Pumpkin Bread with Cream Cheese Frosting
This pumpkin bread with cream cheese frosting has both pumpkin pie spice and canned pumpkin puree mixed into the batter. The bread is sturdy, soft, and super moist!
Servings: 10 slices
Calories: 348kcal
Equipment
- 9x5-Inch Bread Pan
- Mixing Bowl
- Parchment paper
- Electric Stand Mixer
Ingredients
Pumpkin Bread
- 1 cup pumpkin puree
- ½ cup brown sugar
- ¼ cup sugar
- ¼ cup vegetable oil (or canola)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
Cream Cheese Frosting
- 4 ounces block-style cream cheese, room temperature
- ¼ cup unsalted butter, room temperature
- 1 ¾ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Pumpkin Bread
- Preheat the oven to 350 degrees and line a 9x5-inch bread pan with parchment paper, creating "handles" that hang over the sides. Then spray the pan with non-stick spray.
- In a large bowl, whisk together the pumpkin puree, brown sugar, sugar, vegetable oil, eggs, and vanilla extract until thoroughly combined.
- Then fold in the flour, pumpkin pie spice, cinnamon, baking powder, and salt using a rubber spatula. Once combined, pour the batter into the prepared bread pan.
- Bake for 40-50 minutes, using a toothpick to check for doneness (the toothpick should come out clean). Cool for 30 minutes in the pan and then use the parchment paper "handles" to remove the bread. Cool completely.
Cream Cheese Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese and butter on high speed until combined and creamy (2-3 minutes).
- Add the powdered sugar and vanilla extract and beat on low speed for about 30 seconds. Increase the speed to medium-high and beat for an additional 1-2 minutes until smooth and creamy.
- Spread the icing over the cooled bread, slice, and serve.
- Keep any leftovers in an airtight container in the refrigerator for up to 7 days.
Notes
Bread Pan: Line your 9×5-inch loaf pan with parchment paper, creating "handles" that hang over the sides. Then spray the pan with non-stick spray.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe for how to make your own pumpkin spice.
Nutrition
Serving: 1slice | Calories: 348kcal | Carbohydrates: 57g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 268mg | Potassium: 139mg | Fiber: 1g | Sugar: 38g | Vitamin A: 4010IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg
