Description
This Pumpkin Bread with Cream Cheese Frosting is a moist and flavorful fall classic, perfect for breakfast or dessert. Made with warm spices like cinnamon, nutmeg, and ginger, and rich pumpkin puree, this quick bread is topped with a smooth, tangy cream cheese frosting that complements the spiced loaf beautifully. Easy to prepare and baked in a single loaf pan, it’s a wonderful seasonal treat for gatherings or cozy afternoons.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 ½ cups pumpkin puree
- ½ cup vegetable oil
- ¼ cup milk (or dairy-free milk)
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, ground ginger, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs until light, then stir in the pumpkin puree, vegetable oil, milk, and vanilla extract until the mixture is smooth and homogeneous.
- Mix Batter: Gradually add the wet ingredients into the dry ingredients, folding gently until just combined. Avoid overmixing to keep the bread tender and light.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the surface. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it onto a wire rack to cool completely to room temperature before frosting.
- Make the Frosting: Beat together the softened cream cheese and unsalted butter until smooth and creamy. Add the vanilla extract, then gradually mix in the powdered sugar, beating until the frosting is fluffy and spreadable.
- Frost the Bread and Serve: Once the pumpkin bread is completely cooled, spread the cream cheese frosting evenly over the top. Slice and serve for a delightful treat.
Notes
- Be careful not to overmix the batter to prevent a dense bread texture.
- You can substitute dairy milk with almond or soy milk for a dairy-free option.
- Make sure the bread is completely cooled before frosting to avoid melting the frosting.
- Store leftover bread in an airtight container in the refrigerator for up to 5 days.
- Freezing the pumpkin bread without frosting is recommended; thaw before frosting and serving.
