These Pumpkin Bread Mini Loaves with rich pumpkin flavor, warm spices and a brown sugar crumb streusel topping are perfect with your morning coffee, as an afternoon snack or to share with family and friends. You're going to love this moist pumpkin bread recipe.
As the weather turns cooler in the fall, my baking goes into overdrive. Sugary shortbread, a big as Texas Sheet cake, chocolate puff pastry rolls and my Great Aunt Rose's Sour Cream Pound Cake are just a few tasty treats baking my oven.
With pumpkins popping up everywhere, my thoughts turn to baking a batch of my mini pumpkin loaves. This is one of my hottest fall recipes. You'll just love this cute mini loaf version of classic pumpkin bread.
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why you'll love this recipe
You'll love that this easy mini pumpkin bread recipe is:
- Easy to make ~ This is a hand mixed easy quick bread recipe that needs no special kitchen equipment.
- Fun mini loaves ~ The little loaves of pumpkin bread are fun to serve and great for sharing with family and friends. It's a fun change from a large loaf.
- Full of fall flavor ~ A trio of warm spices - cinnamon, ground cloves and allspice - along with the pumpkin puree and brown sugar streusel make this a classic fall recipe.
- Super moist ~ Not only does the pure pumpkin puree produce moist bread, the addition of oil adds to the tenderness of the loaves.
ingredients & substitutions
You'll need the following ingredients to make this recipe. I've included some substitutions too. Scroll to the recipe card for full quantities of all the ingredients.
- all purpose flour ~ White whole wheat flour is an alternative.
- baking soda
- baking powder
- kosher salt
- cinnamon
- ground cloves
- allspice
- granulated sugar
- large eggs
- canned pumpkin ~ Be sure to use pure pumpkin puree and not canned pumpkin pie filling or mix. The mix includes spices and other chemical additives.
- canola oil ~ Extra virgin olive oil, vegetable oil or coconut oil are suitable substitutes.
- salted butter ~ Unsalted butter is an alternative.
- light brown sugar ~ Dark brown sugar is also tasty in this streusel topping.
how to make pumpkin bread mini loaves
Gather the simple ingredients and everyday kitchen tools to make this homemade pumpkin bread. This is a brief overview of the full recipe. Scroll to the recipe card for the complete instructions.
- Whisk the dry ingredients in a large bowl. Mix the wet ingredients together and add to the dry ingredients. Stir to combine to a thick batter.
2. Divide batter between mini loaf pans that are greased and lined with parchment paper.
3. Combine the streusel mixture ingredients. Sprinkle the crumb topping generously over the pumpkin bread batter.
4. Bake the mini pumpkin bread loaves. Let cool 15 minutes before unmolding on to a wire rack.
Hint: My tried and true method for checking if the pumpkin streusel bread is completely baked is with a digital thermometer. A perfect pumpkin bread will have an internal temperature of 200 degrees F.
variations
These variations are wonderful ways to make this easy pumpkin bread mini loaves recipe one of your favorites. Add up to a total of 1 cup of the extra ingredients.
- Toss in chips - Add milk, semi sweet or dark chocolate chips, butterscotch chips, cinnamon chips or toffee bits along with the dry ingredients.
- Add dried fruit - Dried cranberries, raisins or chopped dates to the batter.
- Add chopped nuts - Stir almonds or walnuts into the batter. Make a pecan streusel by adding ⅓ cup of chopped nuts to the crumb topping.
storage
Follow these tips for storing the quick breads at room temperature or in the freezer.
- Room temperature ~ Cool the pumpkin bread completely. Wrap tightly in plastic wrap or place in a resealable bag. Store at room temperature for 3-4 days.
- Freezer ~ Wrap the completely cooled bread in foil or plastic wrap and place in a resealable bag. Freeze for up to 2 months. Thaw at room temperature.
expert tips
There are many different sized mini pans for baking bread. This recipe uses a set of mini loaf pans that are 5 inches by 3 inches to make 5 loaves of delicious pumpkin bread. If another size mini loaf tin is used in this recipe, the results can't be guaranteed.
To easily remove the mini bread loaves from the pans, thoroughly grease them and line the bottom with parchment paper. And don't be in a rush to unmold the breads. Wait about 15 minutes then run a knife around the edges. The baked treat will easily pop out of the pan.
frequently asked questions
Adding too much oil or baking soda and baking powder will make quick breads crumble. Also, overbaking the pumpkin bread will cause it to fall apart.
