Pumpkin Bread Mini Pumpkins
Adorable mini pumpkin bread bundts stacked into the shape of a pumpkin, finished with a cinnamon stick stem. Made with real pumpkin and warm fall spices, they're a fun, festive dessert perfect for Halloween or Thanksgiving.
Servings: 8 mini pumpkins
Cost: 15
Equipment
Ingredients
- 15 ounce can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 3 cups sugar
- 1 ½ teaspoons salt
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 3 ½ cups whole wheat all-purpose flour
- 2 teaspoons baking soda
- ¼ cup water to loosen if necessary
- 8 cinnamon sticks as garnish
Instructions
- Mix pumpkin, eggs, oil, 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 20-25 minutes in mini bundt cakes, until slightly browned. For a loaf or larger pan, bake for 20-30 minutes.
- Let pumpkin bread cool for five minutes in bunt pan, then flip and let cool on baking rack until completely cool.
- Place bundts on top of each other. Trim off any excess bread if necessary to get the bundts to line up and take a circular, pumpkin shape.
- Place a cinnamon stick in the middle of each "pumpkin" as the stem (do not eat.)
- Optional: use green icing to pipe swirly "vines" on top of pumpkins from the stem, or use a little cream cheese frosting in the middle if desired.
- Enjoy!
Notes
- Bake time can range from 15-25 minutes depending on your mini bundt pan, so start checking at 15 minutes with a toothpick
- Let bundts cool slightly before stacking and trimming for the cleanest pumpkin shape
- Press the cinnamon stick stem in while the bread is still a little warm so it holds in place
- Bake up to 2 days ahead; stack and decorate the day you plan to serve for the best look
Nutrition
Serving: 1g | Calories: 350kcal | Carbohydrates: 82g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 745mg | Potassium: 160mg | Fiber: 4g | Sugar: 77g | Vitamin A: 8403IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
