Frosted Pumpkin Bread Recipe

Frosted Pumpkin Bread made with butter, sugar, eggs, pumpkin puree and a lovely blend of Fall spices! Soft sweet bread topped with a buttery cream cheese frosting everyone loves.

Prep Time15

Cook Time1

Total Time1 15

Course: Brunch, Snack/ Dessert, sweet bread

Cuisine: American

Keyword: Frosted Pumpkin Bread

Servings: servings

Calories: 522kcal

Author: Jessica & Nellie

Ingredients

¾ cup salted butter softened
1 cup white granulated sugar
1 cup light brown sugar firmly packed
2 large eggs
1 ⅓ cup pumpkin puree
½ tsp ground cloves
½ tsp ground nutmeg
1 tsp ground cinnamon
1 tsp baking soda
½ tsp baking powder
2 cups all-purpose flour

Cream cheese frosting

8 oz cream cheese room temperature
3 TBSP unsalted butter softened
1 tsp vanilla extract
2 ½ cups powdered sugar

Instructions

Preheat your oven to 325°F and coat a 9x5 inch loaf pan in butter or nonstick cooking spray. Set aside.
Combine the softened butter and sugars in a large mixing bowl. Use an electric hand mixer to whisk the ingredients together until smooth and creamy. Add the eggs and whisk again until the eggs are fully incorporated.
Whisk in the pumpkin puree, the cloves, nutmeg, cinnamon, baking powder, baking soda, and flour. Make sure there are no clumps of dry ingredients in your batter.
Spread the batter into the prepared loaf pan and bake for 1 hour. Once your bread is done baking, let it cool in the pan for at least 30 minutes before moving it to a wire cooling rack.
To make the Cream Cheese Frosting: Add your cream cheese to a medium size bowl. Use an electric hand mixer to beat the whipped cream for about a minute, or until it is smooth. Whisk in the softened butter and vanilla extract. Slowly whisk in the powdered sugar until it is fully incorporated and your frosting is smooth.
Let the cake cool completely and then top it with your cream cheese frosting. Slice and enjoy!

Notes

The bread is best stored in the fridge for up to 5 days in an airtight container. Like I said, you can enjoy it straight from the fridge or let a slice sit on the counter for about 30 minutes before you enjoy it.

For longer storage, it’s best to freeze the unfrosted pumpkin bread first. Wrap the loaf tightly in plastic wrap and then foil before placing it in the freezer for up to 3 months. Thaw overnight in the refrigerator. Once thawed, frost the bread before serving.

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