Description
A delightful treat that combines warm spices of fall with a rich, creamy topping, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- 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, beat the cream cheese and unsalted butter until smooth, then mix in vanilla extract and powdered sugar. Adjust consistency with milk if needed.
- Spread the cream cheese frosting on top of the cooled pumpkin bread and enjoy!
Notes
Ensure all ingredients are at room temperature for better mixing. Do not overmix the batter and allow the bread to cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 52mg
Keywords: pumpkin bread, dessert, autumn recipes