Pumpkin Bread Mini Pumpkins
Pumpkin Bread Mini Pumpkins look like just like pumpkins from their bundt cake shape – great for fall parties as edible halloween decorations!
This post was first published in 2012 – and while a ton of time has passed, and my blog has grown considerably, these continue to be one of my favorite super-easy Halloween desserts because they taste great, are so simple my kids can help me make and decorate them, and they even double as edible Halloween party decor!
I love pumpkin bread– I usually head out to Sam’s Club in the fall months to stock up with as many huge cans as I can to keep me well stocked throughout the year.
This fall, I wanted to try something a little different with my delicious, moist and flavor-packed bread recipe- make them into Pumpkin Bread Mini Pumpkins !
These never-dry pumpkin bread bundt cakes use my favorite spiced pumpkin bread recipe with a simple icing
Making these is incredibly easy- using a mini bundt cake, I baked the following recipe until slightly browned (about 15 minutes in my oven at high altitude- please watch yours closely as my oven tends to be a bit wacky).
When cool, I cut any excess bread off the bottoms of each bundt to have a nice, flat surface- and simply placed on bundt on top of another!
I then iced, and placed a cinnamon stick in the middle as a pumpkin stem.
You can make your icing orange (which I do think looks better for Halloween) or keep it white (which is great for a classier look at Thanksgiving) – however you prefer!
These Pumpkin Bread Mini Pumpkins even make perfectly delicious edible Halloween party decor – how would you display them??
Other Halloween Desserts You’ll Love:
If you love this deliciously easy, perfectly moist spiced pumpkin bread bundt cake recipe, you will LOVE my other Halloween desserts!
Pumpkin Bread Mini Pumpkins Recipe
Pumpkin Bread Mini Pumpkins
- 1 pumpkin puree 15 ounce can
- 4 eggs
- 1 cup vegetable oil
- water to loosen
- 3 cups sugar
- 3 1/2 cups flour whole wheat all-purpose
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoon cinnamon ground
- 1 teaspoon nutmeg ground
- 1/2 teaspoon cloves ground
- 1 cup powdered sugar (give or take, depending on desired consistency)
- 1/4 cup milk
- 2 tablespoons lemon juice
- 3 drops red food coloring optional
- 5 drops yellow food coloring optional
<strong> For The Bread </strong>
Mix pumpkin, eggs, salt, spices and sugar in one bowl, set aside.
Sift flour and baking soda into mixture slowly as you fold it in.
This might seem like a pain, but it will prevent lumps!
When mixture is completely combined, add up to 1/4 cup water to loosen mixture so that it is slightly runny- like a thick cake.
Bake at 350 for 15-25 minutes in mini bundt cakes, until slightly browned. For a loaf or larger pan, bake for 20-30 minutes.
<strong> For The Icing: </strong>
Mix the sugar milk and juice vigorously, until all lumps are gone and icing is shiny.
For runnier mixure, add more milk. For thicker, add more sugar.
Mix in food coloring if desired.
Drizzle over bread and let set, about 5 minutes.
Top with cinnamon stick for stem of pumpkin.