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A moist and tender pumpkin bread infused with warm autumn spices and topped with a smooth, tangy cream cheese frosting. Perfect for cozy fall mornings or as a sweet afternoon treat.

Ingredients

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  • 2 cups (240 g) all purpose flour
  • 1 tsp (6 g) baking soda
  • 2 tsp (6 g) ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • ¼ tsp ground cardamom
  • ½ tsp salt
  • ½ cup (118 ml) canola oil
  • ¾ cup (150 g) granulated sugar
  • ½ cup (100 g) light brown sugar
  • 2 large eggs (US), room temperature
  • 1¼ cup (325 g) canned pumpkin puree
  • 2 tsp (10 ml) vanilla extract
  • 4 oz. (113 g) cream cheese, room temperature
  • 4 tbsp (57 g) unsalted butter, room temperature
  • 1 tsp (5 ml) vanilla extract
  • 1 cup (125 g) powdered sugar
  • 1–3 tsp (5–15 ml) milk, as needed

Instructions

  1. Preheat oven to 350°F (170°C) and line a 9×5-inch loaf pan with parchment paper leaving an overhang on two sides.
  2. Whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, cardamom, and salt in a large bowl until combined.
  3. Whisk together canola oil, granulated sugar, light brown sugar, pumpkin puree, eggs, and vanilla extract in another large bowl until smooth and lump-free.
  4. Pour the dry ingredients into the wet ingredients and whisk gently until just combined, leaving some small lumps.
  5. Pour the batter into the prepared loaf pan and run the tip of a butter knife down the center of the batter to create a score for a bakery-style crack.
  6. Bake for 55–65 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.
  7. Let the loaf cool in the pan for about 15 minutes.
  8. Use the parchment paper sling to lift the loaf out of the pan and transfer it to a wire rack; cool completely before frosting.
  9. Place softened cream cheese and softened butter in a mixing bowl.
  10. Beat the cream cheese and butter on medium speed until fluffy and smooth, about 2–3 minutes.
  11. Add vanilla extract, powdered sugar, and 1 teaspoon milk; beat until creamy and well blended, adding additional milk 1 teaspoon at a time if needed to reach a spreadable consistency.
  12. Spread or drizzle the cream cheese frosting over the completely cooled pumpkin bread.

Notes

Store leftover pumpkin bread without frosting in an airtight container at room temperature for up to 3 days, then refrigerate for up to 2 additional days., Leftover pumpkin bread with cream cheese frosting should be stored in an airtight container in the refrigerator for up to 5 days., Freeze slices wrapped tightly in plastic wrap and placed in a zip-top bag for up to 2 months. Thaw slowly in the fridge overnight before serving.

Nutrition

Find it online: https://margorecipes.com/pumpkin-bread-with-cream-cheese-frosting-olives-thyme-2/