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pumpkin bread with cream cheese frosting topped with pecans sliced on a gray plate

Pumpkin bread with cream cheese frosting

Sarah Allison
This pumpkin bread with cream cheese frosting is filled with pumpkin spice and topped with a cinnamon cream cheese frosting.
5 from 1 vote
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 24

Equipment

Ingredients
  

  • 2 cups all-purpose flour (250 grams)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp ginger
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • 1 cup granulated sugar (200 grams)
  • 1 cup light brown sugar (220 grams)
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 15 oz. can of pure pumpkin
  • ½ cup vegetable oil (112 grams)
  • ¼ cup buttermilk (60 grams)

Cream Cheese Frosting

  • 2 ounces cream cheese, room temperature (57 grams)
  • 1 tablespoon soften unsalted butter (14 grams)
  • 1/4 teaspoon of diamond crystal kosher salt (1 gram)
  • 1 ½ cups of confectioner’s sugar (170 grams)
  • 1 tsp pure vanilla extract
  • ¼ tsp cinnamon
  • ¼ cup toasted chopped pecans (optional)* See note below

Instructions
 

  • Preheat the oven to 350°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
  • Whisk the flour, salt, baking powder, baking soda, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl.
  • Whisk granulated sugar, brown sugar, eggs, and vanilla together in a medium bowl for about 35 seconds until a light yellow color. Add the pumpkin, oil, and buttermilk until whisk until combined.
  • Pour the pumpkin mixture into the dry ingredients and whisk together. There will be a few lumps and it will be thick.
  • Pour batter evenly between the two prepared loaf pans. Spread out the tops with a spatula.
  • Bake for 44-54 mins. or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for 15 minutes, then turn out onto a wire rack to continue cooling.
  • Cream Cheese Frosting
  • In a large bowl, with a hand mixer, beat together the cream cheese and butter until smooth.
  • Add the confectioners' sugar, salt, vanilla, cinnamon, and milk. Mix on low until combined. Scape down the sides if necessary and mix on medium until the icing is light and fluffy.
  • When loaves are completely cooled, frost the tops of the loaves with an offset spatula or knife and top with *toasted pecans if using. Slice and enjoy. Place the pumpkin loaf in an airtight container in the fridge for up to 5 days. Since the frosting has cream cheese in it, it needs to be refrigerated. See blog post for further storage options.

Notes

*How to Toast pecans:
In the oven: Preheat oven to 300°F (150°C). Spread chopped pecans on a lined baking sheet. Bake for 8–10 minutes at 300°F (150°C). Let them slightly cool and spread over the cream cheese frosting. 
Stove-top method: Toast in a skillet over medium heat until browned (one shade darker than they originally were) and fragrant, about 2 to 5 minutes.
 

Nutrition

Calories: 209kcalCarbohydrates: 35gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 18mgSodium: 169mgPotassium: 81mgFiber: 1gSugar: 26gVitamin A: 3013IUVitamin C: 1mgCalcium: 39mgIron: 1mg
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