Mini loaves blend sweet pumpkin and matcha for a moist, flavorful snack or breakfast, easy to prepare and share.
# Components:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 tablespoon matcha green tea powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground ginger
07 - 1/4 teaspoon salt
→ Wet Ingredients
08 - 1 cup canned pumpkin purée
09 - 2/3 cup granulated sugar
10 - 1/3 cup neutral oil, such as canola or sunflower
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
13 - 1/4 cup milk, dairy or unsweetened plant-based
→ Optional Topping
14 - 2 tablespoons pumpkin seeds (pepitas)
# Directions:
01 - Preheat oven to 350°F. Grease or line a six-cavity mini loaf pan with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, matcha powder, baking powder, baking soda, ground cinnamon, ground ginger, and salt until thoroughly blended.
03 - In a large bowl, whisk together pumpkin purée, granulated sugar, oil, eggs, vanilla extract, and milk until the mixture is smooth and uniform.
04 - Gradually fold the dry mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender crumb.
05 - Divide the batter evenly into the prepared mini loaf cavities and sprinkle with pumpkin seeds if desired.
06 - Transfer pan to the oven and bake for 22 to 25 minutes, or until a toothpick inserted in the center of a loaf comes out clean.
07 - Remove pan from oven and let loaves cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
