Ingredients
Scale
-
- 2 cups All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1 tbsp Cinnamon
- 1 tsp Ground Ginger
- 1 tsp Ground Allspice
- 1/2 tsp Nutmeg
- 1/2 tsp Ground Cloves
- 15 oz Pumpkin Puree
- 1 cup Brown Sugar
- 3/4 cup Granulated Sugar
- 1/2 cup Salted Butter, (melted)
- 1/4 cup Vegetable Oil
- 2 Large Eggs
- 1/4 cup Sour Cream
- 1 tsp Vanilla Extract
Instructions
-
-
Preheat oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper.
-
-
In a large bowl, combine flour, baking soda, salt, and spices. Whisk ingredients together.
-
In a separate large mixing bowl, combine pumpkin puree, brown sugar, sugar, melted butter, vegetable oil, eggs, sour cream, and vanilla extract. Whisk together for 2-3 minutes, until smooth.
-
Add the flour mixture to the wet ingredients and mix together until all of the ingredients are incorporated. Pour batter into the loaf pan and bake for 75-80 minutes. Allow the pumpkin bread to cool for 5 minutes in the loaf pan, then remove and place onto a wire rack to cool completely.
-
Make the cream cheese frosting by adding cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Cream together for 2 minutes, then add the powdered sugar, vanilla extract, and heavy cream. Mix until fully combined, about one minute.
-
Add the cream cheese frosting on top of the pumpkin bread.