Pumpkin Bread With Cream Cheese Frosting
Indulge in a moist, spiced autumn loaf featuring the rich warmth of pumpkin puree, cinnamon, and cloves. This classic quick bread is perfectly balanced by a thick, velvety layer of tangy cream cheese frosting. It is the ultimate seasonal treat, designed to stay moist for days while offering a bakery-style experience in your home kitchen.
- Prep Time: 20
- Cook Time: 60
- Total Time: 80
- Yield: 10 slices 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
15 oz pumpkin puree (pure, not pie filling)
2 cups all-purpose flour
1.5 cups granulated sugar
0.5 cups vegetable oil
2 large eggs
1 tsp vanilla extract
2 tsp pumpkin pie spice
1 tsp baking soda
0.5 tsp baking powder
8 oz cream cheese, softened
1 cup powdered sugar, sifted
Instructions
Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and pumpkin pie spice.
In a separate medium bowl, mix the pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
Fold the wet ingredients into the dry ingredients until just combined and no streaks of flour remain.
Pour the batter into the prepared loaf pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool completely in the pan on a wire rack.
In a bowl, beat the softened cream cheese with the powdered sugar until smooth and spreadable.
Spread the cream cheese frosting evenly over the cooled loaf before slicing.
Notes
Ensure your cream cheese is at room temperature to avoid lumps in the frosting. For the moistest crumb, do not overmix the batter once the flour is added. You can substitute vegetable oil with melted coconut oil for a slightly different flavor profile.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg