Mini Pumpkin Bread Loaves

These mini pumpkin bread loaves are lightly spiced and great for those who don't like strong pumpkin flavors. Bake in mini bread loaves for easy holiday gifting.

Course Bread

Cuisine Snack

Prep Time 10

Cook Time 20

Total Time 30

Servings mini loaves

Calories 598kcal

Author Melissa Rose

Ingredients

1 ⅔ cup all-purpose flour
1 ½ cup granulated sugar
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon nutmeg
2 large eggs
1 15 oz. canned pumpkin
½ cup vegetable oil
¼ cup water

Instructions

In a large bowl, mix together all-purpose flour (1 ⅔ cups), granulated sugar (1 ½ cups), baking soda (1 teaspoon), baking powder (½ teaspoon), cinnamon (1 teaspoon), salt (½ teaspoon), and nutmeg (¼ teaspoon) together with a whisk.
One at a time, add eggs (2 large), canned pumpkin (15 ounces), vegetable oil (½ cup), and water (¼ cup) 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 an electric mixer, be sure to use the lowest speed setting and stop mixing as soon as the flour disappears.
Scoop 3 tablespoons of batter in each mini bread loaf and gently shake pan to even out the batter. Bake at 350℉ for 18-22 minutes, or until toothpick comes out clean. Cool completely before cutting. See notes below for baking in a standard sized mini loaf pan.

Notes

Products Used for Gifting: Mini loaf pan kit with plastic bread loaf bags and printable bread gift tags.

Yield: If you're using the mini loaf pans and filling each with 3 tablespoons of batter, you will get about 10 mini loaf tins out of it. If you're using the more standard size mini loaf pan (5 ½ x 3" size), fill each with about 1 cup of batter to yield 4 loaves, and bake for 28-30 minutes or until a toothpick comes out clean.

Nutrition