Prep
30m
Cook
1h
Total
1h 30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 350 degrees F and line a pullman pan or 9x5 loaf pan with parchment paper.
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For
10
M
I
For the pumpkin bread
280
g
All-purpose flour
2
tsp
Baking powder
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Per Serving
Calories
644kcal
Fat
33g
Saturates
12g
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Use pure pumpkin purée, NOT pumpkin pie filling, which contains added sugar and other ingredients. Use cold cream cheese & room temperature butter. In order to create a sturdy, pipeable cream cheese frosting, pay close attention to the temperature of the ingredients. Cold cream cheese will ensure it's thick enough, while room temperature butter will ensure all of the ingredients cream together properly. Sift the powdered sugar. I know it can be a pain, but trust me, sifting your powdered sugar before adding it to the frosting is so worth it! If you don't sift it, you'll need to mix the frosting on low speed for a long time to smooth it out. This also runs the risk of agitating the milk solids, creating a grainy frosting.
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Prep
30m
Cook
1h
Total
1h 30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 350 degrees F and line a pullman pan or 9x5 loaf pan with parchment paper.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
10
M
I
For the pumpkin bread
280
g
All-purpose flour
2
tsp
Baking powder
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
644kcal
Fat
33g
Saturates
12g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Use pure pumpkin purée, NOT pumpkin pie filling, which contains added sugar and other ingredients. Use cold cream cheese & room temperature butter. In order to create a sturdy, pipeable cream cheese frosting, pay close attention to the temperature of the ingredients. Cold cream cheese will ensure it's thick enough, while room temperature butter will ensure all of the ingredients cream together properly. Sift the powdered sugar. I know it can be a pain, but trust me, sifting your powdered sugar before adding it to the frosting is so worth it! If you don't sift it, you'll need to mix the frosting on low speed for a long time to smooth it out. This also runs the risk of agitating the milk solids, creating a grainy frosting.
Only visible to you
Made it?
Cancel
