Pumpkin Bread With Cream Cheese Frosting
This Pumpkin Bread with Cream Cheese Icing recipe is moist, full of flavor and so easy to make! A Starbucks Copycat pumpkin loaf inspired by 2 different Starbucks treats: the Pumpkin loaf and the Gingerbread loaf. Made with pumpkin puree, applesauce, and a mixture of spices in addition to the cream cheese frosting, everyone will love this treat! This pumpkin bread comes together in about 10 minutes and the frosting another 5 minutes so you can have this bread baked and ready to eat in just a little over an hour. It's also really good the next day with coffee and will last covered in the fridge for 2-3 days.
slices of pumpkin bread with cream cheese frosting and candied ginger
side view of a sliced pumpkin loaf with cream cheese frosting
sliced pumpkin bread
Pumpkin Bread With Cream Cheese Frosting
Recipe details
Ingredients
Pumpkin Bread
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp freshly ground nutmeg (or 1 tsp ground nutmeg)
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp baking powder
- ½ tsp salt
- 4 large eggs
- Âľ cup sugar
- ÂĽ cup brown sugar
- 1 tsp vanilla extract
- Âľ cup pumpkin puree (not pumpkin pie filling)
- Âľ cup applesauce
Cream Cheese Icing
- 8 oz cream cheese, softened (1 package)
- ½ cup vegetable shortening (OR unsalted butter)
- 1 cup confectioners powdered sugar
- ½ tsp vanilla extract
Topping Ideas (optional)
- candied ginger
- pumpkin seeds
- walnuts
Instructions
Pumpkin Bread
- Preheat the oven to 350° and prep the bread pan with parchment paper and/or non-stick spray and flour. I used a 9x5x3 loaf pan.
- In a mixing bowl add the flour, baking soda, nutmeg, cinnamon, cloves, ginger, baking powder, and salt and mix together with a whisk or a spoon. Set aside.
- Place the eggs, sugar, brown sugar, and vanilla in another mixing bowl and beat everything together with a hand mixer. Once combined, add the pumpkin and apple sauce and beat everything together again.
- Add the dry ingredients to the wet ingredients and combine with a rubber spatula. This will make sure all of the ingredients are mixed together but you don't overmix and your bread be nice and moist.
- Pour the batter into the prepared pan, give it a tap on the counter to release bubbles, and bake for 50-60 minutes. Check with a toothpick and when it comes out clean, your bread is done. A darker pan will cook faster, my bread only took 50 minutes.
- Remove the bread from the pan and allow it to cool on a wire rack. Once completely cool, you can add the cream cheese icing and any desired toppings.
Cream Cheese Icing
- Place the cream cheese and vegetable shortening in a mixing bowl and beat on medium smooth until combined.
- Add the powdered sugar and vanilla and continue to beat for another 2-3 minutes until everything is fully combined and the frosting is nice and smooth.
- Frost the cooled pumpkin bread using a slanted spatula or rubber spatula. Add toppings if desired and enjoy! Store covered in the fridge for up to 3 days.
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