Mini Pumpkin Bread Recipe
User Reviews
5
Mini Pumpkin Bread Recipe
Description
The Mini Pumpkin Bread Recipe features classic pumpkin bread batter made from pumpkin purée, butter, sugar, eggs, and spiced with cinnamon, ginger, and nutmeg. The batter is a bit curdled before baking, which is normal and results in a moist texture. Baking in a mini loaf pan produces individual small loaves with a tender crumb. The final touch is a cream cheese frosting blended with butter, powdered sugar, vanilla, and cinnamon, spread over cooled loaves to deliver a creamy and slightly spiced sweetness that complements the pumpkin and spices.
The bread can be served as a comforting snack or dessert and works well as a portion-controlled treat for gatherings or lunchbox additions. Its size and rich frosting make it easy to handle and enjoy without needing to slice a large loaf.
For best results, allow the mini loaves to cool completely before frosting to prevent melting. Nutritional information is provided per mini loaf, helping with portion control or menu planning.
Ingredients
- 1/2 cup butter softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 egg
- 1 cup pumpkin
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
for the frosting-
- 4 oz cream cheese softened
- 5 tablespoons butter salted, softened
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 325° F. Spray a mini loaf pan* and set aside.
- In a large bowl, using an electric hand mixer, cream butter, and sugar together until light and fluffy. Stir in eggs and vanilla extract.
- Scrape sides and stir in pumpkin. Mixture won't be smooth - it will look kind of curdled. This is totally normal.
- Slowly stir in the remaining ingredients until just combined. Scrape sides and mix again briefly.
- Divide batter evenly between pan sections and bake for 20-30 minutes or until the toothpick comes out clean after being inserted.
- Cool for 10 minutes before transferring to the cooling rack. Cool completely.
for the frosting-
- Whip cream cheese, butter, powdered sugar, vanilla extract, and cinnamon together until smooth and creamy. Scrape sides and whip again. Spread a good layer over each loaf, slice, and serve.
Notes
- Use softened butter and cream cheese for smoother mixing of batter and frosting.
- Cool mini loaves completely before frosting to maintain frosting texture and appearance.
- This recipe yields individual mini loaves, which are convenient for single servings or gifts.
- Nutritional information is calculated per mini loaf to assist with serving size tracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8small loaves
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 66g | 22% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 106mg | 35% |
| Sodium | 654mg | 27% |
| Potassium | 168mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 2057IU | 41% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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