Grandsons Favorite Mini Pumpkin Loaves

No need to use a mixer for these easy loaves.  I mix everything with a whisk and wooden spoon.  My grandsons (Max, Owen and Levi)  love these and are so happy when I make them as a treat for them.  I use the non-stick mini loaf pans from Williams Sonoma. The recipe will make 6 mini loaves, personal size pumpkin loaf.  

3 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 1/2 cups sugar
4 large eggs
1 cup canola or safflower oil
One 15 ounce can pumpkin (I use organic pumpkin)
1/2 cup water
1 teaspoon pure vanilla extract

Preheat the oven to 350.

Spray each mini loaf pan with PAM baking spray that contains flour.

Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl and set aside.  (Yes, sift together, it makes a better bread).

Whisk together the sugar, eggs, and oil in a separate bowl until well blended.  Stir in the pumpkin, water, and vanilla and mix well.

Add the flour mixture to the pumpkin mixture and stir just until all the ingredients are moist and blended.  Do not overtax.

Pour the batter evenly into the prepared 6 mini loaf pans and place on a larger baking sheet.  Bake for 40 - 45 minutes, or until a toothpick inserted in the center of each loaf comes out clean and the top begins to crack slightly.

Let rest for 10 - 15 minutes before removing from the pans.  

These loaves can be frozen.