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Pumpkin Bread with Cream Cheese Frosting

Delicious Pumpkin Bread with Cream Cheese Frosting Bliss

This Pumpkin Bread with Cream Cheese Frosting is a moist, spiced delight perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1 teaspoon baking soda ensure it's fresh for best results
  • 2 teaspoons ground cinnamon can adjust based on preference
  • 1 teaspoon ground ginger can adjust based on preference
  • 1 teaspoon ground nutmeg can adjust based on preference
  • 1 teaspoon ground cloves can adjust based on preference
  • 1 teaspoon ground cardamom can adjust based on preference
  • 1/2 teaspoon salt important for flavor
  • 1 cup canola oil can substitute with vegetable oil or melted butter
  • 1 cup granulated sugar adjust to sweetness preference
  • 1/2 cup light brown sugar adjust to sweetness preference
  • 2 large eggs room temperature for better mixing
  • 1 cup canned pumpkin puree homemade should be well-drained
  • 2 teaspoons vanilla extract pure extract is best
For the Cream Cheese Frosting
  • 8 oz cream cheese softened to room temperature
  • 1/2 cup unsalted butter also room temperature
  • 2 cups powdered sugar sifted before measuring
  • to taste milk to adjust consistency as needed

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • whisk
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (170°C) and prepare a 9x5 inch loaf pan with parchment paper.
  2. In a large mixing bowl, combine flour, baking soda, cinnamon, and other spices. Whisk until blended.
  3. In a separate bowl, mix oil, granulated sugar, brown sugar, pumpkin puree, eggs, and vanilla until smooth.
  4. Gently fold the wet mixture into the dry ingredients until just combined.
  5. Pour the batter into the prepared loaf pan, smoothing the top, and create a small indent with a knife.
  6. Bake in preheated oven for 55-65 minutes, until a toothpick inserted comes out with few moist crumbs.
  7. Allow to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
  8. In a mixing bowl, beat cream cheese, butter, vanilla, and powdered sugar until smooth. Adjust consistency with milk.
  9. Frost the completely cooled pumpkin bread generously with cream cheese frosting.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 50IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Experiment with spices and adjust sweetness based on personal preference. Store unfrosted bread for 3 days at room temperature.

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