Mini Pumpkin Bread

Name: Mini Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1 tsp Granulated Sugar (1 teaspoon (4g) granulated sugar + ½ cup (100g) granulated sugar); ¼ tsp Cinnamon (¼ teaspoon ground cinnamon); ½ cup All-Purpose Flour (½ cup (65g) all-purpose flour); ¼ tsp Bicarbonate of Soda (¼ teaspoon baking soda); ¼ tsp Table Salt (¼ teaspoon salt); 1 tsp Pumpkin Pie Spice (1 teaspoon pumpkin pie spice (*)); ¼ cup Pumpkin Purée (¼ cup (61g) pumpkin puree); 1 piece Egg (1 large egg); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil); 1 tbsp Whole Milk (1 tablespoon milk (any percentage))

Mini Pumpkin Bread - Breakfast,Dessert (American)

55 minAmerican

Servings6

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Vegetarian
Pescatarian
Halal

Steps

1Preheat your oven to 350°F. Lightly grease a mini loaf pan and line it with a parchment paper sling.
2Cinnamon Sugar Topping
3In a small bowl, stir together sugar and cinnamon. Set aside.
4Pumpkin Bread
5In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Set aside.
6In a medium bowl, whisk together sugar, pumpkin puree, egg, vegetable oil, and milk.
7Pour the flour mixture into the wet ingredients and use a wooden spoon to stir until just mixed. Transfer batter to prepared loaf pan.
8Sprinkle cinnamon sugar over the top of the batter.
9Bake for 32 to 38 minutes, until toothpick inserted into the center of the loaf comes out clean and the top of the bread springs back when lightly pressed.
10Cool in the pan until cool enough to handle and then transfer to a cooling rack. Cool for an additional 10 minutes, serve, and enjoy!