Yield:
24 Servings
Prep Time:
5 – 10 Minutes
Cook Time:
50 Minutes*
Category
Desserts
ingredients
for the pumpkin bread:
2 ½ cup flour
1½ teaspoons baking powder
1 teaspoons kosher salt
½ teaspoons baking soda
4 teaspoons pumpkin pie spice
1 stick unsalted butter, melted
½ cup unsweetened apple sauce
1 cup lakanto monkfruit sweetener
1 cup sugar
2 eggs
1 can pumpkin purée
for the cream cheese icing:
12 ounces light cream cheese, room temperature
4 ounces butter, room temperature
5½ ounces powdered sugar, sifted
½ lemon zest
⅛ teaspoon kosher salt
1½ teaspoons vanilla
directions
for the pumpkin bread:
Step 1:
Preheat oven to 350ºF. Line two standard size loaf pans with pan spray and parchment paper – set aside.
Step 2:
In a bowl, whisk together flour, baking powder, salt, baking soda and pumpkin pie spice.
Step 3:
In another bowl, whisk together melted butter, applesauce, sugars, eggs and can of pumpkin.
Step 4:
Add in dry ingredients and mix until well incorporated and no pockets of flour remain. Divide batter evenly between prepared loaf pans.
Step 5:
Bake until the top has browned, and a toothpick inserted into the center comes out clean. This should take about 50 minutes.
*Bake time may vary depending on how much you fill your loaf pans.
for the icing:
Step 1:
Place butter in stand mixer bowl* and cream with paddle attachment. Add in cream cheese and combine until smooth.
Step 2:
Add powdered sugar, salt, vanilla, and lemon zest. Cream until smooth.
An electric hand mixer will work too.