Description
This pumpkin bread with cream cheese frosting is the Fall dessert! It completely kicks off the holiday season. This bread is moist and scrumptious.
Ingredients
Scale
- 1 3/4 cups of all purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 stick of salted butter, softened at room temperature
- 3/4 cup sugar
- 1/2 cup packed brown sugar, dark or light is fine
- 2 eggs
- 1 1/4 cup of canned pure pumpkin
- 1/8 cup sour cream
Cream Cheese Frosting:
- 1/2 stick salted butter (1/4 cup), softened to room temperature
- 4 ounces cream cheese, softened to room temperature
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1-2 tablespoons of whole milk
- You will also need a bread pan, baking non-stick spray, a stand mixer or hand mixer.
Instructions
- Preheat the oven to 350 degrees. Spray a 10 inch bread pan with baking spray. Line the bottom in parchment paper and set aside.
- Mix Dry Ingredients: In a large bowl, mix together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Whisk to combine and set aside.
- Place the softened butter in the stand mixer and mix at medium speed for 1 minute.
- Add white and brown sugars and combine on medium speed for two minutes.
- Next, add in the eggs and mix on low speed until incorporated. Mix in the pumpkin and sour cream, and blend together on medium speed until mixed well.
- Now in two batches, slowly mix in the flour. Only mix until combined.
- Pour pumpkin batter into the greased bread pan. Bake for 60-70 minutes until fully cooked. Remove from oven and do the toothpick test: Insert the toothpick into the highest portion of the bread and after removing, check for any wet batter. Keep in mind that a few crumbs are okey dokey and it should be done. Allow the bread to cool for at least an hour.
- Work a butter knife around the edges and it should be easy to remove. I dump it upside down into my hand, then place it back on the rack to cool to room temperature.
- Make the Frosting: After the bread has cooled down to room temperature, begin the cream cheese frosting. Baker's Tip: Make sure the cream cheese and butter are both softened!
- In a stand mixer, mix together the butter and cream cheese on medium low speed.
- Add in the vanilla extract. Reduce speed to low and slowly add in the powdered sugar.
- Pour in the milk a little at a time until you get the desired consistency. If you like your icing really thick, you may have leftover milk. That's ok.
- Spread cream cheese icing over pumpkin bread. Optional: Sprinkle a little bit of pumpkin pie spice or cinnamon over the top of the icing.
- Slice into wide slices and enjoy.
Notes
Baker's Tip: Make sure the cream cheese and butter are both softened for the frosting.
Don't overmix the dry ingredients into the wet ingredients. Just blend until incorporated.
- Prep Time: 20 minutes
- Cooling Time: 60 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American