Pumpkin Bread with Cream Cheese Frosting
This Pumpkin Bread with Cream Cheese Frosting features a rich, moist bread topped with plenty of velvety smooth cream cheese frosting. The pumpkin bread is made with brown butter, which adds a rich, caramel-like taste that complements the pumpkin and cozy fall spices really well. The pumpkin bread has a soft, tender crumb that stays moist for days.
Here is what you will love about this Pumpkin Bread with Cream Cheese Frosting
- Soft, fluffy and moist! This pumpkin bread yields a deliciously soft and moist bread that stays soft for days.
- Depth of flavor – this pumpkin bread has the addition of brown butter which adds depth of flavor to the bread. The rich, caramel-like flavor complements the pumpkin and the cozy fall spices really well.
- Extra frosting – if you know me, you know I loveee frosting, and this pumpkin bread has plenty of velvety smooth cream cheese frosting. Of course, you can skip the frosting if you desire, but the frosting, in my opinion, makes this so good!
Here are a few of my favorite pumpkin recipes
- Homemade Pumpkin Cinnamon Rolls
- Pumpkin Cream Cheese Bread
- Pumpkin Cinnamon Twists
- Pumpkin Pull Apart Bread
- Pumpkin Donuts
Let me know what you thought!
If you make this Pumpkin Bread with Cream Cheese Frosting, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture of your and tag me @simplebakingwithjolene on instagram. It truly makes my day to see all of your wonderful creations.
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Pumpkin Bread with Cream Cheese Frosting
- Total Time: 55 minutes
- Yield: 1 loaf 1x
Description
This Pumpkin Bread with Cream Cheese Frosting features a rich, moist bread topped with plenty of velvety smooth cream cheese frosting. The pumpkin bread is made with brown butter, which adds a rich, caramel-like taste that complements the pumpkin and cozy fall spices really well. The pumpkin bread has a soft, tender crumb that stays moist for days.
Ingredients
Pumpkin Bread
- 8 tablespoons unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup sour cream
- 1/4 cup milk
- 1 large egg
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/8 teaspoon allspice
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions
1. Preheat oven to 350F. Line a 9×5 inch baking pan with parchment paper. Set aside.
2. In a small saucepan, add the butter. Cook over medium-low heat, stirring occasionally until the butter begins to turn a golden brown color. Remove from heat and pour into a heat proof container. Allow to cool for 10 minutes.
3. In a large mixing bowl, add the cooled brown butter, sugars, sour cream, milk, egg, pumpkin and vanilla extract. Whisk to combine. Add in the sifted flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves and allspice. Use a wooden spoon or spatula to mix, just until combined.
4. Pour batter into prepared loaf pan. Bake in preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the bread to fully cool in the pan on a wire cooling rack.
6. Once the bread is cool, make the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a handheld mixer, add the cream cheese and unsalted butter. Beat until combined and fluffy. Add in the vanilla extract and powdered sugar. Beat until mixture is light and fluffy.
7. Remove the pumpkin bread from the pan and remove the parchment paper. Set on a serving plate. Spread the cream cheese frosting on the bread. Slice, serve and enjoy!
- Prep Time: 15
- Cook Time: 40
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
