Pumpkin Bread with Cream Cheese Frosting
Reposted and originally written by Sloane Papa, a New York baker and food photographer baking with Baker's Secret pans If you haven’t fully accepted pumpkin season yet, take this as your sign!!...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bakerssecret.com.
Ingredients
- 280g (2 1/3 cup) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tbsp pumpkin pie spice
- 15 oz pumpkin purée*
- 213g (1 cup) dark brown sugar
- 100g (1/2 cup) granulated sugar
- 175g (3/4 cup + 2 tbsp) neutral oil*
- 3 eggs (room temp)
- 2 tsp vanilla bean paste or extract
- 227g (8 oz; 1 block) cream cheese (cold)*
- 56g (4 tbsp) unsalted butter (room temp)
- 1 tsp kosher salt
- 170g (1 1/2 cups) powdered sugar (sifted)*
- 1 tbsp heavy cream
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