Mini Pumpkin Spice Loaves
These moist mini pumpkin loaves are infused with fragrant spices and studded with pecans and raisins – perfect quick breads to share on Thanksgiving.
Ingredient
- 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
Direction
- 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.
