Instructions:
Preheat the Oven:
Preheat your oven to 350Β°F (175Β°C).
Grease and flour a mini loaf pan (or use mini loaf paper liners).
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
Prepare the Wet Ingredients:
In a large bowl, mix together the granulated sugar, brown sugar, and vegetable oil until well combined.
Add the eggs one at a time, beating well after each addition.
Stir in the pumpkin puree, milk, and vanilla extract until smooth.
Combine Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fill the Loaf Pans:
Pour the batter evenly into the prepared mini loaf pans, filling each about 2/3 full.
Bake:
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Allow the mini loaves to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Serve:
Enjoy these delicious mini pumpkin bread loaves as a snack or breakfast treat. They pair perfectly with a cup of coffee or tea.
This recipe will yield moist and flavorful mini pumpkin bread loaves, perfect for sharing or enjoying on your own!
