Pumpkin Bread Cream Cheese Glaze (Moist Fall Loaf)

Pumpkin Bread Cream Cheese Glaze (Moist Fall Loaf)

quickierecipe.com

Bake a moist pumpkin bread cream cheese glaze loaf with warm spices, canned pumpkin, and a tangy drizzle that sets cleanly for easy slicing.

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Cooking tools:

  • Loaf pan
  • Cooling rack
  • Fine-mesh sieve
  • Parchment paper
  • Aluminum foil
  • Paper towel
  • Toothpick
  • Oven
  • Mixing bowl
  • Whisk
  • Spatula
  • Measuring cup
  • Measuring spoon
  • Spoon
  • Airtight container
  • Refrigerator

Ingredients

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon fine salt
  • 2 large eggs, at room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 1 cup (240 g) canned pumpkin puree
  • 1/2 cup (120 ml) neutral oil, such as canola or vegetable oil
  • 1/4 cup (60 ml) whole milk
  • 1 teaspoon vanilla extract
  • 4 oz (115 g) cream cheese, softened
  • 2 tablespoons (28 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon whole milk, plus more as needed
  • Pinch of fine salt

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