The Best Pumpkin Bread with Cream Cheese Frosting
Moist and perfectly spiced, this pumpkin bread with cream cheese frosting is packed with flavor from a whole can of pumpkin puree. The cream cheese frosting makes it a must-try Fall recipe pumpkin lovers will adore!
Equipment
- 1 9X5-inch loaf pan
- 1 Electric hand mixer or stand mixer
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Ingredients
Pumpkin Bread
- 425 grams pumpkin puree 1 can
- 200 grams granulated sugar
- 45 grams brown sugar
- 112 grams oil
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 80 grams sour cream room temperature
- 240 grams all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
Cream Cheese Frosting
- 56 grams unsalted butter room temperature
- 113 grams full fat cream cheese room temperature
- 240 grams powdered sugar
- ½ teaspoon vanilla extract
Instructions
Pumpkin Bread
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 9x5-inch loaf pan with parchment paper, leaving a couple inches of overhang on 2 sides.
- Add the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract to a large mixing bowl. Whisk until well combined. Whisk in the sour cream.425 grams pumpkin puree, 200 grams granulated sugar, 45 grams brown sugar, 112 grams oil, 2 large eggs, 2 teaspoons vanilla extract, 80 grams sour cream
- Pour the all purpose flour, baking powder, baking soda, salt, and pumpkin pie spice into the wet ingredients. Gently fold with a rubber spatula until the white streaks of flour disappear into the batter.240 grams all purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 tablespoon pumpkin pie spice
- Pour the batter into your prepared loaf pan. Bake for 55-65 minutes until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Let the loaf cool in the pan for 5-10 minutes, then remove and place on a wire rack to cool completely.
Cream Cheese Frosting
- In a separate large bowl, cream the softened butter and cream cheese together with an electric mixer or stand mixer on medium speed until smooth and creamy.56 grams unsalted butter, 113 grams full fat cream cheese
- Gradually add the powdered sugar on low speed. Scrape down the sides of the bowl and add the vanilla, increasing to medium-low speed until well combined.240 grams powdered sugar, ½ teaspoon vanilla extract
- Once the pumpkin bread is completely cool, spread the frosting all over the top of the bread. Slice and enjoy!
Notes
The bread is done when a toothpick inserted in the center comes out mostly clean with sticky crumbs and no wet batter.
Storage- Make sure your pumpkin bread is completely cool, then store in an airtight container or Ziplock bag. If it's frosted, refrigerate for up to 5 days. If unfrosted, store it at room temperature for 4 days.
Freezing- Freeze unfrosted pumpkin bread wrapped in plastic wrap and a layer of aluminum foil. Place in a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator and top with frosting before serving.
Nutrition
Serving: 1sliceCalories: 499.5kcalCarbohydrates: 71.2gProtein: 5gFat: 22.5gSaturated Fat: 7.2gPolyunsaturated Fat: 3.8gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 60.9mgSodium: 419.1mgPotassium: 163.4mgFiber: 2gSugar: 49.7gVitamin A: 7004.9IUVitamin C: 2mgCalcium: 59.8mgIron: 2.1mg
Tried this recipe?Let us know how it was!