Pumpkin Bread with Cream Cheese Frosting
Moist, warmly spiced pumpkin bread topped with a thick layer of cream cheese frosting. It starts with canned pumpkin and pantry staples, and it slices beautifully for fall gatherings.
Servings: 10 slices
Ingredients
- 1 1/4 cup all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1 1/2 cup canned 100% pumpkin
- 2 eggs large
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
Frosting
- 4 oz cream cheese softened
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter softened
- 1 tsp vanilla
- milk as needed
Instructions
- Preheat oven to 350 degrees. Prepare 9x5 loaf pan with non-stick spray.
- In a large bowl, whisk the flour, baking soda, salt, and pumpkin pie spice. Set aside
- In another large bowl, whisk the canned pumpkin, eggs, oil, and sugar until well combined.
- Fold the dry mixture into the wet mixture just until combined.
- Pour the batter into the prepared pan. Bake for 50 to 60 minutes, until a toothpick in the center comes out clean.
- Cool in the pan for 10 minutes, transfer to a cooling rack until completely cooled.
Frosting
- To make the icing, place cream cheese, powdered sugar, butter and vanilla in a mixing bowl. Beat with an electric mixer until smooth and creamy. Add a splash of milk to thin frosting to desired consistency.
Notes
Use plain 100% pumpkin puree, not pumpkin pie filling.
Start checking at 50 minutes. Ovens vary, and the loaf is done when a toothpick in the center comes out clean.
Let the bread cool completely before frosting or the frosting will melt.
Once frosted, keep it covered in the refrigerator. Unfrosted bread can be wrapped tightly and kept at room temperature for a couple of days.