Cream Cheese Frosted Pumpkin Bread
Total Time
2 hours, 5 minutes
Prep Time
20 minutes
Cook Time
1 hour
Rating
4.6 out of 5 stars
(5)
Ingredients
10-12 slices
- Pumpkin Bread
- 1 15oz can pure pumpkin puree
- 1 cup (200g) light brown sugar, packed
- 1/4 cup (80g) pure maple syrup
- 1/2 cup (102g) vegetable oil (olive oil also works)
- 3 large eggs
- 2 tsp vanilla bean paste
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1 tbsp pumpkin pie spice
- 2 tsp ground cinnamon
- 1 2/3 cups (215g) all-purpose flour
- Cream Cheese Frosting
- 6 oz Philadelphia full fat cream cheese, room temp
- 1/4 cup unsalted butter, room temp
- 1 cup powdered sugar
- 1/2 tsp vanilla bean paste
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Preparation
Step 1
Preheat the oven to 350F and grease and line a 9×5 loaf pan with parchment paper (make sure it’s a 9×5 and not a 1 lb loaf pan as there’s a significant size difference).
Step 2
In a large mixing bowl, whisk together the pumpkin, brown sugar, maple syrup, and oil.
Step 3
Then whisk in the eggs and vanilla, followed by the baking soda, baking powder, salt, pepper, pumpkin pie spice, and cinnamon.
Step 4
Last, whisk in the flour just until combined.
Step 5
Pour into the prepared pan and bake for 60-70 minutes. The loaf should appear puffed with a crack right down the center. Stick a toothpick in the center and if it comes out with a few moist crumbs, the bread is ready.
Step 6
Allow to cool for about 10 minutes, then lift out of the pan and transfer to a wire rack to cool for another 30-40 minutes or until barely warm.
Step 7
Cream Cheese Frosting
Step 8
In the meantime, make the frosting by mixing together the cream cheese and butter. This can be done with an electric mixer or mash by hand with a fork.
Step 9
Then mix in the powdered sugar, followed by the vanilla bean paste.
Step 10
Spread over the barely warm loaf, then slice and enjoy!
Step 11
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Chef's notes
While this is an easy pumpkin bread recipe, here are a few tips to keep in mind while making this bread.
Flour – I always recommend measuring your ingredients but if you don’t have a scale, spoon the flour into your measuring cup and level it off for light and fluffy cups.
Pan – For the best results, use a light-colored aluminum baking pan. Also make sure it’s a 9×5 and not a 1 pound loaf pan. They’re the same shape, but the 1 pound is much smaller.
Pumpkin – Canned pumpkin can vary in flavor and texture based on the brand. I always use Libby’s for all of my pumpkin recipes.
Doneness – Your toothpick should come out clean with a few moist crumbs clinging to it. Make sure to stick the toothpick in a soft section in the center seam of the loaf.
Frosting – Spread on the frosting when the loaf is just barely warm. If it’s too warm, the frosting will melt. But the slight warmth will soften the frosting just enough to where it’s silky smooth.
