Pumpkin Loaf with Vanilla Cream Cheese Icing

The Insecure Chef
The Insecure Chef
381
0
Published 2023-08-26
Author: The Stay At Home Chef
INGREDIENTS
1-15 oz can pumpkin puree
4 large eggs
3/4 cup vegetable oil
2/3 cup water
2 cups sugar
3 1/2 cups all-purpose flour (420g)
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves

INSTRUCTIONS
Preheat oven to 350 degrees F. 
Grease and flour two 9x5 bread loaf pans.

In a large mixing bowl, whisk together pumpkin puree, eggs, vegetable oil, water, and sugar until well blended. 
Stir in flour, baking soda, salt, and spices until just combined.
Pour batter into the prepared loaf pans.
Bake in the preheated oven for 60-70 minutes, until a toothpick inserted into the center comes out clean and internal temperature is at least 190 degrees F.

NOTES
If the top of the loaves starts to brown, simply place a piece of aluminum foil loosely over the top and finish baking.

Recipe for Cream Cheese Icing
Author: The Insecure Chef
Ingredients
8 ounces (227 grams) cream cheese, at room temperature (brick-style, not spreadable)
1 stick (113 grams) unsalted butter, at room temperature
2 teaspoons vanilla paste (or extract)
2 cups (250 grams) powdered sugar, sifted (don't skip sifting!)

Directions
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed, gradually add in the sugar and beat until fluffy. If you need a stiffer consistency for decorative piping, add more powdered sugar.
All Comments (4)