Pumpkin Spice Bread

Vegetarian
Oct 25, 2017
2 min read

Hey everyone! It may have been a little while since my last post but I have been baking up some of my favorites including this delicious Pumpkin Bread! This is a newer recipe of mine, but I have to say it will definitely be an annual treat I bake up every time fall rolls around (even though I don't know if 90 degree weather counts as fall, haha). These bars were quick and easy to mix up and they were a hit among my friends and coworkers. They go great with a morning cup of coffee or as a little after dinner treat (or anytime you feel it), so give the recipe a try and let me know what you think!

Pumpkin Spice Bread

yield: 16-20

Ingredients:

4 eggs

1 2/3 cups sugar

16 ounces pumpkin puree (not pumpkin pie mix)

1 cup vegetable oil

2 cups flour

2 t baking powder

1 t baking soda

1 t salt

2 t cinnamon

1/2 t nutmeg

4 oz cream cheese, softened

1/2 cup butter, softened

2 t vanilla

2 cups powder sugar

Directions:

Mix all the wet ingredients for the bread: eggs, granulated sugar, pumpkin puree, oil.
Mix all the dry ingredients for the bread: flour, baking powder, baking soda, salt, cinnamon, nutmeg.
Fold together the wet and dry ingredients until fully incorporated.
Pour mixture into a greased 9X13 pan and bake for 30-35 minutes. (test with a toothpick to check when done). Let cool completely.
While the bread is baking, mix the cream cheese frosting in a stand mixer with a whisk attachment. Whip the butter and cream cheese together, add the vanilla, then slowly add the powder sugar until well combined and smooth.
Once the bread is cooled, remove it from the pan by flipping onto a platter. Ice the bread with a layer of frosting and cut into 16-20 pieces.