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Ingredients
  

  • 1 ¾ cups all-purpose flour• 1 tsp baking soda• 2 tsp ground cinnamon• ½ tsp ground nutmeg• ¼ tsp ground cloves• ½ tsp salt• 1 cup pumpkin puree not pie filling• 2 large eggs• ½ cup vegetable oil or melted butter• 1 ¼ cups granulated sugar• ¼ cup milk• 1 tsp vanilla extrac
  • Maple cream cheese frosting:
  • Ingredients:
  • 3 oz cream cheese about ⅓ cup, softened
  • 1 ½ tbsp unsalted butter softened
  • ¾ cup powdered sugar
  • 1 ½ tbsp pure maple syrup
  • ¼ tsp vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  • Whisk dry ingredients: In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  • Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, eggs, oil (or butter), sugar, milk, and vanilla extract until smooth.
  • Combine: Gradually add the dry ingredients into the wet ingredients and mix until just combined. Avoid overmixing.
  • Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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