Pumpkin Bread with Cream Cheese Frosting
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Did you know?
Pumpkin bread became popular in the UK during the Victorian era when canned pumpkin was first imported from the USA.
Method
Preheat the oven to 180°C (350°F) and grease a loaf tin.
In a large bowl, whisk together the pumpkin puree, granulated sugar, softened butter, and eggs until smooth.
In a separate bowl, combine the wheat flour, baking soda, baking powder, cinnamon, and nutmeg.
Fold the dry ingredients into the wet mixture until just incorporated.
Pour the batter into the prepared tin and bake for 45‑50 minutes, or until a skewer comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack.
While the bread cools, beat the cream cheese, remaining butter, powdered sugar, and vanilla extract until fluffy. Spread the frosting over the cooled pumpkin bread and slice.
Nutrition per serving
Approximate values, not medical advice.