Mini pumpkin loaves are a tasty twist on a classic quick bread. These little loaves are chock full of classic pumpkin bread flavor and a sweet, crunchy brown sugar pecan topping for even more flavor and texture. They’re the perfect treat for fall and the holiday season.
I love making miniaturized versions of classic treats. They have all the flavor of their full-size counterparts, but they’re so much fun to serve. AND they’re just as delicious. I make everything from banana nut mini loaves to mini chocolate cream pies and everything in between.
This season, I’ve added another fun mini version of a classic with these mini pumpkin loaves. I took my classic pumpkin bread recipe and shrunk it down into a fun, single-serve package. They’re already a huge hit!
Why You’ll Love These Pumpkin Bread Mini Loaves
- Simple Ingredients: It only takes a few basic baking ingredients to make this recipe.
- Easy: This is just as easy as making traditional pumpkin bread.
- A Tasty Topping: The brown sugar pecan topping is sweet and crunchy.
- Moist and Tender: This bread is so moist and tender!
- Perfect All Year Long: This is made with canned pumpkin, so you can make it any time of year!
Ingredients
Pumpkin Bread
- Pumpkin Puree: Pumpkin puree gives the bread its delicious flavor and adds moisture.
- Vegetable Oil: Vegetable oil adds the fat necessary for the bread and more moisture than butter.
- Spices: Cinnamon, nutmeg, cloves, ginger, and pumpkin pie spice give the bread its classic holiday flavor.
- Eggs: A full four eggs make the bread extra rich and tender.
Brown Sugar Pecan Topping
- Brown Sugar: Brown sugar gives the topping its sweetness.
- Pecans: Pecans add texture and an earthy flavor.
- Butter: Butter helps hold all the ingredients together.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Chocolate Chips: Chocolate chips are a delicious addition to pumpkin bread.
- Nuts: Use chopped pecans, walnuts, almonds, or even pistachios to change the flavor of the topping.
- Gluten-Free: Use gluten-free flour for a version of this bread that everyone can enjoy.
How to Make These Mini Pumpkin Loaves
Pumpkin Bread
1: Step 1: Preheat the oven to 350 degrees and spray a mini loaf pan with non-stick cooking spray.
2: Step 2: Whisk the dry ingredients in a medium bowl. Then, whisk the wet ingredients in a large bowl.
3: Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Then, divide the batter evenly between the mini loaf pans.
Brown Sugar Pecan Topping
1: Step 1: Mix all the topping ingredients in a small bowl.
2: Step 2: Top each loaf with the mixture and bake for 30 to 35 minutes until a toothpick comes out clean.
Hint
It’s very important not to overmix your batter, or your bread will be tough.
Storage
Store these mini pumpkin loaves at room temperature in an airtight container for up to 4 days. For longer storage, wrap the loaves in a double layer of plastic wrap and then foil and freeze for up to 3 months.
Defrost the bread on the counter and enjoy.
Tips
- Mix your wet and dry ingredients until just combined for the softest, most tender bread.
- Loosely spoon your flour into your measuring cup to avoid packing and using too much.
- Be sure to buy pumpkin puree and not pumpkin pie filling. They are routinely placed near or next to one another.
Frequently Asked Questions
Yes, they are. These loaves use the same batter as regular pumpkin bread. They’re just baked in mini loaf pans.
Pumpkin puree is only pumpkin. Pumpkin pie filling is a combination of pumpkin puree, sugar, and spices.
To begin, be sure to measure your flour properly. Using too much will make dry bread. Second, mix your ingredients until just combined. Overworking the batter will make it tough.
Just combined is a baking term, meaning that the wet and dry ingredients are mixed until everything is moistened and no further. This helps keep baked goods tender.
Try These Mini Pumpkin Loaves
These mini pumpkin loaves are absolutely delicious and so easy to make. It’s the perfect combo for a quick bread that has the perfect flavors for the fall and holiday seasons. Give this one a try, and I know you’ll fall in love with it. Your friends and family will, too!
More Delicious Pumpkin Recipes You’ll Enjoy
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Mini Pumpkin Loaves
These mini pumpkin loaves are full of all the flavors of fall mixed with a homemade pumpkin batter, topped with the delicious brown sugar pecan topping, and baked to golden perfection. Absolutely delicious and a family favorite.
Ingredients
Brown Sugar Pecan Topping
Instructions
Mini Pumpkin Loaves
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, ginger, and pumpkin pie spice.
In a large bowl, beat eggs, pumpkin puree, sugar, brown sugar, vanilla extract, and vegetable oil, together until combined.
Gradually add flour mixture into pumpkin mixture and beat until well combined.
Evenly pour batter into the prepared mini loaf pan(s).
Brown Sugar Pecan Topping
In a small bowl, combine brown sugar, flour, chopped pecans, and melted butter. Mix well.
Top each loaf with the pecan topping and place in the oven.
Bake for 30-35 minutes or until a toothpick comes out clean.
Notes
- Mix your wet and dry ingredients until just combined for the softest, most tender bread.
- Loosely spoon your flour into your measuring cup to avoid packing and using too much.
- Be sure to buy pumpkin puree and not pumpkin pie filling. They are routinely placed near or next to one another.
Nutrition
Calories: 365kcalCarbohydrates: 49gProtein: 4gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 52mgSodium: 163mgPotassium: 178mgFiber: 2gSugar: 32gVitamin A: 4574IUVitamin C: 1mgCalcium: 54mgIron: 2mg
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