Pumpkin Bread with Maple Cream Cheese Frosting
Who's ready for the fall season? This irresistibly moist Pumpkin Bread with Maple Cream Cheese Frosting tastes like autumn on your plate. Everyone's beloved fall favorite get's a makeover with the most delicious creamy frosting infused with rich notes of maple syrup. Bonus, your kitchen will smell like hopes and dreams (ok, not really, but it will smell like cinnamon, and that's basically the same thing).
Equipment
- 9x5 loaf pan can also be made in an 8x4 loaf pan
- mixing bowls
- electric mixer or whisk
Ingredients
Pumpkin Bread
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon Kosher or fine sea salt
- 1¾ teaspoon ground cinnamon (if using pumpkin pie spice instead of individual spices, use 1 teaspoon pumpkin pie spice + ¾ additional cinnamon)
- ⅜ tsp (¼+⅛) ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ⅛ teaspoon freshly grated nutmeg
- 2 large eggs, room temperature
- ¾ cup dark brown sugar
- ½ cup white granulated sugar
- 1 cup pumpkin puree not pumpkin pie filling
- ¼ cup milk, room temperature
- ½ cup vegetable oil
Maple Cream Cheese Frosting
- 4 oz brick-style cream cheese room temperature
- 3 tablespoon unsalted butter room temperature
- 1½ cups sifted powdered sugar
- 2 tablespoon pure maple syrup
Instructions
Pumpkin Bread
- Preheat the oven to 350℉. Spray a 9x5 loaf pan with baking spray.
- In a large bowl, combine the flour, baking soda, salt and spices. Whisk to combine. Set aside.1¾ cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon Kosher or fine sea salt, 1¾ teaspoon ground cinnamon, ⅜ teaspoon (¼+⅛) ground cloves, ¼ teaspoon ground allspice, ¼ teaspoon ground ginger, ⅛ teaspoon freshly grated nutmeg
- In another bowl, whisk together the eggs and the sugars until combined. Add the pumpkin, milk, and vegetable oil and continue to whisk until blended.2 large eggs, room temperature, 1 cup pumpkin puree, ¾ cup dark brown sugar, ½ cup white granulated sugar, ¼ cup milk, room temperature, ½ cup vegetable oil
- Add the pumpkin mixture to the flour mixture, and stir until combined (no flour streaks remain). Pour the batter into a prepared loaf pan, and bake at 350℉ for 45-60 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool to room temperature before frosting. (After 15 minutes, you can invert the bread to a wire rack to continue cooling).
- When the pumpkin bread has cooled, spread the maple cream cheese frosting over the top using a knife or spatula, covering evenly. You can do a light or thicker layer depending on your taste.
Maple Cream Cheese Frosting
- In a large bowl, combine the room-temperature cream cheese and butter. With an electric mixer (or a whisk), beat on medium-high speed until light and fluffy. Slowly add the powdered sugar and maple syrup and continue to beat until light, fluffy, and thickened. Use immediately or store until ready to frost the bread.4 oz brick-style cream cheese , 3 tablespoon unsalted butter, 1½ cups sifted powdered sugar, 2 tablespoon pure maple syrup
Notes
Be sure to cool the pumpkin bread completely before storing it. Once cool, wrap the entire loaf tightly in plastic wrap and store it at room temperature for up to 2-3 days or in the refrigerator in an air-tight container for up to 4-5 days.
The frosting can be made ahead and stored in a lidded container for up to 3 days or stored in the freezer for up to 3 months.
Nutrition*
Serving: 1 slice (without frosting) | Calories: 283kcal | Carbohydrates: 40.4g | Protein: 4g | Fat: 12.3g | Saturated Fat: 2.6g | Cholesterol: 38mg | Sodium: 139mg | Potassium: 159mg | Fiber: 1.6g | Sugar: 21.8g | Calcium: 58mg | Iron: 2mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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