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Miniature Pumpkin Bread Loaves

Delicious mini pumpkin loaves perfect for holiday gifting or for a quick snack and we've included a Gluten Free option.

Course Breakfast, Dessert
Cuisine American
Keyword Blood Orange Fused Olive Oil, Dessert, Snacks
Servings 6 Mini Loaves


  • 3 cups roasted unsalted shelled pumpkin seeds (pepitas) 15oz. (1/2 cup for topping 2 1/2 cups roughly chopped for the loaves) See instructions
  • 3 1/2 cups Unbleached All Purpose Flower Substitute: Bob's Red Mill 1:1 Gluten Free Flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 3 cups canned pure pumpkin 24 oz can
  • 1 cup sugar
  • 1 cup packed golden brown sugar
  • 1 cup + Cultivated Tree Blood Orange Fused Olive Oil (+) a little for greasing the loaf pans
  • 4 large eggs
  • 1/4 tsp ginger powder
  • 3/4 cup buttermilk


  1. Preheat oven to 350°F Coarsely grind/chop in a food processor 2 1/2 cups of the roasted pumpkin seeds - leaving 1/2 cup whole for topping the loaves. Lightly grease the 6 loaf tins with a little Blood Orange Fused Olive Oil

  2. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; whisking to blend. Mix in the ground pumpkin seeds.

  3. In a large bowl using an electric mixer, beat pumpkin and both sugars until blended. Gradually beat in the Blood Orange Fused Olive Oil, then the eggs - 1 at a time, then ginger.

  4. Stir in the dry ingredients in 4 additions - alternating with adding the buttermilk in 3 additions - this makes it easier to mix and avoids overworking the batter.

  5. Divide the batter between the prepared loaf pans and top each with the reserved roasted pumpkin seeds.

  6. Bake breads 50-65 minutes - a tester inserted in the center comes out clean. Cool completely in the pans. Wrap tightly with plastic wrap and decorative ribbon if giving as gifts or enjoy!