Description
Moist and flavorful pumpkin bread topped with a rich cream cheese frosting, perfect for fall.
Ingredients
Scale
For the Crust:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, beat 1/2 cup butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in pumpkin puree, buttermilk, and 1 teaspoon vanilla.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Pour batter into prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat cream cheese and 1/4 cup butter until smooth. Gradually add powdered sugar and 1/2 teaspoon vanilla, beating until creamy. Spread over cooled bread.
Notes
You can customize the seasonings to taste.