Pumpkin Bread with Cream Cheese Frosting
Tangy cream cheese frosting makes this the best pumpkin bread recipe! It's similar to a pumpkin loaf cake, but not quite as sweet, so you can enjoy it any time.
Equipment
Ingredients
Pumpkin Bread:
- 2 ¼ cups all purpose flour
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 2 tsp baking soda
- ¾ tsp salt
- 2 cups granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 15 oz can pumpkin puree about 1 3/4 cups
Cream Cheese Frosting:
- 4 oz cream cheese softened to room temperature
- ¼ cup salted butter softened to room temperature
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Preheat your oven to 325°. Spray two 8x4" loaf pans with cooking spray and line the bottom with parchment paper.
- In a small bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, and salt.
- In a large mixing bowl, whisk together the sugar, eggs, oil, and pumpkin puree. Stir in the dry ingredients.
- Divide the batter between the two prepared pans.
- Bake at 325° for 50-60 minutes, or until a toothpick inserted in the center of the bread comes out with moist crumbs.
- Let sit in the pan for about 10 minutes, then invert to cooling racks. Cool completely before frosting.
- For frosting, beat together the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt. Beat until smooth and creamy, scraping the sides often with a spatula.
- Use a knife or offset spatula to spread the frosting over each of the cooled loaves.
Notes
- Make sure you don't use pumpkin pie filling, just pure pumpkin puree.
- Serving size is based on each loaf being cut into 10 slices.
Nutrition
Serving: 1gCalories: 267kcalCarbohydrates: 42gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 28mgSodium: 241mgPotassium: 79mgFiber: 1gSugar: 30gVitamin A: 3702IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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