I’ve been making these mini pumpkin loaves for a few years now. I can’t even remember where I got the recipe, and it’s literally chicken scratch on a piece of paper. Nonetheless, every fall I pull it out of the recipe box and just like that the whole house smells delicious!! It makes four mini loaves (which are perfect for wrapping & sharing) or two regular loaves. It’s perfect all on its own, but also very tasty iced with cream cheese frosting or sliced with a bit of butter.
2 cups sugar
2 cups pumpkin
1/2 cup oil
2 1/2 cups flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. allspice
1/2 tsp. salt
Combine sugar, pumpkin and eggs in mixer. Add oil and beat. Combine & blend in dry ingredients just till mixed. Pour into 4 greased mini loaf pans. Bake at 350℉ for 55 minutes. Let cool in tins slightly before running a knife around the edges. Remove and cool completely on a wire rack.
If you do decide to ice the loaves, here’s a quick and easy cream cheese icing recipe from Canadian Living:
1 pkg. (8 oz./250g cream cheese, softened
1/4 cup (50 ml) butter, softened
1/2 tsp (2 ml) vanilla
1 cup (250 ml) icing sugar
In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth.
Enjoy! Judy 💛