Make mini pumpkin bread loaves with these cute paper pans and printable gift tags! This mini loaf pan recipe is lightly spiced and great for those who don't like strong pumpkin flavors. Bake in mini bread loaves and attach the free printable gift tags for easy holiday gifting.
Before I completely head out for the holidays, I wanted to stop in and share one of my new favorite pumpkin bread recipes. Made in the cutest mini paper bread loaves, these tiny little guys are super moist and perfect for gifting any time of the year. (Pair with my printable thanksgiving cupcake toppers for an even cuter gift!)
I'm not usually one for heavily spiced pumpkin treats, but this pumpkin bread is a little different than previous recipes I've made. I cut back the amount of nutmeg, ditched the cloves, and boosted the cinnamon to create a lightly spiced version of one of my family's favorite breads.
Tip: Click here to turn these into cupcakes or pair with my The Ultimate Moist Banana Bread for a quick bread platter!
What You Need for This Mini Loaf Pan Recipe
- For the Pumpkin Bread: All-purpose flour, sugar, baking soda, baking powder, cinnamon, nutmeg, salt, eggs, canned pumpkin, oil, and water.
- For Gifting: Mini loaf pans, and printable bread gift tags. OR insert one of my Fall treat toppers to the top!
How to Make the Mini Pumpkin Bread:
Step 1: Mix Dry Ingredients
In a large bowl, mix together flour, sugar, baking soda, baking powder, cinnamon, salt, and nutmeg together with a whisk.
Step 2: Add Wet Ingredients & Mix
One at a time, add eggs, pumpkin, vegetable oil, and water and continue mixing with a spatula or wooden spoon until ingredients are incorporated and you can no longer see the flour. To avoid overmixing, I mix breads by hand. If you are using a electric mixer, be sure to use the lowest speed setting and stop mixing as soon as flour disappears.
Step 3: Scoop into Mini Loaf Pans & Bake
Scoop 3 tablespoons of batter in each mini bread loaf and gently shake pan to even out the batter. Bake at 350 degrees for 18-24 minutes, or until toothpick comes out clean. Cool completing before cutting.
Tip: If you would like to bake this in a standard sized mini loaf tin (5 ½ x 3" size), see FAQ section below.
Step 4: Let Cool & Wrap
Once the bread is fully cooled, wrap in a cellophane and attach a printable gift tag (download link in materials box above). Or insert a printable Fall treat topper to the top of each one!
Frequently Asked Questions:
Most mini loaf pans are 5 ½ by 3 inches but these mini baking pans are even tinier (about 4 x 2 x 1.5"), which make them perfect for single serving gifting.
This mini loaf pan recipe bakes up perfectly & comes out super clean because of their pre-cut corrugated edges that allow you to tear down the sides for easy removal. Slip them in plastic bags, twist closed, and stick on a fun gift tag for a easy homemade gift.
If you're using the mini loaf pans and filling each with 3 tablespoons of batter, you will get about 10 mini loaf tins out of it. If you're using the more standard size mini loaf pan (5 ½ x 3" size), fill each with about 1 cup of batter to yield 4 loaves.
Tip: You can also turn these into cupcakes or muffins by baking in regular sized muffin liners. Will make about 22 muffins/cupcakes when filled with 3 tablespoons of batter. Check out my easy pumpkin cupcake recipe!
Yes, to use a standard size mini loaf pan (5 ½ x 3" size), fill each with about 1 cup of batter to yield 4 loaves. Bake for 28-30 minutes or until toothpick comes out clean.
Mini Pumpkin Bread Loaves
Ingredients
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- In a large bowl, mix together 1 ⅔ cup all-purpose flour, 1 ½ cup granulated sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon salt, and ¼ teaspoon nutmeg together with a whisk.
- One at a time, add 2 large eggs, 1 15 oz. canned pumpkin, ½ cup vegetable oil, and ¼ cup water and continue mixing with a spatula or wooden spoon until ingredients are incorporated and you can no longer see the flour. To avoid overmixing, I mix breads by hand. If you are using an electric mixer, be sure to use the lowest speed setting and stop mixing as soon as the flour disappears.
- Scoop 3 tablespoons of batter in each mini bread loaf and gently shake pan to even out the batter. Bake at 350℉ for 18-22 minutes, or until toothpick comes out clean. Cool completely before cutting. See notes below for baking in a standard sized mini loaf pan.
Notes from Melissa
Did you make this?
I'd LOVE to hear your thoughts! Leave a review & photo of your creation and be sure to mention @DesignEatRepeat or tag #DesignEatRepeat on Instagram!
My cousins go crazy for pumpkin bread, so I'm looking forward to seeing what they think about this mini loaf pan recipe! We'll be making our 5 hour trip south this weekend, so I threw these extra loaves in the freezer until then. I hope everyone has a wonderful holiday & new year and I'll plan to catch ya on the flipside!
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Great recipe. I used butter instead of the oil and added a strusell topping. Perfect thank you
Thank you so much for leaving a review, Liz!
Very easy to make, and delicious. My favorite part of the actual recipe is have the ingredient amounts listed in the instructions so one doesn't have to look back to the ingredients list. Genius!!
So glad to hear you enjoyed this recipe, Eden! Thank you so much for leaving a review!
The mini pumpkin bread loaves came out delicious. Very moist.
One thing that I have been using since the bird flu and soaring price of eggs. I use Bob’s red mill egg replacement. It’s a wonderful substitute for eggs.
Thank you so much for taking the time to leave a review, Laura! I really appreciate it!