Pumpkin Bread Mini Pumpkins
Servings: 12
Calories: 407kcal
Ingredients
- 1 pumpkin puree 15 ounce can
- 4 eggs
- 1 cup vegetable oil
- water to loosen
- 3 cups sugar
- 3 ½ cups flour whole wheat all-purpose
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 ½ teaspoon cinnamon ground
- 1 teaspoon nutmeg ground
- ½ teaspoon cloves ground
- 1 cup powdered sugar (give or take, depending on desired consistency)
- ¼ cup milk
- 2 tablespoons lemon juice
- 3 drops red food coloring optional
- 5 drops yellow food coloring optional
Instructions
- <strong> For The Bread </strong>
- 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.
- <strong> For The Icing: </strong>
- 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.
- Mix in food coloring if desired.
- Drizzle over bread and let set, about 5 minutes.
- Top with cinnamon stick for stem of pumpkin.
Nutrition
Calories: 407kcal | Carbohydrates: 88g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 497mg | Potassium: 65mg | Fiber: 1g | Sugar: 60g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg