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Changing Pumpkin Bread recipe from full size to "mini loaves"

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Changing Pumpkin Bread recipe from full size to "mini loaves"

jmckee | Sep 28, 2011 07:46 AM

My favorite PB recipe is Rutherford Wynd Pumpkin Bread from Camille Glenn's Heritage of Southern Cooking. It makes one full sized loaf. I'd like to change the baking time (an hour) for several "mini loaves", using foil pans from the grocery. The original recipe calls for a cup of pumpkin and a can contains about six and a half cups, so I'd triple-and-a-half the recipe. Is this as simple as reducing the bake time, or do I need to tweak the temperature as well?

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