Ingredients:

  • 1 ¾ cups All-Purpose Flour, sifted
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Cloves or Allspice
  • ½ teaspoon Fine Sea Salt (for loaf)
  • ½ cup Granulated Sugar
  • 1 cup Light Brown Sugar, packed
  • 2 large Eggs, room temperature
  • ½ cup Vegetable Oil
  • 1 (15-oz) can Pure Pumpkin Purée (not pie filling)
  • 1 teaspoon Vanilla Extract (for loaf)
  • 4 tablespoons Unsalted Butter, softened
  • 4 oz Cream Cheese, full-fat, softened
  • 2 cups Icing Sugar (Confectioners' Sugar), sifted
  • ½ teaspoon Vanilla Extract (for frosting)
  • ⅛ teaspoon Pinch of Salt (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it entirely with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until thoroughly combined and lump-free. Set aside.
  3. In a separate large bowl, whisk together the granulated sugar and brown sugar. Add the oil, eggs, vanilla extract, and pumpkin purée. Whisk until smooth and homogenous.
  4. Pour the dry mixture into the wet mixture. Use a rubber spatula to fold the batter together just until no streaks of dry flour remain. Do not overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes.
  6. Test for doneness: The bread is done when a skewer inserted into the centre comes out clean (a few moist crumbs are acceptable, but no wet batter).
  7. Allow the loaf to cool in the pan for 15 minutes before carefully lifting it out onto a wire rack. Let it cool completely to room temperature (about 45–60 minutes) before frosting.
  8. To make the frosting: Using an electric mixer, beat the softened butter and cream cheese together until light, smooth, and fluffy (about 2–3 minutes).
  9. Gradually add the sifted icing sugar, mixing on low speed until incorporated. Increase the speed to medium-high. Add the vanilla extract and salt.
  10. Whip the frosting for another 2 minutes until it is light, airy, and spreadable. Adjust consistency if needed.
  11. Once the pumpkin bread is completely cool, spread the cream cheese frosting evenly over the top of the loaf.
  12. Slice, serve, and enjoy immediately.