Description
Soft, moist mini pumpkin quick breads flavored generously with cinnamon, brown sugar, nutmeg, ginger, and cloves, then finished with a light cinnamon-sugar topping.
Ingredients
1¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
¾ teaspoon salt
2 large eggs
½ cup granulated sugar
¾ cup packed brown sugar
1½ cups plain pumpkin purée
½ cup neutral oil
¼ cup milk
1 tablespoon granulated sugar, for topping
½ teaspoon ground cinnamon, for topping
Instructions
1. Preheat the oven to 350°F (177°C). Grease four approximately 5 × 3-inch mini loaf pans.
2. Whisk the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt together in a mixing bowl.
3. In another bowl, whisk the eggs, granulated sugar, brown sugar, pumpkin purée, neutral oil, and milk until smooth.
4. Fold the dry mixture into the wet ingredients just until no dry flour remains. Do not overmix.
5. Divide the batter evenly among the four prepared mini loaf pans.
6. Combine 1 tablespoon granulated sugar with ½ teaspoon ground cinnamon and sprinkle evenly over the batter.
7. Bake for 35–42 minutes, beginning to check at 35 minutes.
8. The loaves are done when the tops are domed and lightly cracked and a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool the loaves in the pans for about 10 minutes, then transfer them to a wire rack and cool completely.
Notes
Use plain pumpkin purée, not pumpkin pie filling.
Mini loaf pan dimensions vary, so begin checking the bread early.
Do not overmix after adding the flour.
If the tops brown too quickly, cover them loosely with foil.
Cool the loaves completely before slicing, wrapping, or storing.
Store cooled loaves airtight at cool room temperature for about 2 days or refrigerate for up to 4 days.
For freezing, wrap cooled whole loaves or individual portions tightly and freeze in a freezer-safe bag for up to about 3 months for best quality.
Reheat individual portions in the microwave for 10–15 seconds at a time, or warm several portions loosely covered in a 300°F oven.
Nutrition
- Serving Size: ½ mini loaf
- Calories: 380 kcal
- Sugar: 33g
- Sodium: 375mg
- Fat: 15.5g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2.5g
- Protein: 5g
- Cholesterol: 48mg