Iced Pumpkin Bread

So I have a secret: I don't like pumpkin spice.  Now, don't come at me.  It's just a flavor profile I cannot seem to get behind.  I LOVE cinnamon, but it's the other fall flavors I can't get behind.

But then, while scrolling on my phone, I came across this recipe for pumpkin bread.  Note, it said pumpkin bread, not pumpkin spice bread.  I was intrigued, so I looked at the ingredients.  Cinnamon was the only spice listed.  I don't think I waited another second, and went straight to the kitchen to bake it.  Full disclosure, I didn't have a full-sized loaf pan (we moved in May and I've yet to finish unpacking my baking stuff), so I made it in 3 mini loaf pans.  I just doubled the icing part of the recipe so I had enough to cover them all.  In all honesty, it was so good, I kinda plan on making mini loaves in the future.  (And, if I have time, I'll probably try to make these for Thanksgiving, and send a mini loaf home with each family that comes...)

Guys, this recipe is not only delicious, it's also easy!  Even my kids and my mother-in-law enjoyed it!  I brought it a school event, but it got rained out before I got to serve it.

Iced Pumpkin Bread
From Seattle Hand Doc 

Ingredients:

For the bread:

1.75 cups all purpose flour
1 tsp baking soda
3/4 tsp kosher salt
1 tsp cinnamon (I'm a "measure with your heart"/heaping tsp kinda gal)
2 large eggs
1.5 cups sugar
1 (15 oz) can pumpkin puree
1/2 cup canola oil

For the icing:

2 oz cream cheese, softened
2 Tbsp butter, softened
3/4 - 1 cup powdered sugar
1/4 tsp vanilla

(I made 3 mini loaves and doubled the icing recipe above so I had enough for them)

Directions:

Preheat the oven to 350F.
Grease a 4.5 x 8.5 inch loaf pan.

Whisk flour, baking soda, salt, and cinnamon together.
In another bowl, whisk eggs, sugar, pumpkin, and oil until smooth.
Add wet to dry and mix until just combined.

Pour into loaf pan and bake 60-70 minutes.
About halfway through, loosely tent with foil so that the top doesn't get too dark.
Start checking around 50-55 minutes and remove foil if the top still looks wet.
It's done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool completely (don't be a fool like me and be impatient....it was still delicious but I ended up with a cream cheese glaze and not an icing).

Make the icing.
Beat cream cheese and butter until smooth.
Then, add in the powdered sugar and vailla.
Spread over cooled pumpkin bread.
Slice and serve.