Bakery
Pumpkin Loaf with Cream Cheese Frosting
1 h 25 minServes 10Nutri-Score D€€
D
1 h 25 min
1 h 25 minPumpkin Loaf with Cream Cheese Frosting
what you need
Ingredients
granulated sugarPantry115 g- brown sugar (packed)Pantry95 g
- neutral oilPantry120 ml
eggs (large)Dairy2 pieces- vanilla extractPantry5 ml
- pumpkin puréePantry180 g
milkDairy60 ml
all-purpose flourGrains240 g- baking powderPantry5 g
- baking sodaPantry5 g
saltSpices3 g
cinnamon (ground)Spices5 g
nutmeg (ground)Spices1 g
cream cheese (softened)Dairy120 g
unsalted butter (softened)Dairy40 g- powdered sugarPantry80 g
- vanilla extractPantry5 ml
- salt (pinch)Spices1 g
per serving
Nutrition
252kcal
- Carbs
- 30 g
- Proteins
- 4 g
- Fat
- 13 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Loaf pan- Hand mixer
- Cooling rack
step by step
Method
- Step 1
Mix the wet ingredients
- Whisk the granulated sugar, brown sugar, oil, eggs, pumpkin purée, vanilla and milk in a bowl until smooth.
- Step 2
Add the dry ingredients
- Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Mix until just combined.
- Step 3
Bake the loaf
- Pour the batter into a lined 9×5-inch loaf pan.
- Bake at 175 °C until a toothpick comes out clean.
- Step 4
Cool the loaf
- Let the loaf cool completely in the pan, then turn out onto a rack.
- Step 5
Make the cream cheese frosting
- Beat the cream cheese and butter until smooth.
- Add the powdered sugar, vanilla and salt, then beat until creamy.
- Step 6
Frost and serve
- Spread the frosting over the cooled loaf.
- Sprinkle with a little cinnamon and enjoy.