Well, I thought fall was right around the corner. The temps were in the 70s. The windows open. The sun had that soft dimness to it. So I made pumpkin bread. (Still using up the pumpkin I saved from last fall.) A couple days later and the A/C is pumping, windows closed, and the temps are in the 90s. (And now a head cold has set in, darn.) It feels wrong to be eating and writing about pumpkin bread.

Maybe autumn hasn’t arrived yet. But it doesn’t hurt to prepare (aka get excited!). Last year we welcomed her with granola. Sweet scents of cinnamon. And spice. And everything nice. We compounded the smell this year with pumpkin. There’s something extra wonderful about the aromas of fall—from the oven to the great outdoors. What does fall smell like to you?

No matter the season, I have a tendency to make everything possible into a mini version of itself. Mini anniversary cake. Mini birthday cake. Mini Tarts. More mini tarts. And now mini pumpkin bread loaves. These guys are super mini, basically equaling one hearty slice from a normal loaf. The next brunch I prepare will have one of these gems sitting on each plate clothed in all its paper loaf pan glory.

Now I must get sappy. This recipe is near and dear to my heart. It’s the inaugural pumpkin bread to our marriage, condo, and moving to Chicago. The first recipe published to the blog. And the second post ever. Almost three years later, and I’m still yacking about food. Speaking of, next week I’m doing a giveaway! Mostly because I’m so thankful for you. For humoring me. For reading. For commenting. For telling me how the recipes turn out. For sending me pictures of your creations. You make my heart happy.

Mini Pumpkin Loaves

Yield: 1 large loaf; 4 mini loaves, 12 super mini loaves


1 c. whole wheat flour
1 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. sea salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1 stick unsalted butter
1 c. brown sugar
1/4 c. sugar
3 large eggs
1 tsp. vanilla extract
1 (15 oz.) can pumpkin or 1 3/4 c. fresh pumpkin


  1. Preheat oven to 350°. In a bowl, whisk together dry ingredients.
  2. In a sperate bowl, cream butter and sugars. Add eggs one at a time, scraping down sides of bowl each time.
  3. Add vanilla and pumpkin. Mix. Add flour mixture and blend until just combined.
  4. Add batter to loaf pan. (Or, if making mini loaves, equally separate the batter into 4 pans. For super mini loaves, separate into 12 pans.)
  5. Bake for 45 min-1hr. (Or 20-35 minutes for the smaller loaves.) Cover with foil when the crust begins to brown (between the 30-45 min mark). Let bread cool completely before eating to allow the flavors to ripen.

Recipe adapted from King Arthur Flour Whole Grain Baking.

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