These Mini Loaves Pumpkin Bread are soft, moist, and bursting with warm pumpkin spice flavor! Made with pumpkin puree and sweetened condensed milk, these adorable mini pumpkin bread loaves have a tender crumb and a delicious cinnamon sugar crust. This easy pumpkin bread recipe is perfect for autumn mornings with a hot cup of coffee. Each mini loaf is perfectly portioned, making these homemade pumpkin treats a delicious breakfast, afternoon snack, or sweet dessert.
For more cozy fall breakfast recipes, try my Mini Pumpkin Pancakes, fluffy pumpkin-spiced pancakes perfect for autumn mornings. For Halloween parties and Thanksgiving dessert tables, make my Pumpkin Pie Hand Pies (Easy Pumpkin Shaped Pastries) or Pumpkin Brownies Healthy ( Easy One Bowl Fall Dessert Recipe). If you love individual-sized baked treats, my Mini Lemon Bundt Cakes are another delicious recipe to try! For a classic Thanksgiving dessert, serve my Pumpkin Pie with Maple Syrup | Best Healthy Recipe, a delicious homemade pumpkin pie sweetened with real maple syrup.
Jump to:
- Why You'll Love These Mini Pumpkin Bread Loaves
- Top Tip: The Secret to Moist Mini Pumpkin Bread
- What You’ll Need to Make Moist Mini Pumpkin Bread
- How to Make Simple Pumpkin Spice Mini Loaves
- Time to Enjoy Your Mini Pumpkin Loaves
- Mini Pumpkin Bread Baking Tips
- More Fall Recipes
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- 📖 Recipe
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Why You'll Love These Mini Pumpkin Bread Loaves
- 🎃 Perfect for Fall: These mini pumpkin bread loaves are a cozy treat for autumn mornings, fall gatherings, and Thanksgiving celebrations.
- 🥣 Easy to Make: Simple pantry ingredients, pumpkin puree, and sweetened condensed milk make these homemade mini loaves easy to prepare.
- 🎁 Great for Gifting: Wrap each mini loaf in a festive gift bag for a thoughtful homemade holiday gift for friends, neighbors, and family.
- ✨ Soft and Delicious: Each loaf has a moist, tender crumb, warm pumpkin spice flavor, and a sweet cinnamon sugar crust that’s absolutely irresistible.
Top Tip: The Secret to Moist Mini Pumpkin Bread
Sweetened condensed milk is the secret to keeping these mini pumpkin bread loaves soft and moist. Even after 24 hours in the refrigerator, they stay wonderfully tender when reheated in the oven!
What You’ll Need to Make Moist Mini Pumpkin Bread
- 🎃 Pumpkin Puree: Adds rich pumpkin flavor, natural moisture, and that beautiful orange color. Use pure pumpkin puree, not pumpkin pie filling.
- 🌾 All-Purpose Flour: Gives the mini loaves structure while keeping the crumb soft and tender.
- 🥛 Sweetened Condensed Milk: Our secret ingredient! Adds sweetness, richness, and extra moisture for irresistibly soft pumpkin bread.
- 🧈 Melted Butter: Adds buttery richness and helps create a tender crumb.
- 🌼 Vanilla Extract: Brings out the warm, cozy flavors of the pumpkin and spices.
- 🍂 Ground Cinnamon: Adds warm cinnamon flavor and helps create that irresistible cinnamon sugar crust.
- 🍬 Granulated Sugar: Adds sweetness and gives the topping its signature sugary crunch.
- 🧡 Pumpkin Pie Spice: Brings together those classic fall flavors of cinnamon, nutmeg, ginger, and cloves.
- 🥄 Baking Soda: Helps the pumpkin bread rise and develop a soft texture.
- 🧁 Baking Powder: Adds extra lift for fluffy, tender mini loaves.
- 🥚 Large Eggs: Bind everything together and give the pumpkin bread structure and richness.
How to Make Simple Pumpkin Spice Mini Loaves
- Step 1 Preheat oven to 350-degrees and line an 8-cavity mini loaf pan with parchment paper. Prepare the Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, melted butter, eggs, vanilla extract, and sugar. Whisk until smooth and creamy.
- Step 2: Add the Pumpkin Spices Add the ground cinnamon, pumpkin pie spice, baking soda, and baking powder to the pumpkin mixture. Stir until the spices are evenly incorporated.
- Step 3: Add the Flour Gradually fold the all-purpose flour into the pumpkin mixture using a spatula. Mix until just combined, being careful not to overmix the batter.
