Description
This Pumpkin Bread with Cream Cheese Frosting is a moist, flavorful loaf filled with pumpkin and warm spices, perfect for fall baking. Topped with a sweet and tangy cream cheese frosting, this bread makes an ideal breakfast treat or dessert that combines autumnal flavors with a smooth, creamy glaze.
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 tsp ground cloves
- ¼ tsp 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, room temperature
- 1¼ cup (325 g) canned pumpkin puree
- 2 tsp (10 ml) vanilla extract
Cream Cheese Frosting
- 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
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (170°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on two sides for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, cardamom, and salt until thoroughly combined.
- Combine Wet Ingredients: In a separate large bowl, whisk together the canola oil, granulated sugar, light brown sugar, pumpkin puree, eggs, and vanilla extract until smooth and lump-free.
- Combine Wet and Dry: Add the dry ingredients into the wet ingredients bowl gradually, whisking until fully integrated into a smooth, velvety batter.
- Prepare Batter for Baking: Pour the batter into the lined loaf pan. To create a decorative crack on top, drag the tip of a butter or paring knife down the center of the batter.
- Bake the Bread: Bake for 55-65 minutes until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
- Cool the Bread: Let the bread cool in the pan for 15 minutes, then lift it out using the parchment overhang. Allow it to cool completely on a wire rack before frosting.
- Make Cream Cheese Frosting: In a mixing bowl, beat the room temperature cream cheese and unsalted butter on medium speed until fluffy and smooth.
- Add Flavor and Sweeten: Mix in vanilla extract, powdered sugar, and 1 teaspoon of milk, beating until smooth. Add more milk as needed to reach a spreadable or drizzle consistency.
- Frost the Bread: Spread or drizzle the cream cheese frosting over the completely cooled pumpkin bread. Slice and serve.
Notes
- Store leftover pumpkin bread without frosting in an airtight container at room temperature for up to 3 days.
- Once frosted, keep pumpkin bread refrigerated and consume within 2 days for best freshness.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- Make sure eggs and dairy are at room temperature before mixing for best texture.
- Adjust spices according to your preference for more or less intensity.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
