Mini Beet & Carrot Loaves

Ingredients

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

0.5 tsp.

pumpkin pie spice

Glaze

confectioners' sugar (optional)

2 tsp.

milk

Directions

Original Recipe Makes 4 Servings

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.