Why Make This Recipe
Pumpkin Bread with Cream Cheese Frosting is a delightful treat that combines the warm flavors of fall with a creamy topping. It is perfect for breakfast, a snack, or dessert. The moist bread pairs wonderfully with the sweet and tangy cream cheese frosting. This recipe is easy to follow and makes for a great way to use up those pumpkins in the fall. Plus, it will fill your home with a wonderful aroma!
How to Make Pumpkin Bread with Cream Cheese Frosting
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract (for frosting)
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- While the bread is cooling, prepare the cream cheese frosting by beating together the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth.
- Once the bread has cooled, spread the cream cheese frosting on top and enjoy.
How to Serve Pumpkin Bread with Cream Cheese Frosting
You can serve this delicious pumpkin bread as a sweet snack or a delightful dessert. Slice the bread and top each piece with a generous spread of cream cheese frosting. It pairs well with coffee or tea, making it a perfect choice for an afternoon treat or a cozy breakfast!
How to Store Pumpkin Bread with Cream Cheese Frosting
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, place it in the refrigerator where it can last for about a week. You can also freeze the bread without the frosting. Just wrap it tightly in plastic wrap and aluminum foil, and it will stay good for about 3 months.
Tips to Make Pumpkin Bread with Cream Cheese Frosting
- Make sure your ingredients are at room temperature for better mixing.
- Do not overmix the batter; mix until just combined for a light and fluffy texture.
- Experiment with adding nuts or chocolate chips to the batter for extra flavor.
Variation
You can try adding spices like ginger or cloves to enhance the flavor of your pumpkin bread. If you prefer a healthier version, you can use whole wheat flour instead of all-purpose flour and reduce the amount of sugar.
FAQs
1. Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for this recipe and saves you time!
2. Can I substitute the cream cheese?
You can use Greek yogurt or whipped topping if you want a lighter alternative to cream cheese.
3. How can I make this recipe gluten-free?
You can substitute all-purpose flour with gluten-free flour blend to make this recipe gluten-free. Just ensure the blend contains xanthan gum for the best texture.
Pumpkin Bread with Cream Cheese Frosting
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- While the bread is cooling, prepare the cream cheese frosting by beating together the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth.
- Once the bread has cooled, spread the cream cheese frosting on top.