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Pumpkin Bread with Cream Cheese Frosting

A delightful treat combining warm fall flavors with a creamy topping, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Pumpkin Bread
  • 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
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Pour the batter into the prepared loaf pan.
  6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Frosting
  1. 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.
  2. Once the bread has cooled, spread the cream cheese frosting on top.

Notes

Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week. Can be frozen without frosting for about 3 months.