Description
Indulge in the warm flavors of fall with this delicious Pumpkin Bread topped with a luscious Cream Cheese Frosting. Perfect for a cozy dessert or sweet treat any time of day!
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients:
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk
For the cream cheese frosting:
- 4 ounces cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 teaspoons milk (as needed for consistency)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Mix wet ingredients: In a large mixing bowl, combine pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
- Combine wet and dry: Add dry ingredients to the wet mixture, stir until just combined. Mix in the milk until smooth.
- Bake: Pour batter into loaf pan, bake for 55–65 minutes. Cool in pan for 10 minutes, then transfer to a wire rack to cool.
- Make frosting: Beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and milk as needed for consistency.
- Frost the bread: Once cooled, spread the frosting over the top of the bread. Slice and serve.
Notes
- For added texture, fold in ½ cup chopped walnuts or pecans before baking.
- Store bread in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
