Description
A moist and flavorful pumpkin bread made with warm spices and topped with a rich cream cheese frosting. Perfect for fall gatherings or a cozy snack any time of year.
Ingredients
Scale
For the Pumpkin Bread:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups pumpkin puree
- ½ cup vegetable oil
- ¼ cup milk (or dairy-free milk)
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the bread.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, ground ginger, and salt until evenly combined to infuse the bread with warm spices.
- Combine Wet Ingredients: In a separate bowl, beat the eggs until frothy, then stir in the pumpkin puree, vegetable oil, milk, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients and gently mix until just combined. Avoid overmixing to keep the bread tender and moist.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the center comes out clean, indicating it is fully baked.
- Cool the Bread: Let the pumpkin bread cool in the pan for 10 minutes to set, then transfer it to a wire rack and cool completely to room temperature for best frosting application.
- Make the Cream Cheese Frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Add the vanilla extract, then gradually mix in the powdered sugar until the frosting is light and fluffy.
- Frost and Serve: Spread the cream cheese frosting evenly over the cooled pumpkin bread. Slice into pieces and enjoy this delicious fall treat.
Notes
- Be careful not to overmix the batter to ensure a tender crumb.
- Use dairy-free milk to make the recipe dairy-free, but note the frosting contains cream cheese and butter.
- Store leftover pumpkin bread covered in the refrigerator for up to 5 days.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
- Add chopped nuts or raisins for extra texture if desired.
