Tiny Pumpkin Loaves
Pushing a shopping cart around a health food store with my nephew sitting in the seat can turn just looking, into buying really quick! That little guy is curious about everything! And boy does he love food! A tiny hand shoots out one minute, pointer finger frozen toward organic pie pumpkins displayed near the entrance. So cute and perfectly Oli sized. So into the cart it goes, where Oliver happily pats the orange side of the little pumpkin until he decides tasting the stem might be more interesting. "Oliver! Ew! Blech!" I say, my face scrunched up in mock disgust. He giggles and looks around, eyeing a stack of vibrant Fuyu persimmons. Another toddler hand shoots out, this time emphatically gesturing 'yes' and 'want' in baby sign. "Can you ask nicely?" I say. 'Pleeeease' he signs, pressing his hands to his tummy quickly and with emphasis. So into the cart goes a bag of persimmons. (His new favorite).
So that's the long story behind how I ended up with a pumpkin, (the persimmons became cookies) and decided to bake it and turn it into homemade mini pumpkin pies. Which is how I ended up having too much pumpkin pie filling, and I came up with this recipe in order to use it up.
Tiny pumpkin loaves are cute, shareable and really easy to make.
Not sure how to make them soooo tiny? Check out this tray, just like mine.
2 cups leftover pumpkin pie filling
1 tbsp baking powder
1 3/4 cups unbleached all purpose flour
1/4 cup brown sugar
1/2 cup heavy whipping cream
For the icing: (optional)
1 cup powdered sugar
1 tsp ground cinnamon
2 tbsp milk (more or less)
1. Mix flour, baking powder, and sugar together in a large bowl then add in remaining ingredients. Stir together completely.
2. Butter and flour a mini loaf pan tray, and pour in batter 2/3 full for each space.
3. Bake in a preheated oven at 350° for 40-45 miss our until a toothpick inserted in the middle comes out mostly clean.
4. Turn out onto a wire rack and allow to cool before icing.
More mini baking here!