Perfectly Moist Whole Wheat Pumpkin Bread With Cream Cheese Icing

Описание: If you are worried that trying to bake whole wheat pumpkin bread will result in a dry crumbly bread, let this recipe change your mind. This pumpkin bread with cream cheese icing is moist and so delicious! It also happens to be really easy to make!
https://aredspatula.com/pumpkin-bread...
2 cups whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 eggs
½ cup canola oil
¼ cup milk
1 cup pumpkin puree
1 teaspoon vanilla
¾ cup granulated sugar
½ cup brown sugar
Spiced Cream Cheese Icing
2 ounces softened cream cheese
3 tablespoons butter
1 ½ cups powdered sugar
½ teaspoon vanilla
½ teaspoon ground cinnamon
milk to add for consistency
Preheat the oven to 350 degrees. Line your loaf pan with parchment paper (if you are using), otherwise spray it with pan release and set it aside.
In a small bowl mix together the flour, baking soda, salt, and spices.
In another medium-size bowl, add the eggs and whisk to break them up. Next, add the oil, milk, pumpkin puree, and vanilla. Mix this to combine.
To this add the brown and granulated sugar and mix to combine.
Last in is the dry ingredients. Mix this to combine, but do not overmix. There should be very small lumps in it.
Pour into your prepared pan and move it to the preheated oven.
Bake for 50 minutes and check the temperature of the bread. You are looking for 195 degrees. Bake until it reaches the temperature. Remove from the oven.
Let it cool for 5 minutes in the pan, then gently, using the parchment, remove the bread. Let it cool on a cooling rack at room temperature until it has cooled.
Mix together the ingredients for the cream cheese icing. Whip until it is the consistency you want. I made mine a little thicker, but you can always thin it down a little by adding in another couple tablespoons of milk.
Top the bread and serve.
Intro-00:00
Making the pumpkin bread- 0:10-2:17
Finishing the bread- 2:18-3:08