Hey y’all! Jen here, and let me tell you, this Pumpkin Bread with Cream Cheese Icing is the kind of treat that makes me feel like a total kitchen rockstar.
I still remember a cozy fall afternoon, the scent of spiced pumpkin bread wafting through the house, and the excitement of slathering a generous layer of cream cheese icing on top. That’s my kind of day!
Growing up, my mom had this magical way of making the house smell amazing and the kitchen feels like the warmest spot in the world. I wanted to recreate that magic for you with this recipe!
No more waitin’, let’s get into it!!
Ingredients Used to Make Pumpkin Bread with Cream Cheese Icing
For the Pumpkin Bread:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin (not pumpkin pie filling)
- ¼ cup water
For the Cream Cheese Icing:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
- 1-2 tbsp milk (as needed for consistency)
How to Make Pumpkin Bread with Cream Cheese Icing
- Preheat and Prep: Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper so the pumpkin loaf with cream cheese icing doesn’t stick.
- Mix the Dry Goods: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set this mix aside and get ready for the next step.
- Combine the Wet Ingredients: In a large bowl, mix the oil and sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin and water until everything’s smooth.
- Fold and Stir: Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Pour the batter into your prepared loaf pan and spread it out evenly.
- Bake: Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Whip Up the Cream Cheese Icing: While the bread is cooling, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy. Add milk, one tablespoon at a time, until you reach your desired icing consistency.
- Frost and Feast: Once your pumpkin bread is fully cooled, spread that delicious cream cheese icing all over the top. Slice it up, serve, and watch everyone swoon over this tasty fall treat!
Well, Pumpkin Bread with Cream Cheese Icing will make you feel all warm and fuzzy inside! This is the kind of recipe that brings people together and makes everything a little bit sweeter. Enjoy every bite, y’all!
Ah, don’t forget this Copycat Chick-fil-A Sandwich, which I want to introduce you many times with its tasty flavors.
Quick Cooking Recipe
- Preparation Time: 15 minutes
- Cooking Time: 60-65 minutes
- Inactive Time: 30 minutes (cooling time)
- Total Time: 1 hour 45 minutes
- Author: Jen Sharpin | So Damn Delish
- Yield: One loaf of moist, spiced pumpkin bread topped with creamy, dreamy icing.
Delight in this Pumpkin Bread with Cream Cheese Icing that brings together the warm flavors of fall with a luscious cream cheese frosting. Perfect for cozy days and sweet cravings!
Ingredients
- For the Pumpkin Bread: Flour, baking powder, baking soda, salt, spices, vegetable oil, sugar, eggs, pumpkin, and water.
- For the Cream Cheese Icing: Cream cheese, butter, powdered sugar, vanilla extract, milk.
Instructions
- Preheat oven to 350°F (175°C).
- Mix dry ingredients in a bowl.
- Combine wet ingredients in another bowl, then mix with dry ingredients.
- Pour into a loaf pan and bake for 60-65 minutes.
- Cool, then frost with cream cheese icing.
Notes
- Make sure your pumpkin bread is completely cooled before applying the icing to avoid it melting.
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