Pumpkin Bread with Cream Cheese Frosting
This pumpkin bread with cream cheese frosting is the most comforting fall treat! It's moist crumb and warm spices feel like a cozy hug with every bite :)
Equipment
Ingredients
For the pumpkin bread:
- 280 g (2 ⅓ cups) all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 15 oz pumpkin purée*
- 213 g (1 cup) dark brown sugar
- 100 g (½ cup) granulated sugar
- 175 g (¾ cup + 2 tbsp) neutral oil*
- 3 eggs, room temp
- 2 teaspoon vanilla bean paste or extract
For the cream cheese frosting:
- 227 g (8 oz) cream cheese*, 1 block, cold
- 56 g (4 tablespoon) unsalted butter, room temp
- 1 teaspoon kosher salt
- 170 g (1 ½ cups) powdered sugar*, sifted
- 1 tablespoon heavy cream
Instructions
For the pumpkin bread:
- Preheat the oven to 350 degrees F and line a pullman pan or 9x5 loaf pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In a separate medium bowl, whisk together the pumpkin purée, brown sugar, and granulated sugar.
- Mix in the oil.
- Then, whisk in the eggs one at a time, as well as the vanilla.
- Pour the wet ingredients into the dry ingredients and gently mix with a rubber spatula until fully combined.
- Pour the batter into the prepared pan and smooth out the top.
- Tap the pan on the counter a few times to release any air bubbles.
- Bake the pumpkin bread for 55 minutes - 1 hour or until a toothpick inserted comes out with a few moist crumbs.
- Allow the pumpkin bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
For the cream cheese frosting:
- In a medium bowl, add the cold cream cheese and beat with an electric mixer until smooth.
- Add the room temperature butter and salt, and mix until fully combined.
- Add the sifted powder sugar in 3-4 additions, and mix until smooth.
- Pour in the heavy cream and mix one last time.
- Transfer the frosting to a piping bag fitted with a large round piping tip.
- Pipe the frosting in zigzags on top of the cooled pumpkin bread and enjoy!*
Notes
- Be sure to use pure pumpkin purée, NOT pumpkin pie filling.
- Use any neutral oil, such as canola or vegetable. I recommend using light-tasting extra virgin olive oil.
- Be sure to only use block style COLD cream cheese to ensure the frosting is thick & sturdy.
- To make your life easier, sift the powdered sugar before adding it to the frosting! It will help create a silky smooth frosting that doesn't require you to mix it for forever.
- Make sure the pumpkin bread is completely cool before adding the frosting or it will melt! You can always stick the bread in the fridge to cool down faster.
Nutrition Facts
Serving: 1slice | Calories: 758kcal | Carbohydrates: 94g | Protein: 8g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 804mg | Potassium: 252mg | Fiber: 3g | Sugar: 63g | Vitamin A: 8947IU | Vitamin C: 2mg | Calcium: 145mg | Iron: 3mg
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