Pumpkin Bread Mini Loaves

This Pumpkin Bread Mini Loaves recipe makes four delicious loaves at once: gingerbread, cinnamon, cream cheese, and chocolate swirl!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 246kcal

Author Tonia Larson

Equipment

Ingredients

Basic Pumpkin Bread Batter

4 eggs
1 ⅔ cups granulated sugar
15 oz pumpkin puree
1 cup canola oil
2 ⅔ cups flour
2 teaspoon baking soda
2 teaspoon baking powder
2 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger

Pumpkin Gingerbread

½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice

Cinnamon Pumpkin Bread

2 tablespoon brown sugar
2 tablespoon granulated sugar
2 tablespoon chopped pecans
½ teaspoon ground cinnamon

Cream Cheese Pumpkin Bread

3 oz cream cheese softened
⅓ cup powdered sugar

Chocolate Swirl Pumpkin Bread

1 tablespoon cocoa powder
¼ cup chocolate chips melted

Instructions

Basic Pumpkin Bread Batter

Preheat the oven to 325˚F and grease the mini loaf pan.
Mix together eggs, granulated sugar, pumpkin puree, and canola oil.
In a separate bowl, combine flour, baking soda, baking powder, ground cinnamon, salt, ground nutmeg, and ground ginger. Then, add to the pumpkin mixture and stir until combined.
Divide the batter into four small bowls by scooping 1 ⅓ cups of batter into each bowl.
Prepare each flavor of pumpkin bread as shown below.
Bake at 325˚F for 40-45 minutes or until a toothpick inserted in a loaf comes out with only a few crumbs clinging to it but no raw batter.
Cool in the pan on a wire rack for 30 minutes before removing to cool completely.

Pumpkin Gingerbread

Stir the ground ginger, ground cloves, and ground allspice into one small bowl of batter. Scape into one of the cavities in the mini loaf pan.

Cinnamon Pumpkin Bread

In a separate bowl, combine the brown sugar, granulated sugar, chopped pecans, and ground ginger. Put half of the batter from one of the small bowls (about ⅔ cup) in the bottom of one of the cavities in the mini loaf pan. Pour the cinnamon mixture over the batter and top with the second half of the batter (about ⅔ cup).

Cream Cheese Pumpkin Bread

In a separate bowl, stir together the softened cream cheese and powdered sugar. Put half of the batter from one of the small bowls (about ⅔cup) in the bottom of one of the cavities in the mini loaf pan. Spread the cream cheese mixture over the batter and top with spoonfuls the second half of the batter (about ⅔ cup).

Chocolate Swirl Pumpkin Bread

Divide the remaining bowl of pumpkin batter into two bowls (about ⅔ cup each). Stir the cocoa powder and melted chocolate chips into one bowl. Alternately add spoonfuls of batter from each bowl to one of the cavities in the mini loaf pan. Use a knife to swirl the batter.

Video

Notes

One: Single Flavor

To make only one flavor, increase the extra ingredients for that flavor.

Two: Full-Size Loaves

Combine two of the portions of batter into one full-sized loaf pan and the other two portions to make a second full-sized loaf. Increase the baking time by 13-15 minutes.

Three: Chocolate Chip

Add 1/3 cup of mini chocolate chips to one portion of the batter.

Four: Banana

Replace some of the pumpkin puree with mashed bananas.

Five: Cranberry

Stir 1/2 cup of dried, sweetened cranberries into one portion of the batter.

Six: Storage

Store wrapped in plastic wrap or in an airtight container at room temperature for up to four days. Or wrap in plastic wrap and foil and store in the freezer for up to three months.

Nutrition