Mini Pumpkin Bread Recipe

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If you’re looking for the perfect fall treat, this Mini Pumpkin Bread recipe is just what you need. These soft and flavorful mini loaves are filled with warm spices like cinnamon, ginger, and nutmeg, with a moist pumpkin base. Each mini loaf is topped with a smooth and creamy cinnamon cream cheese frosting that makes every bite feel indulgent (without being too much).

Whether you’re baking for a crowd or just want a treat to enjoy at home, these mini pumpkin loaves are easy to whip up and bake in under 30 minutes. Pumpkin recipes are kind of one of my specialties and I’m thrilled to share this one with you today.

Why You’ll Love These Mini Pumpkin Bread Loaves

You’ll love this recipe because it’s quick, easy, and delivers big fall flavor in a mini package. The combination of real pumpkin and pumpkin pie spices creates the perfect moist pumpkin bread that’s bursting with fall flavor. And let’s talk about the frosting—cream cheese and cinnamon take these mini loaves to the next level. Plus, they’re easy to freeze, so you can bake a batch and save them for later. Perfect for gift-giving, holiday gatherings, or a cozy snack at home.

Ingredients Needed for Mini Pumpkin Bread

Start by gathering the following ingredients to make the best Pumpkin Bread Loaves:

• Butter: Softened, to help create a rich and moist crumb.
• Sugar: Sweetens the loaves and helps with texture.
• Vanilla Extract: Adds depth and warmth to the flavor.
• Eggs: To bind the ingredients together and add richness.
• Pumpkin: The star of the show! Use canned pumpkin puree for ease. Make sure you’re not using pumpkin pie filling.
• All-Purpose Flour: Provides structure to the loaves.
• Baking Soda & Baking Powder: Help the loaves rise to perfection.
• Salt: Balances the sweetness.
• Cinnamon, Ground Ginger, Ground Nutmeg: The essential spices that give that classic pumpkin bread flavor. You can also use pumpkin pie spice instead.

For the Frosting-

• Cream Cheese: Softened to room temperature for easy mixing.
• Butter: Salted and softened for extra flavor.
• Powdered Sugar: Sweetens and thickens the frosting.
• Vanilla Extract: Adds flavor to the frosting.
• Cinnamon: Brings warmth to the frosting and pairs perfectly with the pumpkin bread.

Supplies

• Mini Loaf Pan (8 Cavity)

Variations

• Pumpkin Chocolate Chip Bread: Stir in some semisweet chocolate chips for an extra treat.
• Nutty Version: Add chopped walnuts or pecans to the batter for a crunchy texture.
• Gluten-Free: Swap the all-purpose flour for your favorite gluten-free flour blend.
• Pumpkin Streusel Bread: Top with a cinnamon-sugar streusel before baking for extra sweetness and crunch.
• Dairy-Free: Use a plant-based butter and cream cheese for a dairy-free option.

How to Make Mini Pumpkin Bread

Super simple bread recipe here, make the batter, divide into portions, and bake. Then cool and make the cinnamon-laced butter cream cheese frosting! For full recipe details, including ingredient measurements, see the printable recipe card down below. Here are my step by step instructions for these pumpkin bread mini loaves recipe:

1. Preheat the Oven + Prep the Mini Loaf Pans

Preheat oven to 325° F. Spray a mini loaf pan with 8 cavities with cooking spray (my pan is Wilton brand–approximately 4 x 2 1/2 x 1 1/2) and set aside.

2. Mix Wet + Dry Ingredients Together

In a large bowl, cream butter and sugar together with an electric mixer or by hand until light and fluffy. Stir in eggs and vanilla extract. Scrape sides of the bowl with a rubber spatula and stir in pumpkin. Slowly stir in dry ingredients until just combined.

3. Bake

Divide batter evenly between pans and bake for 20-30 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan before transferring to a wire rack. Cool completely.

Pro Tip: If you want to make this recipe in a large loaf pan, the bake time will be longer—around 50-60 minutes. Keep an eye on it and use a cake tester to check for doneness.

4. Make the Frosting

In a medium bowl, whip cream cheese, butter, powdered sugar, vanilla extract, and a teaspoon of ground cinnamon together until smooth and creamy. Spread a good layer over each mini loaf, slice, and serve.

Storage + Make Ahead Directions For Mini Pumpkin Bread

Store leftover pumpkin bread in an airtight container or plastic bag at room temperature for up to 4 days. If you’ve frosted them, they’ll need to be refrigerated.

To Freeze: Wrap the cooled mini loaves (without frosting) in plastic wrap and freeze for up to 3 months.

To Make Ahead: These mini pumpkin breads store well in an airtight container for up to 4 days, making them great for make-ahead baking.

More Pumpkin Bread Recipes to Try!

• Big Batch Chocolate Chip Pumpkin Bread
• Cinnamon Swirl Pumpkin Bread
• Pumpkin Cream Cheese Bread
• Pumpkin Monkey Bread
• Pumpkin Bars Recipe – reader favorite
• BEST Pumpkin Roll Cake – literally the best recipe
• And of course, my most popular pumpkin recipe ever: Pumpkin Pecan Cobbler

With this easy mini pumpkin bread recipe, you’ll have delicious, perfectly portioned loaves full of warm, cozy flavors that everyone will love. The printable recipe card is below. Happy baking!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.