Ingredients:

Directions:

Pumpkin Loaf:

1. Preheat oven to 350F and grease a loaf pan and line inside with parchment paper.
2. Combine cake flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl and mix the ingredients together.
3. In separate bowl or using the electric stand mixer with the whisk attachment, whisk pumpkin puree gradually adding eggs to combine. Add oil and water and whisk lightly to combine with pumpkin.
4. Add the sugar and whisk until everything is combined evenly. Scrape down bottom and sides of bowl to incorporate all ingredients well
5. Once well combined add all dry ingredients to wet and mix using the paddle of your electric stand mixer or stir until evenly combined.
6. Place the batter in a loaf pan and spread evenly with spatula then place in preheated oven for 50-60 minutes until bread springs back when touched and toothpick inserted into center comes out clean.
7. While the loaf is cooking you can make the icing. Once the loaf is cool, spread the icing on the loaf.

Cream Cheese Icing:

1. Sift confectioner’s sugar and vanilla powder.
2. Add softened cream cheese and mix with your electric stand mixer using the paddle attachment until evenly distributed.
3. Add milk 1 Tablespoon at a time until the mixture develops into a fairly thick consistency but thin enough to spread on loaf with a spatula.
4. Once the loaf is cool, spread evenly on top of the loaf and allow to sit uncovered for 10-15 minutes for icing to set.