Craving a warm, comforting treat that screams fall? You’ve come to the right place! This pumpkin bread with cream cheese frosting recipe delivers exactly that: a moist, perfectly spiced pumpkin bread crowned with a tangy and sweet cream cheese frosting. It’s the perfect way to celebrate the season and satisfy your sweet tooth!
What is Pumpkin Bread with Cream Cheese Frosting?
Pumpkin bread with cream cheese frosting – the very name conjures images of cozy autumn evenings, doesn’t it? But have you ever stopped to wonder why we call it that? Is there some ancient lore about pumpkins and mystical frosting fairies? Probably not! More likely, some genius baker somewhere realized the marriage of warm, spiced pumpkin bread and tangy, creamy frosting was a match made in culinary heaven.
Why You’ll Love This Pumpkin Bread with Cream Cheese Frosting:
This pumpkin bread isn’t just good; it’s spectacular. The moist, spiced pumpkin bread provides a comforting warmth, while the tangy cream cheese frosting adds a delightful sweetness that perfectly balances the flavors. Plus, skip the coffee shop line and save money by baking this at home—one loaf yields plenty to share (or not!).
The addition of chopped walnuts or pecans toasted briefly on top elevates it further in taste and the look of the result! If you love banana bread, you’ll also enjoy pumpkin bread, but trust me, this version with the cream cheese frosting is in a league of its own. Ready to experience pumpkin bread bliss? Bake this today!
Key Ingredients for Pumpkin Bread with Cream Cheese Frosting:
Here’s what you’ll need to bake this amazing bread:
For the Pumpkin Bread:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (to adjust consistency)
How to Make Pumpkin Bread with Cream Cheese Frosting:
Get ready for a baking experience that’s both simple and incredibly rewarding! This pumpkin bread is surprisingly easy to whip up, and it delivers a moist, flavorful slice every time. The aroma alone will fill your kitchen with autumnal bliss. Factor in about 1 hour from start to finish, baking included, and you’ll have a homemade treat that rivals any bakery offering.
Step-by-Step Instructions:
Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This ensures the bread releases easily after baking. Alternatively, line the pan with parchment paper, leaving an overhang for easy lifting.
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Make sure all the dry ingredients are well combined to ensure an even rise and flavor distribution.
Mix Wet Ingredients: In a separate bowl, whisk together the sugar, oil, and eggs until well combined. The mixture should be smooth and slightly pale. This step is crucial for a moist and tender crumb.
Add Pumpkin Puree: Stir in the pumpkin puree into the wet ingredients until fully incorporated. Ensure there are no lumps of pumpkin remaining.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough bread. A few streaks of flour are okay at this stage.
Add Nuts (Optional): If using nuts, fold them into the batter until evenly distributed.
Pour into Pan: Pour the batter into the prepared loaf pan, spreading it evenly.
Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with foil.
Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling completely is important before frosting to assure the frosting will remain even and not melt.
Make the Cream Cheese Frosting: While the bread is cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Make sure the cream cheese and butter are at room temperature to avoid lumps.
Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, beating on low speed until combined. Stir in the vanilla extract.
Adjust Consistency: Add milk, one tablespoon at a time, until the frosting reaches your desired consistency. It should be smooth and spreadable.
Frost the Bread: Once the bread is completely cool, spread the cream cheese frosting evenly over the top.
Garnish (Optional): Sprinkle with chopped nuts or a dusting of cinnamon for extra flair (even looks amazing!)
What to Serve Pumpkin Bread With
This pumpkin bread with cream cheese frosting is delightful on its own, enjoyed with a warm cup of coffee or tea. For a more substantial brunch, serve it alongside scrambled eggs and bacon. Iced latte or a glass of apple cider can be an ideal flavor combination.
Top Tips for Perfecting Pumpkin Bread:
- Don’t Overmix: Overmixing the batter develops the gluten in the flour, resulting in a tough bread. Mix until just combined.
- Properly Measure Flour: Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and lead to a dry bread.
- Use Room Temperature Ingredients: Room temperature eggs, cream cheese, and butter emulsify more easily, creating a smoother batter and a more tender crumb.
- Check for Doneness: The baking time can vary depending on your oven, so always check for doneness by inserting a wooden skewer into the center. If it comes out clean, the bread is done.
- Spice it Up! Feel free to incorporate other spices like ground ginger or allspice for a more complex flavor profile. Add 1/4 teaspoon of each for a noticeable warmth.
- Nut Variations: While walnuts and pecans are classic choices, feel free to experiment with other nuts like toasted almonds or hazelnuts.
- For the Gluten-Free Baker: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to check the label for any additional ingredients or adjustments needed. The dough may also need extra moisture as gluten-free tends to dry.
Storing and Reheating Tips:
Storing:
- Room Temperature: Store the pumpkin bread, unfrosted, in an airtight container at room temperature for up to 2 days.
- Refrigerated: Store the frosted bread in the refrigerator for up to 5 days. The frosting will help keep the bread moist. Cover loosely with plastic wrap or store in an airtight container.
- Freezing:
- Bread (Unfrosted): Wrap the completely cooled bread tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before frosting.
- Frosted Bread: While not ideal, you can freeze frosted slices individually. Place the slices on a baking sheet lined with parchment paper and freeze until solid. Then, wrap each slice tightly in plastic wrap and store in a freezer bag for up to 1 month. Thaw in the refrigerator. The frosting may become slightly watery upon thawing.
Reheating:
- To reheat individual slices, wrap them in foil and warm them in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through.
- You can also microwave slices for a quick warm-up, but be careful not to overheat, as this can make the bread tough. Start with 15-second intervals.
Final Thoughts:
This pumpkin bread with cream cheese frosting is more than just a recipe, it’s an experience. It’s the smell of cinnamon and nutmeg filling your kitchen, the joy of sharing a homemade treat with loved ones, and the simple pleasure of a warm, comforting slice on a cool autumn day. So go ahead, bake a loaf (or two!) and let the season’s flavors warm your heart and home.
try also : Chocolate Overload Explosion Cake and find more in pinterest