Rich Frosted Pumpkin Bread for Fall Mornings (Print Version)
Enjoy Rich Frosted Pumpkin Bread with soft texture & spiced flavor. My family's fall favorite, perfect with coffee!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 10-12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Dry Ingredients for Pumpkin Bread
01 -
2 cups (240g) All-Purpose Flour
02 -
1.5 teaspoons ground cinnamon
03 -
1 teaspoon ground nutmeg
04 -
0.5 teaspoon ground ginger
05 -
0.25 teaspoon ground cloves
06 -
1 teaspoon baking soda
07 -
0.5 teaspoon baking powder
08 -
0.5 teaspoon salt
09 -
1 cup (200g) granulated sugar
10 -
0.5 cup (100g) packed light brown sugar
→ Wet Ingredients for Pumpkin Bread
11 -
1 cup (240g) canned pumpkin puree (100% pumpkin, not pie filling)
12 -
0.5 cup (120ml) vegetable oil
13 -
2 large eggs
14 -
1 teaspoon vanilla extract
→ Cream Cheese Frosting
15 -
4 oz (113g) full-fat cream cheese, softened
16 -
0.25 cup (57g) unsalted butter, softened
17 -
2 cups (240g) powdered sugar, sifted
18 -
0.5 teaspoon vanilla extract
→ Optional Extras
19 -
0.5 cup chopped pecans or walnuts
20 -
0.5 cup chocolate chips
# Instructions:
01 -
First things first, get your loaf pan ready. I usually grease it really well and then flour it, or sometimes I just line it with parchment paper, leaving an overhang on the sides. That way, you can just lift the Frosted Pumpkin Bread right out later! It saves so much scrubbing. I've definitely had loaves stick before, and that's a kitchen disaster no one needs.
02 -
In a big bowl, whisk together your pumpkin puree, vegetable oil, both sugars, eggs, and vanilla extract. This is where the magic starts to happen! You want it nice and smooth. I usually give it a good minute or two of vigorous whisking. You'll see it transform into this lovely, creamy orange mixture – it smells so good even at this stage.
03 -
In a separate bowl, whisk together your flour, all those warm spices, baking soda, baking powder, and salt. Make sure there are no clumps, especially with the spices. I remember rushing this once, and I ended up with a bite of intensely spiced flour, which was not the plan, ha! A good whisk here ensures even flavor.
04 -
Now, gently add the dry ingredients to the wet ingredients. Mix just until combined. Seriously, *just* until combined. Overmixing is the enemy of tender quick breads; it develops the gluten too much and makes your Frosted Pumpkin Bread tough. A few streaks of flour are totally fine. This is where I always have to resist the urge to keep stirring!
05 -
Pour your batter into the prepared loaf pan and pop it into a preheated oven (usually 350°F or 175°C). The aroma that starts to fill your kitchen is just incredible – pure fall comfort. Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Mine usually takes closer to 55 minutes, but every oven is different, so keep an eye on it!
06 -
Once your Frosted Pumpkin Bread is baked, let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This is crucial before frosting! If you frost it warm, the cream cheese frosting will just melt into a puddle, and honestly, that’s just a sad sight. While it cools, whip up that tangy cream cheese frosting!
# Notes:
01 -
Don't overmix the batter; it makes the bread tough.
02 -
Store frosted bread in an airtight container in the refrigerator to keep the frosting fresh.
03 -
Sweet potato puree can substitute pumpkin in a pinch, though the flavor will be slightly different.
04 -
Serve slightly warmed with a cup of coffee for the ultimate fall treat.
# Equipment Needed:
01 -
Loaf pan (9x5 inches)
02 -
large mixing bowls
03 -
whisk
04 -
rubber spatula
05 -
wire rack
# Nutrition (Per Serving):
Calories: 350-400 kcal
Total Fat: 20-25g
Total Carbohydrate: 40-50g
Protein: 4-6g