Mini Pumpkin Loaves with Maple Glaze

 

Its March 4th and most are getting excited about the lighter flavors that come with Spring.  I'm still eating pumpkin over here.  I could eat it year round -- luckily we have cans of pumpkin stockpiled in our cupboard!  This pumpkin bread is packed with the usual suspects -- cinnamon, nutmeg and ginger.  However, the maple glaze sets it apart from your basic pumpkin loaf.

 

The mini loafs (sold here) are perfect for gifting or, in my case, perfect for selling at a bake sale.   

Mini Pumpkin Loaves with Maple Glaze

Source:  adapted from Epicurious

Yields:  10 mini loaves

Ingredients

Pumpkin Bread

3 1/2 cups unbleached all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 1/2 teaspoons salt

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

1/2 teaspoon ground ginger

3 cups canned pure pumpkin

1 cup sugar

1 cup (packed) light brown sugar

1 cup vegetable oil

4 large eggs

2 teaspoons vanilla extract

3/4 cup buttermilk

Maple Glaze

1 cup confectioner sugar

2 tablespoons maple syrup

1 tablespoon heavy cream (you can substitute half and half OR whole milk)

Directions

Preheat oven to 350°F. Spray ten 4-inch x 2-inch x 2-inch baby loaf pans (disposable) with nonstick spray.

          

Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl; whisk to blend. 

Using electric mixer, beat pure pumpkin and both sugars in large bowl until blended. Gradually beat in oil, then eggs 1 at a time. Stir in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Divide batter among prepared pans.  I set loaf pans on two large baking sheets (five on each sheet) and baked five at a time.  You want to make sure there is space in between loaf pans so they bake evenly.

          

Bake breads until tester inserted into center comes out clean, about 40-45 minutes.  Cool in pans.

 

While bread is cooling, combine ingredents for glaze, stirring until smooth.  Add more cream if necessary until you get the right consistency to glaze.  Spoon glaze evenly over each loaf.

 

**Note:  Can be made 1 day ahead. Cover; store at room temperature.