baby pumpkin bread!
To be honest I don't even really like pumpkin things that much. I think I like the idea of it more rather than actually eating it since it reminds me of fall and cozy weather. BUT this is an exception. It's so soft, comforting, and moist. I think I even like it better than banana bread.
I also like to make things in small batches so this will give you a very small pumpkin bread-- don't come for me when you want more.
MINI PUMPKIN BREAD
3/4 cup + 2 tbsp flour
1/2 cup pumpkin puree
3/4 cup sugar
1 egg
2 tablespoons milk
1/4 cup oil
1 tsp pumpkin spice
1/2 tbsp of vanilla
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
For the best results, try to have everything at room temperature before beginning! First mix all the dry ingredients together: flour, baking powder, baking soda, and pumpkin spice. If you're using self-rising flour, you can skip adding salt and baking powder.
In a large bowl, mix together your pumpkin puree, oil, milk, sugar, and eggs until well combined.
Incorporate your wet and dry ingredients. Mix until combined.
Butter your pan with butter and pour your batter in before putting it in your pre-heated oven at 350°F for around 35-45 minutes depending on your pan and oven. Check with a toothpick to make sure everything is cooked inside. If your toothpick comes out clean, it's done!
I got my mini loaf pan from Bed, Bath, and Beyond.
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