I love pumpkin bread- I usually head out to Sam’s Club in the fall months to stock up with as many huge cans as I can to keep me well stocked throughout the year.
This fall, I wanted to try something a little different with my delicious, moist and flavor-packed bread recipe- make them into Pumpkin Bread Mini Pumpkins !
- For The Bread
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- water, to loosen
- 3 cups sugar
- 3 1/2 cups whole wheat all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- For The Icing
- 1 cup powdered sugar, (give or take, depending on desired consistency)
- 1/4 cup milk
- 2 tablespoons lemon juice
- For The Bread
- Mix pumpkin, eggs, salt, spices and sugar in one bowl, set aside.
- Sift flour and baking soda into mixture slowly as you fold it in.
- This might seem like a pain, but it will prevent lumps!
- When mixture is completely combined, add up to 1/4 cup water to loosen mixture so that it is slightly runny- like a thick cake.
- Bake at 350 for 15-25 minutes in mini bundt cakes, until slightly browned. For a loaf or larger pan, bake for 20-30 minutes.
- For The Icing:
- Mix the sugar milk and juice vigorously, until all lumps are gone and icing is shiny.
- For runnier mixure, add more milk. For thicker, add more sugar.
- Drizzle over bread and let set, about 5 minutes.
- Top with cinnamon stick for stem of pumpkin.
Making these is incredibly easy- using a mini bundt cake, I baked the following recipe until slightly browned (about 15 minutes in my oven at high altitude- please watch yours closely as my oven tends to be a bit whacky). When cool, I cut any excess bread off the bottoms of each bundt to have a nice, flat surface- and simply placed on bundt on top of another!
I then iced, and placed a cinnamon stick in the middle as a pumpkin stem.
I think these are absolutely adorable…. but sadly they didn’t last long! Little man quickly consumed the whole batch in 2 days! (which for my picky eater is nothing short of a miracle, especially considering it contains something actually healthy like pumpkin).
Guess it is time to make more!