Can I bake this Mini Pumpkin Bread recipe as one standard loaf?

Yes. Double every ingredient and pour the batter into a greased, parchment-lined 9-by-5-inch loaf pan. Begin checking the bread at 50 minutes. If the cinnamon topping browns too quickly, loosely cover the loaf with foil. The bread is ready when a toothpick inserted near the center comes out mostly clean. Cool it in the pan for about 15 minutes before transferring it to a wire rack.

Can I use homemade pumpkin puree for Mini Pumpkin Bread?

Yes. Use homemade pumpkin puree with a thick consistency similar to canned pumpkin. If the puree looks watery, drain it through cheesecloth or cook it gently until some moisture evaporates. Let it cool completely, then measure 1/2 cup for the small-batch recipe. Do not use pumpkin pie filling because it contains added sugar and spices.

How do I know when mini pumpkin loaves are done?

The mini pumpkin loaves are done when the tops look rounded, the edges appear lightly browned, and the cinnamon topping feels set. Insert a toothpick into the center while avoiding a thick pocket of cinnamon sugar. It should come out mostly clean with a few moist crumbs. If you see wet batter, bake the loaves for another 2 minutes and test again.

Mini Pumpkin Bread: 6 Amazing Fall Servings

Description

Moist Mini Pumpkin Bread loaves made with pure pumpkin, warm pumpkin pie spice, and a crunchy cinnamon-sugar swirl. This easy small-batch recipe makes two mini loaves or five to six individual servings.

Ingredients

1 large egg
1/2 cup granulated sugar
1/4 cup light or dark brown sugar
1/2 cup pure canned pumpkin
1/4 cup canola oil or another neutral oil
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 to 3 tablespoons cinnamon sugar

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Instructions

Preheat the oven to 350°F and place an oven rack in the middle position.
Lightly grease two 3-by-5.75-inch mini loaf pans and line them with parchment paper, leaving enough paper over the sides to form lifting handles.
Add the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla to a medium mixing bowl. Whisk until smooth.
Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients.
Whisk just until no dry flour streaks remain.
Divide the batter evenly between the prepared mini loaf pans.
Sprinkle a generous amount of cinnamon sugar over each loaf.
Use a toothpick or thin knife to make a shallow swirl across the top of the batter.
Bake for 28 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean.
Cool the loaves in their pans on a wire rack for 10 to 15 minutes.
Lift the loaves from the pans with the parchment handles and cool completely on the wire rack before slicing.

Notes

For muffins or individual brownie-pan loaves, divide the batter among five to six wells and bake for 20 to 23 minutes.
To make one standard 9-by-5-inch loaf, double the recipe and begin checking for doneness at 50 minutes.
Use pure pumpkin puree rather than sweetened pumpkin pie filling.
For stronger spice flavor, add another 1/4 to 1/2 teaspoon pumpkin pie spice or cinnamon.
Store cooled pumpkin bread in an airtight container at room temperature for five to seven days.
Freeze tightly wrapped loaves or slices in a freezer bag for up to three months.
Thaw frozen bread at room temperature while wrapped.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 276
Sugar: 30
Sodium: 171
Fat: 10
Saturated Fat: 1
Unsaturated Fat: 9
Trans Fat: 0.04
Carbohydrates: 44
Fiber: 1
Protein: 3
Cholesterol: 31