Bring the taste of fall to the table by baking mini quick breads starring one of the season’s most popular flavors. Pumpkin, with its delicate flavor and versatile use, is delicious when combined with fall spices.
A timely treat, this recipe yields four loaves of aromatic bread that are just right for sharing with family and friends. They also make great hostess gifts along with being ideal for autumn bake sales.
Make them extra special by tucking a pretty towel or napkin between two loaves of bread and then tying them together with raffia or colorful ribbon. You also can add raisins to the recipe, if desired.
One thing is certain: when it comes to fall flavors, there’s nothing more pleasing than pumpkin.
MINI PUMPKIN SPICE BREAD
2 3/4 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
1 1/4 teaspoons cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 (15-ounce) can 100% pure pumpkin
3/4 cup vegetable oil
1/2 cup water
Preheat oven to 350 degrees. Grease the bottoms of four 5×3-inch loaf pans. In a large bowl, combine flour, sugar, baking soda, cinnamon, allspice, salt, and ginger. In a medium bowl, whisk together pumpkin, eggs, oil, and water. Add to flour mixture; stir just until moistened. Divide batter among prepared pans. Bake until a toothpick inserted in centers comes out clean, 35 to 40 minutes. Cool in pans 10 minutes before removing to a wire rack. Makes 4 miniature loaves.