Pumpkin mini loaves with orange juice are bright, sun-kissed, and warmly spiced treats. With less sugar and a burst of orange flavor, these delicious quick breads are a gift you can feel good about.
Prep Time: 10 Minutes | Cook Time: 40 Minutes | Total Time: 50 Minutes | Servings: 12
INGREDIENTS:
- 1-2/3 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon fine sea salt
- ¼ teaspoon nutmeg
- 2 eggs
- 1 (15 oz.) can of pumpkin puree or the same amount of fresh pumpkin
- ½ cup vegetable oil
- ¼ cup orange juice
- ½ cup add-ins of your choice
DIRECTIONS:
- Heat oven to 350F. Lightly spray four mini loaf pans (5 ½ x 3-inch) with no-stick baking spray.
- In a large bowl, whisk flour, sugar, baking soda, baking powder, cinnamon, salt, and nutmeg for 30 seconds or until blended.
- In another bowl, whisk eggs, pumpkin, oil, and orange juice until blended.
- Add wet ingredients to dry and mix with a spatula or wooden spoon just until dry ingredients are thoroughly moistened. Divide batter evenly among loaf pans.
- Bake for 30 to 40 minutes or until the wooden skewer inserted in the center comes clean.
- Cool in pans for gift-giving.
NOTES:
Do not toast the nuts if you are sprinkling them on top. They will cook during the baking time. I also like sprinkling a small amount of sugar on the nuts. If you or anyone in your family follows a gluten-free diet, substitute with your preferred gluten-free flour.
