Description
A quick and easy pumpkin bread recipe that makes a few mini loaves or muffins, perfect for fall without wasting ingredients.
Ingredients
Scale
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 1/4 cup milk
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup cinnamon sugar (for swirl topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease your mini loaf pans or muffin tin.
- In a mixing bowl, whisk together the pumpkin, sugar, brown sugar, oil, milk, and eggs until smooth.
- In another bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter into prepared pans.
- Sprinkle cinnamon sugar on top for the swirl.
- Bake mini loaves for 25-30 minutes or muffins for 15-20 minutes, until a toothpick inserted comes out clean.
- Allow to cool before removing from pans.
Notes
Serve warm or at room temperature. For added flavor, spread with butter or cream cheese. Pairs well with coffee or tea. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf or 1 muffin
- Calories: 200
- Sugar: 20g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin bread, fall recipes, baking, small batch, mini loaves, muffins