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Pumpkin bread with cream cheese frosting with two slices cut and stacked in front of the loaf.

Pumpkin Bread with Cream Cheese Frosting

Maureen Reynolds
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.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time1 hour 30 minutes
Total Time 2 hours 45 minutes
Course All Things Sweet
Servings 12 slices

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.
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https://www.redcottagechronicles.com/recipe/pumpkin-bread-with-cream-cheese-frosting/