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+ servings
A tray of mini pumpkin bread loaves, ready to serve.
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4.55 from 11 votes

Mini Pumpkin Bread Loaves

What better way to comfort ourselves in autumn than with these cute Mini Pumpkin Bread Loaves?! So easy to make and the house will smell amazing. Get baking!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: Family Food
Servings: 36
Author: Sarah Rossi

Ingredients

  • 150 g Tinned pumpkin puree
  • 50 g Soft dark brown sugar
  • 150 g Caster sugar
  • 6 tbsp Sunflower oil
  • 3 tbsp Water
  • 1 Medium egg Free range.
  • 1/2 Lemon Zest only.
  • 125 g Plain flour
  • 1 tsp Baking powder
  • 1/2 tsp Sea salt
  • 1 tsp Cinnamon
  • 1/2 tsp Ground nutmeg

For the icing:

  • Juice of the lemon
  • 150 g Icing sugar

Instructions

  • Preheat the oven to 180C.
  • Grease the mini loaf pans with butter, being sure to get into all of the corners.
  • Mix together the pumpkin, sugars, oil, water, eggs and lemon zest. Beat until combined.
  • In another bowl sift together the flour, baking powder, salt and spices.
  • Add the dry ingredients to the wet ingredients and fold in until just combined.
  • Spoon into each of the loaf tin sections, filling about two thirds of the way. Don't overfill or your loaves will be difficult to get out and look a bit wonky.
  • Bake for 20 minutes or until a skewer comes out clean. Allow to cool for a few minutes and ease out the loaves allowing them to continue cooling on a wire rack.
  • Rinse the tin and repeat the greasing, filling and baking. Do this until you've finished using all of the batter.
  • When all cool, make the icing with the icing sugar and enough of the lemon juice to make a thick paste. Drizzle or pipe over the cakes and allow to set.

Notes

Pumpkin puree: A tin of pumpkin puree is approx 425g and this recipe uses far less, which is a bit annoying but unavoidable. To avoid wastage, you can freeze the remainder to use in a cake for another day. Simply spoon it into a freezer bag, remove the air out of it and freeze. Defrost thoroughly before you use it.
Topping: If you'd prefer to top these loaves with a robust topping, follow my recipe for Cream Cheese Frosting here.

Nutrition

Calories: 74kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 35mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 655IU | Vitamin C: 0.3mg | Calcium: 9mg | Iron: 0.3mg