Sometimes a recipe is more about the vehicle in which food is cooked, rather than the recipe itself.
Think of Paella. Perhaps the most iconic feature of this classic Valencian dish is the crispy, brittle under-crust of rice called Socarrat. While it is possible to use other pans to create it, paella being the word for a frying pan in Valencia's regional language, this shallow vehicle is the classic one to use.
Which brings us to the mini-loaf. A regular loaf is a wonderful thing. You have it around for several days, with coffee or tea, knowing that another serving is waiting next morning.
A mini-loaf? It’s one bite, basically. It’s portable. And it’s very, very kid friendly. Grab one on the way out the door after Sunday service and you’re good to go for the ride home. And a friendly hint: having 2 pans makes it easy to make 16 at a time.
Here, by request from one of those kids who ate his on the way home, is the Pumpkin Mini-Loaf recipe.
Recipe
Pumpkin Mini-Loaves
Makes 16 (or 2 regular)
Ingredients
1 cup canola oil
2 2/3 cup sugar
4 eggs
1 can pumpkin puree
2/3 cup water
3 1/3 cup AP flour
1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp clove
1/2 tsp cardamom
1 tsp vanilla extract
Directions
Preheat oven to 350º.
Spray loaf pans well.
In a medium bowl, add the flour, salt, spices, baking powder and baking soda. Whisk well. Reserve.
In a large bowl, whisk all remaining ingredients thoroughly, no lumps allowed.
Add in the dry ingredients, and whisk until there are no visible traces of flour.
Spoon into the loaf pans, filling each one 2/3 of the way.
Bake for 30 minutes or until golden brown on top and slightly crispy on the edges.
Remove loaves to cooling rack to avoid overcooking.