Preheat the oven to 350°F (170°C)
Preheat the oven to 350°F (170°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on two sides.
COOK60 min
SERVES10
Let’s make it
In a large bowl, whisk together the…
In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, cardamom, and salt.
In another large bowl, whisk together the…
In another large bowl, whisk together the canola oil, granulated sugar, light brown sugar, pumpkin puree, eggs, and vanilla extract.
Add the dry ingredients to the wet…
Add the dry ingredients to the wet ingredients and whisk until fully combined.
Pour the batter into the prepared loaf…
Pour the batter into the prepared loaf pan. Bake for 55–65 minutes.
Cool the bread in the pan for…
Cool the bread in the pan for 15 minutes. Use the parchment overhang to lift it out, then cool completely to room temperature.
While the bread cools, beat the cream…
While the bread cools, beat the cream cheese and butter on medium speed until fluffy and well combined.
Add the vanilla extract, powdered sugar, and…
Add the vanilla extract, powdered sugar, and 1 teaspoon milk. Beat until smooth. Add more milk as needed for a glaze-like consistency.
Spread or drizzle the frosting over the…
Spread or drizzle the frosting over the completely cooled bread. Refrigerate for 10–15 minutes to let the frosting harden, then slice and enjoy.
