Best White Chocolate Caramel Pumpkin Mini Loaves Recipes

Mini Pumpkin Spice Loaves image

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h20m

Yield 12

Number Of Ingredients 14

3 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup chopped pecans, toasted
3/4 cup golden raisins
3/4 cup unsalted butter, softened
3 cups sugar
3 eggs
2 cups canned pumpkin (not pumpkin pie mix)
1 teaspoon vanilla

Steps:

Heat oven to 325°F. Grease 12 (5x3-inch) loaf pans with shortening; lightly flour.
In medium bowl, mix flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Add pecans and raisins; toss to coat. Set aside.
In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating just until combined. On low speed, beat in flour mixture alternately with pumpkin. Stir in vanilla. Divide batter among loaf pans.
Bake 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.

Nutrition Facts : Calories 540, Carbohydrate 87 g, Fat 4, Fiber 4 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 300 mg

Mini Pumpkin Chocolate Chip Loaves image

Provided by Bree Hester

Categories Side Dish

Time 2h20m

Yield 24

Number Of Ingredients 11

3 1/2 cups Gold Medal™ all-purpose flour
3 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 cups sugar
1 cup vegetable oil
4 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
1/2 cup water
1 bag (12 oz) semisweet chocolate chips (2 cups)

Steps:

Heat oven to 350°F. Spray 4 to 6 (5x3-inch) loaf pans with cooking spray.
In large bowl, mix flour, pumpkin pie spice, baking soda, baking powder and salt. In another bowl, mix sugar, oil, eggs, pumpkin and water with whisk until blended. Add egg mixture to dry ingredients; stir just until moistened. Stir in chocolate chips. Divide batter evenly among pans.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, at least 1 hour.
Wrap loaves tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. To serve, cut each loaf into 6 to 8 slices.

Nutrition Facts : ServingSize 1 Serving