Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (120ml) vegetable oil
- 3 large eggs
- 1 cup (240g) canned pumpkin purée
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 oz (225g) cream cheese, softened
- ½ cup (60g) unsalted butter, softened
- 2 cups (250g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat together the sugar, vegetable oil, eggs, pumpkin purée, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- For the frosting, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
- Spread the cream cheese frosting over the cooled pumpkin bread and serve.
Notes
- Ensure the pumpkin is well incorporated to keep the bread moist and flavorful.
- For a more decorative presentation, pipe the frosting in swirls or add fall sprinkles.
- The recipe can be doubled for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10 of loaf)
- Calories: 290 Kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
