Pumpkin Loaf with Cream Cheese Icing
By
Dilettee General
@Dilettee
1
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
- 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
- 4 oz
- cream cheese, softened
- 1/4 c
- butter, softened
- 1 c
- icing sugar (approx)
- 2 tsp
- vanilla extract
LOAF INGREDIENTS
ICING INGREDIENTS
How to Make Pumpkin Loaf with Cream Cheese Icing
- 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.
- 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.
