Description
Moist pumpkin bread paired with a tangy, creamy cream cheese frosting for a classic fall treat.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt
2 large eggs
1 cup granulated sugar
½ cup brown sugar
1 ½ cups pumpkin puree
½ cup vegetable oil
1 tsp vanilla extract
For the frosting:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat eggs, sugars, pumpkin puree, oil, and vanilla until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Pour into prepared pan and bake 55–60 minutes or until a toothpick inserted comes out clean.
6. Cool completely before frosting.
7.
8. Make frosting:
9. Beat cream cheese and butter until smooth.
10. Gradually add powdered sugar and vanilla, beating until creamy.
11. Spread over cooled pumpkin bread.
Notes
Refrigerate leftovers with frosting.
Allow frosting to come to room temperature before serving.
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