Say hello to your new favorite pumpkin bread recipe! Not only is it incredibly moist, but it’s perfectly spiced and topped with a thick layer of silky cream cheese frosting.
WHAT YOU NEED Pumpkin Bread pumpkin puree light brown sugar pure maple syrup vegetable oil eggs vanilla bean paste baking soda baking powder kosher salt cracked black pepper pumpkin pie spice ground cinnamon all-purpose flour Cream Cheese Frosting Philadelphia full fat cream cheese unsalted butter powdered sugar vanilla bean paste
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