Applesauce & Pumpkin Mini Loaf(s).
Good things come in small packages…
…or in this case, loaf pans.
I am a sucker for anything bite size. Appies. Tapas. Fondues. Halloween Candy. Sliders. Sushi. Anything on a stick, a skewer, a Chinese soup spoon, or even a perfect piece of endive. One bite. Maybe two. No mess, no fuss.
There are a few reasons I think most people enjoy small bite.
First, the caloric guilt is lessened when the evidence vanishes in one, maybe two bites. A whole donut? No, I couldn’t possibly. A timbit? Why yes, I will take seven, thank you. I cannot remember the last time I had a whole chocolate bar but the last few days of October around here is a mini-wrapper wasteland.
With the bite size portions, you also get to try a few more things. Mr. and I nearly always order multiple apps and share. Mostly because eating out is a rarity and it would take me our entire night out to make a menu decision if I could only pick just one. I don’t like committing to one plate of anything when I can spread my odds out amongst three. Its the ex-banker investment diversification strategist in me.
These loaves are by no means bite size. But they are petite little six inch pans that I recommend you consider adding to your baking arsenal for a host of reasons. I picked them up at a big box store months ago for under five bucks. Two small pans is by far the way to go. Each slice is the perfect size to put on the side of a tea cup. You can keep an entire loaf in tact and frozen (wrap it in parchment, then plastic, then throw it in a zip lock) for when unexpected company stops by. It’s the perfect size to drop off with a friend or neighbour just because
your son keeps setting off the car alarms at 6:30 in the morning when he finds his dads keys it’s the neighbourly thing to do.
This recipe came together in an attempt to use up some leftover pumpkin puree and applesauce in the fridge. They turned out very moist with very little fat added and the olive oil gave it an earthy flavour you will enjoy. There is also very little sugar in the recipe making it a perfect early morning & late morning & late afternoon & bedtime & just-because-I’m-two-and-I-can-express-my-independence snack for the Little.
I guess in hindsight…
…maybe we should have used the big pans.
Applesauce & Pumpkin Mini Loaf(s)
(Inspired by Weekly Greens)
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
2 large eggs, beaten
1/3 cup dark brown sugar
1 cup pumpkin puree
3/4 cup applesauce, unsweetened
1/4 cup olive oil
1/4 cup chopped walnuts
1/2 tsp granulated white sugar
1. Preheat the oven to 350 degrees. Lightly grease 2 6″ mini loaf pans
2. In a large bowl gently whisk together the first nine dry ingredients. (Flour through ginger) Set aside.
3. In another bowl,whisk together the eggs and the sugar. Stir in the applesauce, pumpkin and oil.
4. Add the dry ingredients to the wet and mix by hand until just combined.
5. Pour the batter into the two prepared pans.
6. Roughly chop the walnuts and combine with the sugar. Sprinkle over the two batter in the loaf pans.
7. Bake for 35 minutes and test with a toothpick for doneness. When the toothpick comes out clean, remove from oven and let cool down slightly before removing from the pans.