Pumpkin Loaf With Maple Cream Cheese Glaze

I’ve been meaning to get this recipe up for you since September… but it’s been quite hectic since we got Hodor (our Samoyed puppy). No one really tells you how difficult it is getting a puppy. It’s honestly like having a child. An and I had the puppy blues & are still adjusting to life with Hodor, but nonetheless we love him. He has already taught me a whole lot these past couple months, from time management and patience to unconditional love. Anyone else out there that just got a puppy??? Let’s start a support group for dog moms 😂 anyways, I’ve been a little behind with my post for a couple different reasons, but I’m finally sharing this one, soooo thank YOU for waiting and sticking around! Hope you love this as much as I do. I make at least 5 loaves throughout fall/autumn & maybe a couple more before winter is over 😋 it’s just that good! Hope everyone has a great start to the week! Happy Monday!!!

PS. An and I are heading to Thailand in 2 days!!!!

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PUMPKIN LOAF WITH MAPLE CREAM CHEESE GLAZE RECIPE

INGREDIENTS

for the pumpkin loaf 

  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cloves
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsalted butter (room temp.)
  • 2 large eggs
  • 1 (15oz.) can 100% pure pumpkin

for the maple cream cheese glaze 

  • 2 oz. cream cheese (room temp.)
  • 1 tbsp. unsalted butter (room temp.)
  • 3 tbsp. maple syrup

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DIRECTIONS

for the pumpkin loaf

  • Preheat oven to 350°F
  • Butter and flour a loaf pan and set aside.
  • Whisk together all dry ingredients in a medium bowl.
  • In a separate bowl, beat butter and sugar till fluffy.
  • Add in eggs one at a time and beat till incorporated, scraping down sides if needed.
  • Beat in the pureed pumpkin till mixed.
  • Gradually add the flour mixture and mix, do not over beat the batter.
  • Pour into prepared pans & bake for 65mins or until a toothpick comes out clean.
  • Let sit for 10mins, then transfer to a wire rack to cool completely.

for the maple cream cheese glaze

  • In a bowl, beat together the cream cheese & butter till fluffy.
  • Add in maple syrup & beat till smooth.
  • Microwave the glaze for 20 seconds, stoping in between to make sure it’s not too hot.
  • Pour the glaze over the pumpkin loaf and let it cool & set before slicing.

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