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Close up shot of pumpkin bread with cream cheese frosting.

Pumpkin Bread With Cream Cheese Frosting

Rich and delish
This pumpkin bread with cream cheese frosting is moist, and tender, and is topped with cream cheese frosting and chopped nuts.
5 from 25 votes
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 9 slices
Calories 496 kcal

Ingredients
  

Pumpkin bread

  • 225 g Pumpkin puree
  • 60 g Butter melted
  • ½ cup Vegetable oil
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Kosher salt
  • 2 teaspoon Cinnamon
  • ¼ teaspoon Ginger
  • ¼ teaspoon Nutmeg
  • ¾ cup Brown sugar
  • ½ cup Granulated sugar
  • 3 Eggs
  • 2 cup Flour
  • 1 teaspoon Baking soda

Cream cheese frosting

  • 120 g Cream cheese
  • 60 g Butter
  • 2 cups Powder sugar
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Kosher salt

Instructions
 

  • Into a large mixing bowl, add the pumpkin puree, vanilla extract, kosher salt, cinnamon, nutmeg, ginger, vegetable oil, melted butter, sugar, and brown sugar, and mix with a whisk until combined.
  • Add the eggs and mix until combined.
  • Add the flour, and baking soda, and mix until just combined. Dont overmix.
  • Pour the batter into the parchment paper-lined loaf pan and bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick is inserted into the cake and comes out clean.
  • Let the cake cool to room temperature before frosting. This step prevents the frosting to melt off the cake.

Make the frosting

  • Into a large bowl add room temperature butter and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
  • Add the cream cheese and mix until smooth. Then add ½ of the powder sugar at a time (you don’t want to be in a powder sugar cloud).
  • Add a pinch of salt, and the vanilla extract and mix well until smooth.
  • Top the cake with the cream cheese frosting and make a wave pattern with an offset spatula. Top the cake with chopped nuts for an extra crunch. Enjoy!

Notes

  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
  • Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
  • Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
  • Be patient! I know it’s extremely tempting to eat this cake as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be more firm and won’t crumble up. This cake is extra moist and melt in your mouth delicious, so it will be worth it to wait these 20 minutes.

Nutrition

Calories: 496kcalCarbohydrates: 81gProtein: 6gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 97mgSodium: 471mgPotassium: 151mgFiber: 2gSugar: 30gVitamin A: 4484IUVitamin C: 1mgCalcium: 55mgIron: 2mg
Keyword Pumpkin Bread With Cream Cheese Frosting
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