This pumpkin bread is soft, tasty, and perfect for fall! It’s packed with pumpkin flavor and spices like cinnamon and nutmeg, making every bite feel cozy.
The cream cheese frosting on top adds just the right amount of sweetness. I love sneaking slices for breakfast. It’s like having dessert first! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: This is the star ingredient! Canned pumpkin works great, but you can use homemade pumpkin puree if you prefer. Just bake and blend fresh pumpkin until smooth.
Spices: The combo of cinnamon, nutmeg, and cloves really brings warmth to the bread. If you’re out of cloves, use allspice or increase the cinnamon. They will keep the flavors rich!
Butter: Unsalted butter is best for texture. If you’re dairy-free, coconut oil or a dairy-free butter can be a good alternative, although it might change the flavor slightly.
Granulated Sugar: I love using regular granulated sugar, but brown sugar adds a nice caramel flavor. Feel free to use a blend of both for more depth.
Cream Cheese: Room temperature cream cheese is essential for a smooth frosting. If you’re looking for a lighter option, you can use Greek yogurt instead.
What’s the Best Way to Ensure My Pumpkin Bread Is Moist?
To keep your pumpkin bread wonderfully moist, pay attention to a few key tips:
- Don’t overmix the batter; this keeps the bread tender. Mix until just combined!
- Use fresh pumpkin puree for the best texture and taste, but if using canned, check that it’s 100% pumpkin!
- Make sure your butter isn’t too hot when creaming with sugar to avoid melting. Room temperature works best.
- Let the bread cool completely before frosting; this prevents the frosting from melting away!
These small tweaks make a big difference in achieving that moist, hearty pumpkin bread everyone loves. Enjoy baking!
Pumpkin Bread with Cream Cheese Frosting
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240ml) pumpkin puree (canned or fresh)
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped nuts or chocolate chips
For the Cream Cheese Frosting:
- 4 oz (115g) cream cheese, softened
- ¼ cup (60g) unsalted butter, softened
- 1 to 1 ½ cups (120-180g) powdered sugar, sifted
- ½ teaspoon vanilla extract
For Garnish:
- Pumpkin seeds (pepitas), toasted
How Much Time Will You Need?
This pumpkin bread takes about 15 minutes to prepare and 55-65 minutes to bake. After baking, allow another 10-15 minutes for it to cool in the pan, followed by cooling completely on a wire rack before frosting. Overall, it’s about 1.5 to 2 hours until you’re ready to enjoy a delicious slice!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or you can line it with parchment paper to ensure easy removal after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ground cinnamon, nutmeg, cloves, and salt. This will help evenly distribute the spices throughout the bread. Set this mixture aside.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes.
4. Add Wet Ingredients:
Beat in the eggs, one at a time. Then, stir in the pumpkin puree and vanilla extract until everything is well combined and smooth.
5. Combine Wet and Dry Ingredients:
Gradually fold the dry ingredients into the wet mixture. Mix it gently until just combined. Be careful not to over-mix; a few lumps are okay!
6. Pour and Smooth:
Pour the batter into the prepared loaf pan and spread it evenly using a spatula.
7. Bake the Bread:
Place the pan in the oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, your bread is ready!
8. Cool the Bread:
Remove the bread from the oven and let it cool in the pan for 10-15 minutes. After that, carefully turn it out onto a wire rack to cool completely.
9. Make the Frosting:
In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Slowly add the sifted powdered sugar and vanilla, mixing until it’s fluffy and spreadable.
10. Frost and Garnish:
Once the pumpkin bread is completely cool, spread the cream cheese frosting over the top. For a nice touch, sprinkle toasted pumpkin seeds on top of the frosting.
11. Slice and Serve:
Now, it’s time to slice the bread and serve! Enjoy your moist pumpkin bread with that delightful cream cheese frosting. Store any leftovers in an airtight container in the refrigerator.
This pumpkin bread is wonderfully spiced and topped with cream cheese frosting for a delicious treat. Perfect for any occasion, especially in the fall!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! Just make sure to bake and blend your fresh pumpkin until it’s smooth. This will give you a delightful, fresh flavor in your bread.
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, you can use ¼ cup of unsweetened applesauce or mashed banana for each egg. This will keep your bread moist and add a hint of sweetness!
How Should I Store Leftover Pumpkin Bread?
Store your pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it (up to a week) or freeze it (up to 3 months). Just make sure to wrap it tightly!
Can I Add Mix-Ins to the Bread?
Definitely! Feel free to add nuts, chocolate chips, or even dried fruit to the batter. Just keep in mind that this will change the texture slightly, but it will be delicious!
