Pumpkin Bread Mini Loaves

5 from 3 votes

This post may contain affiliate sales links. Please read my disclosure policy.

These Pumpkin Bread Mini Loaves are spicy and delicious plain but add cream cheese frosting and it takes yummy to a whole new level.

I’ve made mini loaves before and they’ve always gone over swimmingly. {See here, here and here.} So, over the weekend I whipped these Pumpkin Bread Mini Loaves out and thoroughly enjoyed the cinnamon smell in my kitchen. Alone, these pumpkin loaves are yummy but I’d highly recommend the frosting because {1} it makes everything better {2} it makes things look prettier, and {3} all loaves everywhere scream for it.

Sliced Pumpkin Bread Mini LoavesIngredients for Pumpkin Bread Mini Loaves

Start by gathering these ingredients to make Pumpkin Bread Mini Loaves:

  • Butter and Sugar – these are creamed together to start the pumpkin bread base. Butter is also used in the frosting.
  • Eggs – these are used for structure.
  • Vanilla and Pumpkin – both are used for flavor. I used canned pumpkin puree, not pumpkin pie filling. Vanilla is also used for the frosting.
  • Flour – this fills out the rest of the loaves.
  • Baking Soda and Baking Powder – both are used for leavening.
  • Salt, Cinnamon, Nutmeg, and Ground Ginger – lots of spices and seasoning here, don’t worry this is still a sweet recipe. Cinnamon is used in the frosting and the bread.
  • Cream Cheese – remember to leave this out to soften!
  • Powdered Sugar – used to sweeten the frosting.

Pumpkin Bread Mini Loaves on cooling wracks

How to Make Pumpkin Bread Mini Loaves

Super simple bread recipe here, make the batter, divide into portions, and bake. Then cool and make the cinnamon-laced cream cheese frosting! For full details see the recipe card down below.

  1. Preheat oven. Spray a mini loaf pan with 8 cavities {my pan is Wilton brand–approximately 4 x 2 1/2 x 1 1/2} and set aside.
  2. In a large bowl, cream butter and sugar together until light and fluffy. Stir in eggs and vanilla. Scrape sides and stir in pumpkin. Slowly stir in remaining ingredients until just combined.
  3. Divide evenly between pans and bake until a toothpick comes out clean. Cool a couple of minutes in the pan before transferring to a cooling rack. Cool completely.
  4. For the frosting, whip cream cheese, butter, powdered sugar, vanilla, and cinnamon together until smooth and creamy. Spread a good layer over each mini loaf, slice, and serve.

Store these babies in an airtight container or bag for up to 4 days!

Pumpkin Bread Mini Loaves with cream cheese frosting

More Pumpkin Bread to Try!

Needless to say, these should be made, paraded around, and enjoyed by all. Hope you like these because we certainly did!

The printable recipe card is below, enjoy 🙂

5 from 3 votes

Pumpkin Bread Mini Loaves

These Mini Pumpkin Bread Loaves are spicy and delicious plain but add cream cheese frosting and it takes yummy to a whole new level.
servings 8 small loaves
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins

Ingredients

for the frosting-

  • 4 oz cream cheese softened
  • 5 tablespoons salted butter softened
  • 1/2 teaspoon vanilla
  • 1 cup powdered sugar
  • 1/2 teaspoon cinnamon

Instructions

  • Preheat oven to 325 degrees. Spray a mini loaf pan with 8 cavities {my pan is wilton brand--approximately 4 x 2 1/2 x 1 1/2} and set aside.
  • In a large bowl, cream butter and sugar together until light and fluffy. Stir in eggs and vanilla. Scrape sides and stir in pumpkin. Mixture won't be smooth and look kind of curdled. This is totally normal. Slowly stir in remaining ingredients until just combined. Scrape sides and mix again briefly.
  • Divide evenly between pans and bake 20-30 minutes or until toothpick comes out clean after being inserted. Cool 10 minutes before transferring to cooling rack. Cool completely.
  • For the frosting, whip cream cheese, butter, powdered sugar, vanilla and cinnamon together until smooth and creamy. Scrape sides and whip again. Spread a good layer over each loaf, slice and serve.

Notes

Nutritional information is for each mini loaf.

Nutrition

Calories: 505kcal | Carbohydrates: 66g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 106mg | Sodium: 654mg | Potassium: 168mg | Fiber: 1g | Sugar: 41g | Vitamin A: 2057IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg
Course: Dessert
Cuisine: American
Keyword: pumpkin bread mini loaves
Polaroid photo of granola bars

Never Miss a Recipe!

Join thousands of readers & get easy recipes via email for FREE!

Share a Comment

Your email address will not be published.

Recipe Rating




17 Responses
  1. Katie @ Blonde Ambition

    Oh man, when you posted the pic of these on Instagram I didn’t realize it was cream cheese frosting…AKA the best kind of frosting!

  2. Didi

    You are just killing me!!!!! Just came to the site and there are so many fabulous things i want to bake them all right now!!!!

  3. AmberLeigh

    5 stars
    Made this tonight.. was so yummy! Thank you. Posted a full review on the recipe here on my blog: http://reviewsbyamber.wordpress.com/2014/11/16/pumpkin-mini-loaves-with-cinnamon-cream-cheese-frosting/

  4. Lorraine Redfern

    Please see question I sent to you regarding the accurate amounts of butter for the pumpkin bread w/cream cheese frosting.

Archives