to Do With Leftover Pumpkin Puree for storage tips and recipe ideas for the leftovers. I recommend whipping up a little batch of Pumpkin Snickerdoodles.
  • Spices: If you don’t keep pumpkin pie spice stocked, you can replace it with ⅛ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, a generous pinch of ground cloves and a generous pinch of ground ginger.
  • Cinnamon sugar: I love a good cinnamon sugar crust on pumpkin bread, but if you don’t want the added sweetness, you can skip the cinnamon sugar.

How to Make a Mini Loaf of Pumpkin Bread

Collage photo of mini pumpkin bread batter being made..

1. Preheat your oven to 350°F. Lightly grease a mini loaf pan and line it with a parchment paper sling. This will make it easier to lift your pumpkin bread out of the pan without dislodging any of the cinnamon sugar topping.

2. Whisk dry ingredients (minus sugar) together in one bowl, and the wet ingredients along with the sugar in a second bowl.

3. Pour the dry mixture into the wet ingredients and use a wooden spoon to stir until just mixed and there is no dry flour in the bowl. Don’t overmix! Overmixing can cause your bread to become tough. Transfer batter to prepared loaf pan.

Collage photo of mini pumpkin bread being baked.

4. Sprinkle cinnamon sugar over the top of the batter and bake until a toothpick inserted into the center of the loaf comes out clean and the top of the bread springs back when lightly pressed.

5. Cool in the pan until cool enough to handle and then transfer to a cooling rack. Cool for an additional 10 minutes, serve, and enjoy!

Variations

  • Glazed: For a simple glaze, combine ¼ cup of powdered sugar with 1 teaspoon milk, plus a couple drops of vanilla or maple extract. Stir together until a smooth glaze forms, adding just a bit more milk or powdered sugar as needed to reach a drizzling consistency.
  • Streusel: If you’d like to top your bread with streusel, try the half-batch measurements for my favorite streusel recipe. Be sure to fill the loaf pan no more than ⅔ full or the streusel crumbs can overflow the pan.

Had picking up mini slices of pumpkin bread.

FAQ

I love this loaf, can I make a full-size version?

You sure can. I posted the full-size version of this pumpkin bread recipe earlier this week.

I don’t have a mini loaf pan. What can I use instead?

If you don’t have a mini loaf pan, go make my small-batch pumpkin muffins. They use the same ingredients but are designed to be baked into muffins instead of a loaf pan.

Sliced mini pumpkin bread on a plate.

How to store pumpkin bread?

Store the bread tightly wrapped at room temperature for 3-4 days.

More Small-batch Favorites

  • Pumpkin Cupcakes
  • Apple Crumb Muffins
  • Small-batch Cinnamon Rolls
  • One Banana Banana Bread
Had picking up mini slices of pumpkin bread.

Mini Pumpkin Bread

This mini pumpkin bread recipe makes a single small loaf of soft and moist pumpkin bread with a ridiculously good cinnamon sugar crust.
4.63 from 8 votes
Print Pin
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Cooling Time: 10 minutes minutes
Total Time: 55 minutes minutes
Servings (Hover or Click to Change Yield): 6 slices
Calories: 160kcal
Author: Tracy

Equipment

  • 5.5 x 3-inch loaf pan*
  • Parchment paper

Ingredients

Cinnamon Sugar Topping (optional)

  • 1 teaspoon (4g) granulated sugar
  • ¼ teaspoon ground cinnamon

Pumpkin Bread

  • ½ cup (65g) all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice *
  • ½ cup (100g) granulated sugar
  • ¼ cup (61g) pumpkin puree
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 tablespoon milk any percentage

Instructions

  • Preheat your oven to 350°F. Lightly grease a mini loaf pan and line it with a parchment paper sling.

Cinnamon Sugar Topping

  • In a small bowl, stir together sugar and cinnamon. Set aside.

Pumpkin Bread

  • In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Set aside.
  • In a medium bowl, whisk together sugar, pumpkin puree, egg, vegetable oil, and milk.
  • Pour the flour mixture into the wet ingredients and use a wooden spoon to stir until just mixed. Transfer batter to prepared loaf pan.
  • Sprinkle cinnamon sugar over the top of the batter.
  • Bake for 32 to 38 minutes, until toothpick inserted into the center of the loaf comes out clean and the top of the bread springs back when lightly pressed.
  • Cool in the pan until cool enough to handle and then transfer to a cooling rack. Cool for an additional 10 minutes, serve, and enjoy!

Notes

*Any mini loaf pan should work, just be sure not to fill the pan more than ⅔ full so it doesn’t overflow in the oven.
* You can replace the pumpkin spice with ⅛ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, a generous pinch of ground cloves and a generous pinch of ground ginger.
Store the bread tightly wrapped at room temperature for up to 3 days. 
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.

Comments | 5 comments

« Classic Pumpkin Bread
My Favorite Streusel Topping Recipe »

Comments

  1. Jennifer Grundy says

    September 2, 2024 at 3:39 pm

    I am going to double this and try baking it in my airfryer!
    Thanks for the small batch recipe

    Reply
  2. Karen says

    November 5, 2023 at 11:40 am

    5 stars
    This was EXACTLY what I was hoping for. Made it in the mini loaf pan and didn’t bother with the parchment or the topping. Delicious and easy to put together. Thank you!

    Reply
    • Tracy says

      November 5, 2023 at 6:02 pm

      So happy to hear it, Karen!!

      Reply
  3. F Sethman says

    November 11, 2022 at 1:11 pm

    2 stars
    Sure doesn’t make enough. Was planning on mini loaves and made loaves the size of a child’s oven.

    Reply
  4. Munira says

    July 22, 2022 at 11:16 pm

    Made it this morning using 60 grams keto all purpose flour (48% lupin+37%vital wheat gluten +15% oat fiber)
    After mixing I had my doubts the batter seemed too thick and I added 1 tablespoon extra milk still looked too thick but I placed it in the oven I also reduced the sugar substitute lakanto to 40 grams it fluffed and doubled in size in the oven taste was good next time I’ll add more sugar and double the spice good recipe thanks

    Reply
4.63 from 8 votes (6 ratings without comment)

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Welcome!


Hi, I'm Tracy! Welcome to Baking Mischief, where we realize that not everyone is cooking every night for a family of four. We have delicious sweet and savory recipes, mostly scaled for one or two, and we love our pop culture around here, so keep an eye out for film, book, and TV-inspired treats as well! Read more»
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