Miniature Pumpkin Breads Recipes
THE BEST PUMPKIN BREAD
This is my go-to pumpkin bread and I always get rave reviews. It's quick and easy to make and wonderfully moist. Plus you'll end up with 3 loaves! Perfect for entertaining or to freeze one for later use. Don't skip the sifting of the dry ingredients--it really adds to the texture.
Provided by Syd
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
- Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
- Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 305.3 mg, Sugar 17.4 g
MINI PUMPKIN-DATE BREADS
These cute and spicy little breads, wrapped festively, are a great solution for a low-key holiday gift exchange at work.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 11
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottoms only of 11 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches.
- Mix sugar, oil, vanilla, eggs and pumpkin in large bowl. Stir in remaining ingredients except dates. Stir in dates. Divide batter among pans (about 1/2 cup each).
- Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up 10 days.
Nutrition Facts : Calories 105, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 slice, Sodium 100 mg
BAKED MINIATURE PUMPKINS
Individual baked pumpkins. Make one for every guest, festive and tasty. Originally submitted to ThanksgivingRecipe.com.
Provided by Kim Smith
Categories Side Dish Vegetables Squash
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
- Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 17.8 g, Cholesterol 2.7 mg, Fat 1.3 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 10.2 mg, Sugar 5.4 g
MINI PUMPKIN SPICE LOAVES
These moist mini pumpkin loaves are infused with fragrant spices and studded with pecans and raisins - perfect quick breads to share on Thanksgiving.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. Grease 12 (5x3-inch) loaf pans with shortening; lightly flour.
- In medium bowl, mix flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Add pecans and raisins; toss to coat. Set aside.
- In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating just until combined. On low speed, beat in flour mixture alternately with pumpkin. Stir in vanilla. Divide batter among loaf pans.
- Bake 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
Nutrition Facts : Calories 540, Carbohydrate 87 g, Fat 4, Fiber 4 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 300 mg
MINIATURE PUMPKIN BREADS
Steps:
- Preheat oven to 350°F. Spray six 5 3/4x3 1/4x2-inch baby loaf pans with nonstick spray. Spread seeds out on rimmed baking sheet. Roast until beginning to color, stirring twice, about 20 minutes. Cool seeds. Set aside 1/2 cup whole seeds for topping. Using on/off turns, coarsely grind remaining seeds in processor.
- Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in medium bowl; whisk to blend. Mix in ground pumpkin seeds. Using electric mixer, beat pure pumpkin and both sugars in large bowl until blended. Gradually beat in oil, then eggs 1 at a time, then minced ginger. Stir in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Divide batter among prepared pans. Sprinkle with reserved 1/2 cup whole pumpkin seeds.
- Bake breads until tester inserted into center comes out clean, about 1 hour. Cool in pans. (Can be made 1 day ahead. Cover; store at room temperature.)
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5/5 (5)Total Time 1 hr 7 minsServings 12
- Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating just until yellow disappears.
- Combine flour and next 6 ingredients in a medium bowl. Add pecans and raisins, tossing to coat. Add flour mixture to butter mixture alternately with pumpkin, beginning and ending with flour mixture. Stir in vanilla.
- Spoon batter into 12 greased and floured 5" x 3" mini loaf pans. (We tested with Anolon nonstick 6-cavity mini loaf pans, filling each cup 2/3 full.) Bake at 325° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes, remove from pans, and let cool completely. Frost loaves with Cream Cheese Icing.
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- In a large bowl, mix together flour, sugar, baking soda, baking powder, cinnamon, salt, and nutmeg together with a whisk.
- One at a time, add eggs, pumpkin, vegetable oil, and water and continue mixing with a spatula or wooden spoon until ingredients are incorporated and you can no longer see the flour. To avoid overmixing, I mix breads by hand. If you are using a electric mixer, be sure to use the lowest speed setting and stop mixing as soon as flour disappears.
- Scoop 3 tablespoons of batter in each mini bread loaf and gently shake pan to even out the batter. Bake at 350 degrees for 18-22 minutes, or until toothpick comes out clean. Cool completely before cutting. See notes below for baking in a standard sized mini loaf pan.
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- Preheat oven to 325F. Lightly spray the inside of 12 4x2" mini loaf pans, (I also had enough for 2 muffins). Place on a sided baking sheet.
- In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg.
- In the bowl of a standup mixer beat the butter until creamy. Slowly add in the sugar and beat well. Add in eggs one at a time and beat until just combined.
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- Preheat the oven to 350°F (180°C). Spray the Mini Loaf Pan with oil using the Kitchen Spritzer.Combine the flour, baking powder, salt, and pumpkin pie spice in a small mixing bowl.Combine the butter and sugar in a large mixing bowl.
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- Preheat oven to 350 degrees F. Grease 5 (5-inch by 3-inch) mini loaf pans and line the bottom with parchment paper.Set aside.
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- Preheat oven to 350°F. Spray six 5 3/4x3 1/4x2-inch baby loaf pans with nonstick spray. Spread seeds out on rimmed baking sheet. Roast until beginning to color, stirring twice, about 20 minutes. Cool seeds. Set aside 1/2 cup whole seeds for topping. Using on/off turns, coarsely grind remaining seeds in processor.
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