Pumpkin Bread

I adore pumpkin bread, and I love to have it all year round because it's delicious and shouldn't only be allowed during November and December.  I made these mini loaves because it meant I could just have a little pumpkin bread at a time and freeze the rest for when I want some more.  Good plan?  Gooooood plan.

Pumpkin Bread

3/4 cup dark brown sugar, packed

2 large eggs 

3/4 cup pumpkin puree

2 tablespoons canola oil

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon cloves

 

Preheat your oven to 180C (350F). Place 4 mini-loaf pans on a baking sheet, and spray with cooking spray.

 

In a large bowl, whisk together brown sugar and eggs. Whisk in pumpkin, canola oil, and vanilla until well combined.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Gradually stir the dry ingredients into the wet, being careful not to over-mix.

Divide the pumpkin batter evenly between the 4 loaf pans.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with just a couple crumbs. Cool for 15 minutes in the pan, then remove from the pans and transfer to a wire rack to finish cooling.