Spiced Pumpkin Gingerbread Loaf
Makes a 8x4 loaf tin
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 125 g Plain flour
- ½ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Ground cloves
- 1 tsp Cinnamon powder
- ¾ tsp Ginger powder
- ¼ tsp Salt
- 75 g Brown sugar
- 75 g White sugar
- 1 tsp Vanilla extract
- 85 g Unsalted butter (softened)
- 212 g Canned Pumpkin
- 1 Egg
- 57 g Cream Cheese
- 43 g Unsalted butter
- 1/2 tsp Vanilla extract
- 188 g 1.5 cups Icing sugar
- 2 tbsp Milk
- Pinch of salt
Instructions
- 1
Preheat oven to 165C.
- 2
In a mixing bowl, add flour, baking powder, bakig soda, cloves, cinnamon, ginger, and salt together.
- 3
Grease loaf pan with baking spray with flour.
- 4
In your mixer, beat butter and sugars until combined.
- 5
Then add vanilla extract, and egg to beat until light and fluffy.
- 6
Add in pumpkin, and mix until just combined.
- 7
Add in flour mix in 3 parts and mix until just combined.
- 8
Pour batter into tray and smooth out top with the back of a spoon.
- 9
Bake for 55-65 minutes or until a skewer/knife inserted comes out clean.
- 10
Cool in pan for 10 minutes then turn it out onto wire rack to cool completely.
- 11
To make frosting, beat cream cheese and butter in your mixer until combined.
- 12
Then add in vanilla and gradually add in icing sugar while mixer is running.
- 13
Drizzle in milk 1 tsp at a time until desired spreadable consistency.
- 14
When cake is completely cooled, frost the top of the cake with cream cheese frosting.
- 15
Enjoy immediately, or allow icing to set in the fridge for an hour.