Pumpkin Loaf & Cream Cheese Glaze
Even if pumpkin isn't your most favorite fall flavor, you cannot miss out on this pumpkin loaf. It's perfectly dense and moist, packed with warm spices bursting throughout. And the cream cheese glaze gives it just the right amount of tangy sweetness. This is a good one.
What you'll need: Makes 1 large loaf
1 2/3 cup granulated sugar
1 cup butter (I use plant based butter sticks)
4 eggs
15 oz pumpkin pureé
2 cups flour, sifted
2 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp salt
For the glaze:
4 oz cream cheese, room temp (half a block)
1 cup powdered "confectioners" sugar
1/2 stick butter
2 tsp vanilla
If you're dairy free, instead of making the cream cheese glaze, make a crumble top!
For the crumble:
4 Tbsp melted butter (plant butter for df)
1/3 cup sugar
2/3 cup flour
Mix together in a small bowl with a fork until combined and crumbley. Set aside. Sprinkle on the top just before baking.
How to make it:
Preheat the oven to 350° F.
Using an electric mixer, cream the butter and the sugar together until fully combined.
Add in the eggs and pumpkin, then mix until light and fluffy.
Sift in the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt; then blend just until combined and smooth.
Line a large loaf pan with a strip of parchment paper and a spritz of cooking spray. Spread the batter into the pan.
Bake for 55-65 minutes, or until a toothpick poked in the center comes out clean.
Let cool completely before frosting with the glaze.
To make the icing:
Combine room temperature cream cheese, butter, and vanilla in a medium bowl with an electric mixer until smooth. Add the confectioner’s sugar and mix at low speed until combined. Add more sugar to taste.
Drizzle the glaze on the cooled loaf.
Serve and enjoy!
Store in an airtight container on the counter or in the fridge for up to a week.