Pumpkin Bread with Cream Cheese Frosting
This moist pumpkin bread topped with creamy frosting is a delightful treat for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
Wet Ingredients
- 1.5 cups granulated sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree ((not pumpkin pie filling))
- 0.5 cup chopped walnuts or pecans ((optional))
Frosting
- 4 ounces cream cheese (softened)
- 0.5 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk ((to adjust consistency))
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Whisk together dry ingredients in a large bowl.
- In another bowl, whisk sugar, oil, and eggs; stir in pumpkin puree.
- Combine wet and dry ingredients, fold in nuts if using, and pour into pan.
- Bake for 50-60 minutes; cool before frosting.
- Beat cream cheese and butter, add powdered sugar and vanilla, adjust with milk.
Notes
For a richer flavor, use fresh pumpkin puree.