Real Recipes From Real Home Cooks ®

pumpkin loaf with cream cheese icing

(1 rating)
Recipe by
Dilettee General
Edmonton, AB

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.

(1 rating)

Ingredients For pumpkin loaf with cream cheese icing

  • 4
  • 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
  • 1 Tbsp
    pumpkin pie spices
  • 1/2 tsp
  • 2 c
    pumpkin puree
  • 1 tsp
    vanilla extract
  • 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

  • 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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