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Mini Pumpkin Spice Loaves




Source of Recipe


Southern Living


List of Ingredients




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

Cream Cheese Icing
1 (3-oz) package cream cheese, softened
3 tbsp unsalted butter, softened
1/2 tsp vanilla extract
2-3/4 cups powdered sugar
2 tbsp milk

Recipe



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 vanilla.

Spoon batter into 12 greased and floured 5x3 inch mini loaf pans (fill 2/3 full). Bake at 325 degrees 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.

Beat first 3 ingredients of icing with an electric mixer until creamy; gradually add powdered sugar, beating until smooth. Add milk, 1 tbsp at a time, beating until spreading consistency. (This icing is thick). Frost pumpkin loaves.