Pumpkin Spice Bread with Cream Cheese Frosting


My favourite pumpkin bread but! Extra moist, crumbly and completely AMAZING with one of the best cinnamon cream cheese frosting ever!

Okay, guys, I made it to Indianapolis simply in time for Christmas!

MY OTHER RECIPES

We nearly missed our flight with LA’s fantastic vacation site visitors, and we have been sitting behind a poor woman who couldn’t cease crying for 97 minutes.

But, nonetheless. We made it!

Fortunately, I packed just a few slices of this pumpkin spice bread in foil packets.

I mainly simply scraped off the cream cheese frosting and ate that first earlier than diving utterly into the crumbly, additional moist, goodness right here.

It was pure life.

Maybe the little woman was crying as a result of she additionally wanted a slice of pumpkin bread.

Sorry, woman, no sharing on this one.

Pumpkin Spice Bread with Cream Cheese Frosting

My favourite pumpkin bread but! Extra moist, crumbly and completely AMAZING with one of the best cinnamon cream cheese frosting ever!

Ingredients:

  • 1 half cups all-purpose flour
  • 1 half teaspoons floor cinnamon
  • Three/four teaspoon floor ginger
  • half teaspoon floor nutmeg
  • 1/four teaspoon floor cloves
  • Three/four teaspoon baking soda
  • half teaspoon baking powder
  • half teaspoon kosher salt
  • 6 tablespoons unsalted butter, at room temperature
  • four ounces cream cheese, at room temperature
  • Three/four cup granulated sugar
  • half cup mild brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 massive eggs
  • 1 cup canned pumpkin puree

For the cream cheese frosting

  • four ounces cream cheese
  • 1 half cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 1/four teaspoon floor cinnamon
  • 1/four cup toasted chopped pecans

Directions:

  1. Preheat oven to 350 levels F. Lightly coat a 9×5 loaf pan with nonstick spray.
  2. In a big bowl, mix flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder and salt.
  3. In the bowl of an electrical mixer fitted with the paddle attachment, beat butter, cream cheese and sugars on medium-high till mild and fluffy, about 2-Three minutes. Beat in vanilla till effectively mixed. Beat in eggs, separately, till effectively mixed.
  4. With mixer on low pace, add dry components and pumpkin alternately in Three elements, starting and ending with dry components, beating simply till included.
  5. Scoop the batter evenly into the loaf pan. Place into oven and bake for 55 minutes, or till a tester inserted in heart comes out clear. Remove from oven and funky utterly on a wire rack earlier than frosting.
  6. In the bowl of an electrical mixer fitted with the paddle attachment, beat cream cheese on medium pace till mild and fluffy, roughly 2-Three minutes. With the mixer on low pace, step by step add confectioners’ sugar, beating simply till included. Add vanilla and cinnamon till effectively mixed. Increase pace to medium excessive and beat till frosting is mild and fluffy, roughly 1-2 minutes.
  7. Using a small offset spatula, unfold high of bread with cream cheese frosting, garnished with pecans, if desired.