| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Servings |
4 personal sized loafs
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Ingredients
Pumpkin Bread
- 2 cups all purpose flour
- 1/2 teaspoon Salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 3/4 cup vegetable oil
- 2 cups white sugar
- 2 eggs
- 1-15 ounce canned pumpkin puree
Maple Cream Cheese Glaze
- 4 ounces cream cheese softened
- 2 cups powdered sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk optional
- Pinch Salt
Ingredients
Pumpkin Bread
Maple Cream Cheese Glaze
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Instructions
- Preheat the oven to 325°F and grease 4 personal sized pie tins and dust with flour.
- In a bowl, use an electric mixer to beat the oil and sugar on medium speed until its just blended. Add the eggs one at a time, beating well after each addition. Continue beating until its light and fluffy, a few minutes. Stir in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
- Add the dry ingredients to the wet and whisk until well combined.
- Turn the batter into the prepared tins, dividing evenly, and bake for 35-40 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
For the Maple Cream Cheese Glaze
- In a medium bowl, beat the softened cream cheese and salt with an electric mixer until smooth and creamy. Gradually add the powdered sugar, maple syrup, and vanilla extract.
- Mix until everything is well combined, and the glaze is smooth. If the glaze is too thick, add milk one tablespoon at a time until you reach your desired consistency.
- Once your pumpkin bread has cooled completely, drizzle or spread the glaze over the top. Let it set for a few minutes before slicing, then enjoy!
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