Pumpkin Bread
Brown sugar lends a wonderful hint of caramel flavor to this pumpkin bread. Fluffy, moist, and downright adorable, these pixie sized loaves are a kitchen counter staple in the autumn but also lovely year round.
Servings 4 miniature loaves
Equipment
- 4 miniature loaf pans 3 x 5 inch
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- 1 cup light brown sugar packed
- ½ cup unsalted butter softened
- 2 eggs large
- 15 oz pumpkin puree
- ¼ cup milk
Instructions
- Heat the oven to 350°F and thoroughly grease the loaf pans with butter.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set the dry ingredients aside.
- In a large bowl, cream together the butter and brown sugar with a wooden spoon.
- Add the eggs, one at a time, beating well after each addition.
- Stir the pumpkin and the milk into the wet ingredients.
- Add the dry ingredients to the wet ingredients all at once and mix just until the batter is smooth.
- Divide and spoon the batter into the greased loaf pans, coaxing it into the corners and smoothing the tops.
- Bake the loaves for about 45 minutes or until a toothpick inserted in the center comes out clean and the edges are beginning to turn golden brown.
- Let the loaves sit in their pans for 10 minutes before turning them out and cooling on metal racks.