Are you ready to embrace the cozy flavors of autumn? Then look no further! This recipe for mini pumpkin loaves is the perfect way to satisfy your fall cravings. These adorable little loaves are incredibly easy to make, perfect for sharing (or keeping all to yourself!), and bursting with warm pumpkin spice goodness. They're a fantastic addition to your breakfast table, a delightful afternoon snack, or even a sweet treat for unexpected guests. Whether you're a seasoned baker or a kitchen novice, this recipe guarantees delicious results. Get ready to enjoy the comforting aroma and delightful taste of homemade pumpkin bread!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
Equipment:
- Mixing bowls
- Whisk
- Spatula
- Mini loaf pans (6-8 mini loaves)
- Measuring cups and spoons
Instructions:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour your mini loaf pans. This prevents sticking and ensures easy removal of your perfectly baked pumpkin loaves.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Make sure all the spices are evenly distributed for consistent flavor throughout your bread.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until well combined. The mixture should be smooth and slightly creamy.
Step 4: Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix, as this can lead to a tough bread.
Step 5: Add Pumpkin Puree
Stir in the pumpkin puree until evenly distributed throughout the batter. The batter will be slightly thick, which is perfectly normal.
Step 6: Fill the Mini Loaf Pans
Divide the batter evenly among the prepared mini loaf pans, filling them about ¾ full.
Step 7: Bake
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on your mini loaves as oven temperatures can vary.
Step 8: Cool and Enjoy
Let the mini loaves cool in the pans for a few minutes before transferring them to a wire rack to cool completely. Once cool, you can enjoy these delicious pumpkin loaves!
Tips for the Best Pumpkin Bread:
- Room Temperature Ingredients: Using room temperature eggs and oil helps create a smoother batter and ensures even baking.
- Don't Overmix: Overmixing develops gluten, leading to a tough bread. Mix until just combined.
- Proper Baking Time: Use a toothpick test to ensure your loaves are fully baked. If the toothpick comes out with wet batter, bake for a few more minutes.
- Storage: Store leftover mini loaves in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Variations:
- Add Nuts: Chopped walnuts, pecans, or even macadamia nuts add a wonderful crunch and texture.
- Chocolate Chips: A handful of chocolate chips creates a delicious combination of pumpkin spice and chocolate.
- Spiced Cream Cheese Frosting: Elevate your mini loaves with a simple cream cheese frosting flavored with additional pumpkin spice.
Nutritional Information (per mini loaf – approximate):
- Calories: Approximately 250
- Fat: Approximately 12g
- Protein: Approximately 4g
- Carbohydrates: Approximately 35g
- Sugar: Approximately 15g
These mini pumpkin loaves are a guaranteed crowd-pleaser, perfect for any occasion. Enjoy the simple joy of homemade baking with this easy and delicious recipe! Happy baking!