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Mini Pumpkin Bread

Sep 28, 2018

Fall has always been my favorite season. I know everyone has become a little obsessed with pumpkin flavored everything and for good reason, but this season is so much more than that. It’s about expressing gratitude and reflecting on everything you have. It’s the best time of year to cuddle up with your loved ones and really focus on your relationships. Of course, what better way to share those moments than with a few slices of mini pumpkin bread. Pumpkin bread is always a fall classic. I have baked a lot of bread in my life and I have to say that this mini pumpkin bread recipe is actual perfection! It is so moist, perfectly spiced, and seriously easy to make. You are going to FALL in love with this mini pumpkin bread recipe and so are your loved ones!

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Mini Pumpkin Bread Recipe:

Ingredients

  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup pumpkin puree
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/4 cup melted butter, slightly cooled
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1 1/2 teaspoons vanilla extract
  • Turbinado sugar, for sprinkling on bread

Instructions

-Preheat oven to 350 degrees F. Grease 4 mini loaf pans generously with nonstick cooking spray or butter. Set aside.

-In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

-In a large bowl, whisk together the pumpkin, brown sugar, sugar, eggs, melted butter, oil, water, and vanilla extract.

-Add the dry ingredients and stir until just combined. Don’t over mix the batter.

-Pour the pumpkin batter into the prepared loaf pans and smooth with a spatula. Sprinkle generously with turbinado sugar.

-Place the mini loaf pans in the oven and bake for 30 to 45 minutes, depending on your oven. The loaf is done when a toothpick inserted into the center comes out clean.

-Remove the pans from the oven and place on a cooling rack. Cool for 10 minutes in the pan. Remove from pan and let the bread cool completely on the cooling rack.

I hope you guys enjoy this recipe! I’m sure it will become a staple in your house every fall season just like it is in mine 🙂 Want more fall recipes? Check out my favorite Pumpkin Spice Pancakes!

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comments +

  1. Chelsea says:

    I love Fall too, and especially pumpkin bread! I love the addition of turbinado sugar for a little crunch.

  2. Luci Cook says:

    These mini pumpkin breads look rather tasty. I’ll have to make these soon.

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