Oh, and, I know I could make my own pumpkin puree but remember - this mama needs some convenience. Canned pumpkin is one of those conveniences! Never do I say never (well except when asked if I'd run a full marathon) so one day I may make my own puree but it won't be this year!
I've shared pumpkin bread in the past but this one is a perfected version of what I once made and it's topped with a simple cream cheese frosting. I was inspired by my oldest son's sweet tooth and our shared love for pumpkin bread. As I talk about often, it's a rule that we make our own "treats" and buying them is the exception. Although I don't consider my whole wheat pumpkin bread on its own (sans frosting!) a treat, I apply the same rule to quick breads, muffins and like items as the store bought versions are highly processed and full of unnecessary ingredients. And, when the exception arises, I make a point to purchase fresh baked items from an actual bakery not something in a box wrapped in plastic.
Okay, enough about that. Let's get to the yummy bread. This bread is awesome on it's own. It is a common snack in our house. On this particular day, we were in the mood for a little something extra. The initial request was for cake actually. Ending up with whole wheat pumpkin bread with cream cheese frosting turned out to be a perfect compromise.
Whole Wheat Pumpkin Bread with Cream Cheese Frosting
8 to 10 servings
Adapted from 100 Days of Real Food and Weelicious
Bread:
1 1/2 cups whole-wheat flour (or white whole-wheat flour)
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup coconut oil
1/2 cup honey or brown sugar
1 teaspoon vanilla
1 cup pumpkin puree
How to make:
Preheat oven to 350 degrees.
In a large mixing bowl whisk together the dry ingredients (flour to salt).
Make a well in the center of the dry ingredients and add eggs, oil, honey (or sugar), vanilla, and pumpkin. Stir together gently with a fork, don't beat it up!
Line standard loaf pan with parchment paper or grease with oil. Add batter.
Bake for approximately 30 – 40 minutes. Check for doneness at 30 minutes. Let cool before frosting.
Cream Cheese Frosting:
4 oz. light cream cheese, room temperature
3 tablespoons unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla
How to make:
Beat all ingredients together until smooth. I mixed by hand (what a workout!) but you can use an electric mixer to make it easier (and smoother).
Frost cooled pumpkin bread. I had extra frosting... I guess I could have put on more but I think there will be extra regardless. Slice loaf (8 - 10 slices) and enjoy!
