Pumpkin Bread with Cream Cheese Frosting
Pumpkin Bread with Cream Cheese Frosting is moist, flavorful, and a perfect treat for a beautiful fall day. Fill your home with the mesmerizing smells of cinnamon, nutmeg and pumpkin, topped with the not-too-sweet tang of fluffy cream cheese frosting.
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Servings: 16
Calories: 307kcal
Equipment
- Large Mixing Bowl
- Bread Pan: I use a 9”x5” but you could also separate this recipe into two mini loaves
Ingredients
Pumpkin Bread Ingredients
- 2 large eggs
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- ½ cup water
- 1 cup pureed pumpkin, *not pumpkin pie filling
- ½ tsp baking powder
- ¾ tsp salt
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ¼ tsp nutmeg
- 1 ½ tsp cinnamon
- 1 ¾ cups all purpose flour
Frosting Ingredients
- ¼ cup unsalted butter, 4 Tbsp, softened to room temperature
- 4 oz cream cheese, softened to room temperature
- ¾ tsp vanilla
- ⅛ tsp salt
- 2 cups powdered sugar
Instructions
Pumpkin Bread Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and flour 1 bread pan. Set aside.
- Beat the eggs in a large bowl. Then add the sugar, vegetable oil, water, and pumpkin. Beat again until fully combined.
- In a separate bowl, combine baking powder, salt, baking soda, pumpkin pie spice, nutmeg, cinnamon and all purpose flour. Whisk to combine.
- Dump the dry ingredients into the wet ingredients and beat together in a large bowl.
- Pour the batter into the bread pan. Place the pan in the oven and bake for approximately one hour, until a toothpick inserted in the center comes out clean.
- Allow the pumpkin bread to cool while you make the cream cheese frosting.
Cream Cheese Frosting Instructions
- In a large bowl, use an electric mixer to cream together the butter and softened cream cheese on high speed until smooth and creamy
- Add in the powdered sugar about 1 cup at a time, mixing between each addition until just combined.
- Add in the vanilla extract and salt and mix again.
- Beat on low speed for 30 seconds to combine, then switch to high speed and beat for 2 minutes.
- Once your pumpkin bread is cooled, spread the frosting on top of the bread. Serve and Enjoy!
Notes
Recipe Copyright The Domestic Spoon. For educational or personal use only.
- Pureed Pumpkin: I recommend canned pumpkin. I have never tested this recipe with fresh pumpkin. Be sure you use pureed pumpkin and NOT pumpkin pie filling.
- All-Purpose Flour: You could substitute a gluten free 1:1 flour if necessary.
- Vegetable Oil: You could substitute coconut oil, canola oil or any neutral oil instead.
- Cream Cheese: I like the creaminess of full fat but you could use reduced fat if you want to cut some of the fat.
- Don’t overmix your batter. It will make your bread tougher. Mix the dough just until combined–then stop. I recommend mixing in the dry ingredients by hand as well so you have more control.
- When you are making your frosting, allow all your ingredients to come to room temperature before you begin mixing. This will ensure your frosting reaches the perfect consistency much easier.
- Make sure your pumpkin bread is completely cool before you add your frosting. You don’t want your frosting to melt off the top!
Nutrition
Serving: 1g | Calories: 307kcal | Carbohydrates: 46g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 242mg | Potassium: 69mg | Fiber: 1g | Sugar: 34g | Vitamin A: 2602IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
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