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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.
Ingredients 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.
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.
- 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.
- 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.
- 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.
- 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!
More Pumpkin Bread to Try!
- Big Batch Chocolate Chip Pumpkin Bread
- Cinnamon Swirl Pumpkin Bread
- Pumpkin Cream Cheese Bread
- Pumpkin Monkey Bread
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 🙂
Pumpkin Bread Mini Loaves
Ingredients
- 1/2 cup butter softened
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 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 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.
Please see question I sent to you regarding the accurate amounts of butter for the pumpkin bread w/cream cheese frosting.
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/
what kind of pumpkin did you use? did you use one from can (pumpkin puree)?? thanks!
Hi was just wondering what size of can if pumpkin you used
Just wondering if anyone did get the exact measurements for the pumpkin? Their are different sizes in different stores. The recipe sounds good. I have everything already so thought I’d make this today. Just need to know the amount of pumpkin.
Thank you if any one answers
The recipe card states 1 cup! That’s about half of a 15 oz can of pumpkin.
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!!!!
Any chance you have the nutrition information for these amazing yet dangerous goodies? Loved them and my guests loved them too,!
Made as a single loaf this morning – absolutely wonderful! Thanks!
[…] Happy Wednesday Pumpkin Mini Loaves with Cinnamon Cream Cheese Frosting […]
These turned out a little crumbly. Any suggestions?
I tried to adapt this with splenda, the result was not good. Some things are made to be with real sugar.
Adorable! Glad I have a mini loaf pan!
Beautiful! I could bathe in that cinnamon cream cheese frosting! (Is that weird? Probably.)
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!
I don’t have a mini loaf pan, would it make 1 regular loaf? Would the cooking time be the same?
I love pumpkin bread, and making it into mini loaves is such a good idea!
YUM. Definitely on my to-bake list this season.
These are so pretty and sound awesome!