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Pumpkin Bread with Cream Cheese Icing Recipe

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★★★★★

4.5 from 121 reviews

This Pumpkin Bread with Cream Cheese Icing is a moist and flavorful treat perfect for autumn or any time you crave a spiced baked good. Featuring warm pumpkin pie spices and a soft cream cheese frosting with a cinnamon kick, this recipe yields a delightful loaf that is perfect for breakfast, dessert, or snacking.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups All-Purpose Flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice

Wet Ingredients

  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil (or butter)
  • 1/4 cup milk
  • 1 cup pumpkin puree

Cream Cheese Icing

  • 4 ounces cream cheese (room temperature)
  • 4 tablespoons unsalted butter (room temperature)
  • 1 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons milk

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, baking soda, and pumpkin pie spice until evenly combined.
  3. Combine Wet Ingredients: In a separate large bowl, beat the eggs, granulated sugar, and brown sugar together until the sugar has mostly dissolved. Add the vegetable oil (or butter), milk, and pumpkin puree, and whisk until the mixture is smooth and homogenous.
  4. Mix Wet and Dry: Gradually add the wet pumpkin mixture into the bowl with the dry ingredients, stirring gently until just combined. Be careful not to overmix to avoid a dense loaf.
  5. Pour Batter into Pan: Transfer the batter evenly into the prepared loaf pan, spreading it out smoothly.
  6. Bake: Place the loaf pan in the oven and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool: Remove the pumpkin bread from the oven and allow it to cool completely in the pan on a wire rack.
  8. Prepare Cream Cheese Icing: In a clean bowl, beat the room temperature cream cheese and unsalted butter together using a handheld or stand mixer on high speed until smooth and creamy.
  9. Add Powdered Sugar: Gradually add the powdered sugar in batches while continuing to beat the mixture until the frosting becomes fluffy.
  10. Thin the Frosting: Add the ground cinnamon and 1 to 2 tablespoons of milk to achieve the desired spreading consistency. Beat to combine.
  11. Frost the Bread: Once the bread has fully cooled, spread the cream cheese icing generously across the top of the loaf.
  12. Serve: Slice and serve the pumpkin bread, enjoying its moist texture and spicy sweet cream cheese topping.

Notes

  • Ensure the pumpkin puree is pure and not pumpkin pie filling which contains added sugar and spices.
  • Room temperature cream cheese and butter allow for smooth frosting without lumps.
  • You can substitute vegetable oil with melted butter for a richer flavor.
  • Check the bread around 60 minutes to avoid overbaking; oven times may vary.
  • For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.
  • This loaf freezes well; wrap tightly and freeze up to 2 months.

Keywords: Pumpkin bread, cream cheese frosting, fall recipe, spiced bread, pumpkin spice, dessert bread

Find it online: https://tastybella.com/pumpkin-bread-with-cream-cheese-icing-recipe/