Embrace the cozy flavors of fall with these delightful pumpkin spice loaves, crowned with a golden-brown blanket of toasted mini marshmallows. A simple yet utterly irresistible treat!

Follow The Directions

01

Step

Preheat oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans to prevent sticking. (5 minutes)

02

Step

In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined. (5 minutes)

03

Step

In a separate bowl, beat together the pumpkin puree, vegetable oil, sugar, and eggs using an electric mixer until smooth and creamy. (3 minutes)

04

Step

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

05

Step

Divide the batter evenly between the prepared loaf pans. (2 minutes)

06

Step

Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. (55 minutes)

07

Step

Once baked, turn the oven to broil. Sprinkle the mini marshmallows evenly over the tops of the loaves. (2 minutes)

08

Step

Broil for 2-3 minutes, or until the marshmallows are lightly golden brown and toasted to your liking. Watch carefully to prevent burning. (3 minutes)

09

Step

Let the loaves cool completely in the pans before slicing and serving. (60 minutes)

For an extra layer of flavor, consider adding a handful of chopped walnuts or pecans to the batter.
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Feel free to experiment with different types of marshmallows, such as flavored or jumbo-sized marshmallows.
To prevent the marshmallows from burning, keep a close eye on them while broiling and adjust the rack position as needed.