With Christmas just days away, I’m already back home with the fam-bam enjoying some time off. Lots of baking, Parks & Rec, and putting some finishing touches on this years branding & web design projects. But before I completely head out for the year, I wanted to stop in and share one of my new favorite pumpkin bread recipes. Made in the cutest mini paper bread loaves, these tiny are super moist and perfect for gifting any time of the year. Traveling without my photo set up is quite the challenge, but I managed to snag a few pics this morning before the gloomy winter sun totally disappeared!
I’m not usually one for heavily spiced pumpkin treats, but this pumpkin bread is a little different than previous recipes I’ve made. I cut back the amount of nutmeg, ditched the cloves, and boosted the cinnamon to create a lightly spiced version of one of my family’s favorite breads.
Aside from the moist deliciousness, I think my favorite part of these loaves are the disposable mini baking pans. The bread bakes up perfectly & comes out super clean because of their pre-cut corrugated edges that allow you to tear down the sides for easy removal. Slip them in plastic bags, twist closed, and stick on a fun gift tag for a easy homemade gift.
|Mini Pumpkin Bread Loaves|| |
- 1⅔ cup all-purpose flour
- 1½ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 2 eggs
- 1 (15 oz.) canned pumpkin
- ½ cup vegetable oil
- ¼ cup water
- In a large bowl, mix together flour, sugar, baking soda, baking powder, cinnamon, salt, and nutmeg together with a whisk.
- One at a time, add eggs, pumpkin, vegetable oil, and water and continue mixing with a spatula or wooden spoon until ingredients are incorporated and you can no longer see the flour. To avoid overmixing, I mix breads by hand. If you are using a electric mixer, be sure to use the lowest speed setting and stop mixing as soon as flour disappears.
- Scoop 6 tablespoons of batter in each mini bread loaf and gently shake pan to even out the batter. Bake at 350 degrees for 28-32 minutes, or until toothpick comes out clean. Cool completing before cutting.
My cousins go crazy for pumpkin bread, so I’m looking forward to seeing what they think about these! We’ll be making our 5 hour trip south this weekend, so I threw these extra loafs in the freezer until then. I hope everyone has a wonderful holiday & new year and I’ll plan to catch ya on the flipside!