The best PUMPKIN BREAD recipe #shortsvideo

INGREDIENTS for loaf pan 23x10x7cm:
325g pumpkin puree
2 eggs, room temperature
90g coconut or canola oil
150g of sugar or sugar substitute
zest of 1 orange
50ml orange juice
250g all-purpose flour
3g baking powder
4g baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1g salt
50g pecans or walnuts
50g dried cranberries
CREAM CHEESE FROSTING:
100g cream cheese
50g butter
50g powdered sugar
1 tsp vanilla extract
+
40-50g pumpkin seeds
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Preheat the oven to 360℉ / 180℃. Grease a loafpan with butter.
In a medium bowl combine pumpkin puree, eggs, canola oil, sugar, orange zest and orange juice. Whisk until well combined and set aside.
In other bowl mix well flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, choped pecans and dried cranberries.
Add the dry ingredients to the liquid ones and mix with a spatula. Do not overmix! Just until combiened.
Pour the batter into the loaf pan and bake 50-60 minutes.

CREAM CHEESE FROSTING.
Beat the softened butter into the cream. Add cream cheese at room temperature and beat it again. Add icing sugar and vanilla extract. Then beat it again on a medium speed just until combined.
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How to make PUMPKIN BREAD with cream cheese frosting | pumpkin spice bread | cooking recipe
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