Description
This moist and flavorful Pumpkin Bread with Cream Cheese Frosting is a perfect autumn treat. It combines warm spices and rich pumpkin puree in a tender loaf topped with a luscious, creamy frosting, making it ideal for breakfast, snacks, or dessert.
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
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). Grease a 9×5-inch loaf pan thoroughly to prevent sticking during baking.
- Mix Dry Ingredients: In a large bowl, whisk together 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 well, then stir in pumpkin puree, vegetable oil, milk, and vanilla extract until the mixture is smooth and consistent.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry mixture. Mix gently until just combined, being careful not to overmix to maintain a tender crumb.
- Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting.
- Prepare the Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Add vanilla extract, then slowly beat in powdered sugar until the frosting is well combined and fluffy.
- Frost and Serve: Spread the cream cheese frosting evenly over the cooled pumpkin bread. Slice into servings and enjoy your delicious treat.
Notes
- Use room temperature eggs and dairy for better mixing and texture.
- Make sure the pumpkin puree is pure pumpkin, not pumpkin pie filling.
- For dairy-free frosting, substitute cream cheese and butter with vegan alternatives.
- Check cake doneness with a toothpick after 55 minutes, ovens may vary.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
