Saturday, October 22, 2011

Pumpkin Mini-loaves

This recipe makes just enough pumpkin bread for two mini-loaf pans, which in our house is about one breakfast worth. It is also a great way to use up the rest of the canned pumpkin left from making Pumpkin Spice Cupcakes.

  • 2/3 cup al-purpose flour
  • 1/3 teaspoon baking soda
  • 1/3 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 1/2 cup canned pumpkin
  • 1/3 cup sugar
  • 2 tablespoons plus 1 teaspoon butter, melted and cooled
  • 1 large egg
  • 3/4 teaspoon vanilla extract

  1. Preheat oven to 350. Grease two mini loaf pans.
  2. In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger.
  3. In a medium bowl, whisk the pumpkin, sugar, butter, egg and vanilla.
  4. Add the wet ingredients to the dry and stir with spatula just until combined and there are no streaks of flour.
  5. Divide batter evenly between the two mini-loaf pans.
  6. Bake about 20-25 minutes until the top is lightly golden brown and a toothpick inserted in the center comes out clean.

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