It has been a while since I have baked, and with autumn in the air, I'd thought these pumpkin loaves were most appropriate. They are so easy, so as soon as I put Fin down for his morning nap, I went to work. I love using these aluminum mini loaf tins with lids (which can be found in any supermarket) because they package up so cute for a great gift idea. In fact, I am making a trip into the city tomorrow to see my good friend who just had a baby; she loves all things pumpkin, so she will be getting one of these treats!
Here is the super easy recipe. Let me know how you like it!
For Pumpkin Loaves:
2 cups sugar
1 (16 oz) can pumpkin
2 eggs
½ cup vegetable oil
2 ½ cups flour
1 ½ tsp baking soda
1 tsp cinnamon
¾ tsp allspice
½ tsp salt
Combine sugar, pumpkin and eggs until blended. Add oil and beat. Blend in flour, soda, and spices. Pour into 4 greased mini loaf pans. Fill pans ¾ full. Bake in pre-heated 350°F oven for 55 minutes or until toothpick inserted at center of loaf comes out clean. Cool completely before glazing.
For Spiced Glaze:
1 cup powdered sugar (plus or minus a few tablespoons)
2 tbsp whole milk
Combine sugar, pumpkin and eggs until blended. Add oil and beat. Blend in flour, soda, and spices. Pour into 4 greased mini loaf pans. Fill pans ¾ full. Bake in pre-heated 350°F oven for 55 minutes or until toothpick inserted at center of loaf comes out clean. Cool completely before glazing.
For Spiced Glaze:
1 cup powdered sugar (plus or minus a few tablespoons)
2 tbsp whole milk
¼ tsp cinnamon
1/8 tsp ground nutmeg
1 pinch ground ginger
1 pinch ground cloves
Combine ingredients -- it should be a thicker paste -- and drizzle over cooled loaves. A squirt bottle works great for this, or you can simple use a spoon. If you have some left over, keep it in an air tight container in the fridge and use for your next batch of pumpkin loaves!
1/8 tsp ground nutmeg
1 pinch ground ginger
1 pinch ground cloves
Combine ingredients -- it should be a thicker paste -- and drizzle over cooled loaves. A squirt bottle works great for this, or you can simple use a spoon. If you have some left over, keep it in an air tight container in the fridge and use for your next batch of pumpkin loaves!
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2 comments:
These were so yummy! Thank you for being such a wonderful friend. I love your new blog. You are going to do wonderfully.
xoxoxox
Jennifer
great recipe. Yummy! I told you this morning that I woke up and craved your pumpkin bread & hot tea. :) I must have been dreaming about your blog last night!
How about some recipes with HUMMUS? I am terribly addicted & love how it seems to sustain me for long periods of time. :)
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