Cooked - Moist Pumpkin Olive Oil Loaf With Vanilla Bean Cream Cheese Frosting

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Moist Pumpkin Olive Oil Loaf With Vanilla Bean Cream Cheese Frosting

1.0

1 ¾ cups (220 g) all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon ground cinnamon

2 teaspoons pumpkin pie spice

1 cup (200 g) granulated sugar

¼ cup (50 g) brown sugar

2 large eggs

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

½ cup (120 ml) extra virgin olive oil

2 ½ tablespoons (40 ml) water

¼ 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

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

Course🍰Dessert

Diets🥕Vegetarian...

Category🍞Bread

Cuisine🇺🇸American

Occasions📆Everyday🍂Fall🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 1h

Created 45 weeks ago

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