Name: Pumpkin Bread with Cream Cheese Frosting
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 cups (240 g) all-purpose flour; 1 tsp (6 g) baking soda; 2 tsp (6 g) ground cinnamon; 1 tsp ground ginger; ½ tsp ground nutmeg; ½ tsp ground cloves; ¼ tsp ground cardamom; ½ tsp salt; ½ cup (118 ml) canola oil; ¾ cup (150 g) granulated sugar; ½ cup (100 g) light brown sugar; 2 large eggs, room temperature; 1¼ cup (325 g) canned pumpkin puree; 2 tsp (10 ml) vanilla extract; 4 oz (113 g) cream cheese, room temperature; 4 tbsp (57 g) unsalted butter, room temperature; 1 tsp (5 ml) vanilla extract; 1 cup (125 g) powdered sugar; 1-3 tsp (5-15 ml) milk, as needed

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why make this recipe

Pumpkin Bread with Cream Cheese Frosting is a delightful treat that combines the warm spices of fall with a rich, creamy topping. This recipe is not only simple to make, but it’s also perfect for any occasion. Whether it’s a cozy family gathering, a festive holiday dinner, or just a sweet snack to enjoy with your coffee, this pumpkin bread offers a delicious bite every time. Plus, it fills your kitchen with a lovely aroma that will make everyone eager to have a slice.

how to make Pumpkin Bread with Cream Cheese Frosting

Making Pumpkin Bread with Cream Cheese Frosting is an easy and enjoyable process. Follow the steps below to whip up this delightful treat.

Ingredients:

2 cups (240 g) all-purpose flour
1 tsp (6 g) baking soda
2 tsp (6 g) ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground cardamom
½ tsp salt
½ cup (118 ml) canola oil
¾ cup (150 g) granulated sugar
½ cup (100 g) light brown sugar
2 large eggs (US), room temperature
1¼ cup (325 g) canned pumpkin puree
2 tsp (10 ml) vanilla extract
4 oz. (113 g) cream cheese, room temperature
4 tbsp (57 g) unsalted butter, room temperature
1 tsp (5 ml) vanilla extract
1 cup (125 g) powdered sugar
1-3 tsp (5-15 ml) milk, as needed

Directions:

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, mix together the all-purpose flour, baking soda, cinnamon, ginger, nutmeg, cloves, cardamom, and salt.
In another bowl, whisk together the canola oil, granulated sugar, light brown sugar, and eggs until well combined.
Stir in the pumpkin puree and vanilla extract into the oil and sugar mixture.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack.

For the Cream Cheese Frosting:

In a mixing bowl, beat the cream cheese and unsalted butter until smooth.
Add in 1 tsp vanilla extract and powdered sugar, mixing until combined.
If the frosting is too thick, add milk, one teaspoon at a time, until you reach your desired consistency.

Spread the cream cheese frosting on top of the cooled pumpkin bread, and enjoy!

how to serve Pumpkin Bread with Cream Cheese Frosting

Serve the pumpkin bread sliced, with cream cheese frosting spread generously on top. It pairs nicely with a cup of coffee or tea. You can also add some chopped nuts or a sprinkle of cinnamon on top for extra flavor.

how to store Pumpkin Bread with Cream Cheese Frosting

To store pumpkin bread, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Make sure the cream cheese frosting is fully chilled before covering it to prevent condensation.

tips to make Pumpkin Bread with Cream Cheese Frosting

Make sure all your ingredients are at room temperature for better mixing.
Do not overmix the batter; just stir until the dry ingredients are combined.
You can use pumpkin pie spice if you want to skip measuring the individual spices.
Allow the bread to fully cool before frosting; this prevents the frosting from melting.

variation

You can add chocolate chips or nuts to the batter for a tasty twist. For a healthier option, consider using whole wheat flour or substituting some of the oil with unsweetened applesauce.

FAQs

Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can use fresh pumpkin, but make sure to cook and puree it until smooth.

Q: How can I make this recipe dairy-free?
A: Substitute the cream cheese and butter with dairy-free alternatives like vegan cream cheese and margarine.

Q: Can I freeze the pumpkin bread?
A: Yes, you can freeze the bread for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.