Pumpkin Bread with Cream Cheese Frosting
We've taken the quintessential fall pumpkin bread and leveled it up with a swirl of homemade cream cheese frosting on the top. It's so delicious that I may have referred to it as cake a few times as I was testing it. This moist, flavorful quick bread is made in one bowl and mixed by hand. It's full of fall spices, has plenty of pumpkin in it and is a true treat with the cream cheese icing.
Servings: 12 slices
Equipment
- 1 9 x 5 x 4 bread pan
Ingredients
For the Pumpkin Bread
- 1 ¾ cups canned pumpkin one 14 ounce can
- ¼ cup melted butter
- ¼ cup canola oil
- ⅓ cup milk
- 2 large eggs
- ¾ cup sugar
- ¾ cup light brown sugar
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
For the Icing:
- 2 oz cream cheese
- 4 tablespoons butter
- 1 ½ - 1 ¾ cups confectioner’s sugar sifted directly into the mixing bowl
- 1 teaspoon Vanilla
- 1-2 tablespoons milk
Instructions
For the Pumpkin Bread
- Whisk together the dry ingredients and sugar in a large mixing bowl.
- In a medium mixing bowl, combine the wet ingredients.
- Add dry ingredients to wet ingredients and mix until just combined. The batter may be a bit lumpy and that's okay.
- Spray a 9 x 5 x 4 bread pan with cooking spray. Pour the pumpkin bread batter into the prepared bread pan
- Bake pumpkin bread at 350° for 60-65 minutes - begin testing the bread for doneness at 60 minutes. Insert a toothpick or cake tester into the bread and be sure that it comes out clean. Be sure to check bread both in the middle and on the sides
For the Icing:
- Combine the softened butter, cream cheese, vanilla, sifted sugar and one tablespoon milk in the bowl of your stand mixer. Use the paddle attachment to whip the frosting until it is light and fluffy. Add additional milk if the icing is too thick.