Pumpkin Bread with Cream Cheese Icing

It is suddenly November and our yearly Christmas movie marathon has already started thanks to the Hallmark Channel! Although the weather can hardly be called cold in Bangalore, I have started moving towards the traditional winter flavours that I know and love. This cake came up in my Bloglovin feed and I knew I had to make it. Some slight adjustments to reduce the amount of sugar and the results were delicious, the perfect cake for a Sunday afternoon movie marathon.

Pumpkin Bread with Cream Cheese icing

slightly adapted from Creme de la Crumb

Ingredients

Cake:

• 3/4 cups all purpose flour
• 3/4 cups atta (whole wheat flour)
• 1 teaspoon baking soda
• 1 1/2 teaspoon cinnamon
• 1 heaped teaspoon ground nutmeg
• 1 heaped teaspoon ground cloves
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 4 eggs
• 1/4 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1cup pumpkin puree (1 pumpkin tossed in olive oil and cinnamon and roasted until soft)
• 3/4 cup oil

Cream Cheese Icing:

• 3 tablespoons cream cheese (softened) 
• 3 tablespoons butter (softened)
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk
• 2 cups powdered sugar

preheat the oven to 175 degrees.

TO MAKE THE CAKE

1. Mix the flours, baking soda, baking powder, spices and salt in a large bowl.

2. Cream the sugar and eggs until fluffy. Then add vanilla extract, pumpkin puree and oil. Mix until well combined. 

3. Add the wet ingredients to the dry ingredients. 

4. Still gently until just combined. 

5. Pour carefully into a greased loaf tin. 

6. Bake for 50 to 60 minutes, until a toothpick inserted into the cake comes out clean. 

7. Allow to cool in the tin on a wire rack. 

TO MAKE THE ICING

1. In a mixer, whisk the cream cheese and butter until light and fluffy. 

2. Add the vanilla, milk and powdered sugar and mix on low until combined

3. Whisk for an additional 5 minutes. 

4. Ice the cake when cool. 

Store in an airtight container for up to four days, if it lasts that long!