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.
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
- 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
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.
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!
- 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.
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.
How to store pumpkin bread?
Store the bread tightly wrapped at room temperature for 3-4 days.
More Small-batch Favorites
Mini Pumpkin Bread
- 5.5 x 3-inch loaf pan*
Cinnamon Sugar Topping (optional)
- 1 teaspoon (4g) granulated sugar
- ¼ teaspoon ground cinnamon
- 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
- 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.
- 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!
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