Pumpkin Bread with Cream Cheese Frosting

Baking Pumpkin Bread with Cream Cheese Frosting is the ultimate way to welcome fall and cooler weather. It’s made with simple pantry staples and is prepped and ready for the oven in just 35 minutes. Try this holiday loaf today!

Course Bread, Dessert, Snack

Cuisine American

Diet Kosher, Vegetarian

Prep Time 35

Cook Time 1 5

Total Time 1 40

Servings servings

Calories 313kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

Pumpkin Bread

1 cup all purpose flour
2 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg*
¼ teaspoon ground ginger*
¼ teaspoon ground cloves*
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon kosher salt
6 tablespoons (¾ stick) unsalted butter, softened
1 cup granulated sugar
1 large egg
¾ cup 100% pure pumpkin puree
1 teaspoon vanilla extract

Cream Cheese Frosting

2 ounces full fat plain cream cheese, softened (¼ of a brick of cream cheese)
1 tablespoon unsalted butter, softened
½ teaspoon vanilla extract
¾ cup confectioner's (powdered) sugar
¾ teaspoon milk of choice, room temperature
pinch of kosher salt

Instructions

Preheat oven to 325 degrees F. Prepare an 8x4-inch loaf pan by spraying it with nonstick spray.
In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.
To the bowl of your stand mixer, fitted with the paddle attachment, add butter and sugar. Beat together until pale and combined, about 3 minutes.
Beat in egg until just combined. Add pumpkin and vanilla extract. Beat again.
Pour flour mixture into the wet batter. Beat until just combined and there is no dry flour remaining.
Scoop batter into prepared pan. Place pan in oven and bake for 65 to 75 minutes, or until a toothpick inserted in the middle comes out clean with just a few crumbs.
Allow bread to cool for 10 to 15 minutes in the pan before removing it and placing it on a wire cooling rack to cool completely.
As the bread cools, prepare the frosting: Add cream cheese, butter, and vanilla to the bowl of your stand mixer. Beat until smooth and combined, about 1 minute. Add powdered sugar, milk, and salt. Beat again until light and creamy.
Once bread has cooled, spread cream cheese frosting over top. Then, slice and serve.

Notes

Store pumpkin bread with cream cheese frosting in an airtight container in the refrigerator up to 1 week. Bread is best when served the same day or the next day.
If freezing, do not make the frosting until ready to serve. Freeze the bread whole (do not cut into slices, for optimal freshness) in an airtight container or wrapped with plastic wrap and placed in a zip top bag. Thaw bread on the counter overnight and make cream cheese frosting once defrosted.
*1 teaspoon of store-bought pumpkin pie spice can be used in place of the nutmeg, ginger, and cloves.

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