Recipe: Pumpkin Loaves (using molasses and buttermilk, makes 9 mini loaves)

PUMPKIN LOAVES

2/3 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1/3 cup molasses
2 3/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pinch allspice
1 pinch salt
1 pinch pepper
14 ounces canned pumpkin puree (solid pack, not pie filling)
1/3 cup buttermilk
FOR THE ORANGE GLAZE:
3/4 cup powdered sugar, sifted
1 tablespoon orange juice

Beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time; beat in molasses. Stir together flour, ginger, baking soda and baking powder, cinnamon, nutmeg, allspice, salt and pepper; stir one-third into butter mixture. Stir in pumpkin. Stir in another third of the flour mixture; stir in buttermilk, then remaining flour mixture.

Scrape into 9 greased 3-1/2x2 1/2-inch mini loaf pans or 9" square cake pan. Bake in 350 F. oven for about 30 minutes for mini loaves, 45 minutes for cake, or until tester comes out clean. Let cook in pan on racks for 20 minutes; turn out onto racks for 20 minutes; turn out onto racks and let cool.

Stir icing sugar with juice; drizzle over loaves.

Makes 9 mini loaves
Source: Canadian Living Magazine's Holiday Baking, 1996