How to make it
Preheat oven to 350F.
For mini loaves - grease 3 pans.
For a normal loaf, line one pan with parchment paper.
Sift together flour, baking soda, baking powder, salt, and spices.
In a bowl cream together butter, yogurt, and sugar.
Beat in egg.
Add in pumpkin puree.
Fold in dry ingredients.
Batter will be very thick - spread into prepared pans.
Bake for ~35-45 minutes (mini) or for 55-65 minutes (normal) loaf.
Allow to cool for 1 hour.
To prepare frosting - beat 1/2 cup of cream cheese until fluffy. Sift in powdered sugar. Add in vanilla.
Spread on loaves and allow to drip down sides. Note you will have some extra frosting … for all that spatula licking you do along the way or for another dessert.
Optional - sprinkle with toasted walnuts, almonds, or pecans.
What you’ll need
For the Loaf
1 Cup flour
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg or all spice
1/4 tsp sea salt
1/4 Cup butter, softened
2 Tbsps greek yogurt
1 Cup sugar
1 Cup pumpkin puree
1 egg
For the Frosting
1/2 Cup cream cheese
1 1/2 Cups icing sugar
1 tsp vanilla extract
