Best Pumpkin Bread with Cream Cheese frosting
This delicious best pumpkin bread is dense and moist, just like the pumpkin loaf from Starbucks. The creamy frosting makes it melt in your mouth mouth with each bite. The toasted pecans on top elevate this bread to an over the top fall treat.
Servings 10 slices
Calories 466kcal
Equipment
- 9-inch by 5-inch loaf pan
Ingredients
Pumpkin Bread
- 1 ½ cups all-purpose flour regular or gluten-free measure-for-measure flour blend
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 ½ teaspoon pumpkin pie spice see notes for DIY version
- 12 tablespoons unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 3 eggs room temperature
- ¾ cup 100% pumpkin puree (do not use pumpkin pie filling)
- 1 teaspoon vanilla extract
Frosting
- 4 ounces cream cheese room temperature
- 4 tablespoons unsalted butter room temperature
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Topping
- ¼ cup toasted chopped pecans (toasting instructions included below)
Instructions
Pumpkin Bread
- Preheat oven to 350 degrees F. Spray a 9-inch by 5-inch loaf pan with non-stick spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In a separate large bowl, using an electric hand mixer or stand mixer fitted with the paddle attachment, beat together the butter until smooth and creamy.
- Add the granulated sugar and brown sugar; mix until combined.
- Add the eggs one at a time and mixing between each addition.
- Add the flour mixture, pumpkin, and vanilla; mix until combined.
- Pour batter into the prepared pan, spreading to the edges. Bake for 50-60 minutes, or until a toothpick inserted into the middle comes out clean.
- Cool in the pan for 10 minutes. Invert the pan to release the loaf and place it onto a wire cooling rack to finish cooling. Cool completely before frosting.
Toasting the pecans
- Preheat oven to 350 degrees. Spread the pecans on a cookie sheet and bake for 5-10 minutes. They are done when the pecans begin to smell fragrant.
Frosting
- In a medium bowl, using an electric hand mixer or stand mixer, beat together the cream cheese and butter until smooth and fluffy.
- Add the powdered sugar, vanilla, and 2 tablespoons milk; mix until well combined. If the frosting is a little thick, mix in the last tablespoon of milk. Frost the pumpkin bread and add the toasted pecans.
Notes
If pumpkin pie spice isn’t available here is a substitute:
1 teaspoon ground cinnamon + ½ teaspoon nutmeg + ½ teaspoon ginger How to store Store covered with plastic wrap or in an airtight container in the refrigerator for up to 1 week. Slice into 10 thick slices for serving. How to freeze Freeze the pumpkin bread before frosting. Allow bread to fully cool. Wrap snugly in saran wrap and place into a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator. Procced with frosting and serve.
1 teaspoon ground cinnamon + ½ teaspoon nutmeg + ½ teaspoon ginger How to store Store covered with plastic wrap or in an airtight container in the refrigerator for up to 1 week. Slice into 10 thick slices for serving. How to freeze Freeze the pumpkin bread before frosting. Allow bread to fully cool. Wrap snugly in saran wrap and place into a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator. Procced with frosting and serve.
Nutrition
Calories: 466kcal | Carbohydrates: 56g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 149mg | Potassium: 150mg | Fiber: 1g | Sugar: 40g | Vitamin A: 3650IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg