Bakery
Moist Pumpkin Loaf with Cream Cheese Frosting
1 h 30 minServes 10Nutri-Score D€€
D
1 h 30 min
1 h 30 minMoist Pumpkin Loaf with Cream Cheese Frosting
what you need
Ingredients
butter (melted and browned)Dairy115 g
brown sugarPantry150 g- granulated sugarPantry50 g
eggs (large)Dairy2 pieces
pumpkin puréeProduce200 g- buttermilkDairy80 ml
- vanilla extractPantry5 ml
all-purpose flourGrains190 g- baking powderPantry4 g
- baking sodaPantry3 g
saltSpices3 g
cinnamon (ground)Spices4 g
ground gingerSpices1 g- nutmeg (ground)Spices500 mg
- ground clovesSpices500 mg
- allspice (ground)Spices500 mg
- butter (softened, for the frosting)Dairy60 g
- powdered sugar (for the frosting)Pantry135 g
cream cheese (cold, for the frosting)Dairy115 g- salt (pinch, for the frosting)Spices1 g
per serving
Nutrition
249kcal
- Carbs
- 30 g
- Proteins
- 3 g
- Fat
- 13 g
what you’ll use
Tools
Loaf pan
Mixing bowl ×2
Whisk
Saucepan- Hand mixer
- Cooling rack
step by step
Method
- Step 1
Brown the butter
- Melt the butter in a saucepan and cook until browned and nutty.
- Let it cool slightly.
- Step 2
Mix the wet ingredients
- Whisk the browned butter with the brown sugar and granulated sugar.
- Add the eggs, pumpkin purée, buttermilk and vanilla extract and mix until smooth.
- Step 3
Combine the dry ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, ground cloves and allspice.
- Step 4
Make the batter
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Step 5
Bake the loaf
- Pour the batter into a lined 23×13 cm loaf pan.
- Bake at 175 °C until a skewer comes out clean.
- Cool completely.
- Step 6
Make the cream cheese frosting
- Beat the softened butter until creamy.
- Mix in the powdered sugar.
- Add the cold cream cheese and a pinch of salt and mix briefly until smooth.
- Chill the frosting.
- Step 7
Frost and serve
- Spread the chilled frosting over the cooled loaf.