Pumpkin Bread with Cream Cheese Frosting

$- 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 salt I love starting with the dry ingredients. They set the stage for our bread. Use all-purpose flour for the best texture. Baking soda and powder help it rise. The spices bring warmth and flavor. Cinnamon, nutmeg, and ginger work well together. Don't forget the salt; it helps balance the sweet. - ½ cup vegetable oil - 1 cup granulated sugar - 1 cup pumpkin puree - 3 large eggs - 1 teaspoon vanilla extract Next comes the wet mix. Vegetable oil keeps our bread moist. Granulated sugar adds sweetness. I prefer pumpkin puree for that rich flavor. Fresh or canned works great! Eggs give structure, and vanilla adds a nice touch. Mix these well so the flavors blend. - 4 oz cream cheese, softened - ¼ cup unsalted butter, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1-2 tablespoons milk Now, let’s make the frosting. Cream cheese and butter must be soft. This makes mixing easier. Powdered sugar brings sweetness and thickness. Vanilla adds flavor, while milk helps reach the right texture. Adjust the milk for a thick or thin frosting based on your taste. Having these ingredients ready makes the cooking process smooth. You’ll enjoy the smell of spices and sweetness as it bakes! Start by greasing your 9x5-inch loaf pan with butter or non-stick spray. This step is key for easy removal later. Next, preheat your oven to 350°F (175°C). A hot oven helps the bread rise perfectly. In a medium bowl, whisk together the dry ingredients. Combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of baking powder. Add in 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and ¼ teaspoon of salt. Mix until all the dry parts are blended well. Set this bowl aside for now. In a large bowl, mix ½ cup of vegetable oil and 1 cup of granulated sugar. Beat this mixture until it's smooth. Then, add 1 cup of pumpkin puree, 3 large eggs, and 1 teaspoon of vanilla extract. Beat everything together for about 2 minutes until it looks creamy. Now, slowly add in the dry ingredients from the first bowl. Stir gently with a spatula or wooden spoon until just combined. A few small lumps are okay. If you want nuts, fold in ½ cup of chopped walnuts or pecans here. Pour the batter into your greased loaf pan. Use a spatula to smooth the top. Bake in the oven for about 60 to 70 minutes. To check if it's done, insert a toothpick in the center. If it comes out clean, it’s ready! After baking, let the bread cool in the pan for about 15 minutes. Then, move it to a wire rack to cool completely. While the bread cools, prepare the cream cheese frosting. In a medium bowl, beat together 4 oz of softened cream cheese and ¼ cup of softened unsalted butter until creamy. Gradually add in 1 cup of powdered sugar. Mix until it’s well combined. Stir in 1 teaspoon of vanilla extract. If your frosting is too thick, add 1 to 2 tablespoons of milk until you reach the right consistency. Once the pumpkin bread has cooled completely, it's time to frost it. Generously spread the cream cheese frosting over the top. Let it cascade down the sides for a lovely look. For extra flair, slice the bread into thick pieces and serve on a nice plate. You can sprinkle a bit of cinnamon on top and add some walnut pieces for decoration. A small sprig of fresh mint can also brighten the dish! - Using fresh pumpkin vs canned: Fresh pumpkin can add a depth of flavor. However, canned pumpkin is often more convenient and consistent. Both can work well in this recipe. If you choose fresh, roast it first for the best taste. - Preventing overmixing: Overmixing can lead to tough bread. Mix the wet and dry ingredients just until combined. It is okay if there are a few lumps. This helps keep your pumpkin bread soft and moist. - Softening cream cheese and butter: Start with room-temperature cream cheese and butter. This helps them blend smoothly. Cold ingredients can create lumps in your frosting, which we want to avoid. - Adjusting frosting consistency: You want your frosting to be spreadable but not runny. If it’s too thick, add a tablespoon of milk. If it’s too thin, add more powdered sugar until you reach your desired texture. - Decorative plating techniques: Slice your pumpkin bread into thick pieces. Use a decorative plate to serve. A sprinkle of cinnamon on top adds a nice touch. You can also garnish with walnut pieces for extra flair. - Suggested pairing with beverages: Pair your pumpkin bread with coffee or tea. A pumpkin spice latte complements the flavors well. For a cozy touch, serve it with warm apple cider on a chilly day. {{image_4}} You can change the nuts in this recipe easily. If you don’t have walnuts or pecans, try using almonds. They add a nice crunch and flavor. Just chop them up fine, so they mix well in the batter. You can also skip nuts totally if you prefer a nut-free option. Want to mix things up? Add chocolate chips for a sweet twist. They melt into the bread and give it a rich taste. Another fun option is to add dried fruits, like cranberries or raisins. They bring a burst of flavor that pairs well with pumpkin. Just fold them into the batter before baking. You can make this pumpkin bread a bit healthier, too. Swap out the oil for applesauce. This makes your bread moist but cuts down on fat. You can also reduce the sugar. Try using half the amount or substitute it with honey or maple syrup. This way, you can enjoy a tasty treat without the guilt! Store your pumpkin bread at room temperature. Use an airtight container or wrap it tightly in plastic wrap. This keeps the bread moist and fresh. Avoid putting it in the fridge, as this can make it dry. Enjoy it within three to four days for the best taste. To freeze pumpkin bread, wrap it well in plastic wrap and then place it in a freezer bag. This helps prevent freezer burn. You can freeze it for up to three months. Thaw it in the fridge overnight for the best taste. Once thawed, let it come to room temperature before serving. Keep cream cheese frosting in the fridge. Store it in a sealed container. It stays fresh for about one week. If the frosting becomes too thick, just mix in a little milk to restore its creamy texture before using. Pumpkin bread lasts about 3 to 4 days at room temperature. Store it in an airtight container to keep it fresh. If you want to keep it longer, wrap it tightly and freeze it. It can last for up to 3 months in the freezer. Just remember to thaw it overnight in the fridge before enjoying it again. Yes, you can make this recipe gluten-free! Use a gluten-free all-purpose flour blend instead of regular flour. Look for a blend that includes xanthan gum. This helps with the bread's texture, keeping it soft and fluffy. If you need an egg substitute, try using unsweetened applesauce. Use 1/4 cup of applesauce for each egg. You can also use a flax egg. To make one, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. To enhance the spice flavor, add more ground cinnamon and nutmeg. You can also try adding allspice or cloves for a warm kick. A teaspoon of each can really boost the flavor. Don’t be afraid to experiment with spices you enjoy! Yes, you can double the recipe! Just mix the ingredients in a larger bowl. Use two loaf pans for even baking. Keep in mind that you may need to bake the bread a bit longer. Check for doneness with a toothpick inserted into the center. If it comes out clean, it's ready! You learned how to make delicious pumpkin bread with cream cheese frosting. We covered key ingredients, step-by-step mixing, baking, and tips for perfect results. Consider adding nuts or chocolate chips for a twist. You can store your bread at room temperature or freeze it for later. Remember, baking is all about creativity. Enjoy your baking journey and share your tasty treats with friends and family!$

