Pumpkin Bread with Cream Cheese Frosting
Pumpkin Bread with Cream Cheese Frosting is like the flagship quick bread for fall. Pumpkin plus warm spices is the best way to usher in fall!
Makes 10 slices
Ingredients
For the cake
- 2 ¼ cups all purpose flour
- 1 ½ cup pumpkin puree 100% pumpkin, not pumpkin pie filling
- 1 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs at room temperature
- ¾ cup unsalted butter melted and cooled
- ½ cup white sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
For the cream cheese frosting
- 8 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 2-3 cups powdered sugar be sure to add it gradually
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350°F.
- Beat the eggs with a hand mixer on low, add butter, sugars, vanilla. Mix again until combined.
- In a separate mixing bowl combine dry ingredients and add to wet ingredients. Mix on low until everything combines. Add pumpkin puree.
- Pour the batter into a 9 x 5 inch prepared loaf pan that you've greased or lined with parchment paper.
- Bake for 55 minutes to an hour until the toothpick inserted into the center comes out clean, dry or with a few breadcrumbs. Let the bread rest in the tin for 15 minutes before transferring it onto a cooling rack and let sit until it's completely cooled.
- To make the cream cheese frosting: beat the cream cheese in a large mixing bowl until softened and add in the remaining ingredients. I recommend adding 2 cups of powdered sugar first to see if you have the thick and creamy frosting. If you want it to be more thick, add another ½ or 1 cup of powdered sugar.
- Cover the entire top of the bread with frosting and add walnuts along with some ground cinnamon. Cut in slices and serve right away.
Farm Girl Tips
Every oven is different, I recommend checking the bread towards the last 50 minutes. If the top gets too brown, cover with foil until the end.
The cream cheese icing will keep in the fridge for 3-5 days, covered with plastic wrap.
If the frosting seems too thin add more powdered sugar.
This bread is best eaten within 1-2 days. If keeping longer, store in the refrigerator.
Nutrition
Serving: 1g | Calories: 745kcal | Carbohydrates: 112g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Cholesterol: 109mg | Sodium: 312mg | Fiber: 2g | Sugar: 86g
