makes 1 loaf


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

DIRECTIONSfor 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.