Pumpkin Spice Loaf with Cream Cheese Frosting
It is finally (finally!) pumpkin season and I am having a blast baking up sweet treats. First up, I made two batches of pumpkin bars back-to-back last weekend. The recipe is in the book. Honestly, it is such a great recipe it is worth buying the book just for that! Then, over the weekend, my daughter and I baked up this sweet loaf and added a generous swath of cream cheese frosting for good measure.
The past few weeks have been a total blur and I apologize for not posting here are frequently as I usually do. We’ve graduated from unpacking boxes to dealing with piles of stuff in each room. It takes days, or more like weeks, to get through everything. I am doing my best to plow through it while also going about the day-to-day. Between unpacking and the manuscript my slate is extra full! I love the thrill of settling into a new place, but it is also exhausting given that the baby is teething and we’ve passed a head cold around the house. What is that saying about raining and pouring?!
Ah, well. At least while I navigate the twists and turns of October I can gift myself generous loaves of pumpkin bread and be all the happier for it. This moist fragrant loaf is ideal for serving up after dinner. Or, it is also great for breakfast if you are in the mood for a sweet treat. We usually find ourselves munching on it throughout the day and then wishing we’d made more! This easy recipe is set to become a fall classic in our house, for this year and many more to come.
Ingredients
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1 2/3 cups all-purpose flour
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- Frosting:
- 1 stick unsalted butter
- 4 ounces cream cheese
- 2 cups confectioners' sugar
Instructions
- 1. Preheat the oven to 350 degrees F. Butter and flour a 9 x 5 loaf pan and set aside.
- 2. In one large mixing bowl mix the oil, sugar and eggs until well blended. Then, stir in the pumpkin until everything is completely smooth. Then, beat in the water and vanilla.
- 3. Sift the flour, baking powder, baking soda, salt, and spice. Pour it slowly into the pumpkin mixture while stirring slowly with a your spoon. Keep stirring until all of the flour is incorporated, especially from the sides and bottom of the bowl.
- 4. Pour the batter into the prepared loaf pan and bake it for 60 minutes to 1 hour 10 minutes, or until a cake tester comes out clean and the top springs back when touched. Allow the bread to cool for 10 minutes in pan. Then, invert the pan to remove the bread and let the bread cool completely on a wire rack to cool completely.
- 5. Make the frosting by beating the butter and cream cheese until light and fluffy. Then slowly sift in the confectioners' sugar, beating until well combined. Spread generously on the pumpkin loaf. The frosting will be thick! Slice and serve.
Can’t wait to try this one! I love your chocolate zucchini bread. It’s a new fav at our house 😉
Hello. A friend of mine told me about your blog and “Cooking With Mr. C.” on Facebook. I now have two favorites. Keep up the great work. Denise
When does the flour and vanilla get added?
I meant water and vanilla.
Hi Carly – Thanks! I fixed the recipe! You add it after the eggs. 🙂
Made this yesterday and today I’m making another loaf because it is just about gone! Thank you for all your yummy recipes!!
I am so glad, Erin. Enjoy!!
[…] I am stopping in with a quick, healthy fall snack I think you will love. In keeping with pumpkin obsession this month, the other day I made this delicious fall flavored hummus. It was a great new twist on […]
Making this tonight, used a small loaf pan, got enough for 5 muffins! 🙂 Delish, thank you!
Great! I am so glad you enjoy it!