Ingredients: For the Pumpkin Bread: – 1 3/4 cups all-purpose flour – 1 teaspoon baking soda – 1/2 teaspoon baking powder – 1/2 teaspoon salt
– 1 teaspoon ground cinnamon – 1/2 teaspoon ground nutmeg – 1/2 teaspoon ground clove – 1/4 teaspoon ground ginger – 1/2 cup unsalted butter, softened
– 1 cup granulated sugar – 2 large egg – 1 cup pumpkin puree (not pumpkin pie filling) – 1/3 cup milk – 1 teaspoon vanilla extract
For the Cream Cheese Frosting: – 8 ounces cream cheese, softened – 1/4 cup unsalted butter, softened – 2 cups powdered sugar – 1 teaspoon vanilla extract
Instructions: For the Pumpkin Bread: 1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. 2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined. Set aside.
1. In a large mixing bowl, cream together the butter and sugar until light and fluffy. 2. Beat in the eggs, one at a time, until well incorporated. 3. Mix in the pumpkin puree, milk, and vanilla extract until smooth.
1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 2. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
1. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. 2. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Assembly: 1. Once the pumpkin bread has cooled completely, spread the cream cheese frosting evenly over the top.