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.
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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 pan kit with plastic bread loaf bags, 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
- 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
- ¼ teaspoon nutmeg
- 2 large eggs
- 1 15 oz. canned pumpkin
- ½ cup vegetable oil
- ¼ cup water
Before you begin! If you make this, will you do me a huge favor 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 all-purpose flour (1 ⅔ cups), granulated sugar (1 ½ cups), baking soda (1 teaspoon), baking powder (½ teaspoon), cinnamon (1 teaspoon), salt (½ teaspoon), and nutmeg (¼ teaspoon) together with a whisk.
- One at a time, add eggs (2 large), canned pumpkin (15 ounces), vegetable oil (½ cup), and water (¼ cup) 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.
Last Step! Please 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.
Notes
Nutrition
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!
LouAnn says
These are the best and easiest to make mini loaves.
I use the standard mini loaf pans so bake 4 at a time, wrap them for gifts with colorful paper and bows.
Melissa says
I'm so glad you enjoy this Pumpkin Bread Mini Loaf recipe, LouAnn! Thanks so much for taking time to leave a review!
Pia says
Hi Melissa,
This looks great for a charity bake sale I‘m baking for next week. I have never used thise kind of paper gift forms. Do I need to spray them with oil?
Thanks
Melissa says
Hi! You don’t need to spray them, they have a nice coating on them that make them nonstick!
Donna N says
These are delicious! I made these last year for neighbor Christmas gifts and made some again today.
Would this recipe make one regular loaf?
Melissa says
Hi Donna! Yes, it does work as a big loaf and I actually have a version of the recipe adapted for one here: https://www.designeatrepeat.com/moist-pumpkin-bread/
Stacy says
I made these for my husband to take to Sunday School teachers. I added semi-sweet chocolate chips for an extra touch of decadence. So good!
Melissa says
So glad to hear you loved the recipe! Thank you so much for taking the time to leave a review, Stacy!
Zeny says
Try it but can I used fresh pumpkin? Looks yummy.
Melissa says
Hi Zeny! I haven't used fresh pumpkin for this recipe but you could definitely try. I would just suggest using a paper towel to blot out some of the excess moisture, since fresh pumpkin is much more liquidy than canned.
Crystal Malott says
I love this recipe! I add some walnuts cause I like them. It is moist and perfect every time.
Melissa says
So glad to hear you love this recipe, Crystal! Thank you so much for taking the time to leave a review!
Debra Jean Fichtner says
Thank You!
Ellen says
Do you cool in the pan or on a cooling rack. I am going to be using aluminum disposable pans.
Melissa says
I fully cool in the pan, then remove!
Danielle Wright says
Delicious!! My customers love it!
Kristen Castillo says
Hello Melissa I was wondering can I use coconut oil in place of vegetable oil, and King Arthur Whole Wheat flour in place of All Purpose Flour.
Melissa says
Hi Kristen! I haven’t tried those with this recipe. I think it will “work” but will likely be more dense. If you try it, report back!
Leann says
Can you double this receipe?
Melissa says
Yes you can!
Cassie says
So good I made 8 mini loafs I put 4 tbsp of the batter!!! Definitely a hit in my family
Melissa says
Yay! So glad you loved them, Cassie!
Donna Newman says
I made these for my neighbor's Christmas gifts. I made a couple extra and they are delicious. My husband asked if he bought more ingredients, would I make more? Could I adapt the recipe to a standard loaf?
Melissa says
Hi Donna! I actually have a recipe for a full size loaf here! https://www.designeatrepeat.com/moist-pumpkin-bread/
A Anderson says
Very moist and tasty. I made these exactly as the recipe says and then added half a cup of mini chocolate chips. Took them to neighbors for Christmas gifts. Very nice!
Melissa says
I'm so glad you enjoyed this recipe! Thank you so much for taking the time to leave a review!