Pumpkin Loaf Cream Cheese Frosting (Printable Version)
Spiced pumpkin loaf with creamy frosting and pecans for a cozy, flavorful treat. #pumpkin #fallbaking #creamcheese #loaf #dessert
# Ingredients:
→ Pumpkin Loaf
01 -
2 ¼ cups all-purpose flour
02 -
¾ cup light or dark brown sugar
03 -
¾ cup granulated sugar
04 -
2 teaspoons baking powder
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1 teaspoon baking soda
06 -
½ teaspoon fine sea salt
07 -
4 teaspoons pumpkin pie spice
08 -
15 ounces pure pumpkin puree
09 -
8 tablespoons unsalted butter, melted
10 -
½ cup plus 1 tablespoon vegetable oil
11 -
3 large eggs, room temperature
12 -
1 teaspoon vanilla extract
→ Cream Cheese Frosting
13 -
8 ounces full-fat cream cheese, cut into pieces
14 -
4 tablespoons unsalted butter, softened
15 -
2 teaspoons vanilla bean paste
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¾ teaspoon fine sea salt
17 -
4 cups powdered sugar, sifted
18 -
4 tablespoons heavy cream, room temperature
19 -
1 cup toasted, chopped pecans (optional)
# Steps:
01 -
Place the oven rack in the center and preheat to 350°F. Spray two 8.5 x 4.5 inch loaf pans with cooking spray and line with parchment paper.
02 -
In a medium bowl, whisk together all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, sea salt, and pumpkin pie spice.
03 -
In a large bowl, whisk together pumpkin puree, melted butter, vegetable oil, eggs, and vanilla extract until combined.
04 -
Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix until just combined, being careful not to overmix.
05 -
Divide the batter evenly between the prepared loaf pans. Smooth the tops with an offset spatula. Bake for 55-65 minutes, checking for doneness starting at 50 minutes. Loaves should spring back when touched, and a toothpick inserted into the center should come out clean. Tent with foil if loaves brown too quickly.
06 -
Allow the loaves to cool in the pans for 15 minutes, then transfer them to a wire rack to cool completely before frosting.
07 -
Using a stand mixer with a paddle attachment or a hand mixer, beat the cream cheese and softened butter on medium speed for 2-3 minutes until light and creamy. Scrape the bowl as needed.
08 -
Mix in the vanilla bean paste and sea salt. Slowly add in the sifted powdered sugar, one cup at a time, on low speed.
09 -
Add the heavy cream one tablespoon at a time, beating until the frosting is smooth and spreadable. Adjust thickness by adding more powdered sugar or heavy cream as needed.
10 -
Spread frosting evenly on the cooled loaves using an offset spatula or piping bag. Sprinkle with chopped pecans if desired.
# Notes:
01 -
To store, refrigerate frosted loaves in an airtight container for 5-7 days. Unfrosted loaves can be frozen for 6-8 weeks; wrap in plastic wrap and aluminum foil before freezing.