Monday, October 28, 2013

Pumpkin Loaf with Cream Cheese Frosting

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 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
Recipe: Breadsmiths Bakery 


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

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 2 5 x 9 inch loaf pans and smooth the top.

Arrange pans on the middle rack and bake at 375 for 50-70 minutes or until a toothpick comes out clean. Cool 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.

What did you do this weekend? I noticed in blogland that many of us have been running ourselves ragged, I hope that you found some time to relax, read, rest and rejuvenate. 

Have a great week!


  1. WOW that looks like October/November and must taste like heaven on earth. Good morning Elizabeth! Anita

  2. That looks SOOOO good!!! I love the little candy pumpkins on top!

    Have a happy Monday, Elizabeth! xoxo

  3. Yum! I love it all, especially the candied pumpkins on top. I look forward to seeing all you pumpkin goodness. Have a wonderful week! Bonnie

  4. As pretty as I bet it is tasty! Have you ever thought of opening a bakery? You would be the most popular one in town!

  5. Pumpkin bread with cream cheese frosting! I can't think of anything better. Happy Halloween, Elizabeth!
    xx Sunday


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