- Step 4: Fill the Mini Loaf Pans Line your mini loaf pan with parchment paper and divide the pumpkin bread batter evenly among the eight cavities. Smooth the tops with a spatula.
- Step 5: Bake the Mini Pumpkin Loaves Bake in a preheated oven until the mini pumpkin bread loaves are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Step 6: Cool the Pumpkin Bread Remove the mini pumpkin loaves from the oven and allow them to cool slightly before transferring them to a wire cooling rack.
Step 7: Add the Cinnamon Sugar Crust Brush the tops of the baked mini pumpkin bread loaves with melted butter, then sprinkle generously with the cinnamon sugar mixture. Let the topping set slightly before serving.
Time to Enjoy Your Mini Pumpkin Loaves
Enjoy your homemade mini pumpkin bread loaves warm or at room temperature!
Mini Pumpkin Bread Baking Tips
- Oven Temperature: Preheat your oven to 350°F (175°C).
- Tip: Mini Loaf Pan Use an 8-cavity mini loaf pan lined with parchment paper
- Baking Time: 25–35 minutes, depending on the size of your mini loaf cavities and your oven.
- Recipe Yield: Makes 8 mini pumpkin bread loaves
- How to Check for Doneness: Insert a toothpick into the center of a loaf. If it comes out clean or with a few moist crumbs, your pumpkin bread is ready!
- Cooling Tip: Allow the mini loaves to cool in the pan for approximately 10 minutes before transferring them to a wire rack. Brush with melted butter and sprinkle with cinnamon sugar while they’re still slightly warm.
- Storage Tip: Store mini pumpkin bread loaves in an airtight container at room temperature for up to 2 days
- Freezing Tip: Wrap cooled mini loaves individually and freeze in an airtight container for up to 3 months.
Yes! Allow the mini pumpkin bread loaves to cool completely, then wrap each loaf tightly in plastic wrap and place it in a freezer-safe bag or airtight container. Freeze for up to 3 months.
Leave the pumpkin bread wrapped and allow it to thaw at room temperature for a few hours. Keeping it wrapped while thawing helps preserve its soft, moist texture.
Absolutely! You can substitute homemade pumpkin purée for canned pumpkin purée in equal amounts. Make sure the homemade purée is smooth and thick, without excess liquid, so the bread maintains its tender texture.
Yes! Chocolate chips, chopped pecans, or walnuts are delicious additions. Gently fold them into the batter before dividing it among the mini loaf pans.
Store the cooled mini pumpkin bread loaves in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. For longer storage, freeze for up to 3 months.
More Fall Recipes
About Genevieve
Thank you for stopping by Fitty Foodlicious, a website dedicated to sharing lasting, family recipes, anxiety tips and tricks, and healthy spirited mental wellness. Genevieve's recipes have been featured on MSN.com, NewsBreak, Food Talk Daily, Food Gawker, Trivet Recipes, Bartender.com, Health Magazine, Kitchen Aid AU NZ, and has a published Cookbook titled The 5-Ingredient Paleo Cookbook which can be purchased at all major bookstores and on Amazon.
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📖 Recipe
Mini Loaves Pumpkin Bread with Cinnamon Sugar Crust
Equipment
Ingredients
- 1 cup pumpkin puree
- ½ cup sweetened condensed milk
- ¼ cup melted butter
- 2 large eggs
- 1 tablespoon vanilla extract
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ¼ cups all-purpose flour
Cinnamon Sugar Topping
- 1 tablespoon Melted Butter for brushing
- 2 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line an 8-cavity mini loaf pan with parchment paper.
- In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, melted butter, eggs, vanilla extract, and sugar. Whisk until smooth and creamy.
- Add the ground cinnamon, pumpkin pie spice, baking soda, and baking powder to the pumpkin mixture. Stir until the spices are evenly incorporated.
- Gradually fold the all-purpose flour into the pumpkin mixture using a spatula. Mix until just combined, being careful not to overmix the batter.
- Line your mini loaf pan with parchment paper and divide the pumpkin bread batter evenly among the eight cavities. Smooth the tops with a spatula.
- Bake in a preheated oven until the mini pumpkin bread loaves are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the mini pumpkin loaves from the oven and allow them to cool slightly before transferring them to a wire cooling rack.
- Brush the tops of the baked mini pumpkin bread loaves with melted butter, then sprinkle generously with the cinnamon sugar mixture. Let the topping set slightly before serving.
- Enjoy your homemade mini pumpkin bread loaves warm or at room temperature!
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