Miniature Pumpkin Breads Recipes

PUMPKIN-CREAM CHEESE MINI LOAVES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 8 mini loaf pans.
• Combine pumpkin and eggs in the bowl of a stand mixer and mix until smooth.
• Whisk flour, brown sugar, white sugar, pumpkin spice, and baking soda together in a medium-sized bowl. Pour into pumpkin mixture and mix until just smooth. Set aside.
• Combine cream cheese, sugar, egg, and flour in a bowl and mix filling until smooth.
• Pour or spoon 1/2 of the pumpkin bread mixture evenly into the bottom of each prepared mini loaf pan. Divide cream cheese mixture evenly between each pan and smooth out. Pour remaining bread mixture over each cream cheese section.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let stand for 10 to 15 minutes before serving.

MINI PUMPKIN SPICE LOAVES

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.

MINI PUMPKIN-DATE BREADS

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.

PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
• Combine pumpkin puree and sugars in a mixing bowl and beat with an electric mixer until combined, 2 to 3 minutes. Add eggs and melted butter and beat to combine, scraping down sides of bowl as needed. With mixer on low, add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour; beat to combine.
• Divide batter between prepared pans; smooth tops. Bake, rotating once, until a cake tester inserted in center comes out clean, 70 to 80 minutes for large loaves, 45 minutes for small. Transfer to wire rack to cool 10 minutes. Turn out of pans, re-invert onto wire rack, and cool completely.