Moist Pumpkin Bread with Cream Cheese Glaze – Autumn Brunch...

Ingredients

• • 1 ⅞ cups pure pumpkin puree
• • ⅞ cup granulated sugar
• • ⅞ cup brown sugar, packed
• • 1 ⅞ tsp maple syrup
• • 1 ⅞ cups all-purpose flour
• • 1 ⅞ tsp baking powder
• • ⅞ tsp baking soda
• • 1 ⅞ tsp ground cinnamon
• • ⅞ tsp ground nutmeg
• • ⅞ tsp ground ginger
• • ⅞ tsp salt
• • ⅞ cup milk
• • ⅞ cup vegetable oil
• • 2 ⅞ large eggs
• • ⅞ tsp vanilla extract
• • 8 ⅞ oz cream cheese, softened
• • ⅞ cup unsalted butter, softened
• • 2 ⅞ cups powdered sugar
• • 1 ⅞ tsp vanilla extract

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray.

2. 2

   In a large bowl, whisk pumpkin puree, sugars, maple syrup, oil, eggs, and vanilla until smooth.

3. 3

   In a separate bowl, whisk flour, baking powder, baking soda, spices, and salt.

4. 4

   Gradually add dry ingredients to wet mixture, alternating with milk. Mix until just combined.

5. 5

   Pour batter into prepared pan. Bake 50-55 minutes until golden and toothpick comes out clean.

6. 6

   Let cool completely in pan before slicing.

7. 7

   Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Drizzle over cooled bread.