pumpkin loaf with cream cheese icing
(1 RATING)
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.
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Ingredients
- LOAF INGREDIENTS
- 4 - eggs
- 2 cups brown sugar
- 1/2 cup apple sauce
- 1/2 cup sour cream or plain yogurt
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 tablespoon pumpkin pie spices
- 1/2 teaspoon salt
- 2 cups pumpkin puree
- 1 teaspoon vanilla extract
- ICING INGREDIENTS
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 cup icing sugar (approx)
- 2 teaspoons vanilla extract
How To Make pumpkin loaf with cream cheese icing
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Step 1Preheat oven to 350F and grease and flour 2 loaf pans or 1 bundt pan.
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Step 2Beat eggs and sugar in a large bowl, add apple sauce and sour cream and mix to combine.
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Step 3In seperate bowl mix dry ingredients, add to wet. Stir in the pumpkin puree and vanilla.
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Step 4Pour 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.
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Step 5For 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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