Pumpkin Spice Bread with Cream Cheese Frosting
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup canned pumpkin puree
For the cream cheese frosting
- 4 ounces cream cheese
- 1 ½ cups confectioners' sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ cup toasted chopped pecans
Instructions
- 1
Preheat oven to 350 degrees F. Lightly coat a 9x5 loaf pan with nonstick spray.
- 2
In a large bowl, combine flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder and salt.
- 3
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, cream cheese and sugars on medium-high until light and fluffy, about 2-3 minutes. Beat in vanilla until well combined. Beat in eggs, one at a time, until well combined.
- 4
With mixer on low speed, add dry ingredients and pumpkin alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.
- 5
Scoop the batter evenly into the loaf pan. Place into oven and bake for 55 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
- 6
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, approximately 2-3 minutes. With the mixer on low speed, gradually add confectioners' sugar, beating just until incorporated.
- 7
Add vanilla and cinnamon until well combined. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
- 8
Using a small offset spatula, spread top of bread with cream cheese frosting, garnished with pecans, if desired.
