Cream Cheese Frosted Pumpkin Bread
User Reviews
5
Cream Cheese Frosted Pumpkin Bread
Description
The Cream Cheese Frosted Pumpkin Bread blends familiar autumn spices with pumpkin puree and a neutral oil to create a moist and tender loaf. The spices include cinnamon, nutmeg, and cloves, which give a warm flavor profile. Baking the loaf until a toothpick comes out mostly clean results in a bread with just a hint of moist crumb inside. Cooling fully before adding the frosting helps it set properly.
The frosting is made by creaming softened cream cheese and butter together, then adding vanilla, milk, and powdered sugar to form a smooth, fluffy icing. Microwaving it briefly makes it easier to spread over the cooled loaf, where it sets firm but creamy. This adds a tangy sweetness that complements the pumpkin spice bread.
This bread is well suited to be sliced and served at room temperature, making it a fitting choice for breakfast, snack, or dessert. The richness of the cream cheese frosting balances the warmth of the spices and the subtle sweetness of the bread.
To keep the pumpkin bread fresh, it should be covered tightly and stored at room temperature. It is best consumed within about five days for optimal texture and flavor.
Ingredients
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 ¼ teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon cloves ground
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 egg
- 1 cup sugar
- ¼ cup brown sugar
- ½ teaspoon vanilla extract
- ¾ cup pumpkin not pumpkin pie filling, puree
- ¾ cup neutral cooking oil generic cooking oil
Cream Cheese Frosting
- 2 ounces cream cheese softened
- 3 tablespoons butter softened
- ½ teaspoon vanilla extract
- 4 tablespoons milk
- 3 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease an 8-inch loaf pan and set aside.
- In a medium bowl whisk flour, baking soda, cinnamon, nutmeg, cloves, baking powder, and salt. In a large bowl cream together eggs, sugars, and vanilla. Add pumpkin and oil and mix until smooth.
- Add dry ingredients to went ingredients and mix until combined. Pour into greased loaf pan.
- Bake for 50-60 minutes until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). Allow to cool completely on a wire rack.
For the Frosting
- In a microwave safe bowl cream together butter, cream cheese, and vanilla until smooth. Add milk and powdered sugar one cup at a time, mixing after each until all of the powdered sugar is incorporated. Mix on high speed until light and fluffy, about 2-3 minutes.
- Microwave on for about 25 seconds. Stir, then pour over cooled loaf while still in the pan. Allow frosting to cool and set up for about 15-20 minutes, then slice and serve. Store in airtight container at room temperature up to 5 days.
Notes
- Cover the frosted pumpkin bread tightly to keep it fresh for up to five days at room temperature.
- Use pumpkin puree, not pumpkin pie filling, to maintain the intended flavor and texture.
- Allow the loaf to cool completely before spreading the cream cheese frosting to prevent it from melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Calories | 645kcal | 32% |
| Carbohydrates | 98g | 33% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 377mg | 16% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 78g | 156% |
| Vitamin A | 3812IU | 76% |
| Vitamin C | 1mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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