©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Mini Pumpkin Breads

I found this recipe on Pinterest and the original recipe can be located here at Bakingdom

3 1/2 cups  all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup vegetable oil
1/2 cup unsweetened apple sauce
1 1/2 cups sugar
1/2 cup brown sugar, packed
4 eggs
1 15-ounce can pumpkin puree
2/3 cup water

1/2 cup ( 127 grams) brown sugar
1/2 cup (63 grams) all-purpose flour
2 teaspoons ground cinnamon
1/4 cup unsalted butter, softened

Preheat oven to 350 degrees. Lightly spray mini loaf pans or muffin pans with nonstick cooking spray with flour, or grease and flour each one; set aside.

In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.
In a large bowl, or the bowl of a standing mixer, combine the oil and apple sauce. Mix in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Mix in the pumpkin until thoroughly combined. Stir in the water. Add the flour mixture, and mix just until no streaks of flour remain. Divide the batter evenly between the prepared pans and set aside while you mix the streusel topping.

To make the streusel: In a medium bowl, mix the the streusel topping ingredients until combines and it is lumpy.

Divide the streusel evenly over the loaves or muffins.

Bake mini loaves for about 25 minutes or, until a toothpick inserted in the center comes out clean.

Remove loaves to a wire rack to cool.

This recipe made 8 mini loaves and 9 good sized muffins.

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