Pumpkin Mini loaves with Cinnamon Ginger Cream Cheese Frosting

Perfect evening dessert~

Made my very special pumpkin bread today for my guests evening dessert!  The Inn smells wonderful, warm and spicy!  Here is my recipe!

• 3 cups sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 16-ounce can solid pack pumpkin
• 3 cups all purpose flour
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ginger
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

Preparation

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. (I use the mini loaf pans-recipe makes 12-14) Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, 35-45 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

Cinnamon Ginger Cream Cheese Frosting

• 1 stick butter (room temp)
• 1 8 oz package cream cheese
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• 1-2 teaspoons vanilla
• 2-3 cups powdered sugar

In bowl of mixer blend butter and cream cheese medium speed until very smooth, scrape down sides.  Add cinnamon and ginger and continue to blend.  Once blended add your vanilla.  Slowly add powdered and mix until you get your desired consistency.  I usually only use 2 cups.

Little Pumpkin soldiers lined up for the guests!

 Happy Fall one and all!  Hope you will join us soon here at the Applesauce Inn B&B~

Jamie~your Innkeeper