It is September 2nd. I know it is still 90 degrees out, but I feel certain that Fall is peeking around the corner. As an act of faith, I baked mini loaves of pumpkin bread today. It is a way of acclimating our taste buds to the autumnal palate: cinnamon and nutmeg and nuts and pumpkin. When the first cold snap comes, we will be ready. These little pumpkin loaves have been part of my Fall routine for more years than I can count. They are the perfect gift for friends, teachers, husbands, or as a random act of kindness. Lets be honest; it is a stretch to call these tender, fragrant, streusel topped gems, "bread". They are really more like individual cakes, but bread sounds more wholesome. Several slices of pumpkin bread with morning coffee will put a smile on even the grumpiest face.
Mini Pumpkin Loaves
1 c. vegetable oil
3 c. sugar
4 eggs
3 1/3 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 1/2 tsp. salt
2/3 c. water
1 15 ounce can pumpkin
Beat together the oil and sugar. Add the eggs, beating well to combine. In another bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients and water alternately to the sugar mixture, beating after each addition until combined. Beat in the pumpkin.
Streusel Topping:
1/2 c. brown sugar
3 Tbsp. melted butter
1 Tbsp. cinnamon
3/4 c. chopped pecans
Stir the ingredients for the topping together with a fork. Preheat the oven to convection bake 330 degrees (for regular bake turn it up to 350). Spray 7 mini loaf pans with cooking spray and divide the batter between them, filling each about half full. Sprinkle the nut mixture evenly over the batter. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and place the pans on a cooling rack. After 5 minutes, carefully remove the loaves from the pans and allow them to cool on the cooling rack for several hours. Wrap each loaf in plastic wrap. If you don't want all seven staring at you from the counter, feel free to give them away or pop them into the freezer, to be savored when the autumn leaves are blowing.
Our dear friend, Rick, who will be a groom in a few days, agreed to be the official taster!
A trio of autumnal carolers made a guest appearance.