Spiced Pumpkin Bread
4 delicious mini pumpkin breads.
Ingredients
- 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
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