Mini Pumpkin Bread Loaves






Mini Pumpkin Bread Loaves

Mini Pumpkin Bread Loaves

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C).

Grease and flour a mini loaf pan, or line with mini loaf paper liners.

2. Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.

3. Prepare the Wet Ingredients:

In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.

Add the eggs one at a time, beating well after each addition.

Stir in the pumpkin puree, milk, and vanilla extract until smooth.

4. Combine Ingredients:

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.

5. Fill the Loaf Pans:

Pour the batter evenly into the prepared mini loaf pans, filling each about two-thirds full.

6. Bake:

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the loaves comes out clean.

Allow the mini loaves to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

7. Serve:

Enjoy these delightful mini pumpkin bread loaves as a snack or breakfast treat. They pair wonderfully with a cup of coffee or tea.

These mini pumpkin bread loaves are moist, flavorful, and perfect for sharing or savoring on your own!


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