Description
Moist, warmly spiced pumpkin bread topped with a silky cream cheese frosting — doubling the recipe means you’ll have two loaves, perfect for sharing or freezing for later.
Ingredients
Pumpkin Bread:
4 cups (480 g) all-purpose flour
2 tsp (12 g) baking soda
4 tsp (12 g) ground cinnamon
2 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cloves
1/2 tsp ground cardamom
1 tsp salt
1 cup (236 ml) canola oil
1 1/2 cups (300 g) granulated sugar
1 cup (200 g) light brown sugar
4 large eggs, room temperature
2 1/2 cups (650 g) canned pumpkin puree
4 tsp (20 ml) vanilla extract
Cream Cheese Frosting:
8 oz (226 g) cream cheese, room temperature
8 tbsp (114 g) unsalted butter, room temperature
2 tsp (10 ml) vanilla extract
2 cups (250 g) powdered sugar
4 large eggs, room temperature
2 1/2 cups (650 g) canned pumpkin puree
4 tsp (20 ml) vanilla extract
Cream Cheese Frosting:
8 oz (226 g) cream cheese, room temperature
8 tbsp (114 g) unsalted butter, room temperature
2 tsp (10 ml) vanilla extract
2 cups (250 g) powdered sugar
2–6 tsp (10–30 ml) milk, as needed
Instructions
Preheat oven to 350°F (175°C). Grease and line two 9×5-inch loaf pans.
In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, cardamom, and salt.
In a large bowl, whisk oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla until smooth.
Gradually mix dry ingredients into wet until just combined.
Pour batter evenly into loaf pans and bake 55–65 minutes, or until a toothpick comes out clean. Cool completely.
For frosting, beat cream cheese, butter, and vanilla until creamy. Add powdered sugar and mix until smooth, adding milk as needed for spreadable consistency.
Frost cooled loaves and slice to serve.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 320 / Slice
- Sugar: 29g / Slice
- Sodium: 270mg / Slice
- Fat: 15g / Slice
- Saturated Fat: 5g / Slice
- Carbohydrates: 45g / Slice
- Fiber: 5g / Slice
- Protein: 4g / Slice