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.
Servings 6 slices
Calories 160kcal
Equipment
- 5.5 x 3-inch loaf pan*
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.
Nutrition
Serving: 1slice | Calories: 160kcal