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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.

Recipe by Oxmoor House May 2008

Gallery

Oxmoor House

Recipe Summary

prep:
12 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 7 mins
Yield:
12 loaves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Christmas with Southern Living 2008

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