Baking is one of my favourite things to do as the season changes to autumn and we need a little cosiness and comfort in our lives. And we definitely need CAKE! These Mini Pumpkin Bread Loaves are a classic. They fill the house with wafts of cinnamon and spice and they’re fantastic with a cuppa to treat yourself with, for serving to guests or for packed lunches. They’re a little bit spicy, a little bit warming, golden in colour, and they taste exactly like autumn (if autumn was a flavour). They’re also super simple to make, even for baking beginners (or indeed lazy bakers, like me!) We don’t even have to faff around with actual pumpkins for this, we just use a handy pumpkin puree instead! (Which is a relief because I really don’t enjoy scooping out pumpkins and chopping them up!) A lot of supermarkets stock them these days.
Why you’ll love this Pumpkin Bread recipe
⭐️ Comforting and spicy autumnal flavours ⭐️ Easy but impressive cakes ⭐️ Great for packed lunches or an elevenses treat ⭐️ Easy Apple Cake ⭐️ ⭐️ Salted Caramel & Apple Autumn Pavlova ⭐️ ⭐️ Parsnip Soup ⭐️ ⭐️ Slow Cooker Sausage Casserole ⭐️ ⭐️ Beef Bourguignon ⭐️ ⭐️ Slow Cooker Porridge ⭐️ ⭐️ Vegan Chilli with Butternut Squash ⭐️
More pumpkin recipes
⭐️ Pumpkin Cake {Better Than Starbucks!} ⭐️ ⭐️ Halloween Pumpkin Bundt Cake ⭐️ ⭐️ Pumpkin Spiced Latte Cake ⭐️ ⭐️ Easiest Ever Pumpkin Cake (simplified version!) ⭐️
Mini Pumpkin Bread Ingredients
Tinned pumpkin puree – See notes on this below Soft dark brown sugar Caster sugar Sunflower oil Water Eggs – I use medium free range Lemon – Just the zest Plain flour Baking powder Sea salt Cinnamon Ground nutmeg
NOTE: 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. Freezer friendly These are also fine to be frozen. Just make sure you wait until they’re completely cooled and when you’re ready to eat, defrost them thoroughly first. I love this mini loaf tin as it makes really striking little cakes and is really handy to use and the cakes pop out easily. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
