Pumpkin Bread With Cream Cheese Frosting

A sprinkle of chopped nuts and an easy cream cheese frosting make homemade pumpkin bread the perfect sweet bread for pumpkin lovers to enjoy with coffee.  

– 1 teaspoon pumpkin spice – 1 teaspoon ground cinnamon – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 2 large egg – ¾ cup unsalted butter – ½ cup white sugar – ½ cup brown sugar – 1 teaspoon vanilla extract



Heat the oven to 350 F. Add butter, sugars, and vanilla to eggs and beat on low speed with a hand mixer. Mix again until combined. 

Green Blob


Add wet ingredients to flour in a separate bowl. Mix everything on low until combined. Add pumpkin puree.  

Green Blob


Even with canned pumpkin puree, I like to wrap it in linen or a cloth and squeeze out the moisture. It improves bread texture. 

Green Blob


Bake until a toothpick inserted into the centre comes out clean, dry, or with breadcrumbs, 55–60 minutes.  

Green Blob


Prior to transferring the bread onto a wire cooling rack to finish cooling, allow it to rest in the tin for fifteen minutes.  

Green Blob


Beat the cream cheese in a large bowl until softened and add the remaining ingredients while the bread cools.  

Green Blob


Add 2 cups of powdered sugar to test for thick, creamy frosting. For a thicker consistency, add ½ or 1 cup of powdered sugar. 

Green Blob


Dredge the walnuts and ground cinnamon over the entire surface of the bread, then frost. When ready to serve, cut into individual slices. 

Green Blob


Cinnamon Banana Bread With Raisins 

Also See