Pumpkin Spice Bread with Cream Cheese Frosting — Damn Delicious

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Pumpkin Spice Bread with Cream Cheese Frosting

My favorite pumpkin bread yet! Extra moist, crumbly and absolutely AMAZING with the best cinnamon cream cheese frosting ever!

Okay, guys, I made it to Indianapolis just in time for Christmas!

We almost missed our flight with LA’s wonderful holiday traffic, and we were sitting behind a poor girl who couldn’t stop crying for 97 minutes.

But, still. We made it!

Fortunately, I packed a few slices of this pumpkin spice bread in foil packets.

I basically just scraped off the cream cheese frosting and ate that first before diving completely into the crumbly, extra moist, goodness here.

It was pure life.

Maybe the little girl was crying because she also needed a slice of pumpkin bread.

Sorry, girl, no sharing on this one.

Pumpkin Spice Bread with Cream Cheese Frosting

Yield: 8 servings

Prep Time: 1 hour

Cook Time: 55 minutes

Total Time: 1 hour 55 minutes

My favorite pumpkin bread yet! Extra moist, crumbly and absolutely AMAZING with the best cinnamon cream cheese frosting ever!

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
  • 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

For the 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

Directions:

  1. Preheat oven to 350 degrees F. Lightly coat a 9×5 loaf pan with nonstick spray.
  2. In a large bowl, combine flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, cream cheese and sugars on medium-high until light and fluffy, about 2-3 minutes. Beat in vanilla until well combined. Beat in eggs, one at a time, until well combined.
  4. With mixer on low speed, add dry ingredients and pumpkin alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.
  5. Scoop the batter evenly into the loaf pan. Place into oven and bake for 55 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
  6. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, approximately 2-3 minutes. With the mixer on low speed, gradually add confectioners’ sugar, beating just until incorporated. Add vanilla and cinnamon until well combined. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
  7. Using a small offset spatula, spread top of bread with cream cheese frosting, garnished with pecans, if desired.

Did you Make This Recipe?

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