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Cozy Pumpkin Loaf with Maple Cream Cheese Frosting

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A tender, spiced pumpkin loaf topped with a tangy maple cream cheese frosting. This recipe recreates a beloved bakery favorite with a perfect moist crumb and warm autumn flavors.

Ingredients

  • All-purpose flour, 1 ¾ cups (210g)
  • Granulated sugar, 1 cup (200g)
  • Brown sugar, ½ cup (100g), packed
  • Pumpkin puree, 1 cup (240g)
  • Vegetable oil, ½ cup (120ml)
  • Large eggs, 2, at room temperature
  • Vanilla extract, 1 teaspoon
  • Baking soda, 1 teaspoon
  • Baking powder, ½ teaspoon
  • Salt, ½ teaspoon
  • Ground cinnamon, 2 teaspoons
  • Ground nutmeg, ½ teaspoon
  • Ground ginger, ½ teaspoon
  • Ground cloves, ¼ teaspoon
  • Cream cheese, 4 oz (113g), softened
  • Unsalted butter, 2 tablespoons (28g), softened
  • Pure maple syrup, 3 tablespoons (45ml)
  • Powdered sugar, 1 cup (120g)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends.
  2. Blot the pumpkin puree: Spread on a paper towel-lined plate, cover with another paper towel, press gently, and let sit for 5 minutes to remove excess moisture.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. In a large bowl, whisk together granulated sugar and brown sugar. Add vegetable oil and whisk until combined. Add eggs one at a time, whisking well after each. Stir in vanilla and blotted pumpkin puree until smooth.
  5. Pour dry ingredients into wet ingredients. Fold with a rubber spatula just until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden and spring back when pressed.
  7. Cool in pan for 10 minutes, then lift out using parchment handles and transfer to a cooling rack. Cool completely before frosting.
  8. Make frosting: In a medium bowl, beat softened cream cheese and butter with an electric mixer until smooth and creamy, about 2 minutes. Add maple syrup and a pinch of salt, beat until combined. Gradually add powdered sugar, beating on low until incorporated, then increase to medium and beat for 1 minute until fluffy. If too soft, refrigerate for 15 minutes.
  9. Once loaf is completely cool, spread frosting evenly over the top. Slice and serve, or refrigerate for 30 minutes for cleaner slices.

Notes

Blotting the pumpkin puree is crucial for a tender crumb. Room temperature ingredients are important for the frosting. The loaf tastes even better the next day. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free frosting, use vegan cream cheese and plant-based butter.

Nutrition

Keywords: pumpkin loaf, pumpkin bread, maple cream cheese frosting, fall baking, autumn dessert, quick bread

Find it online: https://noshbelle.com/cozy-pumpkin-loaf-with-maple-cream-cheese-frosting/