– ½ cup All-purpose flour – ½ cup Brown sugar packed light or dark – 1 teaspoon Pumpkin pie spice – ¼ cup Unsalted butter melted – 2 cups All-purpose flour – 1 teaspoon Baking soda – 3 teaspoon Ground cinnamon – 2 teaspoon Pumpkin pie spice – 1 teaspoon Salt – ½ cup Unsalted butter melted and cooled – ¾ cup White granulated sugar – ¾ cup Brown sugar packed light or dark – 1 can Pumpkin puree 15oz can – 1 teaspoon Pure vanilla extract – 2 Large eggs room temperature – 2 oz Cream cheese room temperature – 2 tablespoon Unsalted butter room temperature – 1 teaspoon Pure vanilla extract – ½ cup Powdered sugar sifted – ¼ cup Milk
Mix flour, brown sugar, and pumpkin spice with a fork in a small bowl. Add melted butter and stir well. Store in the fridge until needed.
1
Warm the oven up to 350°F. Coat a 9x5-inch loaf pan with baking spray that doesn't stick. Put parchment paper on the pan's bottom and two sides. Spray it again.
2
Flour, baking soda, cinnamon, pumpkin pie spice, and salt should be combined in a large basin and stirred together. Put away for later.
3
Mix melted butter (cooled to room temperature), sugar, brown sugar, pumpkin puree, vanilla, and eggs in a separate dish. Mix the wet and dry ingredients with a whisk until just mixed.
4
Put the mix in the pan. Put the topping on top of the batter.55 to 65 minutes in the oven. Put a toothpick in and bake until it comes out clean.
5
Let bread remain in heated pan for 10 minutes. Remove it from the pan and cool on a cooling rack using the parchment paper. Cool fully before icing with cream cheese.
6
To make the cream cheese, butter, and vanilla smooth, use a hand mixer to beat them in a small bowl on high speed.Mix on low until the powdered sugar is mixed in.
7
Add the milk and mix it in. It should be thick enough to pour.Stack the rack on top of a flat sheet and pour the sauce over it.
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