Description
This recipe guides you through baking a moist pumpkin bread, featuring a delightful cream cheese frosting. The bread is made with a blend of all-purpose flour, granulated and brown sugars, pumpkin pie spice, and baking powder, enriched with salted butter, eggs, and pumpkin puree. The creamy frosting combines softened cream cheese, powdered sugar, vanilla bean paste, and a touch of milk.
Ingredients
- 240 grams (2 cups) all-purpose flour
- 150 grams (3/4 cup) granulated sugar
- 100 grams (1/2 cup) dark brown sugar
- 2 Tbsp pumpkin pie spice
- 10 grams (1 Tbsp) baking powder
- 1/2 tsp fine sea salt
- 227 grams (1 cup) salted butter room temperature
- 3 large eggs room temperature
- 244 grams (1 cup) pumpkin puree
- 2 oz cream cheese softened
- 180 grams (1 1/2 cups) powdered sugar spooned and leveled
- 1/2 tsp vanilla bean paste
- 15-30 mL (1-2 Tbsp) milk
Instructions
- Pumpkin Bread: Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line a 9×5 inch loaf pan.
- In a large mixing bowl or the bowl of a stand mixer, whisk together the all purpose flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder and salt until they’re evenly distributed.
- Add the room temperature butter and use an electric mixer fit with the whisk attachment to beat the mixture for 2-3 minutes, at medium speed, until pea size chunks form.
- Turn the mixer up to high for 1 minute, until the mixture starts to look more like a paste.
- Add in the eggs, one at a time, beating on medium speed until each egg is fully incorporated. Make sure to scrape the sides and bottom of the bowl every so often.
- Add the pumpkin puree and beat just until it’s combined.
- Spread the batter evenly in the prepared pan bake for about 55-60 minutes, until it springs back when you press on the tallest part.
- Allow the cake to cool in the pan for 15-30 minutes and then remove from the pan and allow it cool to room temperature.
- Cream Cheese Icing: Microwave the cream cheese for 10-15 seconds, just to soften it a bit.
- Add the powdered sugar, vanilla bean paste AND HALF THE MILK (only 1 tablespoon) and use a whisk to mix it until it’s completely smooth. If it’s too thick, add the second tablespoon of milk.
- Spread the icing on top of the cooled pumpkin loaf and let it drizzle off the sides a bit.
Notes
- Ensure butter, eggs, and cream cheese are at room temperature for best results.
- Scrape down the sides of the bowl frequently when mixing the pumpkin bread batter to ensure even incorporation of ingredients.
- Adjust the amount of milk in the frosting to achieve desired consistency.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American