This pumpkin bread with cream cheese frosting is the softest, moistest, fluffiest loaf you will ever lay your hands on. It is perfectly pumpkin flavored, easy to make, and the cream cheese frosting is to die for.
Why you will love this pumpkin bread with cream cheese frosting
- The texture. This pumpkin bread has a cake-like texture. It is fluffy and moist from the oil, eggs, yogurt, and milk.
- The pumpkin flavor. Made with pumpkin puree and warm spices like cinnamon, nutmeg, and cloves, the pumpkin flavor is delicious.
- The cream cheese frosting. This cream cheese frosting is silky smooth and is the perfect topping for this pumpkin bread.
- All purpose flour: all purpose flour is the flour of choice for this recipe. It yields the perfect soft and tender crumb.
- Leavener: baking soda is used in this pumpkin bread - it will help it rise perfectly.
- Fats: the key fats in this recipe are the vegetable oil, eggs, milk, and yogurt. All of these ingredients add moisture so the loaf does not come out to be dry and crumbly.
- Sugar: granulated sugar and brown sugar are used to add sweetness, flavor, and moisture. We also use powdered sugar in the cream cheese frosting.
- Pumpkin puree: the star ingredient! Pumpkin puree adds moisture to the loaf and tons of pumpkin flavor.
- Spices: a combination of spices like cinnamon, nutmeg, and cloves make this loaf cake the perfect fall treat.
- Cream cheese: cream cheese is the main ingredient in the frosting - it is sweetened with powdered sugar but still adds a tang to the dessert.
- Whisk the dry ingredients. This includes the all purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Whisk the wet ingredients. Start by whisking the brown sugar, granulated sugar, and eggs. Then add the vegetable oil, yogurt, milk, and pumpkin puree and whisk.
- Combine. Add the dry ingredients to the wet ingredients and whisk until combined.
- Bake. Pour the batter into a 9x5 inch loaf pan lined with parchment paper. Bake for 55-65 minutes.
- Make the cream cheese frosting. Beat the cream cheese by itself until creamy. Add the powdered sugar, salt, and vanilla extract and beat until combined.
- Frost and enjoy! Once the loaf cake is cool, frost with the cream cheese frosting. Store in an airtight container.
Why is my loaf dry?
A dry loaf cake could potentially be from over mixing the batter. Make sure to only mix the batter until the dry ingredients are JUST incorporated, not any longer.
A dry loaf cake can also be from over baking. Just a few extra minutes in the oven can turn a soft and moist loaf cake into a tough and dry one, so make sure to keep an eye on it. It is finished when a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
Why did my loaf sink?
Loaf cakes can sink from over mixing the batter. Make sure to only mix your batter until the dry ingredients are JUST incorporated, not any longer. Additionally, an underbaked loaf can sink, so make sure to bake it all the way through.
Can I use a different milk instead of whole milk?
Technically, yes. However, I really recommend sticking to whole milk due to its fat content. The fat content of the milk really adds to the moisture and tenderness of this loaf.
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Pumpkin Bread With Cream Cheese Frosting
- 1 ¾ cups (219 grams) all purpose flour spooned and leveled
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup (150 grams) brown sugar packed
- ½ cup (100 grams) granulated sugar
- 2 eggs room temperature
- ½ cup (100 mL) vegetable oil
- ⅓ cup (80 grams) yogurt room temperature, greek or regular works!
- ¼ cup (60 mL) whole milk room temperature
- 1 cup (235 grams) pumpkin puree
Cream Cheese Frosting
- 8 oz cream cheese room temperature
- 1 cup (120 grams) powdered sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
- Preheat oven to 350F and line a 9x5 inch loaf pan with parchment paper with overhang on at least two sides. This will make it easier to remove the loaf from the pan.
- In a medium-sized bowl, whisk together the all purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a separate medium-sized bowl, whisk together the brown sugar, granulated sugar and eggs until combined. Add the oil, yogurt, milk and pumpkin puree and whisk until combined.
- Add the dry ingredients to the wet ingredients and whisk together until combined and no streaks of flour remain. The batter will be thick and a little lumpy.
- Pour the batter into the prepared pan and bake for 55-65 minutes. The pumpkin bread is finished when a toothpick inserted into the center comes out clean and the edges begin to peel away from the sides of the pan.
Cream Cheese Frosting
- While the pumpkin bread is baking, make the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, or a medium-sized bowl if using a handheld mixer, beat the cream cheese by itself for 5 minutes on high speed until smooth and creamy.
- Add the powdered sugar, salt, and vanilla extract and beat on low speed for 30 seconds, then on medium-high speed for 1-2 minutes until combined.
- Once the cake is cool, frost with the cream cheese frosting and enjoy!
- If iced, store in an airtight container in the fridge. If not iced, it can be stored at room temperature.
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!
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