Pumpkin Spice Bread with Cream Cheese Frosting
My favorite pumpkin bread yet! Extra moist, crumbly and absolutely AMAZING with the best cinnamon cream cheese frosting ever!
Okay, guys, I made it to Indianapolis just in time for Christmas!
We almost missed our flight with LA’s wonderful holiday traffic, and we were sitting behind a poor girl who couldn’t stop crying for 97 minutes.
But, still. We made it!
Fortunately, I packed a few slices of this pumpkin spice bread in foil packets.
I basically just scraped off the cream cheese frosting and ate that first before diving completely into the crumbly, extra moist, goodness here.
It was pure life.
Maybe the little girl was crying because she also needed a slice of pumpkin bread.
Sorry, girl, no sharing on this one.
Pumpkin Spice Bread with Cream Cheese Frosting
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup canned pumpkin puree
For the cream cheese frosting
- 4 ounces cream cheese
- 1 ½ cups confectioners' sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ cup toasted chopped pecans
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 9x5 loaf pan with nonstick spray.
- In a large bowl, combine flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, cream cheese and sugars on medium-high until light and fluffy, about 2-3 minutes. Beat in vanilla until well combined. Beat in eggs, one at a time, until well combined.
- With mixer on low speed, add dry ingredients and pumpkin alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.
- Scoop the batter evenly into the loaf pan. Place into oven and bake for 55 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, approximately 2-3 minutes. With the mixer on low speed, gradually add confectioners’ sugar, beating just until incorporated.
- Add vanilla and cinnamon until well combined. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
- Using a small offset spatula, spread top of bread with cream cheese frosting, garnished with pecans, if desired.
Did you make this recipe?
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I made this last night, despite putting in the whole can of pumpkin in error, it was still delicious. I couldn’t seem to get the cream cheese topping to rise and be fluffy though, it was more like a loose glaze. It still tasted great but what do you think I did wrong? It was also not white due to the cinnamon (?) but still tasted really good!
I am so glad you gave this a try. Yay for more pumpkin! Did you make any substitutions or modifications to the frosting?
Just made this on the recommendation of a friend who saw the recipe on your site. It was absolutely delicious – didn’t change a thing!
How much pumpkin purée have you used? The can weight is not mentioned. Pls clarify. Thanks and wish you a Merry Xmas.
The recipe calls for 1 cup puree.
This sounds so yummy! Can cream cheese be omitted in the bread and it still turn out ok? My little guy is allergic but he would love this! Thanks!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.