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Yield: 10 servings. Recipe from cooking.nyt.com.
Ingredients ½ cup vegetable oil, plus more for greasing the pan 2¼ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon ¾ teaspoon kosher salt ½ teaspoon baking soda 1 (15-ounce) can pumpkin purée 1 cup granulated sugar ¾ cup packed light or dark brown sugar 2 large eggs ¼ cup full-fat sour cream or plain yogurt 1½ teaspoons pure vanilla extract Topping 4 ounces cream cheese 2 tablespoons milk 1 tablespoon confectioners' sugar pinch of salt ground cinnamon Nutritional info Calories 387 Fat 14g Carbohydrates 62g Protein 5g Sugar 38g Sodium 264mg |
Directions
- Heat the oven to 350°. Oil a 8½- or 9-inch loaf pan; line with parchment, leaving a 2-inch overhang on two sides.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and baking soda.
- In a large bowl, whisk together the vegetable oil, pumpkin purée, granulated sugar, brown sugar, eggs, sour cream and vanilla.
- Fold the dry ingredients into the wet ingredients until fully combined.
- Transfer the batter to the prepared pan and smooth into an even layer.
- Bake until the loaf is puffed and set, and a skewer inserted into the center comes out with moist crumbs attached, 60 to 75 minutes. Transfer the bread, in the pan, to a rack to cool for 20 minutes.
- Use a paring knife to cut the two exposed sides of bread away from the pan, then use the parchment to transfer the cake to the rack. Let cool completely.
- For topping: Mix together cream cheese, warm milk, confectioners’ sugar and a pinch of salt. Drizzle it over the cooled loaf. Sprinkle cinnamon over topping if desired.
