Rich Frosted Pumpkin Bread: Simple Autumn Treat (Print Version)
Easy Frosted Pumpkin Bread recipe. Warm spices, tender crumb, and creamy frosting. My go-to for a sweet autumn moment.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 80 minutes
Servings: 10-12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Dry Ingredients
01 -
2 cups (240g) all-purpose flour
02 -
1 ½ cups (300g) granulated sugar
03 -
½ cup (100g) packed light brown sugar
04 -
1 teaspoon baking soda
05 -
½ teaspoon salt
06 -
2 teaspoons ground cinnamon
07 -
1 teaspoon ground nutmeg
08 -
½ teaspoon ground ginger
09 -
¼ teaspoon ground cloves
→ Wet Ingredients
10 -
1 (15-ounce) can pumpkin puree (not pie filling)
11 -
2 large eggs
12 -
½ cup (120ml) vegetable oil
13 -
1 teaspoon vanilla extract
→ Cream Cheese Frosting
14 -
8 ounces (226g) cream cheese, softened
15 -
½ cup (113g) unsalted butter, softened
16 -
3 cups (360g) powdered sugar
17 -
1 teaspoon vanilla extract
# Instructions:
01 -
First things first, get your oven preheating to 350°F (175°C). Then, grab a 9x5 inch loaf pan. I usually grease it well with butter or cooking spray, then dust it lightly with flour. Honestly, I've had loaves stick before, and it's just heartbreaking to lose that perfectly golden crust, so don't skimp on this step. I usually hear the oven click on and immediately start dreaming of that pumpkin aroma already!
02 -
In a large bowl, whisk together your flour, both sugars, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Just make sure there are no lumps, especially with the brown sugar. I once thought a few lumps wouldn't matter, but it made for some unevenly spiced bites, which wasn't my favorite. This is where the kitchen starts to smell amazing, even before anything is baked!
03 -
In a separate, medium bowl, whisk your pumpkin puree, eggs, vegetable oil, and vanilla extract until they're all smooth and beautifully orange. This step always makes me happy, seeing that vibrant color. Make sure everything is really combined; sometimes the oil wants to separate a bit, so give it a good, enthusiastic whisk!
04 -
Pour the wet pumpkin mixture into the dry ingredients. Now, gently fold everything together with a spatula until *just* combined. Seriously, don't overmix! Overmixing is my biggest baking nemesis, it can make the bread tough. A few streaks of flour are totally fine. I always catch myself wanting to mix "just a little more," but I resist!
05 -
Pour the batter evenly into your prepared loaf pan. Pop it into the preheated oven and bake for about 55-65 minutes. You'll know it's done when a wooden skewer or toothpick inserted into the center comes out clean. My oven sometimes runs a bit hot, so I always start checking around 50 minutes. The smell at this stage? Divine, absolutely divine!
06 -
Once baked, let the bread cool in the pan for about 10-15 minutes on a wire rack. This is crucial! Then, carefully invert it onto the rack to cool completely. While it’s cooling, beat together your softened cream cheese, butter, powdered sugar, and vanilla for the frosting until smooth and fluffy. Once the bread is *completely* cool (remember my 'pumpkin bread soup' incident?), slather that glorious frosting all over it. It should look like a warm, comforting cloud!
# Notes:
01 -
Don't overmix the batter; a light hand keeps the bread tender, I learned that the hard way.
02 -
Always, *always* let the bread cool completely before frosting, or it will melt into a mess.
03 -
Using softened cream cheese and butter for the frosting makes it incredibly smooth and lump-free.
04 -
Add a pinch of fresh orange zest to the batter for a brighter, more complex pumpkin flavor – it's a game-changer!
# Equipment Needed:
01 -
9x5 inch loaf pan
02 -
large mixing bowls
03 -
whisk
04 -
spatula
05 -
wire rack
06 -
electric mixer (for frosting)
# Nutrition (Per Serving):
Calories: 350-400 kcal
Total Fat: 18-22g
Total Carbohydrate: 45-50g
Protein: 4-6g