Quick breads are one of my go-to recipes. Easy and delicious. You can’t go wrong.
I adapted this recipe from the Pumpkin Spice Bread recipe found in the Taste of Home Baking Book. And the cream cheese frosting has been in my cooking binder forever…the page is yellowed at this point, not sure where it came from!
I prefer to use the mini loaf pans whenever I make a quick bread. I find the standard size loaves just a bit too big for my taste. This recipe will make one 9” x 5” loaf or 4 mini loaves.
1-1/2 cups sugar
1/2 cup vegetable oil
1/2 can (15 ounces) pumpkin
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 cup water
In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition.
Pour into loaf pan(s). Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool completely before frosting.
8 oz cream cheese, softened
2 Tbsp unsalted butter, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
Beat all ingredients with an electric mixer.
**Milady Note: I leave the cream cheese and butter out to soften for about an hour until they’re nice and soft. And then I really beat the ingredients until good and fluffy, scraping the bowl often. After I frost, I immediately put the loaves in the fridge so the cream cheese can harden up a bit.