Simple Mini Pumpkin Bread Recipe

Introduction

This Simple Mini Pumpkin Bread is a perfect autumn treat that’s moist, flavorful, and easy to make. With a warm blend of pumpkin and spices topped with a cinnamon-sugar swirl, these mini loaves are ideal for breakfast, snacks, or dessert.

Ingredients

• 1 large egg
• 1/2 cup white sugar
• 1/4 cup light or dark brown sugar
• 1/2 cup canned pumpkin puree
• 1/4 cup neutral oil (such as canola)
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 2 to 3 tbsp cinnamon-sugar mixture (use 3/4 tsp ground cinnamon per 1 tbsp sugar)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and position the rack in the middle. Lightly grease mini loaf pans and line them with parchment paper, leaving overhangs for easy removal. If using a brownie pan, line five wells with 1-inch parchment strips that hang over the sides.
2. Step 2: In a medium bowl, whisk together the egg, white sugar, brown sugar, pumpkin puree, oil, and vanilla extract until smooth and free of lumps.
3. Step 3: Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Gently whisk until just combined without overmixing.
4. Step 4: Evenly divide the batter into the prepared pans. Spoon the cinnamon-sugar mixture generously over each and gently swirl into the batter with a toothpick or knife to create a marbled texture.
5. Step 5: Bake for 20–23 minutes in a brownie pan or 28–30 minutes in mini loaf pans. A toothpick inserted in the center should come out mostly clean. Let cool in the pan on a wire rack for 10–15 minutes, then use the parchment to lift the bread out and cool completely before slicing.

Tips & Variations

• Use canned pumpkin puree for the best consistency and flavor—avoid pumpkin pie filling which contains added spices and sugar.
• For extra richness, try substituting half the oil with melted butter.
• Add a handful of chopped walnuts or pecans into the batter for a crunchy texture.
• Adjust the cinnamon-sugar topping amount to your sweetness preference or omit for a simpler bread.
• If you don’t have pumpkin pie spice, mix 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of cloves as a substitute.

Storage

Store the cooled pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, warm slices in a toaster oven or microwave until just heated through. Avoid overheating to keep the bread moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but you’ll need to cook and puree the fresh pumpkin first. Bake or steam the pumpkin until soft, then mash or blend until smooth. Use the same quantity as canned puree.

What if I don’t have mini loaf pans or a brownie pan?

You can use a regular loaf pan, though baking time will increase to about 45–50 minutes. Keep an eye on the bread and test doneness with a toothpick.

Simple Mini Pumpkin Bread Recipe

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4.5 from 85 reviews

This Simple Mini Pumpkin Bread recipe yields moist, flavorful individual loaves perfect for fall or anytime you crave a cozy, spiced treat. Made with canned pumpkin puree, warm pumpkin pie spice, and topped with a delightful cinnamon-sugar swirl, these breads are easy to prepare and bake. The recipe uses basic pantry ingredients and is baked in mini loaf pans or a brownie pan for convenient serving and storage.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 28 minutes (mini loaves) or 23 minutes (brownie pan)
• Total Time: 38 minutes
• Yield: 5 to 6 mini pumpkin breads 1x
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 large egg
• 1/2 cup white sugar
• 1/4 cup light or dark brown sugar
• 1/2 cup canned pumpkin puree
• 1/4 cup neutral oil (such as canola)
• 1 tsp vanilla extract

Dry Ingredients

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt

Topping

• 2 to 3 tbsp cinnamon-sugar mixture (made with 3/4 tsp ground cinnamon per 1 tbsp sugar)

Instructions

1. Prepare the Baking Pan and Preheat the Oven: Preheat the oven to 350°F (175°C) and position the rack in the center. Lightly grease mini loaf pans and line them with parchment paper for easy removal. If using a brownie pan, line five wells with strips of parchment to prevent sticking and facilitate lifting the breads out.
2. Mix the Wet Ingredients: In a medium bowl, whisk together the egg, white sugar, brown sugar, canned pumpkin puree, neutral oil, and vanilla extract until the mixture is smooth and homogeneous, ensuring no lumps remain from the pumpkin or sugars.
3. Incorporate Dry Ingredients: Sift the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Gently whisk to combine until just blended and no dry streaks remain, taking care not to overmix to keep the bread tender.
4. Fill Pans and Add Cinnamon Sugar Topping: Spoon the batter evenly into the prepared pans. Sprinkle the cinnamon-sugar mixture generously over the batter surface. Use a toothpick or knife to gently swirl the topping into the batter, creating a marbled effect and crunchy sugary topping.
5. Bake and Cool the Pumpkin Bread: Bake in the preheated oven for 20 to 23 minutes if using a brownie pan, or 28 to 30 minutes for mini loaf pans. The breads are done when a toothpick inserted into the center comes out mostly clean. Let cool in the pans on a wire rack for 10 to 15 minutes, then lift out using the parchment overhang and let cool completely before slicing for best texture and flavor.

Notes

• Do not overmix the batter once the dry ingredients are added to avoid a tough texture.
• Using parchment paper with overhangs makes removing the mini loaves from the pans easier and reduces breakage.
• You can adjust the cinnamon-sugar topping based on your sweetness preference; swirl less for a lighter touch or more for a bigger crunch.
• Allow the bread to cool completely before slicing to achieve clean cuts and better flavor development.
• This recipe works well with either light or dark brown sugar depending on your desired depth of flavor.

Keywords: mini pumpkin bread, pumpkin bread recipe, pumpkin loaf, fall baking, cinnamon sugar topping, easy pumpkin bread