Pumpkin Bread with Cream Cheese Frosting

Pumpkin Bread with Cream Cheese Frosting

Pumpkin bread might be my favorite thing to bake in the autumn months; the smell of pumpkin, cinnamon, ginger, and nutmeg filling the air is rather dreamy. And while pumpkin bread is good, pumpkin bread with cream cheese frosting is downright delicious. This bread is perfect on its own if you are trying to cut calories, but once you frost the top, it’s hard to eat it any other way.

Pumpkin Bread with Cream Cheese Frosting

what you need:

For pumpkin bread:

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon grated nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1/4 cup canola oil
  • 4 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 7.5 ounces (213g | or 1/2 of a 15-ounce can, a little under 1 cup) of unsweetened pumpkin puree

For cream cheese frosting:

  • 4 tablespoons unsalted butter, room temperature
  • 2 ounces cream cheese, room temperature
  • 1 teaspoon pure vanilla extract
  • Pinch salt
  • 1 1/4 cups confectioners’ sugar
  • Pepitas, for sprinkling, if desired

how-to:

For the bread
Adjust an oven rack to the lower-middle position. Preheat the oven to 350F. Grease an 8×4-inch loaf pan and line with a parchment sling.

In a small bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking soda, and salt.

In the bowl of a stand mixer fitted with a paddle, beat the eggs on medium-high until pale yellow and doubled in size, 2-3 minutes. Add the granulated and brown sugars and beat on medium for 2 minutes. Add the oil, butter, vanilla, and pumpkin and mix on low until incorporated. Scrape down the sides of the bowl and add the flour mixture. Mix on low until combined and no lumps remain.

Pour the batter into the prepared pan and bake 50-60 minutes, until a wooden skewer or toothpick inserted into the center of the bread comes out clean. If the top of the bread starts to brown too quickly, lay a piece of aluminum foil over it.

Transfer the pan to a wire rack and let cool 20 minutes. Using the parchment sling, lift the bread out of the pan, peel off the paper, and let the bread finish cooling on the wire rack before frosting the bread.

For the frosting
In the bowl of a stand mixer fitted with a paddle, beat the butter and cream cheese on medium until smooth and creamy. Add the vanilla and salt and mix on low to combine. Add the confectioners’ sugar and mix on low until combined. Scrape down the sides of the bowl and mix on medium until the icing is light and fluffy 3-4 minutes. If the frosting is loose, chill in the fridge for 10-20 minutes before frosting the bread.
Pumpkin Bread with Cream Cheese Frosting

Pumpkin Bread with Cream Cheese Frosting Pumpkin Bread with Cream Cheese Frosting Pumpkin Bread with Cream Cheese Frosting

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