Ingredients:
FOR THE LOAF:
1 ½ cups all purpose flour
1/2tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 tsp tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
2/3 cup granulated sugar
2/3 cup brown sugar
1/4 cup milk, I used skim
2 large egg
1/4 cup canola or vegetable oil
1 cup canned pumpkin puree
FOR THE FROSTING: (optional)
250g brick cream cheese, softened to room temperature
3 tbsp butter, softened
1 1/2 cups icing sugar
1 tbsp milk or cream
3/4 tsp pure vanilla extract
chopped walnuts
Instructions:
Preheat oven to 350 degrees. In a medium bowl sift together the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Set aside.
In another large bowl whisk together the rest of the loaf ingredients. With a spoon slowly mix the dry ingredients into the wet ones. Do not overmix, only mix until incorporated.
Spray a loaf pan with cooking spray then pour in the batter. Bake for 50-55 minutes or until a toothpick comes out clean when inserted in the middle of loaf. Let loaf cool.
You can enjoy your loaf as is, with butter or make the cream cheese frosting. To make the frosting add the cream cheese and butter to an electric mixer bowl and mix until creamy. Add one cup of the icing sugar and mix again. Add the milk and vanilla and mix. Then add the remainder of the icing sugar and mix. If you want your icing thicker, just add a bit more icing sugar. Use icing to top loaf and add chopped walnuts if desired.