If your oven isn't fully preheated, it can cause the bread to fall in the center. To ensure the oven is heated to the correct temperature, wait about 5-10 minutes after the oven indicates it's heated to bake the breads.
Yes! Portion the batter into lined muffin pans to make individual muffins. Adjust the baking time to 18-20 minutes.
more recipes like this one
Get all my bread and muffin recipes here.
If you make this pumpkin bread mini loaves recipe, be sure to give it a rating and/or comment below. Take a photo and tag @amycaseycooks on Instagram.
Printrecipe
Pumpkin Bread Mini Loaves
- Total Time: 1 hour 5 minutes
- Yield: 5 mini loaves 1x
Description
Delicious mini pumpkin bread with streusel topping are a classic fall quick bread.
Ingredients
- For the mini loaves ~
- 3 ¼ cups all purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- 2 ¾ cups granulated sugar
- 4 large eggs, beaten
- 2 cups canned pumpkin
- 1 cup canola oil
- For the cinnamon streusel topping ~
- 4 tablespoons butter, melted
- ¼ cup light brown sugar
- ¾ cup all purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Parchment paper
Instructions
- Preheat oven to 350 degrees F. Grease 5 (5-inch by 3-inch) mini loaf pans and line the bottom with parchment paper. Set aside.
- In a large bowl, whisk together the dry ingredients for the loaves including the 3 ¼ cups all purpose flour, baking soda, baking powder, kosher salt, 2 teaspoons of ground cinnamon, ground cloves, allspice, and ground nutmeg. Set aside.
- In a medium sized bowl, combine the sugar, eggs, pumpkin, and oil.
- Add the pumpkin mixture to the flour mixture and stir to combine.
- Divide the batter evenly between the prepared loaf pans.
- In a small bowl, combine the streusel ingredients including the melted butter, light brown sugar, ¾ cup all purpose flour, ½ teaspoon ground cinnamon, and ¼ teaspoon of salt.
- Evenly sprinkle the streusel topping over each of the loaf pans filled with the batter. Press down lightly.
- Bake for 45-50 minutes or until a wooden toothpick inserted in the center comes out clean.
- Remove from oven. Let cool for 15 minutes in the pans.
- Gently run a thin knife around the edges of the pans and then unmold. Cool on a cooling rack.
- When loaves are completely cool, wrap tightly in plastic wrap and store in large resealable bags. Store at room temperature for up to 3 days or store in the freezer for up to 3 months.
Notes
- For success when taking the streusel pumpkin bread out of the pans, thoroughly grease them and line the bottom with parchment paper.
- The batter can also be portioned into muffin pans if you like individual servings.
- My tried and true method for checking if the pumpkin streusel bread is completely baked is with a digital thermometer. There is no guessing if the center is baked through. The internal temperature should be 200 degrees F for perfectly baked bread.
- Don't be in a rush to unmold the breads. Wait about 15 minutes then run a knife around the edges. The baked treat will easily pop out of the pan.
- Like many baked goods, the pumpkin streusel bread freezes beautifully. Cool the loaves completely on a metal cooling rack. Then wrap tightly in plastic wrap. Store in large resealable bags in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: ⅓ of loaf
- Calories: 360
- Sugar: 14 g
- Sodium: 419 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 58 mg
Stacey
This recipe turned out great! I gave the mini loaves as holiday gifts to my co-workers.
Amy Casey
I'm so glad you like my recipe Stacey! These loaves are perfect for gifting. But I may keep one for myself 🙂
Susan
So yummy. I’m making them as Christmas treats for my neighbors. I used disposable aluminum pans and was able to make six mini loaves. Thank you for the recipe!
Amy Casey
That's great! I love gifting homemade treats to our neighbors.
Kim Moya
There's no applesauce listed in the ingredients yet you say to add it in the instructions
Amy Casey
Thanks for catching the mistake Kim. There is no applesauce in the recipe. Happy baking!
Kim
Thanks Amy! I’ve made it many times now and they are perfect. In use a mini loaf pan for 25 minutes and it makes around 20. Great recipe
Amy Casey
That's fantastic Kim! I am so glad you enjoy my recipe. It is perfect for this time of year.
Haley Pollock
I think you have too much granulated sugar in this recipe. 2 3/4 cups is a lot! I just made a batch with 1 cup less.. will let you know how it turns out. Otherwise looks yummy!
Amy Casey
That is the correct amount of sugar. Thanks for your comment.