Ingredients

Oil for spritzing
1½ cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
¼ tsp (1 mL) salt
1 tbsp (15 mL) pumpkin pie spice
½ cup (125 mL) butter (1 stick), softened
½ cup (125 mL) sugar
½ cup (125 mL) solid pack pumpkin
1 egg
⅔ cup (150 mL) milk

Directions

Preheat the oven to 350°F (180°C). Spray the Mini Loaf Pan with oil using the Kitchen Spritzer.
Combine the flour, baking powder, salt, and pumpkin pie spice in a small mixing bowl.
Combine the butter and sugar in a large mixing bowl. Beat with an electric mixer on medium speed until it’s smooth and light in color.
Add the pumpkin and egg yolk to the large bowl, and beat until fully combined. Add the milk and mix until combined.
Add the flour mixture to the milk mixture and beat until just smooth.
Use the Large Scoop to divide the batter into the wells of the Mini Loaf Pan.
Bake for 25 minutes, or until the Cake Tester & Releaser inserted in the centers comes out clean. Let the loaves cool for 10 minutes before removing.

Yield:

8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 340, Total Fat 18 g, Saturated Fat 11 g, Cholesterol 95 mg, Sodium 210 mg, Carbohydrate 38 g, Fiber 1 g, Sugars 19 g, Protein 6 g