Conventional wisdom says baking is an exact science, requiring careful measurements and precise ratios. My search for pumpkin loaf recipes challenged that notion. I looked at recipes for pumpkin muffins, pumpkin bread and pumpkin cakes. They vary widely - one recipe called for 2 egg whites and one called for 6 whole eggs; another used 1 cup of pumpkin puree and ½ cup of applesauce – why not just use the whole can of pumpkin? I wanted to accomplish several things with this recipe: use my mini loaf pan, incorporate whole wheat flour, use the whole can of pumpkin puree, and make sure the end result was moist and flavorful.

Pumpkin Mini Loaves

Nonstick cooking spray

1 Cup all purpose flour

1 Cup whole wheat flour

1 Tablespoon pumpkin pie spice

1 Teaspoon Kosher salt

2 Teaspoons baking powder

1 Teaspoon baking soda

1 15-ounce can pure pumpkin puree

2 eggs

1 Tablespoon vanilla extract

½ Cup sugar

½ Cup brown sugar

½ Cup vegetable oil

Preheat oven to 350 degrees. Prepare an 8 section mini loaf pan with nonstick cooking spray. In a medium sized mixing bowl, lightly whisk flours, spice, salt, baking powder and baking soda to combine. In the bowl of a stand mixer fitted with the whisk attachment, mix pumpkin, eggs, vanilla, sugars and oil for 2-3 minutes, until well combined. Remove bowl from stand mixer and fold in dry ingredients, stirring just until combined. Divide batter evenly between the mini loaves and bake 25 minutes.