Description
A delightful pumpkin bread topped with smooth cream cheese frosting, perfect for autumn gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix well. Add eggs, pumpkin puree, and vanilla extract; stir until smooth.
- Gradually add dry ingredients to wet mixture, stirring gently until just combined.
- Pour the batter into the prepared loaf pan and spread evenly. Bake for about 60-70 minutes or until a toothpick comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together cream cheese and butter until smooth. Gradually mix in powdered sugar and vanilla extract until creamy.
- Once cooled, spread the cream cheese frosting over the top and serve.
Notes
Store at room temperature for up to three days or refrigerate for a week. Can be frozen for up to three months without frosting.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg