Good morning! Can you believe that this week is Halloween, the beginning of November and daylight savings? Whew! Time is flying.

I am still in the pumpkin mode and will be until the Christmas baking begins. Not that I haven’t already tried a few things but I am talking about the full fledged bake-a-thon beginning the month of December. For the next month you will see a few more pumpkin things here, I apologize in advance if you are not a pumpkin fan.

This pumpkin loaf is scrumptious, it is a cross between a cake and a bread with rich, creamy frosting. It is moist and yet surprisingly light with the perfect amount of spice and delicious flavors of Fall. If you do not like cream cheese frosting, you could leave it plain, sprinkle it with powdered sugar or even drizzle it with browned-butter glaze.

Pumpkin Loaf with Cream Cheese Frosting

Recipe: Breadsmiths Bakery

Ingredients:

2 cups sugar

1 cup packed brown sugar

3/4 cup of vegetable oil

11/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1/2 allspice

1/2 teaspoon cinnamon

1/2 teaspoon of nutmeg

1 15 oz. can of pumpkin

2 eggs

31/2 cups flour

1/3 cups water

Directions for pumpkin loaf

Combine the sugar, brown sugar and oil in a large mixing bowl. Beat with an electric mixer on low until well blended. Add the baking soda, powder, salt, cinnamon, all-spice, and nutmeg. Beat at medium speed until blended. Add the pumpkin and the eggs and beat until incorporated. Add the flour and water and stir until just mixed. Do not overmix.

Pour batter into prepared 2 5 x 9 inch loaf pans and smooth the top.

Arrange pans on the middle rack of the oven and bake at 375 for 50-70 minutes or until a toothpick comes out clean. Cool the loaves in the pans for 10 minutes, then turn out onto wire rack to cool completely.

Cream Cheese Frosting

6 ounces of cream cheese, at room temperature

6 tablespoons unsalted butter, at room temperature

1 teaspoon of vanilla bean paste

21/2 cups of powdered sugar

1 tablespoon of heavy whipping cream

Mix cream cheese, butter and vanilla extract in a bowl, in a bowl with an electric mixer, slowly add powdered sugar and stir until smooth. Add heavy whipping cream to get the consistency of the frosting that you prefer.

Have a great week!

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