Pumpkin Bread with Orange-Cream Cheese Icing
- 1 ¾ cups flour
- 1 ½ cups sugar
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 2 eggs
- ½ cup canola oil
- ⅓ cup water
- ½ teaspoon pure vanilla extract
- 1 15-ounce can pure pumpkin (minus ½ cup—use this for a pumpkin pie!)
- orange-cream cheese icing:
- zest of one mandarin orange
- 4 tablespoons butter, softened
- 1 cup powdered sugar
- ¼ block (2 ounces) cream cheese
- Recipe yields: 2 small loaves of pumpkin bread
- In a medium bowl, mix flour, baking soda, sugar, salt, and spices together.
- Make a hole in the dry ingredients and add pumpkin, eggs, oil, and water.
- Beat the mixture until smooth before adding vanilla.
- Pour into two small, greased loaf pans and bake for 35 minutes at 350 degrees Fahrenheit.
- While the loaves bake, make the icing. In a mixing bowl or blender, place softened butter,
- orange zest, powdered sugar, and cream cheese. Blend until smooth.
- When pumpkin bread is finished baking, remove from the oven.
- Once it has cooled some, move the loaves from pans and place to finish cooling on a wire rack.
- When ready, ice the tops of the loaves. If you like a sweeter pumpkin bread, feel free to slice and spread individual slices with more icing. Use any excess icing as a spread for toast or dinner rolls.
There’s nothing like a warm loaf of sweet bread to help ease you into winter.
My mom makes this pumpkin bread every year. It’s a favorite of one of our neighbors (he likes that it’s a sweet that isn’t too sweet, and eats it sans icing) and a guilty pleasure for my dad (he’s diabetic; he also foregoes the icing).
I, however, love sweet things and am not diabetic, so I’m all about the icing! The slight bitterness of the zest balances out the sweetness-and-spice of the rest. If you want, make both loaves, and freeze one for later, un-iced. (I’d say freeze any bread you’re not going to eat within the first two days after baking. The icing should hold up in the fridge for about a week.) Let the leftover loaf thaw in the refrigerator the night before you plan on eating it. The bread is really good cold, especially when drizzled over with some warmed icing.