Assorted Pumpkin Mini Breads.
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
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! :)
22 Comments on “Assorted Pumpkin Mini Breads.”
mmmm I love anything to do with pumpkin and these sound great! Thank goodness for martha!!
which one was your favorite?
I made a big batch of banana bread recently, telling myself i would cut it up and freeze it for quick breakfasts….but a few late college nights later, and it was all gone before I could even get near the kitchen.
mini food is always better. always.
The way you write is SO cute! :D
I LOVE pumpkin, so obviously I’m gonna be drooling!
oh wow those pumpkin loafs look SO good :D
i’m sure you didn’t have to twist your friend’s arm too hard to get her to take some bread–it looks wonderful! i’m a fan of the mini loaf, and yes, i’ve been known to consume an entire little loaf in one sitting. i’m not ashamed. :)
Those look so yummy! I swear, one of my favorite things about Fall is all of the pumpkin flavored treats out there – it’s my worst season for the diet!
That sounds soooo yummy! I’ve had a can of pumpkin in my pantry forever….now if I can just find some mini loaf pans, I’ll be ready to try this recipe! :)
OMG thank you for that recipe, i had a foodie mess up this weekend with a recipe and need a good one to follow, this looks amazing! and I love how you made 3 diff ones!! I am pritning this out to try!
Wonderful! Now if I can just find some pumpkin……
I have found the only problem with mini anything is I never think I am eating very much- just nibbling- and all of a sudden, it’s gone! Yikes!
I love pumpkin. I live in Europe and it’s really not as popular here as in the US…This recipe looks really good, thanks for sharing!
xxx Julia (Taste of Living)
oh my yum! This looks so good
These looks really delicious–especially the white chocolate combo! You’ve inspired me to bake some with the can of pumpkin that I have. I’m going to test your recipe by replacing the flour with oatmeal and the sugar with agave! Thanks for the idea!
Is the recipe you’ve listed the one for 1 normal sized loaf? Am a bit confused and I only have normal sized loaf pans! Looks amazing!!
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I made this and it was the BESTTTTTTT. So moist and delicious and odmfgkjhafasbfas. <3