Pumpkin Bread with Maple Cream Cheese Frosting | cream cheese frosting for pumpkin bread | Baking tips and tricks

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Pumpkin Bread with Maple Cream Cheese Frosting
When I moved to the US, I remember being put off initially by pumpkin baked goods. We didn’t cook with pumpkin growing up so I was wary of a cloying starchy texture. But eventually I became a convert to the warm taste of spiced pumpkin treats (except for pumpkin spice coffee drinks… too far). The spice in this pumpkin bread (which is really a cake disguised as a bread) is balanced by the smooth flavor of olive oil and the maple cream cheese. It’s perfect for a fall gathering or bake sale. Or with a cup of coffee (not pumpkin spiced please :)).

Ingredients:
2 ½ cups (325g) all purpose flour
1 tsp baking powder
½ tsp baking soda
2 tsp salt
2 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
1 can (15oz) pumpkin puree
2 eggs
1 cup (125g) sugar
1 cup extra (240ml) extra virgin olive oil
½ cup (50g) raw pumpkin seeds
1 tbsp sugar for topping

Filling:
1 packet (8oz) cream cheese
¼ cup maple syrup
1 tsp salt

Directions:
Whisk all dry ingredients (except sugar) until well combined.
Blend pumpkin puree, eggs, and sugar until well combined. Add in olive oil gradually until mixture is smooth.
Gently fold in flour in two batches.
Pour into greased and lined 9×5 loaf pan. Smooth out top.
Sprinkle with ½ cup raw pumpkin seeds and 1 tbsp sugar.
Bake at 325F (170C) for 65-75 mins (until golden brown and cake tester comes out clean).
Let cool for 30 minutes. Blend cream cheese, maple syrup, and salt together.
Cut loaf in half lengthways and fill with cream cheese mixture.
Store in refrigerator until ready to serve. To freeze, cut into slices first and wrap in foil. Enoy!
cream cheese frosting for pumpkin bread

When I moved to the US, I remember being put off initially by pumpkin baked goods. We didn’t cook with pumpkin growing up so I was wary of a cloying starchy texture. But eventually I became a convert to the warm taste of spiced pumpkin treats (except for pumpkin spice coffee drinks… too far). The spice in this pumpkin bread (which is really a cake disguised as a bread) is balanced by the smooth flavor of olive oil and the maple cream cheese. It’s perfect for a fall gathering or bake sale. Or with a cup of coffee (not pumpkin spiced please :)).

Ingredients:
2 ½ cups (325g) all purpose flour
1 tsp baking powder
½ tsp baking soda
2 tsp salt
2 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
1 can (15oz) pumpkin puree
2 eggs
1 cup (125g) sugar
1 cup extra (240ml) extra virgin olive oil
½ cup (50g) raw pumpkin seeds
1 tbsp sugar for topping

Filling:
1 packet (8oz) cream cheese
¼ cup maple syrup
1 tsp salt

Directions:
Whisk all dry ingredients (except sugar) until well combined.
Blend pumpkin puree, eggs, and sugar until well combined. Add in olive oil gradually until mixture is smooth.
Gently fold in flour in two batches.
Pour into greased and lined 9×5 loaf pan. Smooth out top.
Sprinkle with ½ cup raw pumpkin seeds and 1 tbsp sugar.
Bake at 325F (170C) for 65-75 mins (until golden brown and cake tester comes out clean).
Let cool for 30 minutes. Blend cream cheese, maple syrup, and salt together.
Cut loaf in half lengthways and fill with cream cheese mixture.
Store in refrigerator until ready to serve. To freeze, cut into slices first and wrap in foil. Enoy!