Pumpkin Bread with Mini Loaves Halloween Version

3 cups flour
1 teaspoon of salt
2 cup sugar
2 teaspoon baking soda
2 cups pumpkin purée- homemade or (1) 16 oz can- do not use pumpkin pie filling
1 cup oil- canola, vegetable, coconut or evoo
4 eggs, beaten
1/2 cup water
2-3 teaspoons pumpkin pie spice
1 cup chopped walnuts, optional

Preheat oven to 350 degrees. Sift together the flour, salt, sugar, and baking soda.

Mix the pumpkin, oil, eggs, water and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
Pour into a well greased mini loaf pans*, bake 30-40 minutes until a toothpick or a thin skewer poked in the center comes out clean.

*Can also make in 2 regular loaf pans, bake 50-60 minutes until a toothpick or a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pans and let cool on a rack.

Keeping with the Halloween Spirit, Kyra had a little fun with and turned the mini loaves into weathered caskets with some cream cheese and food coloring. This one has a skeleton climbing out. We also made some in mini bundt pans which would be easy to turn into pumpkins by using orange food coloring.
These would be fabulous with raisins which we will do next time.
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