Pumpkin Bread with Cream Cheese Frosting
Equipment
- 1 Loaf pan
- 1 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
- 1 Electric mixer
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 8 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease the loaf pan.
- In a mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, and granulated sugar until smooth.
- In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes.
- Transfer the bread to a cooling rack and allow it to cool completely.
- In a separate bowl, beat the cream cheese and butter with an electric mixer until creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until smooth and fluffy.
- Once the bread is completely cooled, spread the cream cheese frosting evenly over the top.
Notes
For best results, ensure that the pumpkin bread is completely cooled before applying the cream cheese frosting to prevent it from melting. If you prefer a less sweet frosting, you can reduce the amount of powdered sugar to your taste. Additionally, storing the bread in an airtight container in the refrigerator will keep it moist and flavorful for several days.
Tried this recipe?Let us know how it was!