Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease your loaf pans with butter or non-stick spray and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- Pour the batter into the prepared loaf pans. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 15 minutes before transferring to a wire rack.
- For the frosting, beat the softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, beating until smooth and fluffy.
- Once the pumpkin bread has cooled completely, spread the cream cheese frosting generously on top. Slice and serve.
Notes
- For added flavor, sprinkle chopped pecans or walnuts on top before frosting.
- To store, keep in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- For longer storage, freeze slices in an airtight container for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg