Moist Pumpkin Olive Oil Loaf with Vanilla Bean Cream Cheese

• jumlah masa: 52 minutes

Bahan-bahan

This ultra-moist pumpkin loaf is made with heart-healthy olive oil, warm spices, and topped with a luxurious vanilla bean cream cheese frosting. Perfect for fall baking, Thanksgiving dessert, or a cozy treat any time of year.

Dry Ingredients (for one loaf)

1 ¾ cups (220 g) all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon ground cinnamon

2 teaspoons pumpkin pie spice

Wet Ingredients (for one loaf)

1 cup (200 g) granulated sugar

¼ cup (50 g) brown sugar

2 large eggs

7 ½ oz (213 g) pumpkin purée (½ of a standard can)

½ cup (120 ml) extra virgin olive oil

2 ½ tablespoons (40 ml) water

Arahan

Preheat oven to 350ºF (175ºC). Line one loaf pan with parchment paper.

In a large mixing bowl, whisk together dry ingredients.

In a separate bowl (or stand mixer), beat eggs, pumpkin, olive oil, and water until smooth and slightly fluffy.

Gently fold wet ingredients into dry ingredients until just combined (do not overmix).

Pour into prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

Cool completely before frosting to ensure the topping sets properly.

Vanilla Bean Cream Cheese Frosting

1/4 teaspoon salt

1 ½ teaspoons vanilla bean paste

1 teaspoon half & half (or milk)

1 ½ cups (180 g) powdered sugar

1 (8 oz / 226 g) package cream cheese, room temperature

Instructions:

Beat all ingredients in a stand mixer until smooth, light, and fluffy. Spread generously over cooled loaf.

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