Pumpkin Bread With Cinnamon Icing
A moist pumpkin bread infused with warm spices and topped with a sweet cream cheese frosting, perfect for breakfast or an afternoon snack.
Ingredients
For the pumpkin bread
- 2 cups All-purpose flour Structure for the bread
- 1 tsp Baking soda Leavening agent
- 3 tsp Ground cinnamon Enhances flavor
- 2 tsp Pumpkin pie spice Extra warmth
- 1 tsp Salt Balances sweetness
- 3/4 cup White granulated sugar Sweetness
- 3/4 cup Brown sugar Adds depth
- 1 can Pumpkin puree, 15oz can Moisture and flavor
- 1 tsp Pure vanilla extract Adds richness
- 2 Large Eggs, room temperature Binding
- 1/2 cup Unsalted butter, melted and cooled Moisture
For the pumpkin spice streusel
- 1/2 cup All-purpose flour For streusel
- 1/2 cup Brown sugar, packed light or dark Adds sweetness
- 1 tsp Pumpkin pie spice For warmth
- 1/4 cup Unsalted butter, melted Moisture
For the cream cheese frosting
- 2 oz Cream cheese, room temperature For frosting
- 2 TBSP Unsalted butter, room temperature For frosting
- 1 tsp Pure vanilla extract For frosting
- 1/2 cup Powdered sugar, sifted Sweetness for frosting
- 1/4 cup Milk Liquid for frosting
Instructions
Preparation of the streusel
- In a small bowl, combine 1/2 cup of flour, 1/2 cup of brown sugar, and 1 teaspoon of pumpkin pie spice. Pour in 1/4 cup of melted butter and mix until it forms a crumbly texture. Chill in the refrigerator.
Prepare the bread
- Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan. Line with parchment paper.
- In a large mixing bowl, whisk together 2 cups of flour, 1 teaspoon of baking soda, 3 teaspoons of ground cinnamon, 2 teaspoons of pumpkin pie spice, and 1 teaspoon of salt.
- In another bowl, combine 1/2 cup of cooled melted butter, 3/4 cup of white sugar, 3/4 cup of brown sugar, 1 can of pumpkin puree, 1 teaspoon of vanilla extract, and 2 room temperature eggs. Mix until smooth.
- Pour the wet ingredients into the dry mixture and gently fold until just combined. The batter may be thick and lumpy.
- Pour the batter into the prepared loaf pan and sprinkle the chilled streusel mixture over the top.
Baking
- Bake in the oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan before transferring to a cooling rack.
Prepare the frosting
- In a mixing bowl, beat together 2 ounces of cream cheese, 2 tablespoons of unsalted butter, and 1 teaspoon of vanilla until smooth. Gradually add 1/2 cup of sifted powdered sugar, then add 1/4 cup of milk and blend until pourable.
Final touches
- Once the bread is completely cooled, drizzle the cream cheese frosting over the top.
Notes
Ensure all ingredients are at room temperature for better mixing. Let the bread cool completely before icing to prevent melting.