Description
This Pumpkin Bread with Cream Cheese Frosting is a moist, flavorful autumn favorite perfect for breakfast, dessert, or a cozy snack. Featuring warm spices like cinnamon, nutmeg, and ginger, combined with rich pumpkin puree and a luscious cream cheese topping, this loaf offers a delightful balance of sweet and spiced flavors that everyone will love.
Ingredients
Scale
Bread 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
- 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 Ingredients
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan to prevent the bread from sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, ground ginger, and salt until thoroughly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, then stir in the pumpkin puree, vegetable oil, milk, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix to keep the bread tender.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Allow the pumpkin bread to 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 unsalted butter together until smooth and creamy. Add the vanilla extract, then gradually mix in the powdered sugar until the frosting is silky and spreadable.
- Frost and Serve: Spread the cream cheese frosting evenly over the cooled pumpkin bread. Slice into servings and enjoy the delicious treat!
Notes
- Do not overmix the batter to ensure the bread remains moist and tender.
- Use fresh spices for the best flavor.
- For a dairy-free option, use dairy-free milk and cream cheese alternatives.
- Store pumpkin bread in an airtight container in the refrigerator for up to 5 days.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
