This Pumpkin Bread Mini Loaves recipe makes four delicious loaves at once: gingerbread, cinnamon, cream cheese, and chocolate swirl!
When it comes to pumpkin breads, I can’t choose a favorite because I like them all! After baking these, I would alternate which one I ate every time I had coffee so I could enjoy each flavor.
These mini loaves of pumpkin bread are perfect for giving as gifts to friends, family, and neighbors. They also hold up well in the freezer if you want to store them for later.
In This Post
Recipe History
I have a recipe for four kinds of cookies from one batch of cookie dough, and it is so convenient! I decided to do the same thing with mini loaves of pumpkin bread. With this recipe, you can make four different flavors at once. Or, if you have a favorite, I’ll show you how you can make only one kind.
This recipe starts with making one big batch of batter. After the batter is made, it is divided into four parts. Each one of those parts is then turned into a different kind of pumpkin bread.
Ingredients Needed
Wet Ingredients
- Oil: To keep the bread moist.
- Eggs: Add moisture and structure.
- Sugar: Sweetens the bread.
- Pumpkin: Add flavor and moisture.
Dry Ingredients
- Flour: All-purpose flour provides structure and texture.
- Leaveners: Use both baking powder and baking soda.
- Spices: Add salt, ground cinnamon, ginger, and nutmeg for flavor.
How To Make Pumpkin Bread Mini Loaves
After mixing the batter, divide it between four bowls. Then, follow the instructions below for each flavor.
Pumpkin Gingerbread
The first of the four loaves is like a loaf of classic pumpkin bread with a little flavor boost from extra spices. It can be left as it is, or you can make a simple powdered sugar frosting to drizzle over the top.
To make the pumpkin gingerbread flavor, add ground ginger, ground cloves, and ground allspice to one portion of the pumpkin bread batter. Stir to combine and scrape the batter into one of the cavities in the mini bread pan.
Cinnamon Pumpkin Bread
The second loaf has a delicious, crunchy layer of cinnamon streusel right in the center! It’s the best combination of cinnamon bread and pumpkin bread.
To make the cinnamon pumpkin bread loaf, mix together brown sugar, granulated sugar, chopped pecans, and ground cinnamon in a small bowl.
Scrape half of the portion of batter into one of the mini loaf cavities. Top it with the cinnamon streusel mixture, and then scoop on the rest of the batter.
Cream Cheese Pumpkin Bread
The third loaf is cream cheese pumpkin bread. It’s like having a little layer of cheesecake right in the middle of your loaf!
To make the cream cheese pumpkin bread, mix together softened cream cheese and powdered sugar in a small bowl. Scrape half of the portion of pumpkin batter into one of the mini loaf pans.
Top with the cream cheese mixture and spread it out to cover the batter. Then, add the remaining batter by spoonfuls until the cream cheese mixture if covered.
Chocolate Pumpkin Bread
Finally, we have the chocolate pumpkin bread. This one is for the chocolate lovers. You can make it with chocolate swirled in with the pumpkin or have the whole loaf be chocolate.
Chocolate Swirl Loaf
To make the chocolate swirl loaf, divide the pumpkin batter portion into two bowls. Add cocoa powder and melted chocolate chips to one bowl.
Then, add spoonfuls from each bowl to the mini loaf pan until each bowl is empty. Run a knife through the batter to create swirls.
Chocolate Loaf
For an all chocolate pumpkin bread loaf, mix the cocoa powder and melted chocolate chips into the whole portion of the batter.
Bake at 325˚F for 40-45 minutes or until a toothpick inserted in a loaf comes out with only a few crumbs clinging to it but no raw batter.
Cool in the pan on a wire rack for 30 minutes before removing to cool completely.
Full-Sized Loaves Of Pumpkin Bread
You can also use this mini loaves recipe to make full-sized loaves of pumpkin bread! Combine two of the portions of batter into one full-sized loaf pan and the other two portions to make a second full-sized loaf. You’ll also need to increase the baking time by 13-15 minutes.
Additional Flavors To Make
- Pumpkin Chocolate Chip Bread: Stir 1/3 cup of mini chocolate chips into one portion of the batter.
