Mini Pumpkin Bread Loaves
A delicious seasonal treat that tastes like fall!
Ingredients
- oil for spritzing
- 1½ cups (375 ml) all-purpose flour
- 1 tsp (5 ml) baking powder
- ¼ tsp (1 ml) salt
- 1 tbsp (15 ml) pumpkin pie spice
- ½ cup (125 ml) butter (1 stick), softened
- ½ cup (125 ml) sugar
- ½ cup (125 ml) solid pack pumpkin
- 1 egg
- ⅔ cup (150 ml) milk
Directions
- 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. Beat with an electric mixer on medium speed until it’s smooth and light in color.
- Add the pumpkin and egg yolk to the large bowl, and beat until fully combined. Add the milk and mix until combined.
- Add the flour mixture to the milk mixture and beat until just smooth.
- Use the Large Scoop to divide the batter into the wells of the Mini Loaf Pan.
- Bake for 25 minutes, or until the Cake Tester & Releaser inserted in the centers comes out clean. Let the loaves cool for 10 minutes before removing.