Pumpkin Bread with Cream Cheese Frosting

Indulge in the delightful flavors of Pumpkin Bliss Bread with Cream Cheese Swirl! This easy recipe combines moist pumpkin bread with a luscious cream cheese frosting, making it the perfect fall treat. Discover how to bake this scrumptious bread that's ideal for any occasion. Don’t miss out on bringing warmth to your kitchen—click through for the full recipe and start baking this seasonal favorite today!

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Ingredients

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 salt

½ cup vegetable oil

1 cup granulated sugar

1 cup pumpkin puree (canned or fresh)

3 large eggs

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

4 oz cream cheese, softened to room temperature

¼ cup unsalted butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1-2 tablespoons milk (to achieve desired consistency)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan generously with butter or non-stick spray to ensure easy release after baking.

In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix until all the dry ingredients are well incorporated, then set aside.

In a large mixing bowl, combine the vegetable oil and granulated sugar. Using an electric mixer, beat together until the mixture is smooth and well-blended.

Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture. Beat everything together on medium speed until the mixture is homogenous and creamy—this should take about 2 minutes.

Gradually add the dry ingredient mixture to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Take care not to overmix; a few small lumps are perfectly fine. If you choose to add nuts, fold in the chopped walnuts or pecans at this time.

Pour the batter into the greased loaf pan, using a spatula to smooth the top evenly.

Bake in the preheated oven for approximately 60-70 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.

While the pumpkin bread is cooling, prepare the cream cheese frosting. In a medium mixing bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, mixing until incorporated. Stir in the vanilla extract and add milk a tablespoon at a time, mixing until you reach your desired frosting consistency.

Once the pumpkin bread has cooled completely, generously spread the cream cheese frosting over the top, allowing some to cascade down the sides for a beautiful finish.

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 8-10

- Presentation Tips: Slice the pumpkin bread into thick, inviting slices and serve each slice on a decorative plate. For added flair, sprinkle a dash of cinnamon over the frosting and garnish with a few walnut pieces. A small sprig of fresh mint can add a lovely pop of color alongside the warm tones of the bread!