Mini Pumpkin Bread Loaves in Just 30 Minutes Recipe

Introduction

These Mini Pumpkin Bread Loaves are perfect for a cozy autumn treat or a quick snack any time of year. With warm spices and a moist texture, they come together in just 30 minutes, making them ideal for busy home bakers.

Ingredients

• 2 cups sugar
• 1 cup unsalted butter, melted
• 3 large eggs
• 1 (15-ounce) can pumpkin puree (just shy of two cups)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cloves
• 1 teaspoon cinnamon
• ½ teaspoon kosher salt
• ⅓ cup mini semi-sweet chocolate chips (optional)

Instructions

1. Step 1: Preheat the oven to 350°F. Lightly spray 8 mini loaf pans with cooking spray or grease them well.
2. Step 2: In a large bowl, combine the sugar, melted butter, eggs, and pumpkin puree. Stir until well blended and smooth.
3. Step 3: In a separate medium bowl, whisk together the flour, baking soda, baking powder, cloves, cinnamon, and salt until evenly mixed.
4. Step 4: Add the dry ingredients to the pumpkin mixture in two batches, stirring gently and just until the dry ingredients are incorporated—avoid overmixing.
5. Step 5: Divide the batter evenly among the prepared mini loaf pans. If using, sprinkle about two teaspoons of mini chocolate chips on top of each loaf.
6. Step 6: Bake for 28 to 33 minutes. Check doneness by inserting a wooden skewer into the center of a loaf; it should come out clean or with a few moist crumbs.
7. Step 7: Let the loaves cool in the pans on a wire rack for 10 minutes. Then, remove them from the pans and allow them to cool completely on the rack before serving.

Tips & Variations

• For extra flavor, try adding a teaspoon of nutmeg or ginger to the spice mix.
• Swap mini chocolate chips for chopped walnuts or pecans for a crunchy texture.
• If you prefer a less sweet bread, reduce the sugar to 1 ½ cups without affecting the moisture.
• Make sure not to overmix the batter to keep your mini loaves tender and fluffy.

Storage

Store the cooled mini pumpkin loaves in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze wrapped tightly for up to 3 months. Reheat gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but you’ll need to cook and puree fresh pumpkin first. Use about 1 ¾ to 2 cups of fresh pumpkin puree to substitute for the canned version.

Are these mini loaves suitable for freezing?

Absolutely. Wrap each loaf tightly in plastic wrap and then foil or place in a freezer bag. Thaw at room temperature before reheating and serving.

Mini Pumpkin Bread Loaves in Just 30 Minutes Recipe

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4.5 from 468 reviews

These Mini Pumpkin Bread Loaves are a perfect fall treat, baked to moist perfection in just 30 minutes. Combining warm spices and rich pumpkin puree, these small loaves are ideal for individual servings and can be optionally enhanced with mini semi-sweet chocolate chips for an extra indulgence.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8 mini pumpkin bread loaves 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 cups sugar
• 1 cup unsalted butter, melted
• 3 large eggs
• 1 (15-ounce) can pumpkin puree (just shy of two cups)

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cloves
• 1 teaspoon cinnamon
• ½ teaspoon kosher salt

Optional

• ⅓ cup mini semi-sweet chocolate chips

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and lightly spray 8 mini loaf pans with non-stick spray to ensure easy removal of the bread.
2. Combine Wet Ingredients: In a large mixing bowl, stir together the sugar, melted butter, eggs, and pumpkin puree until the mixture is well blended and smooth.
3. Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, cloves, cinnamon, and kosher salt thoroughly to distribute the leavening agents and spices evenly.
4. Incorporate Dry Ingredients: Add the dry ingredient mixture to the pumpkin mixture in two batches. Stir gently just until the dry ingredients are fully incorporated, being careful not to overmix to keep the bread tender.
5. Divide Batter and Add Chocolate Chips: Evenly divide the batter among the prepared mini loaf pans. If desired, evenly sprinkle approximately two teaspoons of mini chocolate chips over the top of each loaf to add a chocolatey touch.
6. Bake the Loaves: Place the mini loaf pans on the middle rack of the oven and bake for 28 to 33 minutes. Check doneness by inserting a wooden skewer into the center of one loaf; it should come out clean or with a few moist crumbs.
7. Cool and Serve: Allow the mini loaves to cool in the pans on a wire rack for 10 minutes. Then, carefully remove the loaves from the pans and let them finish cooling completely on the wire rack before serving.

Notes

• For a dairy-free version, substitute melted butter with a plant-based alternative.
• Adding the chocolate chips is optional but adds a delightful sweetness that complements the pumpkin.
• Be careful not to overmix the batter to avoid dense bread.
• Mini loaf pans are approximately 5.75 x 3 inches; adjust baking time if using different sized pans.
• Storage: Store cooled mini loaves in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Pumpkin bread, mini loaves, quick bread, fall recipe, pumpkin puree, spiced bread, chocolate chip pumpkin bread