Description
This Pumpkin Spice Bread with Cream Cheese Frosting is a moist, flavorful autumn treat perfect for breakfast or dessert. Infused with warm spices like cinnamon, ginger, nutmeg, and cloves, and topped with a luscious cream cheese frosting dotted with toasted pecans, this bread combines the cozy essence of pumpkin with a rich, creamy finish.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients and Batter
- 6 tablespoons unsalted butter (at room temperature)
- 4 ounces cream cheese (at room temperature)
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup canned pumpkin puree
Cream Cheese Frosting
- 4 ounces cream cheese
- 1 1/2 cups confectioners’ sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 cup toasted chopped pecans (optional garnish)
Instructions
- Preheat and prepare pan: Preheat oven to 350°F (175°C). Lightly coat a 9×5 inch loaf pan with nonstick spray to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, ground cloves, baking soda, baking powder, and kosher salt to evenly distribute spices and leavening agents.
- Cream butter, cream cheese, and sugars: Using an electric mixer fitted with the paddle attachment, beat unsalted butter, room temperature cream cheese, granulated sugar, and light brown sugar on medium-high speed until the mixture is light, fluffy, and creamy, about 2 to 3 minutes. Then beat in vanilla extract until well blended.
- Add eggs: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next, to build the batter structure.
- Combine dry and wet ingredients: With the mixer on low speed, alternately add the dry ingredients and canned pumpkin puree in three parts, starting and ending with the dry ingredients. Beat only until the mixture is just combined to avoid overmixing and maintain bread tenderness.
- Pour batter and bake: Evenly scoop the batter into the prepared loaf pan. Bake in the preheated oven for approximately 55 minutes, or until a toothpick or tester inserted into the center comes out clean or with a few moist crumbs.
- Cool the bread: Remove the loaf from the oven and transfer it to a wire rack to cool completely before frosting, ensuring the frosting does not melt.
- Prepare cream cheese frosting: In a clean bowl using the electric mixer with the paddle attachment, beat cream cheese on medium speed until light and fluffy, about 2 to 3 minutes.
- Add confectioners’ sugar and spices: With the mixer on low speed, gradually add confectioners’ sugar, beating until just incorporated. Then add vanilla extract and ground cinnamon, mixing until well combined.
- Finalize frosting texture: Increase mixer speed to medium-high and beat until the frosting is light and fluffy, roughly 1 to 2 minutes.
- Frost and garnish: Using a small offset spatula, spread the cream cheese frosting evenly over the top of the cooled pumpkin bread. Optionally, sprinkle with toasted chopped pecans for added texture and flavor. Let frosting set briefly before serving.
Notes
- Ensure cream cheese and butter are at room temperature for smooth batter and frosting.
- Do not overmix the batter to keep the bread tender.
- Test the bread with a toothpick after 50 minutes to prevent overbaking.
- Store leftover bread covered in the refrigerator for up to 4 days.
- To toast pecans, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, shaking frequently to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
