SRC: Mini Pumpkin Loaves with Powdered Sugar Glaze

It is Secret Recipe Club time again!  this month I was assigned to stalk Mangia.  Chelsy's blog is full of great recipes.  Especially if you are looking for amazing gluten free, vegan or paleo recipes.  There are a great variety of recipes to choose from.  The creativity of people who follow gluten free and vegan lifestyles never ceases to amaze me.  You'd never know there was anything different about the recipes.  They are so good! But for this month I chose to try a taste of the season. And of course that means something made with pumpkin.

These Mini Pumpkin Loaves are delicious!  The bread is moist and full of pumpkin flavor.  They really hit the spot on a blustery fall day.  We had this bread for dessert with some creamy pumpkin hot chocolate.
 

Mini Pumpkin Loaves with Powdered Sugar Glaze

Makes 4 mini loaves

1 15 oz. can pumpkin puree

1/2 c. vegetable oil

2 eggs

1/2 c. brown sugar

3/4 c. sugar

2 tsp. Mexican vanilla

1 1/2 c. + 1 Tbs. flour, sifted

1/2 tsp. baking soda

1/2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

Glaze:

1/2 c. powdered sugar

2 1/2 tsp. water

Preheat oven to 350 degrees. Spray 4 mini loaf pans with non-stick cooking spray.

Using an electric mixer, combine all of the wet ingredients.

 In a large mixing bowl, combine all of the dry ingredients.

With the electric mixer on low, gradually add the dry ingredients to the wet ingredients until fully incorporated.

Pour the batter into each of the 4 mini loaf pans and bake in the oven for 48-50 minutes. Remove for the oven and allow them to cool completely.

Make the glaze by combining the powdered sugar and water together in a mixing bowl. Drizzle each mini loaf with a good amount of powdered sugar glaze.