How to Bake Pumpkin Bread in Miniature Pans

Miniature loaves of pumpkin bread fit on small plates.

Since pumpkin bread is a quick bread, you make it by pouring batter into a pan or multiple pans to bake it. This makes your job easier if you're baking it in miniature pans. If you've ever made muffins or cupcakes before, the process is similar. Keep two rules in mind as you work: fill all the pans equally, and don't overfill any of them. The more even the amount is between pans, the more similarly sized your miniature pumpkin bread loaves will be. Does this Spark an idea?

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Miniature pans
Vegetable oil, shortening, or butter
Napkin
Flour
Pumpkin bread batter
Skewer
Wire cooling rack

Instructions

- 1
  
  Grease your miniature pans thoroughly. Wipe the insides with vegetable oil, shortening or butter; coat the entire interior surface of each pan. Work under bright light so you can see clearly that each surface is completely coated.
- 2
  
  Shake a little flour into each pan, then gently tip the flour from side to side within the pan. The flour will cling to the grease you applied earlier. Cover the entire interior surface in flour, then rap your knuckles against the bottom to knock out any excess flour.
- 3
  
  Pour the pumpkin bread batter slowly into the first miniature pan. Fill it 3/4 full. It is not necessary to measure; just estimate using your eyes.
- 4
  
  Repeat the batter-pouring process until all the pans are filled. Bake your pumpkin bread at the oven temperature specified by your recipe.
- 5
  
  Set the timer for 15 minutes, then pull the breads out -- regardless of the time specified in your recipe unless the recipe is for miniature loaves of pumpkin bread. If you're altering a standard pumpkin bread recipe to bake miniature loaves, the smaller loaves bake much more quickly than a single full-size loaf.
- 6
  
  Insert a skewer into the center of each loaf to check it for doneness. If the skewer comes out clean, the loaves are done. If some of the batter clings to the skewer, put the loaves back in the oven for five more minutes and check again. Fully baked loaves will start to pull away from the edges of their pans.
- 7
  
  Remove each loaf from its pan when it is completely baked. Allow to cool completely on a wire cooling rack before serving or storing.