INGREDIENTS
1 cup canned pumpkin puree
2 cups all-purpose flour
2 medium eggs
3/4 cup butter, softened and divided; 1/2 cup for bread, 1/4 cup for frosting
1 cup granulated sugar
2 teaspoons vanilla, divided; 1 teaspoon for bread and 1 teaspoon for frosting
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon pumpkin pie spice
4 ounces cream cheese, softened
1 cup powdered sugar
2 tablespoons milk
PREPARATION
Preheat oven to 375°F. Grease and flour two 9-inch by 5-inch loaf pans.
Cream 1/2 cup of butter with 1 cup granulated sugar in a large bowl until fluffy. Add 1 teaspoon vanilla, eggs, and pumpkin puree and stir until just combined.
Sift together four, baking soda, baking powder, salt and pumpkin pie spice in a medium bowl. Slowly add dry ingredients to wet and stir until fully incorporated.
Divide batter evenly between loaf pans. Bake 40-45 minutes or until toothpick inserted into center comes out clean.
Combine cream cheese, 1/4 cup butter, powdered sugar, 1 teaspoon vanilla, and milk in a medium bowl. Whisk until smooth. Cool pumpkin loaves completely before pouring frosting on top.