Smitten Kitchen Pumpkin Bread

I am making Deb Perlman’s pumpkin bread for Thanksgiving. It is an amazing, huge loaf. Plus the topping of sugar and cinnamon sends it right over the top. I’ve made it before, but this time I want to make a few to give away. So I’m using those little mini loaf tins.

I did it last year, but forgot to write down how long I baked them for. Does anyone have an approximate time, so I can start checking doneness? Maybe 20 minutes?

I use an instant read thermometer at the end just to make sure it’s totally done. But I want a time guideline to know when to start checking.

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When I use mini loaf tins, I start checking at about 10-12 mins depending on the density of the batter. Then I set alarms for 3-5 mins depending on how wet the toothpick was, so I don’t over-bake.

ETA: notes on a dense ricotta pound cake I made last year says it took 20-25 mins in the mini loaf pan. So if the pumpkin purée makes your batter dense, maybe check at 15 and then add 5 mins.