Mini Loaf Pumpkin Bread
Make your own mini loaf pumpkin bread with this easy recipe for a perfectly moist treat. It's perfect for fall baking and cozy afternoons.
Servings (Adjustable):
Calories: 413kcal
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Ingredients
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon nutmeg freshly grated
- ⅓ cup granulated sugar
- ¼ cup pumpkin puree
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon whole milk
Instructions
- Preheat the oven to 350°F. Grease a mini loaf pan (5.5x3-inch) and line it with parchment paper.
- In a medium bowl, mix flour, baking powder, salt, pumpkin pie spice and nutmeg. Set the mixture aside.
- In another medium bowl, whisk together sugar, pumpkin puree, egg, melted butter, and milk.
- Combine the flour mixture with the wet ingredients with a spatula until just mixed.
- Pour the batter into a prepared loaf pan.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean and the top of the loaf springs back when gently pressed.
- Allow the bread to cool in the pan until it's cool enough to handle, then transfer it to a cooling rack. Let it cool for an additional 10 minutes before serving.
Notes
Pumpkin spice: If you don't have pumpkin pie spice, you can make a substitute using common spices. Here’s a quick replacement recipe:
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
Nutrition
Calories: 413kcal | Carbohydrates: 61g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 118mg | Sodium: 514mg | Potassium: 145mg | Fiber: 2g | Sugar: 35g | Vitamin A: 5288IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 3mg
Equipment
mini loaf pan 8x4-inch
