Pumpkin Bread with Cream Cheese Frosting
Hey there, pumpkin lovers! If you’re looking for a delicious treat to satisfy your sweet tooth, look no further than my pumpkin bread with cream cheese frosting. This homemade pumpkin bread is topped with a generous amount of cream cheese frosting and is sure to become a new fall favourite.
I love all quick breads for their ease in preparation. This Cranberry Banana Nut Bread is a favourite!
Would you believe that as a kid anything with pumpkin in it would make me run for the hills?! Thank goodness my tastes have changed because I would truly be missing out when it comes to this delicious frosted pumpkin bread!
This recipe calls for oil and not butter. I find that using oil produces a lovely moist bread with a nice light texture.
Be sure to check out the full recipe and ingredient list below
Ingredients
- Brown and white sugar
- vegetable or light olive oil
- eggs
- canned pumpkin puree
- all purpose flour
- baking soda
- salt
- baking powder
- pumpkin pie spice
- milk
- butter
- cream cheese
- confectioners sugar
How to make Pumpkin Bread with Cream Cheese Frosting
Stir together oil and sugars in a mixing bowl. Add eggs and pumpkin and mix well to combine. In a separate bowl combine all the dry ingredients and whisk together. Add milk and stir just until incorporated. Pour into loaf pan line with parchment paper. Bake for 55-65 minutes.
Ingredients for Cream Cheese Frosting
- Cream Cheese
- Butter
- Confectioners sugar
- vanilla extract
How to Make Cream Cheese Frosting
Combine Cream Cheese, butter vanilla and confectioners sugar in medium bowl and beat with a hand mixer until well combined, smooth and creamy.
Can This Pumpkin Bread be Frozen?
Yes, it can be frozen. In fact it is perfect for making ahead and freezing up to 2 months. I highly recommend freezing it unfrosted. Wrap the loaf tightly in plastic wrap and then put it in a freezer bag. When ready to serve defrost at room temperature and then prepare cream cheese frosting and frost generously.
Variations
Add chopped pecans or other chopped nuts into the batter, or omit the cream cheese frosting and sprinkle with candied pumpkin seeds. A drizzle of caramel sauce either over the frosting or instead of, would be a great option!
How to Serve Pumpkin Bread with Cream Cheese Frosting
- Enjoy a slice with a hot cup of coffee or tea
- Serve at brunch
- Place individual slices into airtight containers for grab and go additions to lunches.
- Serve it as dessert after a cozy autumn dinner
I find cutting with with a straight edge knife as opposed to a serrated bread knife creates perfect slices.
No matter how you slice it (I mean serve it!) the combination of moist pumpkin bread and cream cheese frosting make for a delicious dessert or snack that’s perfect for fall gatherings or cozy moments at home.
You might also enjoy this yummy Pumpkin Shortbread or Easy Pumpkin Pie Smoothie
Pumpkin Bread with Cream Cheese Frosting
This delicious pumpkin bread with cream cheese frosting is a moist, tender bread and infused with the subtle sweetness of pumpkin, creating a perfect balance between comfort and indulgence. Topped with a generous layer of cream cheese frosting, it is perfectly paired with a cup of tea or served as a delicious autumn dessert.
Ingredients
- 1 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/3 cup milk
- 1 cup granulated sugar
- 1/2 cup brown sugar, lightly packed
- 1/2 cup oil (canola, or extra light virgin olive oil)
- 2 eggs, beaten
- 1 cup pure pumpkin puree
Cream Cheese Frosting
- 1/4 cup butter
- 3 ounces cream cheese (heaping 1/3 cup)
- 1 cup confectioners sugar, sifted
- 1/3 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Line a loaf pan with parchment paper and set aside.
- In a medium bowl sift together flour, baking soda, salt, baking powder and pumpkin pie spice. Set aside.
- In the bowl of electric mixer (or with hand mixer) mix the sugar and oil on medium speed for about 2 minutes. Add eggs and pumpkin and mix until well blended.
- Add flour mixture and milk alternately for a total of 4 additions, mixing just to incorporate between each addition.
- Transfer to prepared loaf pan and bake for about 1 hour, or until skewer inserted in the centre comes out clean or with a few crumbs. Remove from oven and allow to completely cool before frosting.
Frosting
Cream butter and cream cheese until well blended. Add confectioners sugar and vanilla and mix on low for 30 seconds and then increase speed to med/high and mix until light and fluffy, about 2 minutes.
Notes
Be sure your bread is completely cool before frosting.
Store in an airtight container for up to 4 days in the refrigerator.
If you plan to freeze pumpkin bread, do so before frosting. When ready to serve, defrost at room temperature and then prepare frosting and frost the bread.
Just making this recipe. There is NO milk amount listed.
Oh gosh! Laura, I am so sorry. I have updated the recipe! It is 1/3 cup of milk.
Your recipe says to alternate milk with flour into the liquid however, milk is not in the ingredient list. Please let me know how much milk is required?
So sorry Carolyn! Thank your for bringing it to my attention. The recipe has been updated to reflect 1/3 cup milk!