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pumpkin loaf with cream cheese frosting
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Pumpkin Bread with Cream Cheese Frosting Recipe

4.70 from 96 votes
prep 10 minutes
cook 1 hour
Additional Time 1 hour
total 2 hours 10 minutes
Serves 12 slices
This pumpkin bread with cream cheese frosting is the softest thing I’ve ever had. It melts in your mouth and gives you all the warm and cozy feelings with the fall spices. And of course can’t forget the vanilla bean cream cheese frosting on top.
Author: Bernice Baran
Servings 12 slices

Equipment

Ingredients

Pumpkin Bread

  • 240 grams all-purpose flour
  • 150 grams granulated sugar
  • 100 grams dark brown sugar, lightly packed
  • 2 Tbsp pumpkin pie spice
  • 10 grams baking powder
  • 1/2 tsp fine sea salt
  • 227 grams salted butter, room temperature
  • 3 large eggs, room temperature
  • 244 grams pumpkin puree

Cream Cheese Frosting

  • 2 oz cream cheese, softened
  • 180 grams powdered sugar, spooned and leveled
  • 1/2 tsp vanilla bean paste
  • 15-30 mL milk

Method

Pumpkin Bread

  1. Preheat the oven to 350F/177C convection and grease and line a 9x5 inch loaf pan.
  2. In a large mixing bowl or the bowl of a stand mixer, whisk together the all purpose flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder and salt until they're evenly distributed.
    240 grams all-purpose flour, 150 grams granulated sugar, 100 grams dark brown sugar lightly packed, 2 Tbsp pumpkin pie spice, 10 grams baking powder, 1/2 tsp fine sea salt
  3. Add the room temperature butter and use an electric mixer fit with the whisk attachment to beat the mixture for 2-3 minutes, at medium speed, until pea size chunks form.
    227 grams salted butter room temperature
  4. Turn the mixer up to high for 1 minute, until the mixture starts to look more like a paste.
  5. Add in the eggs, one at a time, beating on medium speed until each egg is fully incorporated. Make sure to scrape the sides and bottom of the bowl every so often.
    3 large eggs room temperature
  6. Add the pumpkin puree and beat just until it's combined.
    244 grams pumpkin puree
  7. Spread the batter evenly in the prepared pan bake for about 55-60 minutes, until it springs back when you press on the tallest part.
  8. Allow the cake to cool in the pan for 15-30 minutes and then remove from the pan and allow it cool to room temperature. 

Cream Cheese Icing

  1. Microwave the cream cheese for 10-15 seconds, just to soften it a bit.
    2 oz cream cheese softened
  2. Add the powdered sugar, vanilla bean paste AND HALF THE MILK (only 1 tablespoon) and use a whisk to mix it until it's completely smooth. If it's too thick, add the second tablespoon of milk.
    180 grams powdered sugar spooned and leveled, 1/2 tsp vanilla bean paste, 15-30 mL milk
  3. Spread the icing on top of the cooled pumpkin loaf and let it drizzle off the sides a bit.

Nutrition

Serving: 1gCalories: 389kcalCarbohydrates: 53gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 6gCholesterol: 92mgSodium: 259mgFiber: 1gSugar: 34g
Course: Breads
Cuisine: American
Keyword: pumpkin bread, pumpkin bread with cream cheese icing, pumpkin cream cheese bread, pumpkin dessert, pumpkin loaf cake