Description
A moist, spice-infused pumpkin loaf topped with a thick, tangy cream cheese frosting. A cozy autumn staple that is far superior to store-bought versions.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Whisk flour, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl.
- In a large bowl, beat pumpkin puree, oil, brown sugar, eggs, and vanilla until smooth.
- Fold the dry ingredients into the wet mixture until just combined.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a toothpick comes out clean.
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Beat softened cream cheese and butter together until fluffy, then mix in powdered sugar and vanilla.
- Spread the frosting generously over the cooled loaf.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American