Cocao Nib Pumpkin Bread

A delightful fall treat: this moist Cocao Nib Pumpkin Bread is full of warm spices, iced with maple cream cheese frosting, and has a lovely texture thanks to crunchy, chocolaty cocao nibs.

½ cup oil
1 15 oz. can organic pumpkin puree
1 + ¾ cups all-purpose flour
2 eggs
½ cup sugar
¾ cup brown sugar
1 teaspoon baking soda
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1½ teaspoons cinnamon
½ teaspoon salt
½ teaspoon ginger
½ cup cocao nibs

For the Frosting:
2 tablespoons unsalted butter, room temperature
2 ounces cream cheese, room temperature
1 tablespoon maple syrup
½ to ¾ cups powdered sugar (to taste)
¼ teaspoon vanilla extract

View the full recipe at Parsnips and Pastries →