Thursday, October 4, 2012

Glazed Ginger Pumpkin Mini Loaves

3/4 c. (12 TBS) butter, softened
1 c. sugar
1 c. brown sugar

3 eggs, beaten
1 tsp. vanilla
1 can pumpkin

2 1/2 c. unbleached flour
3 tsp. baking powder
2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp ground cloves

2 c. powdered sugar
1 TBS Canton Ginger Liqueur
1-2 TBS milk

Preheat oven to 375.

Thoroughly grease & flour 5 small loaf pans.

In large mixing bowl, cream butter & sugars on medium speed. Add eggs, vanilla & pumpkin; mix well. Gently stir in flour, baking powder & spices, do not overbeat.

Gently spoon into pans.

Bake small loaves for 25 - 30 minutes. Bread should be light golden brown & center should test clean. Do not over bake.

Remove from pans immediately & cool on wire rack.

Combine all glaze ingredients in small bowl, stirring until smooth. Spoon glaze over breads, allowing to drip down the sides; let glaze set completely.

Store tightly covered/wrapped in fridge or freeze for later use.

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