Pumpkin Bread With Cream Cheese Glaze

3 Nov

Moist, slightly sweet, spiced quick bread enhanced by a simple glaze. Enjoy for breakfast, dessert, or with afternoon tea/coffee. Please excuse the appearance of the glaze, I didn’t sift the powdered sugar (oops!) and even though it doesn’t look perfect it tasted it!

Time: 15 min prep, 1 hour cook               Serves: 8

Ingredients


  • Bread


  • 1 cup AP flour
  • 3/4 cup whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie seasoning (I used Trader Joe’s)
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup vegetable oil (I used canola. You may also sub 1/4 cup with apple sauce)
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1/2 cup milk
  • Glaze


  • 3 tbsp cream cheese, softened
  • 4 tbsp confectioners sugar (sifted)
  • 2 tbsp milk
  • dash vanilla extract

How to make it


  • Bread


  • Preheat oven to 350F. Prepare a 9×5 loaf pan with cooking spray and sprinkle lightly with flour.
  • Add first 8 ingredients to a large mixing bowl and mix to combine. Create a well in the center and add remaining ingredients into it. Mix until just incorporated.
  • Spoon into prepared pan. Bake for 50-75 minutes, until a toothpick inserted into the center comes out clean. (Mine baked for 65 minutes.)
  • Remove from oven and place pan on cooling rack. When cooled enough to handle, carefully remove bread from pan and place on cooling rack. Cool completely before adding glaze.
  • Glaze


  • Combine ingredients and whisk until smooth and well incorporated. Place loaf on a sheet of parchment paper (leave a few inches free on all sides). Drizzle glaze over top of the loaf, allowing it to drip down the sides.
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