I make these mini loafs during October when pumpkin is everywhere! They are so good, I get requests for them for Christmas!
Makes about 12 mini loafs
Ingredients:
15 oz. canned pumpkin (I use Libbys)
1 cup applesauce (try cinnamon for extra flavor)
4 eggs (use only the whites to save on cholesterol)
2/3 cup water
3 cups granulated sugar
3 1/2 cups unbleached all purpose flour
2 tsp. baking soda
1 1/2 tsp. kosher salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves, ground
1/4 tsp. ginger, ground
12 mini loaf tins
Method
Preheat oven to 350. While preheating, in large bowl, mix together all ingredients and whisk until well blended.
On a cookie sheet, arrange mini loaf tins and spray with nonstick cooking spray thoroughly. Fill each tin about 1/2 way with mixture. Bake for 30 minutes and then start inserting toothpicks to see if they are done (toothpick comes out clean). If not, go 10 more minutes and check, repeat until done.
Cool on counter for 1 hour. Wrap with clear plastic wrap or put in freezer bags. These freeze beautifully for up to 6 weeks. Will keep on counter for 1 week and in fridge for 2 weeks. Mine never last longer than 1 evening!
Tips:
Although extremely hard to do, the flavors merry beautifully overnight into a whole new, richer flavor and taste just like pumpkin pie. I always slice the first loaf out of the oven and serve with a pad of butter and a glass of milk. The heat from the loaf will melt the butter and keep hungry bellies satisfied as the house will smell like Thanksgiving Day!
mini loaf pans come in 3 packs in the kitchen section of stores. Some come with lids and others without. Me being a cheapskate, I only buy 6 all together and bake in two batches, flipping the tins over and popping the loafs out onto wax paper or a cooling rack before wrapping in clear plastic wrap. Then I can reuse the tins for mini loafs of other breads!