Pumpkin Mini Loaves with Orange How To Bake

Last Updated on June 22, 2024 by Lisa Keys

Pumpkin mini loaves with orange are bright and sunny warmly spiced treats. With less sugar and a burst of orange flavor it's a giving gift that you can feel good about. By chance are you wondering why a pumpkin spice recipe this time of year?

Freezer clean out. Have you checked what is in your freezer recently? I found this lovely fresh roasted pumpkin puree. If you want to know how to make your own fresh pumpkin puree check out the recipe card for my spiced pumpkin cornbread.

How to make pumpkin mini loaves

• mix dry ingredients
• mix wet ingredients
• mix wet and dry ingredients together
• customize your mini loaves with add-ins and toppings
• bake

How to customize your pumpkin spice bread

• Nuts or no nuts. Any kind you like or not. Toast them first if you are folding them into the batter. Raw nuts with a sprinkle of sugar make a crunchy topping
• Dried fruit like raisins or cranberries are delicious folded into the batter
• Chocolate chips of course
• Zest of an orange for some extra flavor
• Any warm spices in addition to cinnamon and nutmeg (cloves, ginger, five-spice, cardamom, cayenne, chili ) all work well with pumpkin

I do hope you give this pumpkin bread recipe a try. It is so easy to bake, moist and customizable. If you do please rate the recipe and ask me any questions you might have in the comments.

By the way, the breads (tightly wrapped) do store well in the fridge (about a week) or the freezer (3 months), but hopefully you just share them with the people you love. Truthfully, I think anything pumpkin spice is a welcome treat any time of year. At least for me it is.

One last thing. As you are planning your garden (that is what I am doing right now) consider growing some pumpkins. There is nothing like freshly roasted pumpkin puree.

Pumpkin Mini Loaves with Orange How To

Lisa Keys

4 delicious mini pumpkin breads.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course quick breads

Cuisine American

Servings 12 people

Calories 221 kcal

Ingredients

  

1x2x3x

• 1 ⅔ cup all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon fine sea salt
• ¼ teaspoon nutmeg
• 2 eggs
• 1 (15 oz.) can pumpkin puree or same amount fresh pumpkin
• ½ cup vegetable oil
• ¼ cup orange juice
• ½ cup add-ins of your choice

Instructions

 

• Heat oven to 350F. Lightly spray 4 mini loaf pans (5 ½ x 3-inch) with no-stick baking spray.
• In a large bowl, whisk flour, sugar, baking soda, baking powder, cinnamon, salt and nutmeg for 30 seconds or until blended.
• In another bowl, whisk eggs, pumpkin, oil and orange juice until blended.
• Add wet ingredients to dry and mix with a spatula or wooden spoon just until dry ingredients are fully moistened. Divide batter evenly among loaf pans.
• Bake for 30 to 40 minutes or until wooden skewer inserted in center comes out clean.
• Cool in pans for gift giving.

Notes

Do not toast nuts if you are sprinkling on top. They will cook during the baking time. I also like to add a small sprinkling of sugar on top of the nuts.

Nutrition

Calories: 221kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 27mgSodium: 217mgPotassium: 40mgFiber: 1gSugar: 17gVitamin A: 63IUVitamin C: 3mgCalcium: 19mgIron: 1mg

Keyword breakfast, brunch, citrus, gift, pumpkin

Tried this recipe?Let us know how it was!