Mini Pumpkin Bread Loaves

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1/4 cup milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a mini loaf pan (or use mini loaf paper liners).
2. Prepare the Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
3. Prepare the Wet Ingredients:
   • In a large bowl, mix together the granulated sugar, brown sugar, and vegetable oil until well combined.
   • Add the eggs one at a time, beating well after each addition.
   • Stir in the pumpkin puree, milk, and vanilla extract until smooth.
4. Combine Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
5. Fill the Loaf Pans:
   • Pour the batter evenly into the prepared mini loaf pans, filling each about 2/3 full.
6. Bake:
   • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
   • Allow the mini loaves to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
7. Serve:
   • Enjoy these delicious mini pumpkin bread loaves as a snack or breakfast treat. They pair perfectly with a cup of coffee or tea.

This recipe will yield moist and flavorful mini pumpkin bread loaves, perfect for sharing or enjoying on your own!