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Mini Pumpkin-Date Breads

Mini Pumpkin-Date Breads
  • Prep 15 min
  • Total 2 hr 0 min
  • Servings 11
These cute and spicy little breads, wrapped festively, are a great solution for a low-key holiday gift exchange at work.
Updated August 25, 2008
Make With
Make With
Gold Medal Flour

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

Steps

  • 1
    Heat oven to 350°F. Grease bottoms only of 11 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches.
  • 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).
  • 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.

  • For a crunchy praline topping, mix 1/3 cup packed brown sugar, 1/3 cup chopped pecans and 1 tablespoon softened butter or margarine until crumbly, and sprinkle over the batter before baking.
  • To make regular-sized loaves, grease just the bottoms of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches. Bake 50 to 60 minutes.

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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