Pumpkin Bread with Cream Cheese Icing
THE SPICEGUY
4
10 minutes
80 minutes
Here's a delicious recipe for pumpkin bread with a creamy icing on top! It's perfect for fall and has a delightful balance of spices and sweetness.
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
1 ½ teaspoons Pumpkin Pie Spice
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 ½ cups canned pumpkin puree (not pumpkin pie filling)
1 cup granulated sugar
½ cup light brown sugar, packed
2 large eggs
½ cup vegetable oil
¼ cup milk
1 teaspoon vanilla extract
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4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk (adjust for desired consistency)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the bread is browning too quickly, tent it with foil halfway through baking.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until smooth. Add milk, one tablespoon at a time, until the icing reaches your desired consistency.
Once the pumpkin bread is completely cool, spread the cream cheese icing on top. Slice and serve!
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