Pumpkin Bread With Cream Cheese Frosting

Pumpkin Bread

Preheat the oven to 350° and prep the bread pan with parchment paper and/or non-stick spray and flour. I used a 9x5x3 loaf pan.

In a mixing bowl add the flour, baking soda, nutmeg, cinnamon, cloves, ginger, baking powder, and salt and mix together with a whisk or a spoon. Set aside.

Place the eggs, sugar, brown sugar, and vanilla in another mixing bowl and beat everything together with a hand mixer. Once combined, add the pumpkin and apple sauce and beat everything together again.

Add the dry ingredients to the wet ingredients and combine with a rubber spatula. This will make sure all of the ingredients are mixed together but you don't overmix and your bread be nice and moist.

Pour the batter into the prepared pan, give it a tap on the counter to release bubbles, and bake for 50-60 minutes. Check with a toothpick and when it comes out clean, your bread is done. A darker pan will cook faster, my bread only took 50 minutes.

Remove the bread from the pan and allow it to cool on a wire rack. Once completely cool, you can add the cream cheese icing and any desired toppings.

Cream Cheese Icing

Place the cream cheese and vegetable shortening in a mixing bowl and beat on medium smooth until combined.

Add the powdered sugar and vanilla and continue to beat for another 2-3 minutes until everything is fully combined and the frosting is nice and smooth.

Frost the cooled pumpkin bread using a slanted spatula or rubber spatula. Add toppings if desired and enjoy! Store covered in the fridge for up to 3 days.