Ingredients (1 smaller loaf)
For the Pumpkin Bread
- 165g (1 1/3 cups) all-purpose flour
- 3/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 1/4 tsp fine sea salt
- 113g (1/2 cup, packed) light brown sugar
- 75g (1/3 cup + 1 Tbsp) granulated sugar
- 2 large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 75g (1/3 cup + 1 Tbsp) vegetable oil
- 60g (1/4 cup) plain yogurt, room temperature
- 45g (3 Tbsp) whole milk, room temperature
- 183g (3/4 cup) pumpkin puree
For the Cream Cheese Frosting
- 85g (3 oz) block cream cheese, room temperature
- 90g (3/4 cup) powdered sugar
- pinch of fine sea salt
- 3/4 tsp vanilla extract
Prepare an 8×4 Inch Loaf Pan and Preheat to 350F
Line the pan with parchment paper, leaving some overhang on the long sides to use as handles for lifting the bread out later.
Whisk the Dry and Wet Ingredients Separately
In a medium bowl, whisk together the flour, baking soda, all the spices, and salt.
In a larger bowl, whisk the brown sugar, granulated sugar, eggs, and vanilla. Then, whisk in the oil, yogurt, milk, and pumpkin puree until it’s all smooth.
Combine the Batter and Bake
Pour the dry ingredients into the wet ingredients and whisk until just combined. The batter will be thick, and a few small lumps are fine – don’t over-mix it.
Pour the batter into the prepared pan and bake for ~55-65 minutes. It’s done when a toothpick inserted into the center comes out clean. If the top starts to get too dark before the center is cooked, you can lay a piece of foil over it. Let the bread cool in the pan for at least an hour before lifting it out.
Make the Frosting and Finish the Loaf
Beat the room-temperature cream cheese by itself for a few minutes until it’s completely smooth; this prevents a lumpy frosting.
Add the powdered sugar, salt, and vanilla and beat on low speed at first, then increase to medium-high until the frosting is creamy.
Once the loaf is completely cool, spread the frosting over the top.
Pumpkin Bread
Ingredients
For the Pumpkin Bread
- 165g all-purpose flour 1 1/3 cups
- 3/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 1/4 tsp fine sea salt
- 113g light brown sugar 1/2 cup, packed
- 75g granulated sugar 1/3 cup + 1 Tbsp
- 2 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 75g vegetable oil 1/3 cup + 1 Tbsp
- 60g plain yogurt 1/4 cup, room temperature
- 45g whole milk 3 Tbsp, room temperature
- 183g pumpkin puree 3/4 cup
For the Cream Cheese Frosting
- 85g block cream cheese 3 oz, room temperature
- 90g powdered sugar 3/4 cup
- pinch fine sea salt
- 3/4 tsp vanilla extract
Instructions
- Line 8×4 inch loaf pan with parchment paper and preheat oven to 350F.
- Whisk flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt in medium bowl.
- In large bowl, whisk brown sugar, granulated sugar, eggs, and vanilla until combined.
- Add oil, yogurt, milk, and pumpkin puree to wet ingredients; whisk until smooth.
- Pour dry ingredients into wet ingredients and whisk just until combined.
- Transfer batter to prepared pan and bake 55-65 minutes until toothpick comes out clean.
- Cool in pan 1 hour before removing.
- Beat cream cheese until smooth.
- Add powdered sugar, salt, and vanilla; beat until creamy.
- Spread frosting over completely cooled loaf.
