Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter (softened)
  • 1 cup dark brown sugar
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 2 eggs (at room temperature)
  • 2 1/2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt (optional)
  • 1½ cups all-purpose flour
  • 4 oz cream cheese (softened)
  • 3 tbsp unsalted butter (softened)
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 2 tbsp roasted salted pepitas

Instruction

  • Preheat oven to 350 degrees F (180 C). Liberally grease an 8-inch loaf pan with cooking spray and cover bottom with parchment paper hanging on the sides if desired. This will remove the loaf easier from the pan.
  • In a large bowl, beat together the butter and brown sugar until creamy, about 1 minute. Beat in the eggs just until combined. Then combined the pumpkin puree and spice, baking powder, baking soda, salt, and lastly the flour. Do not overmix; otherwise, the bread will be tough.
  • Pour the mixture into the prepared pan and smooth out the top. Bake for about 45-55 minutes or until a toothpick inserted near the center comes out clean (or with moist, not wet crumbs).
  • Let it cool for 15- 20 minutes before removing from the pan and enjoy warm, or allow bread loaf to cool completely before frosting.
  • To make the cream cheese frosting, beat cream cheese and butter until creamy, about 30-60 seconds. Add powdered sugar and vanilla and beat at low speed until homogeneous and without lumps. Spread over cool easy pumpkin bread and add salted pumpkin seeds to the top.