Pumpkin Bread with Cream Cheese Frosting

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5 from 6 votes

Pumpkin Bread with Cream Cheese Frosting

A moist pumpkin loaf cake made with warm spices! It can be made in 1 bowl and is topped with a cream cheese frosting.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 367kcal

Author: Ella Gilbert

Equipment

1 8.5x4.5 inch loaf pan

Ingredients

Pumpkin Bread

1 ⅓ cup canned pumpkin
2 large eggs room temperature
2 teaspoons vanilla extract
8 tablespoons neutral oil
1 ¼ cup white sugar
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
pinch ground pepper
¾ teaspoon fine sea salt
2 cups all purpose flour

Cream Cheese Frosting

3 tablespoons white sugar
1 teaspoon vanilla extract
¼ teaspoon fine salt
¼ cup heavy cream cold
4 tablespoons cream cheese cold

Metric - US Customary

Instructions

Heat oven to 350°Fahrenheit/175°Celsius. Grease a 8.5×4.5" loaf pan and line it with parchment paper.
In a large bowl, whisk together pumpkin puree, vegetable oil, sugar, eggs, and vanilla until smooth. Add the baking powder, baking soda, spices, and salt. Mix until completely combined. Add flour and stir, stopping when you no longer see streaks of flour.
1 ⅓ cup canned pumpkin, 2 large eggs, 2 teaspoons vanilla extract, 8 tablespoons neutral oil, 1 ¼ cup white sugar, ½ teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cardamom, pinch ground pepper, ¾ teaspoon fine sea salt , 2 cups all purpose flour
Pour the batter into the prepared pan, tap on the counter to remove any air bubbles. Use a butter knife to draw a line down the middle of the loaf, this will help create a weak spot in the loaf and give a nicer looking crack down the middle of the bread.
Bake in the preheated oven for 65-75 minutes. A toothpick inserted should come out clean! Let the loaf cool completely in the loaf pan.
Chill your mixing bowl for at least 1 hour, or overnight. In a stand mixer with the whisk attachment, whisk the heavy cream, salt, sugar and vanilla on medium-low for 2 minutes. The sugar needs to have completely dissolved.
3 tablespoons white sugar, 1 teaspoon vanilla extract, ¼ cup heavy cream, ¼ teaspoon fine salt
Increase the speed to high and whisk for 2 minutes, until it looks very thick like Greek yoghurt.
While the mixer is running on a low speed, add in the cream cheese a tablespoon at a time. By the end, it should look like cream cheese. Turn off the mixer, and scrape the entire bowl to make sure no cream cheese is left on the side. Turn the speed to high, and whip for 3 minutes until smooth.
4 tablespoons cream cheese
Pour the cream cheese frosting on top of the cooled loaf pan and enjoy!

Notes

My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.

Room Temperature: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking. However, make sure to keep the cream cheese and heavy cream cold.

Vegetable Oil: Use an unflavoured oil like rapeseed or canola oil if you don’t have vegetable oil.

Storage: Keep tightly wrapped in the fridge for up to 5 days. Let it come to room temperature before eating.

Nutrition