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Pumpkin Bread with Cream Cheese Frosting
Pumpkin Bread with Cream Cheese Frosting
Pumpkin Bread with Cream Cheese Frosting
Pumpkin Bread with Cream Cheese Frosting cover
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From the Cook
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Pumpkin Bread with Cream Cheese Frosting

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Preheat the oven to 350 degrees F and line a pullman pan or 9x5 loaf pan with parchment paper.
2
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In a medium bowl, combine the flour, baking powder, baking soda, salt, and pumpkin spice. Set aside.
3
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In a separate large bowl, whisk together the brown sugar, granulated sugar, and oil.
4
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Then, whisk in the eggs and vanilla, and lastly the pumpkin purée.
5
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Add the dry ingredients to the wet and whisk until fully combined and smooth.
6
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Pour the batter into the prepared pan and smooth out the top. Use a knife to draw a line down the center in order to encourage the batter to split down the middle as it bakes.
7
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Bake the pumpkin bread for 1 hour to 1 hour 10 minutes or until a toothpick inserted comes out with a few moist crumbs. Tent with foil around the 40 minute mark to prevent it from getting too dark.
8
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Allow the pumpkin bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
9
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In a medium bowl, add the cold cream cheese and beat with an electric mixer until smooth.
10
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Add the room temperature butter and salt, and mix until fully combined and smooth.
11
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Add the sifted powder sugar in 2-3 additions, and mix on low speed until smooth.
12
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Transfer the frosting to a piping bag fitted with a large round piping tip.
13
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Pipe the frosting in zigzags on top of the cooled pumpkin bread and enjoy!

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Tips & Tricks (5)

  • Room Temperature Ingredients 🌡️
    Bring cream cheese, eggs, and butter to room temperature before mixing to ensure smooth incorporation and prevent lumps in your batter, resulting in an evenly textured bread.
  • Don't Overmix the Batter 🥄
    Fold the dry ingredients into the wet ingredients gently until just combined—overmixing develops gluten and creates a dense, tough crumb instead of the desired tender, moist texture.
  • Drain Your Pumpkin Purée 🎃
    Place canned pumpkin purée in a fine-mesh strainer lined with cheesecloth for 15-20 minutes to remove excess moisture, which prevents a soggy bread and concentrates pumpkin flavor.
  • Chill Frosting Before Spreading 🧊
    Refrigerate your cream cheese frosting for at least 30 minutes after mixing so it firms up and spreads smoothly without dragging or tearing the delicate bread surface.
  • Toast Your Pumpkin Spice 🌟
    Briefly warm the pumpkin spice in a dry skillet for 30 seconds before adding to the batter to bloom the spices and intensify their warm, complex flavors throughout the bread.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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