This all-time favorite quick pumpkin bread is baked in miniature loaf pans to give as gifts.
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1 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup mashed cooked pumpkin
1/2 cup Land O Lakes® Butter softened
2 large Land O Lakes® Eggs
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
*Substitute 1 cup canned pumpkin.
Heat oven to 350°F. Grease bottom only of 3 (5 3/4x3-inch) mini loaf pans; set aside.
Combine all ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed.
Spoon batter into prepared pans. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Store refrigerated.
Bread can be baked in 1 greased (9x5-inch) loaf pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean.
Explore reviews fromour online community
Followed the recipe to a T. Good oven, and I am not a "new" baker. Epic fail. Loaves were given the toothpick test and passed. Even baking. However, once out and on a cooling rack, all THREE mini loaves deflated in the middle. They look awful and are going in the garbage. Not pleased at all.
Have not baked these yet. Would like to add golden raisins and walnuts. Will this alter the cooking time?
Hi Janet, It's hard to say if the cooking time will be affected by the addition of raisins and walnuts since we haven't tested it in our kitchens. We'd suggest baking until a toothpick inserted in the center comes out clean.
For a way to make the flavors of the season last, pick one of these pumpkin recipes! These breads, scones and muffins help you share the flavors of the season and store a little away for later in the year.
Pop any one of these pumpkin treats in the oven and fill your house with the classic fall scents of pumpkin and spice.