This easy mini pumpkin bread recipe makes four loaves that are perfect for fall breakfasts, snacks, and gifting. Made with pumpkin puree and warm spices, each loaf is moist, tender, and perfectly spiced!
You can easily customize this bread, and I’ve included four of our favorite flavors: cinnamon swirl, chocolate chip, cranberry pistachio, and butterscotch.
I’m also sharing 4 free printable gift tags so you can share this bread with your friends!
I’m actually kind of obsessed with pumpkin bread, and I may have baked a loaf back in August because even though it was 90 degrees outside, I was craving it!
A few weeks later I had a few friends with birthdays, so I adapted the recipe into four mini loaves. And of course I had to experiment with different flavors and additions.
I know most people love chocolate chips in their pumpkin baked goods, but that was actually my least favorite flavor of pumpkin bread. The cinnamon swirl was another story — I could have eaten the entire loaf myself!
Even plain, this is one tasty loaf! It’s perfectly spiced and so, so moist. It tastes even better the next day. Whichever mix-in you choose, you’re going to love it!
These mini loaves make an easy homemade gift for teachers, neighbors, friends, and family during the fall and holiday season, so take advantage of my free gift tags!
Why You’ll Love This Mini Pumpkin Bread
- Easy to make: This is a simple quick bread recipe with no yeast or rising time. You don’t even need a mixer.
- Perfectly moist: Pumpkin puree and pudding mix make for an extra soft and moist quick bread.
- Full of fall flavor: Three warm spices, pumpkin pudding mix, and pumpkin puree give every bite that classic autumn taste.
- Great for gifting: Small loaves are easy to wrap and share. I like to use disposable pans and just wrap them up in the pan.
- Freezer friendly: Make a batch ahead of time and save some for later.
How to Make Mini Pumpkin Bread Loaves
- PREP: Spray four mini loaf pans with cooking spray. Preheat your oven to 350 degrees.
- WET INGREDIENTS: Whisk together the oil, eggs, pumpkin, sugar, and vanilla until smooth.
- DRY INGREDIENTS: In a small bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Add to the pumpkin mixture and stir just until there are no streaks of flour.
- ASSEMBLE: Divide the batter between the prepared loaf pans. If desired, add any of the mix-ins listed below. (I made four different flavors from one batch, but you can make them all the same and just add the mix-ins to the bowl.)
- BAKE: Bake the bread at 350° for 38-40 minutes, or until the center is set. (If you don’t add any mix-ins, you can slightly decrease the baking time.)
- COOL: Let the bread cool in the pan for 5-10 minutes, then carefully turn out onto a wire rack. (If using disposable pans for gift giving, just leave the bread in the pan.)
- SERVE: Pumpkin bread will slice easier after it has completely cooled, but it is delicious served warm if you can’t wait. 😋
Easy Variations:
- Baking Chips – I’ve made this bread with chocolate chips, butterscotch chips, and white chocolate chips. All are delicious! Just stir 3/4 to 1 cup into the batter. (I added 3 tablespoons of butterscotch chips to one loaf.)
- Nutella – Spread half of the batter in the pans, then spread each with 2-3 tablespoons of Nutella. Top with the rest of the batter and swirl with a butter knife.
- Biscoff – Spread half of the batter in the pans, then drop dollops of biscoff all over. Spread the rest of the batter on top.
- Cinnamon Swirl – Spread half of the batter in the pans. Sprinkle each loaf with 1 tablespoon of cinnamon sugar. Top with remaining batter, then sprinkle another tablespoon of cinnamon sugar on top.
- Cranberry Nut – Add a cup of chopped fresh cranberries or craisins, and a cup of chopped pecans or pistachios.
- For a sweet treat, spread the loaves with cream cheese frosting.
Tips for the Best Mini Pumpkin Bread
- Use parchment. For easiest removal, line the bottom of each loaf pan with parchment paper.
- Let the bread cool. The bread is much easier to slice cleanly after the loaves cool and set.
- Check the loaves early. Mini loaves are smaller than standard pumpkin bread, so baking times can vary depending on the size of your pans.
- Customize. Add your favorite mix-ins so the bread is exactly the way you love it!
Free printable fall gift tags
Since this recipe makes four loaves, it’s perfect for sharing. Make it extra special by adding a cute gift tag! Who doesn’t love to receive a loaf of homemade bread?
To download the free gift tags, just click the button below. It will take you to a PDF file that you can download. I like to print my gift tags on white cardstock.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned pumpkin?
Yes. Homemade pumpkin puree can be used, but make sure it has a similar consistency to canned pumpkin. If the puree is especially watery, drain off some of the excess liquid.
Can I make this pumpkin bread without mini loaf pans?
Yes, you can just make one large loaf. Spread the batter in a greased standard loaf pan, 9×5-inches. You will need to increase the baking time to about 60-70 minutes.
Can I freeze mini pumpkin bread?
Yes. Mini pumpkin bread freezes very well. Let the loaves cool completely, then wrap in plastic wrap. Transfer to heavy duty freezer bags. They can be frozen for 4-5 months.
More pumpkin recipes:
- Pumpkin Bread with Streusel Topping
- White Chocolate Pumpkin Blondies
- Pumpkin Spice Snickerdoodles
- Sausage Pumpkin Pasta
- Pumpkin Chocolate Chip Cookies
- Pumpkin Chili
- Pumpkin Bundt Cake
- Pumpkin Pie with Sweetened Condensed Milk
- Pumpkin Cobbler
Mini Pumpkin Bread Recipe
Equipment
Ingredients
- ½ cup vegetable oil
- 2 large eggs
- 15 ounces pumpkin puree (not pumpkin pie filling!)
- 1 ½ cups sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour (10 ounces)
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 Tablespoon pumpkin pie spice
- ¾ cup chocolate chips
Instructions
- Spray 4 mini loaf pans with cooking spray. (If you worry about your loaves sticking, line the bottom of each pan with parchment paper.) Preheat your oven to 350°.
- In a large bowl, whisk together the oil, eggs, pumpkin, sugar, and vanilla.
- In a small bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Add to the wet ingredients and stir gently just until combined. (If desired, stir in the chocolate chips.)
- Divide the batter evenly between the pans. (I like to place my pans on a cookie sheet for easier removal from the oven.)
- Bake at 350° for 38-40 minutes, or until a toothpick inserted in the middle comes out with no wet batter. (Moist crumbs are fine.)
- Let the bread cool in the pans for 5-10 minutes, then turn out onto a wire rack to cool completely.
Notes
- My loaf pans are approximately 6 x 3 x 2 inches. If yours are smaller, you will need to decrease the baking time.
- Serving size is based on cutting each loaf into six slices.
- Leftover pumpkin bread can be stored at room temperature in an airtight container for 4-5 days. You can also wrap it in plastic wrap and place in a freezer bag or container. It can be frozen for 4-5 months.
- This bread is easily customized. Try butterscotch, white, or cinnamon chips instead of the chocolate. Or check out the recipe post for all the flavors we’ve tried!
Nutrition
Once you make this easy mini pumpkin bread recipe, you’ll want to try all the flavor variations you can!
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