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Holiday Pumpkin Bread Mini Loaves

Image credit: Flickr / LibAmanda 
My family loves Pumpkin Pie during the holidays and I can’t think of a better way to enjoy the spirit of the holidays by baking up some Pumpkin Bread Mini Loaves to share with family and friends.  The bonus is the aroma of pumpkin spice in the kitchen that filters all through the house adding to the holiday spirit.  It is also great to do this in the fall when fresh pumpkin is available.  This recipe can easily be baked and frozen, ready for gift giving at Christmas, when time is not as plentiful.  Also a great item to have on hand for unexpected guests, tastes great heated with a spoonful of whip cream!

Ingredients

  • 1 can 15.0 ounce pumpkin
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice (you can substitute allspice with ginger)

Preparation

  1. Preheat oven to 350 degrees F.
  2. Spray six foil (5-3/4 x 3-1/4 x 2-inch) loaf pans with non stick cooking spray.
  3. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and allspice.
  5. Stir the dry ingredients into the pumpkin mixture until blended.
  6. Pour into prepared pans, about 3/4 full.
  7. Bake for about 50 minutes in the preheated 350 degree oven.  Loaves are done when toothpick inserted in center comes out clean.

Yield:  Makes 6 mini loaves