Pumpkin Bread with Cream Cheese Frosting

Directions

• Pumpkin Puree
• Preheat the oven to 400 ºF. Line a sheet pan with parchment paper (preferably a rimmed sheet pan to catch any juices).
  
• Cut the pumpkin in half, lengthwise
  
• Scrape out the seeds and save them to make toasted pumpkin seeds.
• Place the pumpkin halves with the cut side down on the prepared sheet pan. Roast for 45 minutes to 1 hour, or until very tender.
  
  
• Let cool, then scrape out the flesh of the pumpkin and place it in the food processor. Process the pumpkin to form a smooth purée.
  If the pumpkin purée seems a little loose or watery, strain it through a cheesecloth for 1 hour or cook it down on the stove to concentrate it.
  
• For the Pumpkin Bread
• Preheat the oven to 350 F (170 C). Line a 9×5 loaf pan with parchment paper, leaving a bit of overhang on two sides. 
  
• In a large bowl, whisk the flour, baking soda, ground spices (or spice blend), and salt together until well combined.
• In another large mixing bowl, add the oil, granulated sugar, light brown sugar, pumpkin puree, eggs, and vanilla extract.  Whisk well to fully combine with no visible lumps.
  
• Add the dry ingredients to the wet. 
  
• Whisk well to fully combine the dry and wet ingredients. The mixture will look similar to a velvety cake batter.
  
• Pour the pumpkin batter into the prepared loaf pan. Drag the end of a butter or pairing knife down the center of the batter, just along the top. This causes a weak spot in the pumpkin bread. When it bakes, this spot creates a beautiful crack down the center of the bread. 
  
• Bake the bread for 55-65 minutes or until a toothpick inserted into the center of the moist pumpkin bread comes out with a few moist crumbs. 
  
• Cool the cake in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. Cool completely before topping with the cream cheese frosting for pumpkin bread.
  
• Cream Cheese Frosting
• Add the room-temperature cream cheese and butter to a large mixing bowl. 
  
• Beat on medium speed until the butter and cream cheese are fluffy and well combined. Pour in the vanilla extract, powdered sugar, and 1 tsp milk.
• Beat the icing for pumpkin bread until smooth and well combined. If needed, add more milk for a glaze-like consistency. 
  
• Top or drizzle the cream cheese glaze or frosting on the completely cooled pumpkin bread.