PUMPKIN MINI LOAVES RECIPES

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MINI PUMPKIN SPICE LOAVES RECIPE - BETTYCROCKER.COM



Mini Pumpkin Spice Loaves Recipe - BettyCrocker.com image

These moist mini pumpkin loaves are infused with fragrant spices and studded with pecans and raisins – perfect quick breads to share on Thanksgiving.

Provided by Betty Crocker Kitchens

Total Time 2 hours 20 minutes

Prep Time 25 minutes

Yield 12

Number Of Ingredients 14

3 cups Gold Medal™ 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
3/4 cup unsalted butter, softened
3 cups sugar
3 eggs
2 cups canned pumpkin (not pumpkin pie mix)
1 teaspoon vanilla

Steps:

  • Heat oven to 325°F. Grease 12 (5x3-inch) loaf pans with shortening; lightly flour.
  • In medium bowl, mix flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Add pecans and raisins; toss to coat. Set aside.
  • In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating just until combined. On low speed, beat in flour mixture alternately with pumpkin. Stir in vanilla. Divide batter among loaf pans.
  • Bake 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.

Nutrition Facts : Calories 540 , CarbohydrateContent 87 g, FatContent 4 , FiberContent 4 g, ProteinContent 7 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 300 mg

MINI PUMPKIN SPICE LOAVES RECIPE | MYRECIPES



Mini Pumpkin Spice Loaves Recipe | MyRecipes image

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.

Provided by MyRecipes

Total Time 1 hours 7 minutes

Prep Time 12 minutes

Cook Time 45 minutes

Yield 12 loaves

Number Of Ingredients 14

¾ cup unsalted butter, softened
3 cups sugar
3 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup chopped pecans, toasted
¾ cup golden raisins
2 cups canned pumpkin
1 teaspoon vanilla extract

Steps:

  • 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.
  • 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.

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