Ingredients
Scale
For the bread:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
- 1 cup canned pumpkin purée
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For the frosting:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1–2 tsp milk, as needed for consistency
Instructions
- Preheat the oven to 175°C (350°F). Grease or line a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- In a separate large bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, oil, eggs, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture. Stir gently until fully combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top. Tap the pan gently to release air bubbles.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10–15 minutes. Transfer it to a wire rack and allow it to cool completely.
- For the frosting: In a bowl, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, mixing well after each addition. Add vanilla and a teaspoon of milk if needed to reach spreadable consistency.
- Once the bread is completely cool, spread the frosting evenly over the top. Slice and serve.
Notes
Make sure the bread is completely cooled before frosting to prevent melting.
Add chopped walnuts or pecans on top of the frosting for texture.
Use plant-based cream cheese and milk for a dairy-free variation.
Store frosted bread in the fridge in an airtight container for up to 4 days.
- Prep Time: 15
- Cook Time: 55