Pumpkin Spice Bread with Cream Cheese Frosting
A moist spiced pumpkin loaf with cream cheese in the batter, topped with tangy cream cheese frosting and pecans.
Equipment
- 9x5 loaf pan
- Electric mixer
- Wire rack
- Mixing bowls
- Serrated knife
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour
- 1 ½ tsp ground cinnamon
- ¾ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp kosher salt
- 6 tbsp unsalted butter at room temperature
- 4 oz cream cheese at room temperature, for the batter
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 2 tsp vanilla extract for the batter
- 2 large eggs
- 1 cup canned pumpkin puree
- 4 oz cream cheese softened, for the frosting
- 1 ½ cup powdered sugar for the frosting
- 2 tsp vanilla extract for the frosting
- ¼ tsp ground cinnamon for the frosting
- ¼ cup pecans toasted and chopped, for topping
Instructions
Cooking
- Preheat. Heat the oven to 350 degrees F and spray a loaf pan. Combine the dry mix. Whisk the flour, spices, baking soda, baking powder, and salt.
- Cream. Beat the butter, cream cheese, and both sugars until fluffy, 2 to 3 minutes. Add eggs. Mix in the vanilla and then the eggs, one at a time.
- Fold. Alternate the dry mix and pumpkin in three additions, mixing just until combined. Bake. Bake about 55 minutes until a tester comes out clean.
- Cool. Rest 10 minutes in the pan, then cool completely on a rack.
- Whip the frosting. Beat the cream cheese, powdered sugar, vanilla, and cinnamon until light.
- Finish. Spread over the cooled loaf and scatter with pecans.
Notes
Substitutions: Bake in three mini loaf pans for 30 to 35 minutes.
Tips: Cool the loaf completely before frosting and test for doneness at 50 minutes.
Storage: Refrigerate frosted bread for 3 to 4 days. Freeze the unfrosted loaf for up to 3 months.