Pumpkin Bread Mini Loaves for Thanksgiving 🍂

The Story & Intro

Hi, I’m Inaya, and fall is one of my favorite seasons here on the island of Crete even though it doesn’t get as chilly as in the U.S., the scent of cinnamon, nutmeg, and pumpkin still fills my kitchen every October. I remember the first time I baked pumpkin bread mini loaves it was during my first Thanksgiving with friends from America who were living in Greece. I didn’t have a big oven then, so I baked them in small loaf tins, and everyone fell in love with their soft, spiced texture.

Thanksgiving isn’t a traditional Greek holiday, but the idea of gathering around a table filled with homemade food feels deeply familiar. These pumpkin bread mini loaves are perfect for that moist, flavorful, and filled with warm spices that make your kitchen smell like comfort. They’re also ideal for sharing wrap them up as little edible gifts for friends, teachers, or neighbors.

Whether you’re hosting Thanksgiving or simply want to fill your home with the scent of fall, this pumpkin bread recipe will bring joy to your heart and warmth to your table. Plus, it’s simple enough that even beginner bakers can make it perfectly.

Ingredients 🧡

Wet Ingredients:

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• ½ cup vegetable oil (or melted coconut oil for a lighter touch)
• ½ cup brown sugar, packed
• ½ cup granulated sugar
• ¼ cup milk (any type you prefer)
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger

Optional Add-ins:

• ½ cup chopped walnuts or pecans
• ½ cup mini chocolate chips
• 2 tablespoons pumpkin seeds (for topping)

Step-by-Step Instructions 👩‍🍳

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly grease mini loaf pans or line them with parchment paper. You can also use muffin tins if you prefer smaller servings.

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, eggs, oil, sugars, milk, and vanilla. Mix until the batter is smooth and slightly glossy this ensures that your mini loaves will come out moist and soft.

3. Combine the Dry Ingredients

In another bowl, whisk together the flour, baking soda, baking powder, salt, and all your cozy fall spices cinnamon, nutmeg, cloves, and ginger. These spices are what make pumpkin bread taste like Thanksgiving in every bite.

4. Bring It All Together

Gradually add the dry mixture to the wet ingredients, stirring just until combined. Don’t overmix a few small lumps are fine. If you’d like to add nuts or chocolate chips, gently fold them in now.

5. Pour and Bake

Spoon the batter evenly into your prepared mini loaf pans, filling each about ¾ full. Sprinkle a few pumpkin seeds or chopped nuts on top for that rustic, homemade look.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. If you’re using larger mini loaf pans, baking might take up to 35 minutes.

6. Cool and Serve

Let the loaves cool in the pans for about 10 minutes, then transfer them to a wire rack. The aroma at this stage is pure magic cinnamon, pumpkin, and vanilla blending perfectly together.

Serving Ideas 🍁

These pumpkin bread mini loaves are wonderful served warm with a pat of butter, a drizzle of honey, or a swipe of cream cheese. For a festive touch, top them with a light glaze made of powdered sugar, milk, and a pinch of cinnamon.

They also make lovely Thanksgiving gifts wrap each loaf in parchment paper, tie it with twine, and add a little note that says “Made with love and pumpkin spice.”

If you’re serving them at brunch, pair them with hot coffee, spiced tea, or a pumpkin spice latte.

Tips & Notes 💡

• Pumpkin Purée vs. Pumpkin Pie Filling: Always use pure pumpkin puree, not the sweetened, spiced pie filling.
• Storage: These mini loaves stay moist for up to 4 days at room temperature or 1 week in the fridge.
• Freezing: Wrap them tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Mix-ins: Don’t hesitate to get creative dried cranberries, raisins, or even a cream cheese swirl are wonderful additions!
• Mini Loaf Pan Sizes: This recipe makes 6–8 small loaves, depending on the size of your pans.

Card Recipe 📇

⏰ Time:
Prep: 10 min | Bake: 30 min | Total: 40 min

🥣 Ingredients:
Pumpkin puree, flour, sugar, eggs, oil, spices, baking soda, milk, vanilla

👩‍🍳 Instructions:

1. Mix wet ingredients.
2. Whisk dry ingredients.
3. Combine both and fold in nuts/chocolate if using.
4. Pour into mini pans and bake at 350°F for 25–30 min.
5. Cool and enjoy!

📝 Notes:
Store in airtight container. Can be frozen up to 3 months.

💪 Nutrition (per mini loaf):
Calories: 210 | Protein: 4g | Fat: 9g | Carbs: 29g | Fiber: 2g | Sugar: 14g

Conclusion 🍂

There’s something truly special about baking pumpkin bread mini loaves for Thanksgiving the warmth of the oven, the comforting aroma, and the joy of sharing something homemade. These little loaves remind me that food is more than just nourishment it’s a way to connect, celebrate, and give thanks.

Even from my sunny kitchen in Crete, this recipe lets me share in the cozy spirit of an American Thanksgiving. So preheat your oven, gather your spices, and fill your home with the love and comfort that only homemade pumpkin bread can bring.

✨ Short Story Version (100 Words)

Hi, I’m Inaya from Crete! I first baked pumpkin bread mini loaves for Thanksgiving when friends from the U.S. introduced me to the holiday. My small oven couldn’t fit a full loaf, so I made mini ones and they turned out even better! Warm, spiced, and perfect for gifting, these loaves bring all the cozy fall vibes. Whether you’re hosting a feast or just craving something comforting, these pumpkin mini loaves are a must-try. They’re soft, sweet, and make your home smell amazing. Share them with love this Thanksgiving! 🎃💛