Mini Pumpkin Bread Loaves
Moist and tender, with all of those amazing holiday spices, these mini pumpkin breads are great to serve any time of the day or to give as little gifts.
Servings: 16 People
Cost: $5
Equipment
Ingredients
- 2 cups sugar
- 1 cup unsalted butter melted
- 3 large eggs
- 1 (15-ounce) can pumpkin puree (just shy of two cups)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cloves
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ⅓ mini semi-sweet chocolate chips (optional)
Instructions
- Preheat the oven to 350 F. Lightly spray 8 mini loaf pans.
- In a large bowl, combine the sugar, butter, eggs, and pumpkin, and stir until well blended. In another medium bowl, blend together the flour, baking soda, baking powder, cloves, cinnamon, and salt. Add the dry ingredients to the pumpkin mixture in two batches, stirring just until the dry ingredients are incorporated. Divide the mixture evenly between the loaf pans. Sprinkle each with two teaspoons of the mini chocolate chips if desired.
- Bake the mini loaves for 28 to 33 minutes. Test any loaf for doneness by inserting a wooden skewer in the center and seeing if it comes out clean.
- Cool the loaves in the pans on a wire rack for 10 minutes, then turn the loaves out of the pans and finish cooling on the racks.
Notes
Mini loaves freeze beautifully. Just make sure to cool the loaves completely on a wire rack, then wrap each loaf very well in plastic wrap. Slice the loaves into freezer-friendly zipper top bags, press out any excess air, and seal the bags. Label them with the name and the date, and freeze them for up to 6 months. You can defrost them at room temperature in about 8 hours.
Nutrition
Calories: 276kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 157mg | Potassium: 101mg | Fiber: 1g | Sugar: 26g | Vitamin A: 4533IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg