Home Cooking

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

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 9

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?

Want to stay up to date with this post?

Recommended From Chowhound