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!