Pumpkin Spice Bread with Cream Cheese Frosting
User Reviews
5
Pumpkin Spice Bread with Cream Cheese Frosting
Description
This Pumpkin Spice Bread features a fragrant batter made by combining all-purpose flour with a blend of cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Butter, cream cheese, granulated sugar, and brown sugar are beaten together until fluffy before adding vanilla and eggs. The dry ingredients and canned pumpkin are incorporated alternately to keep the texture tender.
Baked in a loaf pan, the bread develops a golden crust with a moist interior. Once cooled, it’s topped with a cream cheese frosting made by whipping cream cheese with confectioners' sugar, vanilla, and a hint of cinnamon. Toasted chopped pecans add a crunchy contrast when sprinkled on top.
This bread serves well sliced for breakfast, dessert, or a cozy snack. The spices and pumpkin flavor pair nicely with the rich frosting and nutty topping, creating a classic seasonal baked good.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon cloves ground
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 6 tablespoons butter at room temperature, unsalted
- 4 ounces cream cheese at room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 2 teaspoons vanilla extract
- 2 egg large
- 1 cup pumpkin puree canned
For the cream cheese frosting
- 4 ounces cream cheese
- 1 ½ cups confectioners' sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ cup pecans toasted, chopped
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 9x5 loaf pan with nonstick spray.
- In a large bowl, combine flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, cream cheese and sugars on medium-high until light and fluffy, about 2-3 minutes. Beat in vanilla until well combined. Beat in eggs, one at a time, until well combined.
- With mixer on low speed, add dry ingredients and pumpkin alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.
- Scoop the batter evenly into the loaf pan. Place into oven and bake for 55 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, approximately 2-3 minutes. With the mixer on low speed, gradually add confectioners’ sugar, beating just until incorporated.
- Add vanilla and cinnamon until well combined. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
- Using a small offset spatula, spread top of bread with cream cheese frosting, garnished with pecans, if desired.
User Reviews
Overall Rating
5
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