Pumpkin Bread with Cream Cheese Frosting
This one-bowl pumpkin bread is made with canned pumpkin, warm fall spices and is covered in a cream cheese frosting sweetened with maple syrup. The pumpkin keeps the cake moist for days, so you can enjoy this for breakfast, brunch, or dessert.
Servings: 10
Calories: 413kcal
Equipment
- 9x5" loaf pan use a metal pan for best results
- Mixing bowls
- Whisk
- Rubber spatula
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs room temperature
- 15 oz pumpkin puree 1 regular can
- 2 teaspoons vanilla extract
- ½ cup full-fat sour cream room temperature
- ¼ cup whole milk
- 6 oz full-fat cream cheese room temperature
- 2 tablespoons maple syrup
- ¼ cup powdered sugar
- ½ teaspoon vanilla
Instructions
- Preheat the oven to 350℉ and line a 9x5inch (1.5qt) baking pan (metal will produce the best results) with a parchment paper sling with overhang on the longest sides of the pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and pumpkin pie spice. Set aside.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice
- In a large mixing bowl, whisk together the brown sugar, granulated sugar, vegetable oil, eggs, pumpkin puree, and vanilla until very smooth.¾ cup light brown sugar, ¾ cup granulated sugar, ½ cup vegetable oil, 2 large eggs, 15 oz pumpkin puree, 2 teaspoons vanilla extract
- Add half of the flour and fold it into the batter using a rubber spatula.
- Add the sour cream and milk and fold to combine, then add the remaining flour and finish folding until no dry streaks remain in the batter (be sure to scrape to the very bottom).½ cup full-fat sour cream, ¼ cup whole milk
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake in the center rack of the oven for 1 hour and 15 minutes - 1 hour and 30 minutes until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Continue adding 5 minutes to the bake time until you reach this point. It will look very puffy and likely cracked. Tent the loaf lightly with foil if it is getting too brown.
- Move the pan to a wire rack to cool for 10 minutes, then use the parchment paper overhangs to remove the loaf from the pan and add it to the wire rack to finish cooling.
- Once the loaf is completely cool, make the cream cheese frosting.
- Add the cream cheese, maple syrup, powdered sugar, and vanilla to a bowl and mix it together with a rubber spatula until smooth.6 oz full-fat cream cheese, 2 tablespoons maple syrup, ¼ cup powdered sugar, ½ teaspoon vanilla
- Spread the frosting on top of the cooled loaf, and top with cinnamon or toasted pecans.
Video
Notes
Store the pumpkin bread covered in the fridge for up to one week. Try not to allow any air to get to it.
If you don't add the cream cheese frosting, the bread can remain at room temperature (covered) for 3-4 days.
This loaf bakes best in a metal loaf pan, which is what I recommend. Using a glass pan may result in a longer bake time and dense bottom.
Nutrition
Calories: 413kcal | Carbohydrates: 63g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 278mg | Potassium: 236mg | Fiber: 2g | Sugar: 40g | Vitamin A: 6765IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 2mg
