Pumpkin Bread with Cream Cheese Frosting Recipe
This Pumpkin Bread with Cream Cheese Frosting is a moist, flavorful and delicious pumpkin and spice filled loaf that’s perfect for fall baking. Enjoy this pumpkin bread topped with a sweet, creamy and tangy cream cheese glaze.
Equipment
- 1 9X5 loaf pan
- 2 large mixing bowls
- 1 whisk
- 1 spoon or spatula
Ingredients
Pumpkin Bread
- 2 cups (240 g) all purpose flour
- 1 tsp (6 g) baking soda
- 2 tsp (6 g) ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ½ tsp salt
- ½ cup (118 ml) canola oil
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 large eggs (US), room temperature
- 1¼ cup (325 g) canned pumpkin puree
- 2 tsp (10 ml) vanilla extract
Cream Cheese Frosting for Pumpkin Bread
- 4 oz. (113 g) cream cheese, room temperature
- 4 tbsp (57 g) unsalted butter, room temperature
- 1 tsp (5 ml) vanilla extract
- 1 cup (125 g) powdered sugar
- 1-3 tsp (5-15 ml) milk, as needed
Instructions
Pumpkin Bread
- Preheat the oven to 350 F (170 C). Line a 9x5 loaf pan with parchment paper, leaving a bit of overhang on two sides.
- In a large bowl, whisk the flour, baking soda, ground cinnamon, ginger, nutmeg, cloves and cardamom (or other spice blend) and salt together until well combined.
- In another large mixing bowl, add the oil, granulated sugar, light brown sugar, pumpkin puree, eggs and vanilla extract. Whisk well to fully combine with no visible lumps.
- Add in the dry ingredients to the wet. Whisk well to fully combine the dry and wet ingredients. The mixture will look similar to a velvety cake batter.
- Pour the pumpkin batter into the prepared loaf pan. Drag the end of a butter or pairing knife down the center of the batter, just along the top. This causes a weak spot in the pumpkin bread. When it bakes, this spot creates a beautiful crack down the center of the bread.
- Bake the bread for 55-65 minutes or until a toothpick inserted into the center of the moist pumpkin bread comes out with a few moist crumbs.
- Cool the cake in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. Cool completely to room temperature. While the pumpkin bread cools, make the cream cheese frosting.
Cream Cheese Frosting for Pumpkin Bread
- Add the room temperature cream cheese and butter to a large mixing bowl. Beat on medium speed until the butter and cream cheese are fluffy and well combined.
- Pour in the vanilla extract, powdered sugar and 1 teaspoon milk. Beat the icing for pumpkin bread until smooth and well combined. If needed, add more milk for a glaze like consistency.
- Spread or drizzle the cream cheese glaze or frosting to the completely cooled pumpkin bread. Slice and enjoy!
Notes
Store leftover slices of pumpkin bread without frosting: Place the pumpkin loaf in an airtight container at room temperature for up to 3 days. Then transfer pumpkin bread to the fridge for up to another 2 days.
Store leftover slices of pumpkin bread with frosting: Place the pumpkin loaf in an airtight container in the fridge for up to 5 days.
did you make this recipe?tag @olivesnthyme on Instagram