This pumpkin bread with cream cheese frosting is infused with the warmth of fall spices! The bread's deep flavor and the frosting's creamy tang combine to create a comforting, tasty treat, especially good with a mug of hot apple cider.
Preheat the oven to 350°F (180ºC). Lightly spray a standard 9x5 inch loaf tin with baking spray. Line the tin with parchment paper for easy removal, allowing some overhang on the sides. Set aside.
Whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Ensure they are well combined and set aside.
In a large mixing bowl combine the pumpkin purée, sugar, vegetable oil, milk, and eggs. Whisk by hand until the mixture is smooth and well combined.
Add the dry ingredients to the pumpkin mixture. Using a spatula or wooden spoon, gently fold them together until just combined. It's essential not to overmix; a few streaks of flour should remain, and the batter will appear slightly lumpy.
Spoon the batter into the prepared loaf tin, smoothing the top with a spatula or the back of a spoon. Bake the loaf for 45 minutes, then check it every 5 minutes for doneness using the toothpick test. Transfer the tin to a wire rack for 10 minutes, then lift the loaf out to cool completely before frosting.
Mix all the cream cheese frosting ingredients until smooth, then spread it over the cooled loaf before slicing and serving.
Notes
To check for doneness, insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, it's ready.
If your frosting is too thick, add a teaspoon of milk or cream to thin it out. If it's too runny, add a bit more powdered sugar.
Store the frosted pumpkin bread in an airtight container in the refrigerator for up to 5 days (the cream cheese frosting requires refrigeration).
To Freeze YourPumpkin Loaf: Wrap the loaf tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. I sometimes like to pre-slice the loaf and freeze the slices in an airtight container between squares of parchment paper.