This moist pumpkin bread is a comforting blend of warm spices, rich pumpkin puree, and creamy cheese frosting that brings a sense of nostalgia and warmth with every slice.
Ingredients
Scale:
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 cup granulated sugar
½ cup vegetable oil
2 large eggs
1 cup pumpkin puree
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9x5-inch loaf pan with butter or non-stick spray.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
In a large mixing bowl, beat the granulated sugar and vegetable oil until well combined. Add the eggs one at a time, mixing until fully incorporated. Stir in the pumpkin puree until smooth.
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Make the cream cheese frosting by beating the softened cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth.
Once the pumpkin bread has cooled completely, spread the cream cheese frosting generously on top.
