Check out the yummy creation that won my first giveaway!





I had some leftover pumpkin (and still do!) from making pumpkin cookies, and didn’t want it to go to waste. I am trying to not be as wasteful, and as you saw from my fridge last week, with only 2 of us in the house it is difficult.



I knew if I made a ‘normal’ sized bread that one of two things would happen. I would eat the entire thing, crying the next morning as I tried to fit into my clothes. Or, it would go to waste because I still couldn’t fit in my jeans. Hmmpf.





I opted to make these mini breads so I could beg someone to take them off my hands.






I used Martha’s recipe as a base, but switched up my spices a bit.











I only used a bit of nutmeg, but a truckload of cinnamon and pumpkin pie spice.






One cup of pumpkin went in the mix.


















And some brown sugar lumps.






Don’t you all want to eat this?













I halved Martha’s recipe and made 3 mini loaves with 2 mix-ins.

















One plain pumpkin bread, one white chocolate pumpkin bread, and one milk chocolate pumpkin bread.









These were absolutely delish!


















I love mini loaves. It’s all about portion control, right? Does it still count if you eat an entire mini loaf yourself? In one sitting? I didn’t. Maybe.










Luckily, a friend stopped over and I coerced her into taking 2 pumpkin breads with her.




















But not without a taste first. :)

Not only are these mini and delicious, but I also think they make perfect, thoughtful gifts when wrapped in some autumn decor. Give it away!






Pumpkin Bread – Adapted from Martha Stewart’s Baking Handbook

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/8 teaspoon nutmeg

1/8 teaspoon salt

1 cup canned pumpkin

1/2 cup sugar

1/2 cup brown sugar

2 eggs

1/2 cup vegetable oil

1 teaspoon vanilla

3/4 cup + 1 tablespoon buttermilk


Preheat oven to 350. Mix pumpkin and sugar together until fluffy. Add eggs one at a time, oil and vanilla and continue to mix.


Combine dry ingredients in a bowl. Alternate adding dry ingredients and buttermilk to pumpkin mix – beginning and ending with dry ingredients. Pour into mini loaf pans, adding any addition mix-ins, like chocolate chips or walnuts. Bake 45-55 minutes.





Dig in! :)