Mini Pumpkin Bread

It is that time of the year again where pumpkins are in an abundance and there seems to be a never ending supply of pumpkin recipes. This year I’ve resigned myself from making over the top pumpkin desserts and instead I figured something simple and quick would be the thing. So a quick and easy pumpkin bread came to mind. And I found the perfect recipe by EugenieKitchen.

Here are the ingredients needed for this recipe:

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  • 1 cup unsalted butter, room temperature
  • 1 1/4 cups brown sugar, packed
  • 2 large eggs
  • 2 cups pumpkin puree (I’ll be using 1 15 oz. can)
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. pumpkin spice
  • pumpkin seeds or even melted chocolate

Step 1: In a large bowl, cream the butter and brown sugar until smooth and creamy.

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Step 2: Add in the eggs and beat until well combined.

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Step 3: Add in the pumpkin puree and stir to combine; set aside.

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Step 4: In a medium bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin spice.

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Step 5: Add the dry ingredients all at once into the butter mixture and fold to combine. (Optional: may add in nuts, dried fruit, or chocolate chips and fold into the mixture)

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Step 7: Fill the prepared pans with batter and top with pumpkin seeds (Optional: swirl in some melted chocolate).

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Step 8: Bake at 350°F for 35-40 minutes or until a toothpick inserted into the center comes out clean.

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Step 9: Allow bread to cool for 20 minutes before serving. (They should just pop out of the baking cups easily)

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Step 10: (Optional: Drizzle icing over the tops of the cooled bread)

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