Cream Cheese Frosted Pumpkin Bread
A delightful pumpkin bread topped with creamy, tangy cream cheese frosting, perfect for fall and enjoyable any time of the day.
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.
Notes
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. Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze without frosting for up to 3 months.