Mini Pumpkin Bread Loaf

This post is in partnership with Silpat. All opinions are my own.

Happy October! Time to break out all of the pumpkin recipes!!

Baking mini sweet treats is my favorite, especially during the fall, so when I found out
that Siplat was introducing the Silpat Patisserie Baking Collection , I just had to have
at least one!

It was a hard decision, but I chose the mini loaf pan to start with. I can't wait to add
the mini fluted cake, muffin, mini muffin and madeleine pan's to my baking collection!
The molds are coated in food grade silicone that offers effortless release and there's no
need to grease the molds. They are light weight, flexible and clean up beautifully.



I love baking mini loaf's because they are so easy to gift to neighbors, friends,
co-workers, the mailman or whoever! My Cranberry Dark Chocolate bread or
Mini Strawberry Bread recipes would be perfect for these Silpat molds during the
holidays!

Simply place the mold onto a large cookie sheet before filling with batter and each
loaf bakes up perfectly! Which mold would you chose first?

Mini Pumpkin Bread Loaf

1 2/3 cups all-purpose flour
1 1/4 cup granulated sugar
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
2 large eggs
1 - 15 ounce canned pure pumpkin
1/2 cup canola oil
1/4 cup water
top with chocolate chips or pepitas (pumpkin seeds), if desired

In a large mixing bowl whisk together flour, sugar, baking soda, baking powder,
cinnamon, salt and nutmeg.

Add eggs one at a time, then add pumpkin, oil and water. Mix with a wooden spoon
just until all ingredients are combined. Do not over mix.

Using a large cookie scoop, drop two scoops of batter into each mini loaf mold.
Even batter with a small spoon. Top with pepitas or chocolate chips, if desired.
Bake at 350 degrees for 20-22 minutes, or until toothpick inserted comes out clean.
Cool for 5-10 minutes in the pan before removing to a cooling rack to continue to cool.

Enjoy!