why make this recipe
Fall is the perfect time for warm, cozy flavors, and what better way to enjoy the season than with Mini Pumpkin Bread? This delightful recipe captures the essence of autumn in every bite. It’s simple to make and perfect for sharing or enjoying at home. Whether you’re looking for a sweet treat to accompany your coffee or a quick gift to bring to friends, these mini loaves are sure to impress. Plus, they fill your kitchen with an amazing aroma that will have everyone asking for seconds!
how to make Mini Pumpkin Bread
Making Mini Pumpkin Bread is easy and fun! You only need a few ingredients and a little time to whip up these delightful mini loaves.
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into greased mini loaf pans, filling each about 2/3 full.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the mini breads cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
how to serve Mini Pumpkin Bread
You can serve Mini Pumpkin Bread in many ways! Enjoy it warm as it is, or spread a little butter or cream cheese on top for extra flavor. They also make a great addition to breakfast, brunch, or a cozy afternoon snack. Consider adding a dusting of powdered sugar for a pretty touch when serving at a gathering!
how to store Mini Pumpkin Bread
To keep your Mini Pumpkin Bread fresh, store it in an airtight container at room temperature for up to three days. If you want to keep them longer, you can wrap them in plastic wrap and place them in the freezer. They will stay good for up to three months. Just remember to thaw them in the refrigerator when you’re ready to enjoy!
tips to make Mini Pumpkin Bread
- Make sure to use pure pumpkin puree for the best flavor. Avoid pumpkin pie filling, as it has added spices and sugar.
- Be careful not to overmix the batter; stirring just until combined will help the bread stay light and fluffy.
- For an extra touch of flavor, consider adding chopped nuts, chocolate chips, or dried fruits to the batter.
variation
If you want to change things up a bit, try adding a cream cheese filling! Just take some softened cream cheese and mix it with a bit of sugar and vanilla. Swirl it into the batter before baking for a delicious surprise in the middle.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes! Just cook and puree the fresh pumpkin before measuring it out.
2. How do I know when the bread is done baking?
Insert a toothpick into the center of one of the loaves. If it comes out clean, the bread is done!
3. Can I double the recipe?
Absolutely! Just double the ingredients and use additional mini loaf pans as needed. Make sure to adjust the baking time if necessary.
Enjoy making your Mini Pumpkin Bread this fall! It’s sure to become a favorite in your home.