PUMPKIN SPICE LOAF WITH CREAM CHEESE FROSTING
THINGS YOU NEED…
PUMPKIN SPICE LOAF
1/4 cup salted browned butter
1/4 cup canola oil
3/4 cup brown sugar
1/4 cup granulated sugar
2 eggs
2 tsp vanilla
1 x 15 oz can of pumpkin puree
1 3/4 cups flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup skor toffee pieces (optional)
CINNAMON SUGAR COATING
1 cup granulated sugar
1 tbsp cinnamon
CREAM CHEESE FROSTING
4oz of cream cheese, at room temperature
2 tbsp butter, at room temperature
2 cups icing sugar
1 tsp vanilla
HOW TO MAKE…
TO BROWN BUTTER
For this recipe you will want to start with 1/2 cup of butter (as some of it will evaporate during the browning process).
Place your butter into a medium sauce pan over medium heat to melt. Once melted, kick the heat up to medium high to brown. Your butter will start to hiss and bubble – this is normal. Swirl the butter around in the sauce pan every so often to avoid bits on the bottom from burning. Cook until fragrant and light golden brown.
Immediately remove brown butter from the heat and allow to cool for 5 minutes before continuing with recipe.
PUMPKIN LOAF
Preheat oven to 350F, and butter a 9×4 inch loaf pan.
In a large mixing bowl, whisk together canola oil, butter, sugars, and eggs until thick and creamy. Whisk in pumpkin puree and vanilla until smooth and incorporated.
In a separate bowl, whisk together flour, spices, salt, baking soda and baking powder. Add the dry ingredients to the wet ingredients and fold together with a spatula until just coming together. Add in skor pieces, and fold until just combined.
Pour batter into prepared pan and smooth to outer edges. Break apart the 1tbsp of cold butter across the center line of the batter in the pan.
Bake for 45-55 minutes or until a skewer inserted in the center comes out clean.
Remove from oven and allow to cool in the pan for 15-20 minutes.
CINNAMON SUGAR
While your loaf is cooling slight, whisk together cinnamon and granulated sugar until combined. Pour mixture onto a large plate (large enough for your loaf to sit on)
While loaf is still warm, gently remove from pan and roll in cinnamon sugar mixture. Allow to cool completely outside of the pan.
CREAM CHEESE FROSTING
Meanwhile, in a large mixing bowl, cream together the butter and the cream cheese until well combined and there are no lumps. Slowly add half of your icing sugar and mix on low speed until well combined. Add in vanilla; mix until combined. Continue to slowly add in remaining icing sugar and mix for 2 minutes until the icing comes together and is light and fluffy.
If your icing is too stiff, add in some milk. If your icing is too fluid, add in some more icing sugar.
Once your loaf is nice and cool, dollop on a few healthy spoon fulls of that fluffy cream cheese frosting, and use an offset spatula to spread to the edges of the cake. You want you icing layer to be about 1/2 inch thick… because this is Cream Cheese Icing we are talking about here, so there is no need to be stingy.
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