Pumpkin bread with cream cheese frosting
This pumpkin bread with cream cheese frosting is filled with pumpkin spice and topped with a cinnamon cream cheese frosting.
Equipment
- 8x4 loaf pans you will need 2
Ingredients
- 2 cups (250g) all-purpose flour
- 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 (200g) granulated sugar
- 1 cup (200g) light or dark brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 15 oz. can of pure pumpkin
- ½ cup (112g) vegetable oil or any other neutral oil
- ¼ cup (60g) buttermilk
Cream Cheese Frosting
- 2 ounces (57g) cream cheese, room temperature
- 1 tablespoon (14g) soften unsalted butter
- 1 ½ cups (170g) of confectioner’s sugar
- 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 1 tsp pure vanilla extract
- ¼ tsp cinnamon (optional)
- 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, and cinnamon. 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!
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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.
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