I would love fall a lot more if it weren't a direct descent into winter. There are just so many things to like about this season -- football, nice temperatures, beautiful colors, pumpkins and, of course, delicious food.
I've mentioned before how I am really not a fan of pumpkin pie. I'd choose cake over pie anyways, but pumpkin pie, in particular, just doesn't do it for me. In fact, if I had the choice of pumpkin pie or no dessert at all, I'd probably choose no dessert (actually, I'd just eat the crust). Pumpkin in any form other than pie? Sign me up.
This is a perfect, easy pumpkin bread. It is SO moist (there's no getting around using that word in this instance), and it's simple, yet packed with flavor. I bought one of the larger sizes of canned pumpkin, which has allowed me to make/eat this multiple times in the last week. Healthy choices.
Another great thing about the recipe is that it only uses 2 tablespoons of cream cheese for the frosting, so let's say you buy an 8oz block of cream cheese and a 28-29oz can of pumpkin. You can make this bread 3 times! All of the other ingredients are probably things you have on hand. In a world of expensive baking ingredients, this recipe is a godsend. Just try to block the amount of sugar from your mind, and you'll love every bite.
Pumpkin Bread with Cream Cheese FrostingRecipe from Garnish and Glaze
Serves: 12 slices
For the Bread:
- 1¾ cup flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 eggs
- 1½ cup sugar
- 1 cup pumpkin puree
- ½ cup canola oil
- ⅓ cup water
For the Cream Cheese Frosting:
- 2 ounces cream cheese, softened
- 2 tablespoons butter, softened
- ¾ - 1 cup powdered sugar
- ¼ teaspoon vanilla
- Preheat oven to 350 degrees F and grease 1 4½" x 8½" loaf pan.
- In a large bowl, mix flour, baking soda, salt, cinnamon and nutmeg together. Make a well and set aside.
- In a medium bowl, thoroughly beat together the eggs, sugar, pumpkin puree, oil, and water. Add to the well of the dry ingredients and mix until combined. Pour batter into greased loaf pan.
- Bake for 60-70 minutes but tent a piece of foil over the top half way through (you need to pinch it at the ends so it forms a dome so the bread can rise) to prevent the top from browning too much. Start checking the bread at 50-55 minutes and if it looks too wet on top, take off the foil and finish cooking without it. Cook until toothpick comes out clean. Let the bread cool completely in the pan before removing.
- Make the frosting by creaming the frosting ingredients together. Spread on top of bread.