Pumpkin Bread + Cream Cheese Frosting
1 cup white flour
1 cup wheat flour
2 tsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup olive oil
1 cup brown sugar
1 teaspoon vanilla
1 cup cooked pumpkin
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
Frosting ingredients: one package of cream cheese, a bag of powdered sugar, small box of milk or cream, splash of vanilla
Mix the flours, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large mixing bowl.
In a separate mixing bowl beat oil, sugar, & eggs. Blend in vanilla and pumpkin puree.
Add the wet ingredients to the dry ingredients and stir only enough to just blend it. The batter will be very wet.
Pour into a greased, square cake pan.
Bake at 350 degrees for about an hour, or until the top of the loaf springs back when you touch it and a toothpick comes out clean from the center. Let cool on a rack for 10-15 minutes before slicing and removing from the pan.
Cream Cheese Frosting
I do this frosting by “feel.” Put a package of cream cheese into a mixer and get it started, allowing the cream cheese to soften and become smooth. Shake a cup or so of powdered sugar into the mixing bowl and a generous splash of milk or cream. Drop about a teaspoon of vanilla into the mixture and let it blend. After a few minutes, check the flavor and consistency of the frosting. Add powdered sugar if it is too runny, milk or cream if it is too stiff, and vanilla to your liking.
I sliced each pumpkin bread piece so I could “sandwich” them. I wanted them to be easier to handle at a bake sale, but the frosting can easily be spread on top, like a cake, if you prefer.
Pumpkin Bread Recipe from The King Arthur Flour 200th Anniversary Cookbook. The Cream Cheese Frosting is the standard frosting that I put in on most birthday cakes.