Cool and easy recipe: Pumpkin Bread 🧁 recipe by @carolinagelen Bread: 113 g (1 stick) butter, melted 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves 220 g (3/4 cup) pumpkin purée 1/2 teaspoon kosher salt 100 g (1/2 cup) brown sugar 50 g (1/4 cup) white sugar 54 g (1/4 cup) heavy cream 2 teaspoons vanilla extract 2 eggs 230 g all-purpose flour 1 teaspoon baking powder Frosting: 226 g (8 oz) cream cheese, room temperature 75 g (5 tablespoons) butter, room temperature 150 g (1 1/3 cup) powdered sugar Instructions: 1. Heat the oven at 350°F or 175°C. Turn on the convection setting if your oven has one. 2. Add the cinnamon, nutmeg, ginger, cloves, and allspice in a large mixing bowl. Pour over the warm melted butter. Mix, and set aside for 3 minutes. 3. Add the white sugar, brown sugar, eggs, cream, pumpkin purée, salt, vanilla extract over the spiced butter. Whisk to combine. 4. Add the flour and baking powder. Gently mix, until there are no more dry flour spots. Careful not to overmix! 5. Pour the batter in a 9 x 5 inch loaf pan, lined with parchment paper. Bake the pumpkin bread for 45 to 50 minutes, or until golden brown on top. 6. Set the pumpkin bread aside to cool. 7. For the frosting, combine the cream cheese, butter, and sugar in a bowl. Mix until smooth. 8. Frost the cake, and serve.