Pumpkin Loaf with Cream Cheese Icing

Pumpkin Loaf With Cream Cheese Icing

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Dilettee General

By
@Dilettee

I came across this recipe when I was trying to find a way to use up left over pumpkin puree. It had a lot of oil so I substituted apple sauce and sour cream instead. You could also use pureed sweet potato, yams or carrots or a combination if you don't have any pumpkin on hand.

Rating:

★★★★★ 1 vote

Comments:

Ingredients

  • LOAF INGREDIENTS

  • 4
    eggs
  • 2 c
    brown sugar
  • 1/2 c
    apple sauce
  • 1/2 c
    sour cream or plain yogurt
  • 3 c
    all purpose flour
  • 2 tsp
    baking soda
  • 2 tsp
    cinnamon
  • 1 Tbsp
    pumpkin pie spices
  • 1/2 tsp
    salt
  • 2 c
    pumpkin puree
  • 1 tsp
    vanilla extract
  • ICING INGREDIENTS

  • 4 oz
    cream cheese, softened
  • 1/4 c
    butter, softened
  • 1 c
    icing sugar (approx)
  • 2 tsp
    vanilla extract

How to Make Pumpkin Loaf with Cream Cheese Icing

Step-by-Step

  1. Preheat oven to 350F and grease and flour 2 loaf pans or 1 bundt pan.
  2. Beat eggs and sugar in a large bowl, add apple sauce and sour cream and mix to combine.
  3. In seperate bowl mix dry ingredients, add to wet. Stir in the pumpkin puree and vanilla.
  4. Pour into prepared pan(s) and bake 50-60 minutes (if using one bundt pan may need to cook a little longer) or until golden brown and tester comes out clean. Cool in pan on wire rack about 15 minutes and then remove to rack and cool completely.
  5. For Icing:
    Beat butter and cream cheese together until smooth. Mix in vanilla. Slowly add sugar until you get a icing consistency. Spread over cooled loaf.

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