Pumpkin Bread with Cream Cheese Frosting
As pumpkin season rolls around, it’s time to dive into the world of fall recipes, and what better way to celebrate than with a slice of homemade pumpkin bread topped with tangy cream cheese frosting? This easy pumpkin bread recipe is a true winner for any pumpkin lover! It is easy to throw together, full of warm spices, and is the perfect first foray into fall baking.
While I love it baked simply as well, the cream cheese icing really knocks it out of the park. I suggest you make your first batch soon!
Ingredients You’ll Need:
- White sugar
- Brown sugar
- All-purpose flour
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Cloves
- Ginger
- Pure pumpkin puree
- 2 eggs
- Vegetable oil
- Vanilla
- Cream Cheese
- Powdered Sugar
Supplies Needed:
- Large mixing bowl for batter
- Medium bowl for frosting
- Whisk
- Measuring cups/spoons
- Electric mixer
- 9 inch loaf pan
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a loaf pan. Line with parchment paper if desired for easy removal.
- In a large bowl, whisk together the flour, sugars, spices, baking soda, and salt. This creates your flour mixture. Add the oil, eggs, vanilla and whisk or use an electric mixer. Add the pumpkin puree.
- Be careful not to overmix; just combine until the pumpkin bread batter is smooth and well-blended.
- Pour the batter into your prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once the bread is completely cool, prepare the cream cheese frosting.
- To make the homemade cream cheese frosting, beat together the softened cream cheese and unsalted butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth.
- Spread the cream cheese frosting over the top of the bread.
Can I use sub Pumpkin Pie Spice for the individual spices?
Yes- you can use 2 teaspoons of pumpkin pie spice instead of the individual spices.
Can I use homemade pumpkin puree?
Yes. I typically have canned pumpkin on hand, but you can roast and puree your own pumpkin if you’d like.
Storage: Once frosted, you can store your pumpkin bread in an airtight container at room temperature for up to 5 days. Alternatively, wrap it in plastic wrap and store it in the fridge for longer freshness.
Other Favorite Pumpkin Recipes:
This pumpkin cream cheese bread is the perfect fall treat, with its tender texture and delightful pumpkin flavor complemented by the creamy, tangy frosting. Enjoy a slice with your cup of coffee or share it with friends and family during the cozy fall season. Happy baking!
Pumpkin Bread with Cream Cheese Frosting
Perfectly spiced pumpkin bread with a tangy cream cheese icing
Ingredients
- 1 cup white sugar
- ½ cup brown sugar
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- ¾ cup pumpkin puree
- 2 eggs
- ½ cup vegetable oil
- ⅓ cup water
- 1 teaspoon of vanilla extract
For the Frosting:
- 4 oz of cream cheese, softened
- 4 tablespoons (1/4 cup) butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Butter and flour a 9x5 loaf pan, set aside. Whisk together sugars, flour, spices, baking soda and salt in a large bowl. Make a well in the center of the bowl.
- Add pumpkin, eggs, oil, water and vanilla. Whisk, starting with the wet ingredients and working your way to the outside of the bowl, mixing until batter is smooth and clump-free. (Don't over-mix)
- Pour batter into the loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes and then fully cool on a wire rack.
For the Frosting:
- While the pumpkin bread is cooling, cream together softened cream cheese and butter until smooth. Add the powdered sugar gradually, mixing until well-combined. Add the vanilla extract.
- Spread frosting over cooled pumpkin bread. Recipe will last in the fridge in an airtight container for up to a week.