Pumpkin Loaf with Cream Cheese Frosting
Starbucks' new rival- Pumpkin Loaf with Cream Cheese Frosting. An ultra tender loaf spiced to perfection, then topped with a light and bright cream cheese frosting.
Prep time: 15 minutes
Cook time: 60 minutes
Yields: 1 loaf
Author: Ireland Lindsay
Ingredients:
For the loaf:
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon all-spice
1-1/2 sticks (3/4 cup) unsalted butter, softened
2 cups sugar
2 large eggs
1 15-oz can 100% pure pumpkin
For the frosting:
1 stick of cream cheese
½ stick of butter
½ cup heavy whipping cream
3 cups confectioners' sugar
FOR THE CAKE:
PREHEAT the oven to 325°
COMBINE into the bowl of an electric mixer the butter and sugar. Cream together this mixture on medium speed until fully combined. Once combined, add the eggs one at a time, beating well after each addition. Continue mixing until very light and fluffy, a few minutes. Beat in the pumpkin. At this point it may look grainy and curdled, don’t panic- that's ok! This is due to extra moisture from the pumpkin.
ADD in dry ingredients (Flour, salt, baking soda, baking powder, spices) and mix on low till combined. Avoid over mixing, we don’t want gluten formation around here!
TRANSFER the mixture to loaf tin prepared with non-stick spray and parchment (parchment is optional, but recommended for later step.)
BAKE in preheated oven for 60-65 minutes or until toothpick inserted into deepest point comes out clean. Cool completely.
FOR THE BUTTERCREAM:
FOR the frosting- whip heavy whipping cream on medium speed till medium stiff peaks form, don’t over whip! Congrats, you just made whipped cream. Set aside.
COMBINE into the bowl of an electric mixer cream cheese and butter and whip on medium till fully combined, scraping down as needed. Add in confectioners’ sugar and mix on low till combined. Once you have your frosting, slowly fold in whipped cream.
TO ASSEMBLE:
IF you used parchment: Take your cooled cake and frost the top- in pan with parchment and all top with cinnamon. Take out of pan, remove parchment and transfer to plate.
IF you did not use parchment: Take out of pan transfer to plate. Frost the top- finish with a dusting of cinnamon. SLICE and enjoy! Store at room temperature, covered for 3 days.
Recipe by @IreBakes
