Pumpkin Bread with Cream Cheese Frosting: A Delicious Fall Favorite 🎃🍞✨
1. Introduction
Welcome to your new favorite pumpkin treat! Pumpkin Bread with Cream Cheese Frosting is the perfect fall recipe that combines the warm, comforting flavors of pumpkin pie with the sweetness of a classic bread loaf. This pumpkin loaf with cream cheese frosting is a delightful dessert or breakfast option that will impress family and friends alike. Whether you’re looking for a cozy baking project or a festive treat, this pumpkin bread with icing is sure to become a staple in your seasonal baking repertoire.
2. Ingredients for Pumpkin Bread with Cream Cheese Frosting
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup (200g) granulated sugar
- ½ cup (115g) packed light brown sugar
- ½ cup (120ml) vegetable oil
- 3 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
3. Step-by-step Instructions for Pumpkin Loaf with Cream Cheese Frosting
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a standard loaf pan with butter or non-stick spray and set aside. For an easier baking process, consider using a Cuisinart automatic bread maker for a perfect loaf every time.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures the spices are evenly distributed, giving your pumpkin bread its signature warm flavor.
3. Combine Wet Ingredients
In another bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth and well combined. For convenience, you might also enjoy using a KitchenAid stand mixer for this step.
4. Incorporate Wet and Dry
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix to keep your pumpkin bread tender.
5. Bake the Pumpkin Bread
Pour the batter into your prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 15 minutes before transferring to a wire rack.
6. Prepare Cream Cheese Frosting
While the pumpkin bread cools, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. For a fun twist on your pumpkin bread, you might want to add a hint of vanilla or cinnamon to your frosting for extra flavor.
7. Frost the Pumpkin Loaf
Spread the cream cheese frosting generously over the cooled pumpkin bread. You can decorate it with chopped nuts, cinnamon, or a drizzle of caramel for an added touch. For a special decorative element, visit this link for creative pumpkin-inspired ideas.
4. Storage Tips for Pumpkin Bread with Cream Cheese Frosting
Store your pumpkin bread with cream cheese frosting in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. For longer storage, wrap tightly and freeze for up to 3 months. To keep it fresh and moist, consider using a JoyJolt airtight food storage set.
5. Serving Suggestions for Pumpkin Loaf with Cream Cheese Frosting
This pumpkin bread with icing pairs beautifully with a cup of hot coffee or tea. For an extra festive touch, serve slices with a dollop of whipped cream and a sprinkle of cinnamon. You can also incorporate it into your holiday brunch or fall dessert table. For more breakfast inspirations, check out this delightful coffee cake muffin recipe.
6. Healthy Variations and Tips
If you want to make a healthier version of this pumpkin loaf with cream cheese frosting, try substituting whole wheat flour or adding added fiber. You might also opt for coconut sugar instead of white sugar for a more natural sweetness. Experimenting with ingredients can help you create a pumpkin bread that suits your dietary preferences.
7. Why Choose Pumpkin Bread with Cream Cheese Frosting?
Whether you call it pumpkin pie bread with cream cheese frosting or simply pumpkin loaf with cream cheese, this recipe is a must-try for pumpkin enthusiasts. Its moist texture, spiced aroma, and luscious frosting make it a top choice for autumn gatherings and holiday celebrations. For a more decadent version, try adding chopped pecans or a caramel drizzle.
8. FAQs About Pumpkin Bread with Cream Cheese Frosting
Q: How long does pumpkin bread with cream cheese frosting last?
A: It stays fresh for up to 2 days at room temperature, 7 days refrigerated, or up to 3 months if frozen properly.
Q: Can I make this recipe allergy-friendly?
A: Yes, substitute all-purpose flour with gluten-free flour blends, and use dairy-free cream cheese and plant-based milk for a dairy-free version.
Q: Can I add nuts or chocolate chips?
A: Absolutely! Add chopped walnuts, pecans, or chocolate chips to the batter before baking for extra flavor and texture.
9. Conclusion
In summary, pumpkin bread with cream cheese frosting is a versatile, festive, and delicious recipe perfect for cozy fall mornings or holiday dessert tables. Its flavorful spices, moist crumb, and creamy icing make it an irresistible treat. Whether you’re an experienced baker or a beginner, this pumpkin loaf with cream cheese frosting is sure to impress and delight everyone who tastes it. For more baking ideas, explore vegetable soup recipes or try your hand at savory skillet dishes. Happy baking!
Print
Pumpkin Bread with Cream Cheese Frosting
- Total Time: 1 hour 15 minutes to 1 hour 25 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
Pumpkin Bread with Cream Cheese Frosting is a delightful fall treat that combines spiced pumpkin loaf with rich, creamy frosting. Perfect for cozy mornings, holiday gatherings, or festive dessert tables, this recipe offers moist, flavorful bread topped with luscious cream cheese frosting, making it an irresistible seasonal favorite.
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup (200g) granulated sugar
- ½ cup (115g) packed light brown sugar
- ½ cup (120ml) vegetable oil
- 3 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz (225g) cream cheese, softened
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan and set aside.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla until smooth.
- Gradually add dry ingredients to wet mixture, stirring gently just until combined.
- Pour batter into prepared loaf pan and bake for 60-70 minutes until a toothpick comes out clean.
- Cool in pan for 15 minutes, then transfer to a wire rack.
- Meanwhile, beat softened cream cheese, powdered sugar, and vanilla until fluffy.
- Spread cream cheese frosting over cooled bread and decorate as desired.
Notes
- You can add chopped nuts or chocolate chips to the batter for extra flavor.
- Store leftover bread in an airtight container at room temperature for up to 2 days or refrigerated for up to 7 days.
- For longer storage, freeze the bread wrapped tightly for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American