This incredibly moist pumpkin bread is topped with a thick layer of silky cream cheese frosting. It's a classic combination done so well and it's bound to be your new favorite pumpkin bread recipe!
WHAT YOU NEED all-purpose flour unsalted butter vegetable oil light brown sugar pumpkin puree maple syrup eggs vanilla bean paste baking soda baking powder kosher salt cracked black pepper pumpkin pie spice ground cinnamon full fat Philadelphia cream cheese powdered sugar
1. Preheat the oven to 350F and grease and line a 9×5 loaf pan with parchment paper (make sure it’s a 9×5 and not a 1 lb loaf pan as there’s a significant size difference). 2. In a large mixing bowl, whisk together the pumpkin, brown sugar, maple syrup, and oil. 3. Then whisk in the eggs and vanilla, followed by the baking soda, baking powder, salt, pepper, pumpkin pie spice, and cinnamon. 4. Last, whisk in the flour just until combined.
Pumpkin Bread
5. Pour into the prepared pan and bake for 60-70 minutes. The loaf should appear puffed with a crack right down the center. Stick a toothpick in the center and if it comes out with a few moist crumbs, the bread is ready (see picture in post for reference). 6. Allow to cool for about 10 minutes, then lift out of the pan and transfer to a wire rack to cool for another 30-40 minutes or until barely warm.
1. In the meantime, make the frosting by mixing together the cream cheese and butter. This can be done with an electric mixer or mash by hand with a fork. 2. Then mix in the powdered sugar, followed by the vanilla bean paste. 3. Spread over the barely warm loaf, then slice and enjoy!
Cream Cheese Frosting