Description
Pumpkin Bread with Cream Cheese Frosting is a moist and flavorful fall-inspired treat that combines the warm, spiced goodness of pumpkin bread with the rich creaminess of frosting. The pumpkin bread is made with a perfect blend of cinnamon, nutmeg, and cloves, giving it a cozy, aromatic flavor that’s both comforting and satisfying. The bread itself is soft and dense, with the natural sweetness of pumpkin enhancing the taste. Topped with a velvety layer of cream cheese frosting, which adds a tangy contrast to the sweetness of the bread, this dessert is the ultimate balance of spiced and creamy. It’s perfect for enjoying as a snack, dessert, or even for a festive celebration!
Ingredients
Here’s what you’ll need to make this decadent Pumpkin Bread with Cream Cheese Frosting:
For the Pumpkin Bread:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup canned pumpkin puree (or homemade puree)
- ½ cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Ingredient Highlights
- Pumpkin Puree: This is the star ingredient of the recipe, contributing moisture and a rich, earthy flavor to the bread.
- Spices: Cinnamon, nutmeg, and cloves give the bread its comforting, cozy flavor—perfect for autumn baking.
- Cream Cheese: The cream cheese frosting adds a tangy sweetness that perfectly balances the warmth of the pumpkin bread.
- Nuts: Walnuts or pecans (optional) add a pleasant crunch and nutty flavor to the bread.
Instructions
Follow these simple steps to make Pumpkin Bread with Cream Cheese Frosting:
Prepare the Pumpkin Bread Batter:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- Prepare the Wet Ingredients: In a large mixing bowl, beat together the eggs, granulated sugar, and brown sugar until smooth and creamy.
- Add Pumpkin, Oil, and Vanilla: Stir in the pumpkin puree, vegetable oil, and vanilla extract into the egg mixture until well combined.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix the batter.
- Add Nuts (Optional): If you’re using nuts, fold them into the batter.
- Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake the Pumpkin Bread:
- Bake the Bread: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking around 55 minutes to prevent overbaking.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
- Make the Frosting: While the bread is cooling, beat together the cream cheese and butter in a mixing bowl until smooth and fluffy. Gradually add the powdered sugar, ½ cup at a time, until fully incorporated.
- Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt. Mix until smooth and creamy.
Frost the Pumpkin Bread:
- Frost the Bread: Once the bread is completely cooled, spread the cream cheese frosting evenly over the top of the bread using a spatula. You can also drizzle the frosting for a more rustic look.
- Slice and Serve: Slice the pumpkin bread into thick slices and serve immediately, or store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Baking Time: 1 hour & 15 minutes
Nutrition
- Serving Size: 12-16
- Calories: 250-300 kcal
- Fat: 12g
- Carbohydrates: 35g
- Protein: 3g