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Mini Pumpkin Spice Loaves

Oxmoor House
Prep time 12 mins
Cook time 45 mins
Other time 10 mins
Yield 12 loaves
These mini-pumpkin bread loaves are flavored with cinnamon, cloves, and nutmeg, filled with golden raisins, and topped with a sweet cream cheese frosting. If you're giving the loaves as gifts, you can put the frosting in a separate container for easier packaging.

Ingredients

  • 3/4 cup unsalted butter, softened
  • 3 cups sugar
  • 3 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup chopped pecans, toasted
  • 3/4 cup golden raisins
  • 2 cups canned pumpkin
  • 1 teaspoon vanilla extract
  • Cream Cheese Icing

How to Make It

  1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating just until yellow disappears.

  2. Combine flour and next 6 ingredients in a medium bowl. Add pecans and raisins, tossing to coat. Add flour mixture to butter mixture alternately with pumpkin, beginning and ending with flour mixture. Stir in vanilla.

  3. Spoon batter into 12 greased and floured 5" x 3" mini loaf pans. (We tested with Anolon nonstick 6-cavity mini loaf pans, filling each cup 2/3 full.) Bake at 325° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes, remove from pans, and let cool completely. Frost loaves with Cream Cheese Icing.

Christmas with Southern Living 2008