Well autumn has arrived and so has everything pumpkin spiced. I've never been one to fall into the pumpkin spice craze, but I do enjoy sweet and spicy flavor combinations so I figured I'd give a stab at this recipe. And it turned out really really well. This loaf is packed with flavor and just tastes like autumn. This recipe is really easy to follow and will blow your taste buds away!
Substitutions/Additions: As always, you can substitute sugar for any sugar substitute, just be sure to look up the proper conversion ratios. You can easily add some nuts to the loaf batter or tops with nuts as well. For an extra punch of flavor, top with cinnamon or fold chocolate chips in to the batter.
Prep time: 15 minutes
Bake time: 60-70 minutes
Total time: 75-85 minutes
Ingredients
Batter
1 3/4 cup flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cardamom
1/4 tsp. nutmeg
1 tbsp. vanilla extract
1 cup pumpkin puree
1/2 canola oil
1/3 water
2 eggs
Cream cheese icing
1/4 cup cream cheese
2 tbsp. butter (adjust as needed)
3/4 icing sugar
1 tsp. vanilla extract
Requires
Loaf pan
Mixing bowls
Parchment paper
Mixing spoon
Whisk
Directions
Grease a loaf pan and/or line it with parchment paper leaving extra hanging over the long side. Pre-heat oven to 350 degrees F.
Combine and mix flour, baking soda, salt, cinnamon, nutmeg and cardamom in a mixing bowl. Set aside.
In a different bowl, beat together eggs, vanilla, sugar, pumpkin puree, oil and water. Once thoroughly mixed, combine with dry ingredients and mix well. Once combined pour batter into the loaf pan and bake for 60-70 minutes until it passed the toothpick test. To prevent the top from burning in the oven, place a "tent" of tinfoil on top of the loaf for the last 20 minutes of baking. Let cool fully.
To make the frosting, combine all ingredients in a bowl and cream together.
Ice the loaf when it has fully cooled.
Enjoy!