- Pumpkin Banana Bread: Replace some of the pumpkin puree with mashed bananas.
- Pumpkin Cranberry Bread: Stir 1/3 cup of dried, sweetened cranberries into one portion of the batter.
Frequently Asked Questions
Of course! We all have our favorites. Just skip the ones you don’t want and make more of the others. You’ll have to increase the ingredients for the fillings you want.
If you want to purchase this mini loaf pan, you can get it here. Or you can use individual mini loaf pans. Each one of the cavities in my pan measures 5.75 x 3 in. If you want to give them as gifts, you can buy disposable mini loaf pans.
You’ll know when it is done when it starts pulling away from the edges a bit. Insert a toothpick into the loaf, and when you pull it out, only a few crumbs should be on the toothpick if it is done. If there is raw batter on the toothpick, return it to the oven.
More Pumpkin Recipes
- Pumpkin Cheesecake Dessert has two layers of smooth, creamy cheesecake!
- Pumpkin Cream Cheese Muffins with Chocolate Chips are soft and moist.
- Pumpkin Bundt Cake with a Maple Glaze is fast and easy to make!
- Slow Cooker Pumpkin Pecan Bread Pudding is a great way to use leftover bread.
Pumpkin Bread Mini Loaves
Equipment
Ingredients
Basic Pumpkin Bread Batter
- 4 eggs
- 1 ⅔ cups granulated sugar
- 15 oz pumpkin puree
- 1 cup canola oil
- 2 ⅔ cups flour
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 2 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Pumpkin Gingerbread
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
Cinnamon Pumpkin Bread
- 2 tablespoon brown sugar
- 2 tablespoon granulated sugar
- 2 tablespoon chopped pecans
- ½ teaspoon ground cinnamon
Cream Cheese Pumpkin Bread
- 3 oz cream cheese softened
- ⅓ cup powdered sugar
Chocolate Swirl Pumpkin Bread
- 1 tablespoon cocoa powder
- ¼ cup chocolate chips melted
Instructions
Basic Pumpkin Bread Batter
- Preheat the oven to 325˚F and grease the mini loaf pan.
- Mix together eggs, granulated sugar, pumpkin puree, and canola oil.
- In a separate bowl, combine flour, baking soda, baking powder, ground cinnamon, salt, ground nutmeg, and ground ginger. Then, add to the pumpkin mixture and stir until combined.
- Divide the batter into four small bowls by scooping 1 ⅓ cups of batter into each bowl.
- Prepare each flavor of pumpkin bread as shown below.
- Bake at 325˚F for 40-45 minutes or until a toothpick inserted in a loaf comes out with only a few crumbs clinging to it but no raw batter.
- Cool in the pan on a wire rack for 30 minutes before removing to cool completely.
Pumpkin Gingerbread
- Stir the ground ginger, ground cloves, and ground allspice into one small bowl of batter. Scape into one of the cavities in the mini loaf pan.
Cinnamon Pumpkin Bread
- In a separate bowl, combine the brown sugar, granulated sugar, chopped pecans, and ground ginger. Put half of the batter from one of the small bowls (about ⅔ cup) in the bottom of one of the cavities in the mini loaf pan. Pour the cinnamon mixture over the batter and top with the second half of the batter (about ⅔ cup).
Cream Cheese Pumpkin Bread
- In a separate bowl, stir together the softened cream cheese and powdered sugar. Put half of the batter from one of the small bowls (about ⅔cup) in the bottom of one of the cavities in the mini loaf pan. Spread the cream cheese mixture over the batter and top with spoonfuls the second half of the batter (about ⅔ cup).
Chocolate Swirl Pumpkin Bread
- Divide the remaining bowl of pumpkin batter into two bowls (about ⅔ cup each). Stir the cocoa powder and melted chocolate chips into one bowl. Alternately add spoonfuls of batter from each bowl to one of the cavities in the mini loaf pan. Use a knife to swirl the batter.
Video
Scarlet at Family Focus Blog says
The only bad thing here is too much choice! I could agonize over which one to make because they all sound so good. Very smart to do it as mini bread pans. This would be perfect to try for a bake sale too!