Cream Cheese Frosted Pumpkin Bread is a delightful treat that combines the rich flavors of pumpkin with a delicious cream cheese frosting. This moist, flavorful bread is perfect for fall and can be enjoyed at any time of the day. Whether you need a sweet breakfast, a snack with your coffee, or a dessert, this recipe has got you covered!
Why Make This Recipe
This recipe is not only easy to follow, but it also brings the cozy taste of pumpkin to your kitchen. The cream cheese frosting adds a creamy, tangy touch that complements the spices in the bread. Plus, it’s a great way to use canned pumpkin, and you’ll likely have most ingredients on hand. Your family and friends will love it!
How to Make Cream Cheese Frosted Pumpkin Bread
Ingredients:
- 1 (15 oz) 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
- 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
Directions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, mix together the pumpkin puree, brown sugar, maple syrup, vegetable oil, eggs, and vanilla bean paste until well combined.
- In another bowl, whisk together the baking soda, baking powder, salt, cracked black pepper, pumpkin pie spice, ground cinnamon, and flour.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just blended.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- While the bread cools, prepare the frosting. In a bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla bean paste, mixing until creamy.
- Once the bread is completely cool, spread the cream cheese frosting on top.
How to Serve Cream Cheese Frosted Pumpkin Bread
Serve slices of the pumpkin bread with a generous spread of cream cheese frosting on top. You can enjoy it plain or with a cup of coffee or tea. It makes a great addition to breakfast or as an afternoon snack!
How to Store Cream Cheese Frosted Pumpkin Bread
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. You can also freeze the bread without frosting for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil.
Tips to Make Cream Cheese Frosted Pumpkin Bread
- Make sure your ingredients are at room temperature for a smoother batter and frosting.
- Adjust the spices to your liking; you can add more cinnamon or a pinch of nutmeg for extra flavor.
- For a fun twist, add nuts or chocolate chips to the batter before baking.
Variation
You can substitute the cream cheese frosting with a simple glaze made of powdered sugar and milk for a lighter option. Alternatively, you can add raisins or walnuts to the batter for added texture.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, but you will need to cook and puree the pumpkin first. Canned pumpkin is convenient and consistent in flavor.
Can I make this recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend.
How can I tell when the bread is done baking?
Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, your bread is done. If it has wet batter on it, bake for a little longer.
Cream Cheese Frosted Pumpkin Bread
Ingredients
For the Pumpkin Bread
- 1 can 15 oz pure pumpkin puree,
- 1 cup light brown sugar, packed 200g
- 1/4 cup pure maple syrup 80g
- 1/2 cup vegetable oil (olive oil also works, 102g)
- 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 all-purpose flour 215g
For the 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
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, mix together the pumpkin puree, brown sugar, maple syrup, vegetable oil, eggs, and vanilla bean paste until well combined.
- In another bowl, whisk together the baking soda, baking powder, salt, cracked black pepper, pumpkin pie spice, ground cinnamon, and flour.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just blended.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Frosting
- While the bread cools, prepare the frosting. In a bowl, beat the cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla bean paste, mixing until creamy.
- Once the bread is completely cool, spread the cream cheese frosting on top.
