One of my favorite parts of the holiday season is everyone being in the spirit of giving. I love sharing baked goods with friends, family and even strangers. Christmastime is the perfect season to put a little extra care in the goodies we share with one another.
I borrowed my mom’s mini loaf pans, and I adapted my favorite pumpkin muffin recipe to make these pumpkin bread mini loaves. The loaf pans are quite small—about 6 by 3 inches. As a good rule of thumb, about 4 standard muffins make one of these mini loaves. So, my original recipe was for 12 standard muffins, which yielded 3 mini loaves.
Also, since the mini loaves are larger than muffins, they take a little more time to bake. The best way to know when they’re done is to insert ta toothpick in the thickest part. Once the toothpick comes out clean, they’re ready to be removed from the oven. If you over-bake them, they’ll be dry, so be sure to check frequently once you think they’re almost ready.
Once they were completely cooled, I wrapped them in parchment paper, which I tied with a red ribbon. I then used twine to tie a cinnamon stick to them. I then wrapped them in cellophane which I tied with the ribbon before giving out to a few friends.
I hope everyone is enjoying the holiday season thus far!
Pumpkin Bread Mini Loaves
Makes three 6" x 3" mini loaves
Adapted from Pumpkin Muffins in Fondant
All Purpose Flour- 200 g (1 and 1/4 cup + 3 tablespoons) Baking Soda- 1/2 teaspoon Cinnamon - 1 and 1/2 teaspoons Nutmeg- 1/2 teaspoon Salt- 1/2 teaspoon Granulated Sugar- 222g (1 cup + 2 teaspoons) Vegetable Oil- 100g (1/4 cup + 3 tablespoons) Pumpkin puree- 210g (3/4 cup + 2 tablespoons) 2 eggs 3 cinnamon sticks, parchment paper, twine, ribbon (optional, for wrapping)
Preheat the oven to 425 F. Prepare the 6 by 3 inch mini loaf pans by smearing with softened butter and dusting with flour (this will ensure that you can easily remove them).
Place the flour in a medium bowl. Add the baking soda, cinnamon, and nutmeg. Add the salt, and whisk to combine.
Combine the sugar and oil in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for about 1 minute. Add the pumpkin, and increase the speed to medium-low and mix for about 1 minute, until smooth. Reduce the speed to low and add the eggs one at a time, mixing for about 15 seconds after each, or until just combined.
Add the dry ingredients in 2 additions, mixing on low speed for about 15 seconds after each, or until just combined. Remove the bowl from the mixer stand and scrape the bottom to incorporate any dry ingredients that may have settled there.
Fill the mini loaf pans evenly. Place the mini loaf pans in the oven and lower the temperature to 325. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Set the pans on a cooling rack for 10 minutes.
Take a butter knife and run it along the edges of the loaf pans. Remove the loaves from the pans, and allow the loaves to cool completely.
Wrap the mini loaves in parchment paper, and tie with a ribbon. Use twine to tie a cinnamon stick to each loaf. I then wrapped the loaves in cellophane which I tied with the ribbon before giving out to a few friends. Instead of using cellophane, you can use plastic wrap or even paper goodie bags.
You may store these in an airtight container in the refrigerator for up to three days.