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Mini Pumpkin-Date Breads

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Betty Crocker Kitchens
Updated Aug 25, 2008
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These cute and spicy little breads, wrapped festively, are a great solution for a low-key holiday gift exchange at work.

Mini Pumpkin-Date Breads

  • Prep Time 15 min
  • Total 2 hr 0 min
  • Servings 11
  • Ingredients 12
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Ingredients

  • 1 2/3 cups sugar
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 4 eggs
  • 1 can (15 ounces) pumpkin (not pumpkin pie mix)
  • 3 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cloves
  • 1 cup chopped dates
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease bottoms only of 11 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches.
  • Step 
    2
    Mix sugar, oil, vanilla, eggs and pumpkin in large bowl. Stir in remaining ingredients except dates. Stir in dates. Divide batter among pans (about 1/2 cup each).
  • Step 
    3
    Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up 10 days.

Nutrition

105 Calories
4 g Total Fat
2 g Protein
17 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 slice
Calories
105
Calories from Fat
35
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
20 mg
Sodium
100 mg
Potassium
50 mg
Total Carbohydrate
17 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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