The Four Pumpkin Mini Breads
This is such an easy recipe and you end up with four different types of pumpkin breads to meet the needs of all the guests. I make these in the mini loaf pans and they are the perfect size for taking to a party or gift giving. These can be made with or without cannabis, but hey, it's the holidays so why not have a little chill-axation going on.
Serves 24
Total Time: A little over an hour
Nutritional Information:
Amount Per Serving: CALORIES: 177SATURATED FAT: 2gCHOLESTEROL: 31mgSODIUM: 178mgCARBOHYDRATES: 32gFIBER: 1gSUGAR: 19gPROTEIN:
Cannabis Infusion:
- My preferred method for this recipe would be to add some my cannabis oil to the eggs and whisk until blended and then to add in the pumpkin puree.
- Another option is to use an infused canola oil if you have the pre-made in your pantry
- I find that the canna oils and butters help the cannabis oil adhere and blend together evenly so that you don't have pockets of "pot" as I like to call them.
The Stuff You'll Need:
Basic Pumpkin Bread Batter
Pumpkin Gingerbread
Cinnamon Pumpkin Bread
Cream Cheese Pumpkin Bread
Basic Pumpkin Bread Batter
- 4 eggs
- 1 2/3 cups granulated sugar
- 15 oz pumpkin puree
- 1 cup canola oil
- 2 2/3 cups flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Pumpkin Gingerbread
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
Cinnamon Pumpkin Bread
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 2 tbsp chopped pecans
- 1/2 tsp ground cinnamon
Cream Cheese Pumpkin Bread
- Cream Cheese Pumpkin Bread
- 3 oz cream cheese, softened
- 1/3 cup powdered sugar
- Chocolate Swirl Pumpkin Bread
- 1 tbsp cocoa powder
- 1/4 cup chocolate chips, melted
Pay Attention to the Directions:
Basic Pumpkin Bread Batter
Pumpkin Gingerbread
Stir the ground ginger, ground cloves, and ground allspice into one small bowl of batter. Scape into one of the cavities in the mini loaf pan.
Cinnamon Pumpkin Bread
In a separate bowl, combine the brown sugar, granulated sugar, chopped pecans, and ground ginger. Put half of the batter from one of the small bowls (about 2/3 cup) in the bottom of one of the cavities in the mini loaf pan. Pour the cinnamon mixture over the batter and top with the second half of the batter (about 2/3 cup).
Cream Cheese Pumpkin Bread
In a separate bowl, stir together the softened cream cheese and powdered sugar. Put half of the batter from one of the small bowls (about 2/3 cup) in the bottom of one of the cavities in the mini loaf pan. Spread the cream cheese mixture over the batter and top with spoonfuls the second half of the batter (about 2/3 cup).
Chocolate Swirl Pumpkin Bread
Divide the remaining bowl of pumpkin batter into two bowls (about 2/3 cup each). Stir the cocoa powder and melted chocolate chips into one bowl. Alternately add spoonfuls of batter from each bowl to one of the cavities in the mini loaf pan. Use a knife to swirl the batter.
Basic Pumpkin Bread Batter
- Preheat the oven to 325˚F and grease the mini loaf pan.
- Mix together eggs, granulated sugar, pumpkin puree, and canola oil.
- In a separate bowl, combine flour, baking soda, baking powder, ground cinnamon, salt, ground nutmeg, and ground ginger. Then, add to the pumpkin mixture and stir until combined.
- Divide the batter into four small bowls by scooping 1 1/3 cups of batter into each bowl.
- Prepare each flavor of pumpkin bread as shown below.
- Bake at 325˚F for 40-45 minutes or until a toothpick inserted in a loaf comes out with only a few crumbs clinging to it but no raw batter.
- Cool in the pan on a wire rack for 30 minutes before removing to cool completely.
Pumpkin Gingerbread
Stir the ground ginger, ground cloves, and ground allspice into one small bowl of batter. Scape into one of the cavities in the mini loaf pan.
Cinnamon Pumpkin Bread
In a separate bowl, combine the brown sugar, granulated sugar, chopped pecans, and ground ginger. Put half of the batter from one of the small bowls (about 2/3 cup) in the bottom of one of the cavities in the mini loaf pan. Pour the cinnamon mixture over the batter and top with the second half of the batter (about 2/3 cup).
Cream Cheese Pumpkin Bread
In a separate bowl, stir together the softened cream cheese and powdered sugar. Put half of the batter from one of the small bowls (about 2/3 cup) in the bottom of one of the cavities in the mini loaf pan. Spread the cream cheese mixture over the batter and top with spoonfuls the second half of the batter (about 2/3 cup).
Chocolate Swirl Pumpkin Bread
Divide the remaining bowl of pumpkin batter into two bowls (about 2/3 cup each). Stir the cocoa powder and melted chocolate chips into one bowl. Alternately add spoonfuls of batter from each bowl to one of the cavities in the mini loaf pan. Use a knife to swirl the batter.
