This mini pumpkin bread loaf was soooooo yummy! Pumpkin bread, Sweet bread, Food from www.pinterest.com
Description
Fall is the season for pumpkin everything, and what better way to enjoy it than with a delicious mini loaf pumpkin bread recipe? This recipe is perfect for those who want a smaller batch of pumpkin bread, and it's easy to whip up in no time. With the perfect balance of spices and pumpkin puree, this bread is sure to become a favorite fall treat.
Prep Time
Preparation time for this recipe is around 15 minutes.
Cook Time
Cooking time for this recipe is around 35 minutes.
Ingredients
For this recipe, you will need the following ingredients: - 1 1/2 cups of all-purpose flour - 1/2 tsp of baking soda - 1 tsp of baking powder - 1/2 tsp of salt - 1 tsp of ground cinnamon - 1/2 tsp of ground ginger - 1/4 tsp of ground cloves - 1/4 tsp of ground nutmeg - 1/2 cup of unsalted butter, softened - 1 cup of granulated sugar - 2 large eggs - 1 cup of pumpkin puree - 1/4 cup of water
Equipment
For this recipe, you will need the following equipment: - Mixing bowl - Whisk - Measuring cups and spoons - Loaf pan - Oven
Method
1. Preheat your oven to 350°F. 2. Grease your mini loaf pan with butter or cooking spray. 3. In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. 4. In a separate mixing bowl, cream together the butter and sugar until light and fluffy. 5. Beat in the eggs, one at a time, until fully incorporated. 6. Mix in the pumpkin puree. 7. Gradually mix in the dry ingredients, alternating with water, until fully combined. 8. Pour the batter into the prepared mini loaf pan. 9. Bake for 35 minutes, or until a toothpick inserted into the center of the bread comes out clean. 10. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- Make sure your ingredients are at room temperature before starting the recipe. - If you don't have a mini loaf pan, you can use a regular loaf pan instead. Just increase the baking time to around 50-60 minutes. - This pumpkin bread can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Info
This recipe makes around 4 mini loaves. The nutrition information per serving is: - Calories: 425 - Fat: 18g - Carbohydrates: 63g - Protein: 5g - Sodium: 315mg - Fiber: 2g - Sugar: 41g
Recipe FAQ
Q: Can I use pumpkin pie filling instead of pumpkin puree? A: No, pumpkin pie filling contains added sugar and spices, which will alter the recipe. Q: Can I use a different type of flour, such as wheat flour? A: Yes, you can use a different type of flour, but the texture and taste of the bread may be slightly different. Q: Can I add nuts or chocolate chips to the recipe? A: Yes, you can add your favorite nuts or chocolate chips to the batter before baking.
Recipe Tips
- Make sure to properly measure your flour, as too much flour can result in a dry and dense bread. - Use room temperature ingredients to ensure they mix together smoothly. - Don't overmix the batter, as this can result in a tough bread. - Let the bread cool completely before slicing it.
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