Cream Cheese Frosted Pumpkin Bread
Soft, moist, and full of cozy pumpkin spice flavor! This homemade pumpkin bread is topped with a creamy vanilla bean cream cheese frosting that makes every slice absolutely irresistible.
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Servings: 2 loaves
Ingredients
Pumpkin Bread
- 1 cup salted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs room temperature
- 1 can (15 ounces) pumpkin puree
- 3 ⅓ cups all-purpose flour
- 2 teaspoons baking soda
- ⅓ teaspoon salt
- 1 teaspoon nutmeg
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
Cream Cheese Frosting
- 6 ounces full-fat cream cheese softened
- 1/4 cup salted butter softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla bean paste (or vanilla extract)
Instructions
Pumpkin Bread
- Preheat oven to 335° F. (*see note below on temperature) Grease and flour two 9×5-inch loaf pans.
- In the bowl of a stand mixer, cream the softened butter and sugar together until smooth and creamy. Add the eggs, one at a time, mixing just until combined after each addition. Mix in the pumpkin puree.
- In a separate medium bowl, whisk together the flour, baking soda, salt, nutmeg, cinnamon, and cloves. Gradually add the dry ingredients to the pumpkin mixture, mixing just until combined. Do not over-mix. Divide the batter evenly between the two prepared loaf pans and spread it out evenly.
- Bake for 55 to 65 minutes. Cover the pans loosely with foil halfway through baking to prevent the tops from getting too dark. Check for doneness around the 55-minute mark by inserting a toothpick into the center. A few moist crumbs are okay, but you don't want to over-bake the bread.
- Remove from the oven and let the loaves cool in their pans for 10 minutes. Carefully remove them from the pans and transfer to a cooling rack.
Cream Cheese Frosting
- In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and mix until combined, then stir in the vanilla bean paste until smooth.
- Spread the frosting evenly over each loaf while the bread is still barely warm (not hot.) Slice and enjoy!
Notes
*I prefer baking these pumpkin bread loaves at 335°F. I find it's the perfect temperature for getting beautifully baked loaves! Keep in mind that all ovens heat a little differently, so I recommend keeping an oven-safe thermometer inside your oven so you can check its actual temperature and make adjustments if needed.
Tried this recipe?Mention @lifeinthelofthouse or tag #lifeinthelofthouse!
