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+ servings
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.
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings 6 slices
Calories 160kcal
Author Tracy



Cinnamon Sugar Topping (optional)

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


  • 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!


*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. 


Serving: 1slice | Calories: 160kcal