Mini Pumpkin Spice Loaves

Prep: 12 min.; Cook: 45 min.; Other: 10 min.

Yield: 12 loaves

Ingredients

• 3/4  cup  unsalted butter, softened
• 3  cups  sugar
• 3  large eggs
• 3  cups  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
• 2  cups  canned pumpkin
• 1  teaspoon  vanilla extract
• Cream Cheese Icing

Preparation

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.