Ingredients:

  • 1.75 cups (220g) all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.25 tsp ground ginger
  • 1 cup (225g) canned pumpkin puree
  • 0.5 cup (100g) granulated sugar
  • 0.5 cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 0.5 cup (120ml) neutral oil
  • 0.25 cup (60ml) milk
  • 1 tsp vanilla extract
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 0.5 tsp vanilla extract

Instructions:

  1. Preheat your oven to 175°C (350°F) and line your loaf pan with parchment paper, leaving an overhang on the sides as a sling.
  2. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract vigorously for 60 seconds until smooth.
  3. Sift the flour, baking soda, baking powder, salt, and spices directly over the wet mixture.
  4. Using a silicone spatula, gently fold the dry ingredients into the wet mixture using a circular motion until just combined and no flour streaks remain.
  5. Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the loaf to cool in the pan for 15 minutes before lifting it out using the parchment sling to cool completely on a wire rack.
  7. For the optional icing, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth; spread over the cooled loaf.