Delicious Mini Pumpkin Bread Loaves Recipe With Glaze

Nothing quite says fall like a warm slice of homemade mini pumpkin bread and these mini loaves of moist pumpkin bread make a wonderful gift for neighbors or friends. This delightful recipe makes the best pumpkin bread complete with an amazing brown butter glaze that will make these little loaves one of the best things you’ve ever baked. 

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Mini Pumpkin Bread Recipe

To create these scrumptious mini pumpkin loaves, you will need:

Ingredients:

• 1 can of pumpkin puree (not pumpkin pie filling)
• Vegetable oil or olive oil
• White sugar
• Eggs
• All-purpose flour
• Baking powder
• Baking soda
• Ground cloves
• Ground nutmeg
• Ground cinnamon
• Salt

For the sweet glaze:

• Butter
• Light Brown sugar
• Milk
• Vanilla extract
• Powdered sugar

Equipment:

• Non-stick mini loaf pan
• Stand mixer or hand mixer

Using mini loaf pans in your pumpkin bread baking adventure is one of the best things you can do. These mini pumpkin bread loaves are a great recipe for sharing or gifting, and they bake up faster than a large loaf, making it the perfect size when you’re craving a quick bread fix.

They also give your kitchen that cozy, warm-pumpkin and cinnamon-spice aroma you love during the beginning of the holiday season. After they’ve cooled on a wire rack to room temperature, these moist pumpkin bread mini loaves are easy to store in an airtight container or plastic bag for up to a week. They are sure to be new favorite recipe.

Easy Recipe For Mini Pumpkin Bread Loaves

1. Start by combining all the dry ingredients in a large bowl.
2. In another bowl, add the wet ingredients. Make sure to use canned pumpkin puree, not pumpkin pie mix.
3. Use the flat beater attachment on your stand mixer to blend the wet ingredients until well combined. If you don’t have a stand mixer, you can achieve the same results with an electric mixer.
4. Gradually add the dry ingredients to the wet mixture a little bit at a time Take your time with this step to ensure thorough mixing. If you add too much flour at once, it might create a flour cloud in your kitchen (trust me, I’ve been there).

Baking The Mini Pumpkin Bread

5. Spoon batter into prepared mini loaf pans. This recipe makes 8 to 9 mini loaves.
6. Bake the mini pumpkin bread at 350°F for approximately 30 minutes. Check for doneness by inserting a toothpick into the center – it should come out clean.
7. Let the loaves cool on a wire rack at room temperature for at least an hour before applying the sweet glaze.

Brown Sugar Glaze For Mini Pumpkin Bread Recipe

1. In a small saucepan over medium-high heat, melt the butter and stir in the brown sugar and milk. Let the mixture simmer for a minute, then remove it from the heat.
2. Wait for ten minutes to let the butter, sugar, and milk mixture cool.
3. After the mixture has cooled, whisk in the vanilla extract and powdered sugar. Be sure to whisk thoroughly to dissolve the powdered sugar. The glaze will thicken as you whisk.
4. Pour the glaze over your mini pumpkin loaves. You can use a spatula for precision, but letting the glaze drip down the sides for a rustic look works too.
5. The glaze will harden as it cools, so wait for 10-20 minutes before cutting into the mini loaves. If you plan to wrap them in plastic, wait a bit longer to ensure the glaze is fully cooled and hardened.

Delicious Loaves For A Fall Treat

I adore slicing a piece of this mini pumpkin bread in the morning, paired with a hot cup of coffee or my homemade pumpkin spice creamer. It’s also a perfect after-dinner dessert with a chai tea latte. Plus, it makes a wonderful gift for neighbors, church friends, or fellow homeschool co-op parents.

Pumpkin Bread Variations

One of the great things about pumpkin bread is there are lots of ways to adapt this pumpkin recipe and change it up. If you prefer pumpkin chocolate chip bread you can fold in 1 cup of chocolate chips to your batter before putting it into your mini-loaf pan. 

For a more savory option try adding in pumpkin seeds either throughout the batter or just on top before baking. 

You don’t have to make every single loaf the same. If you divide batter you can mix up the different variations you make. 

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