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– All-Purpose Flour – Baking Powder and Baking Soda – Salt – Ground Spices - Allspice, Cinnamon, and Ginger – Unsalted Butter (melted) – Granulated Sugar – Brown Sugar (packed) - Light or Dark – Eggs (room temperature) – Pumpkin Puree (not pumpkin pie filling)
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Preheat the oven to 325° F. Grease a mini-loaf pan and set it aside.
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Whisk together flour, salt, baking soda, baking powder, allspice, cinnamon, and ginger until well combined.
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Cream the softened butter and granulated and brown sugars until blended and slightly fluffy. Add eggs, one at a time, beating well after each addition.
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Add in pumpkin puree, and beat until well combined. Add dry mixture in two parts, and mix on low speed until just combined.
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Portion the batter evenly into the prepared mini loaf mold, filling each well ⅔ full, and bake for 30 - 35 minutes.
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