Ingredients:

  • 15 oz (425g) pumpkin purée
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 3 large eggs
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tbsp (8g) pumpkin pie spice
  • 8 oz (225g) cream cheese
  • 1/4 cup (55g) unsalted butter
  • 1 cup (120g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 325°F (160°C). Grease two 9x5 inch loaf pans or line them with parchment paper.
  2. In a large bowl, whisk together the pumpkin purée, sugar, oil, and eggs until the mixture is smooth and completely combined.
  3. In a separate medium bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Gently fold the dry ingredients into the wet mixture using a silicone spatula. Stop the moment no streaks of flour remain to avoid over-mixing.
  5. Divide the batter evenly between the two prepared loaf pans.
  6. Bake for 55 to 65 minutes until the crust is mahogany-colored and a toothpick inserted into the center comes out clean.
  7. Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack.
  8. To prepare the optional frosting, beat the softened cream cheese and butter together until velvety, then blend in powdered sugar and vanilla extract.