Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin purée
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine the pumpkin purée, vegetable oil, sugar, eggs, and vanilla extract. Beat until smooth.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Pour the batter into a greased or parchment-lined loaf pan. Smooth the top with a spatula.
- Bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened cream cheese and butter until creamy. Add powdered sugar and vanilla, beating until fluffy.
- Spread the cream cheese frosting generously over the cooled pumpkin bread.
Notes
- For a richer flavor, add a teaspoon of vanilla extract to the batter.
- Ensure the pumpkin is well pureed for a moist bread texture.
- You can customize the frosting with a pinch of cinnamon or nutmeg for extra fall flavor.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/12 loaf)
- Calories: 290 Kcal
- Sugar: 20g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg