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Pumpkin Bread with Cream Cheese Frosting Recipe

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★★★★★

4.5 from 141 reviews

This moist and flavorful pumpkin bread with cream cheese frosting is a perfect fall treat. Packed with warm spices like cinnamon and pumpkin pie spice, this quick bread combines the richness of pumpkin puree with a sweet, tangy cream cheese frosting for an irresistible dessert or snack.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice

Wet Ingredients

  • 4 Tablespoons unsalted butter (softened at room temperature)
  • 1/2 cup granulated sugar
  • 1 cup dark brown sugar
  • 1/2 cup vegetable oil (or any neutral oil)
  • 2 large eggs
  • 1 1/2 cups pumpkin puree (not included in the partial list but typically required)
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined.
  3. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with granulated sugar and dark brown sugar until light and fluffy, about 3-4 minutes.
  4. Add Wet Ingredients: Beat in the vegetable oil, then add eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until fully incorporated.
  5. Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon, mixing just until combined to avoid overmixing.
  6. Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool Bread: Allow the pumpkin bread to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before frosting.
  8. Make Frosting: Beat together the cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and a pinch of salt. Beat until creamy and fluffy.
  9. Frost the Bread: Once the bread is completely cool, spread the cream cheese frosting evenly over the top. Slice and serve.

Notes

  • Use canned or homemade pumpkin puree for best results.
  • Ensure the bread is completely cooled before adding frosting to prevent melting.
  • You can substitute oil with melted butter for a richer flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Bring refrigerated bread to room temperature before serving for best texture.

Keywords: pumpkin bread, pumpkin spice, cream cheese frosting, autumn recipes, quick bread

Find it online: https://www.cheftara.com/pumpkin-bread-with-cream-cheese-frosting-recipe/