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.
1Preheat oven to 350F and grease and flour 2 loaf pans or 1 bundt pan.
2Beat eggs and sugar in a large bowl, add apple sauce and sour cream and mix to combine.
3In seperate bowl mix dry ingredients, add to wet. Stir in the pumpkin puree and vanilla.
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.
Beat butter and cream cheese together until smooth. Mix in vanilla. Slowly add sugar until you get a icing consistency. Spread over cooled loaf.