POV: it’s August but I’m already in my pumpkin spice era 🎃🍁 This super moist pumpkin loaf with cream cheese frosting might just be my favorite fall bake yet 🤎 Pumpkin Loaf: * ½ cup (115 g) butter, melted & browned * ¾ cup (150 g) brown sugar * ¼ cup (50 g) granulated sugar * 2 large eggs * ¾ cup (200 g) pumpkin purée * ⅓ cup (80 g) buttermilk * 1 tsp vanilla extract * 1½ cups (190 g) all-purpose flour * 1 tsp baking powder * ½ tsp baking soda * ½ tsp salt * 1½ tsp cinnamon * ½ tsp ground ginger * ¼ tsp nutmeg * ¼ tsp ground cloves * ¼ tsp allspice Cream Cheese Frosting: * ¼ cup (60 g) softened butter * ½–¾ cup (120–150 g) powdered sugar * 4 oz (115 g) cold cream cheese * Pinch of salt Instructions: Brown the butter and let it cool slightly. Mix with both sugars, then add eggs, pumpkin purée, buttermilk and vanilla. In a separate bowl, whisk together the dry ingredients and spices. Gently combine wet and dry ingredients. Pour into a lined 9×5-inch (23×13 cm) loaf pan and bake at 350°F (175°C) for 50–60 min. Cool completely. For the frosting, beat the butter until creamy, then mix in powdered sugar. Add cold cream cheese and salt mix briefly until smooth. Chill for 20–30 min, then spread over the cooled loaf. #pumpkinspice #pumpkinbread #fallbaking #Recipe #baking - @yume.bakery