Go Back
–+ servings
delicious mini pumpkin loaves

Mini Pumpkin Bread Loaves

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 mini loaves

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 8 mini loaf pans
  • 1 Whisk
  • 1 Spatula
  • 1 Oven

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a large mixing bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger using a whisk.
  • In a medium mixing bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, water, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
  • Divide the batter evenly among the mini loaf pans, filling each about three-quarters full.
  • Place the mini loaf pans on a baking sheet and transfer them to the preheated oven.
  • Bake for 30-35 minutes or until a toothpick inserted into the center of a loaf comes out clean.
  • Remove the loaves from the oven and let them rest in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Notes

To enhance the flavor, consider adding a handful of chopped nuts or chocolate chips to the batter before baking. Be sure not to overmix the batter to keep the loaves tender. Adjust the baking time if your oven runs hot or cold, and always check for doneness with a toothpick.
Tried this recipe?Let us know how it was!