Pumpkin Bread
This is a moist, spiced pumpkin loaf with a simple cream cheese frosting. The recipe is scaled down to fit a smaller 8x4 inch loaf pan. It's a quick bread, meaning there's no yeast and the batter comes together in one bowl.
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 8x4 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.
Notes
Cover with foil if top browns too quickly during baking. A few small lumps in batter are fine.
Did you make this recipe?Let me know how you liked it below!