Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan and set aside.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, combine pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Mix until well blended.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- While baking, beat the softened cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat until fluffy. Chill briefly if needed.
- Allow the bread to cool completely before frosting. Spread the cream cheese frosting evenly on top. Decorate with spices or nuts if desired.
Notes
- For a richer flavor, add a pinch of ground cloves or allspice to the spice mixture.
- Ensure cream cheese is softened to prevent lumps in the frosting.
- This bread can be stored covered in the refrigerator for up to 4 days.
- To keep the frosting creamy, spread it on the bread only after it has cooled completely.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290 Kcal
- Sugar: 20g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg