Pumpkin Spice Loaf with Cinnamon Cream Cheese Icing
Ingredients
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 1/2 cup sugar
- 2 large eggs
Cinnamon Cream Cheese Icing
- 1/4 cup butter room temperature
- 4 oz cream cheese room temperature (half a block of cream cheese that you buy in the store)
- 1/2 cup icing sugar
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
Instructions
Pumpkin Loaf
- Preheat oven to 350F and grease and line a 9×5″ loaf pan with parchment paper.
- In a large bowl, whisk together the flour, spices, baking soda, and salt. Set aside.
- In a medium bowl, mix together pumpkin, oil, sugar, and eggs.
- Slowly add the dry ingredients to the wet ingredients until just combined.
- Pour batter into baking pan and bake for 60-65 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs and the top springs back when lightly touched.
Cinnamon Cream Cheese Icing
- Beat together the cream cheese and butter until fluffy
- Add in the powdered sugar, vanilla, and cinnamon and beat until combined.
- Spread evenly over top of the cooled loaf