This pumpkin loaf with vanilla bean cream cheese frosting melts in your mouth and gives you all the warm and cozy feelings with the fall spices.

AP flour granulated sugar dark brown sugar pumpkin pie spice baking powder salt unsalted butter eggs pumpkin puree



cream cheese powdered sugar vanilla bean paste milk



STEP 1: For the pumpkin bread, whisk together AP flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder and salt.

STEP 2: Add room temperature butter and whisk with an electric mixer until pea size chunks form. Turn the mixer to high and mix until it looks like a paste.

STEP 3: Add the eggs, one at a time, until each egg is fully incorporated. Add the pumpkin puree and beat just until it's combined.

STEP 4: Spread the batter in a prepared pan and bake at 350F for 1 hr. Allow the cake to cool in the pan for 30 min and remove to cool to room temperature.

STEP 5: For the cream cheese icing, microwave the cream cheese for 15 seconds. Add powdered sugar, vanilla bean paste and half of the milk.

STEP 6: Whisk until completely smooth. Spread the icing on top of the cooled pumpkin loaf and let it drizzle off the sides a bit.

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