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Pumpkin Bread with Cream Cheese Frosting

Absolutely Irresistible Pumpkin Bread with Cream Cheese Frosting

This Pumpkin Bread with Cream Cheese Frosting is a moist, fluffy treat that adds a delightful cheesecake layer.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 30 minutes
Total Time 2 hours
Servings: 10 slices
Course: Easy Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1/2 cup Salted Butter can substitute with unsalted butter
  • 1 cup Granulated Sugar can use brown sugar for deeper flavor
  • 1 cup Pumpkin Puree ensure it's pure pumpkin
  • 1 large egg Large Egg can substitute with a flax egg for vegan option
  • 1 1/2 cups All-Purpose Flour for gluten-free, use a 1:1 ratio gluten-free flour
  • 2 teaspoons Baking Powder
  • 2 teaspoons Pumpkin Pie Spice can substitute with cinnamon and nutmeg
For the Cheesecake Layer
  • 8 oz Plain Cream Cheese must be softened
  • 1 teaspoon Vanilla Extract
  • 1/3 cup Granulated Sugar
  • 2 tablespoons All-Purpose Flour
For the Frosting
  • 8 oz Plain Cream Cheese must be softened
  • 1/2 cup Salted Butter can use unsalted butter
  • 1 teaspoon Vanilla Extract use pure for best flavor
  • 2 cups Powdered Sugar adjust amount to taste

Equipment

  • Loaf Pan
  • mixing bowls
  • Electric hand mixer

Method
 

Instructions
  1. Preheat the oven to 325°F (163°C). Prepare a loaf pan by lining it with parchment paper or greasing it with nonstick spray.
  2. Cream together the softened salted butter and granulated sugar in a large mixing bowl until fluffy, about 2-3 minutes.
  3. Add the large egg and pumpkin puree, mixing until fully combined and smooth.
  4. Fold in the flour, baking powder, and pumpkin pie spice gently, being careful not to overmix.
  5. Pour 2/3 of the pumpkin batter into the prepared loaf pan, spreading it evenly.
  6. Prepare the cheesecake filling by beating together the cream cheese, granulated sugar, vanilla extract, and flour until smooth.
  7. Spread the cheesecake filling over the pumpkin batter, smoothing it into an even layer.
  8. Top with the remaining pumpkin batter, carefully covering the cheesecake layer.
  9. Bake the loaf for 65-75 minutes until a toothpick inserted comes out clean.
  10. Cool the bread completely in the pan on a wire rack.
  11. Prepare the frosting by mixing the softened cream cheese, salted butter, vanilla extract, and powdered sugar until creamy.
  12. Frost the cooled pumpkin bread generously with the cream cheese frosting. Slice, serve, and enjoy!

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 100IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Optional: Garnish with chopped nuts or a sprinkle of cinnamon for an extra touch. Store leftovers in an airtight container.

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