Thursday, November 27, 2014

Superrific Pumpkin Bread Mini Loaves

Do you have any traditions on Thanksgiving?  We certainly do in our house!  No Thanksgiving would be complete without traditional banana bread for breakfast (recipe in the archives).  This year however, I decided I would do something a little different and make pumpkin in addition to my typical banana.  This easy and quick bread is light, spicy, and sweet; just perfect for tea, hot coffee, or hot chocolate. 

Preheat Oven to 350 degrees.  Spray mini muffin tins with butter-flavored cooking spray.

Sift together:
1 3/4 cups sifted all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves

In a large bowl, beat until light and fluffy:
1 1/3 cups sugar
1/3 cup soft shortening
2 eggs

Add and beat in:
1 cup cooked or canned pumpkin

Now add the sifted dry ingredients in 3 additions alternately with:
1/3 cup milk
1/2 teaspoon vanilla

Fold in:
1/2 cup chopped nuts

mix altogether and pour into mini muffin pans.  Place mini pans onto a cookie sheet and bake approximately 25-40 minutes or until toothpick comes out clean.  There's nothing like a crisp winter morning with the scent of fresh bread baking in the oven!

Closer look as they were just beginning to rise.  Mmmmm! 

Enjoy!!  They can be enjoyed by themselves 

or with coffee or tea along with a slice of banana bread to compliment.  ;)

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  1. It looks and sounds wonderful, thank you so much for sharing. And I love the toile! Warm greetings from Montreal, Canada. :)