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Irresistible Fall Desserts: Discover Mini Pumpkin Bread!

Irresistible Fall Desserts: Mini Pumpkin Bread Recipe
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A delightful mini pumpkin bread recipe perfect for fall, combining warm spices and pumpkin flavor for a cozy treat.

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix together the pumpkin puree, sugar, brown sugar, and vegetable oil until well combined.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  6. Pour the batter into greased mini loaf pans, filling each about 2/3 full.
  7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the mini breads cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Store in an airtight container for up to a week.
  • Can be frozen for up to 3 months.
  • For added flavor, consider adding chocolate chips or nuts to the batter.

Nutrition

Find it online: https://howeats.com/irresistible-fall-desserts-mini-pumpkin-bread-recipe/