Mini Beet & Carrot Loaves
- Prep time:
- 14 min.
- Cook time:
- 40 min.
- Total time:
- 1 hr. 5 min.
- Yield:
- 4 Servings
- Ingredients (Paragraphs)
- 1 (16 oz.) jar Sliced Pickled Beets, drained
- 1.75 cups all-purpose flour
- 2 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 0.75 tsp. baking soda
- 0.5 tsp. salt
- 0.75 cup packed light brown sugar
- 0.5 cup vegetable oil
- 2 eggs
- 0.75 cup shredded carrots
- 0.75 cup chopped walnuts or pecans
- Topping
- 0.25 cup walnuts or pecans, chopped
- 0.25 cup packed light brown sugar
- 2 tbsp. all-purpose flour
- 2 tbsp. melted butter
- Glaze
- confectioners' sugar (optional)
- 2 tsp. milk
Preheat oven to 325oF. Chop beets into 1/4-inch pieces; set aside. Spray 4 mini loaf pans or disposable foil pans (about 5 x 3 inches) with nonstick cooking spray. Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in medium bowl; mix well and set aside. Combine brown sugar and oil in large bowl; mix well. Stir in eggs. Gradually add flour mixture; mix well. Stir in beets, carrots and walnuts just until combined. Spoon batter into prepared pans. Combine topping ingredients in small bowl. Stir until crumbly. Divide evenly over batter in pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to wire rack; cool completely. Prepare Glaze below and drizzle over cooled loaves. Store at room temperature up to 3 days. Freeze, unglazed, up to 2 months. Thaw at room temperature and drizzle with Glaze before serving. Stir together 1/2 cup confectioners' sugar and 2 to 2-1/2 teaspoons milk in small bowl.
