Pumpkin Loaf with Cream Cheese Frosting

Looks to me like it’s been long enough since Halloween now…


Pumpkin Loaf with Cream Cheese Frosting

No butter, and it’s delicious.

For the pumpkin loaf

  • 2 eggs
  • 200 g sugar
  • 125 ml sunflower oil
  • 150 g self-raising flour
  • 1 tsp cinnamon
  • pinch of salt
  • 0.5 tsp vanilla extract
  • 125 g roasted pumpkin (or squash)

All can be done with a fork: beat the eggs, mix in the sugar, then the oil and vanilla. Combine the dry ingredients and stir into the egg mixture. Finally fold in the roasted pumpkin. Pour the mixture into a half kilo loaf tin and bake for 1 hour at 150 °C fan in a preheated oven.

For the cream cheese icing

  • 90 g softened cream cheese
  • 20 g softened butter
  • 0.5 tsp vanilla extract
  • 50 g powder sugar

Beat the cream cheese and butter until creamy, then beat in the vanilla and icing sugar (this better with a hand mixer…). Spread over the cold loaf.