Pumpkin Bread with Cream Cheese Frosting
This wonderful moist Pumpkin bread with cream cheese frosting is best thing that can happen to this year´s pumpkin season! The fluffy pumpkin loaf is infused with aromatic Fall spices and frosted with an easy 3 ingredients cream cheese frosting that is well-balanced in sweetness!
Servings: 6
Calories: 495kcal
Ingredients
Pumpkin Bread
- 240 g All purpose flour
- ½ teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 2 teaspoon Pumpkin spice store-bought, or make your own pumpkin spice
- 100 g Granulated sugar
- 100 g Brown sugar
- 3 Eggs at room temperature
- 180 g Vegetable oil
- 215 g Pumpkin puree Half a can of Libby's or make homemade pumpkin puree
Cream cheese
- 226 g Cream cheese full-fat Philadephia, use it cold
- 57 g Mascarpone full-fat, use it cold
- 30 g Powder sugar sifted
Instructions
Pumpkin Bread
- In a large bowl, using an electric hand mixer, whip the oil, room temperature eggs, and two different kinds of sugar for a few minutes until fluffy, then fold in the pumpkin puree.
- Sift the dry ingredients (flour, baking soda, baking powder, salt, spices) together and then fold into the wet ingredients by hand using a Rubber spatula. Do not use a mixer at this point.
- Once the bread is baked, let it rest for a few minutes in the tin, then carefully flip it over to a cooling rack and let it come to room temperature before frosting.
Cream cheese frosting
- Make the cream cheese frosting by whipping cream cheese, mascarpone, and powdered sugar together until creamy and fluffy. Use an Electric hand mixer (no stand mixer) to avoid over-whipping, as it can get runny.
Decoration
- Move the frosting into a piping bag fitted with a round nozzle tip. Pipe one row at a time before gently pressing a teaspoon on the piping pattern to create the effect you see in the picture. Continue until you have decorated the whole loaf.
- The pumpkin bread is best served fresh. Alternatively, any leftover can be stored refrigerated (due to the cream cheese frosting) for 2-3 days covered in the fridge.
Notes
INGREDIENT NOTES
- For the pumpkin bread, all ingredients must be at room temperature to properly emulsify: eggs, pumpkin puree, etc.
- For the best taste and texture make sure that your pumpkin puree is not watery. Cook it for a few minutes if necessary, so some water evaporates. Or, squeeze it through a cheesecloth. Alternatively, make your own pumpkin puree using this homemade pumpkin puree recipe.
- For the frosting, use cold, full-fat mascarpone and cold, full-fat cream cheese - so the frosting will whip up easily without using a lot of powdered sugar.
- A digital scale is required for a consistent, happy baking experience:)
- Do not overwork the cake batter; after the wet ingredients are whipped up, switch to a rubber spatula to incorporate the dry ingredients.
- Applying a very thin butter line on top of the batter before baking will help the loaf cake to open up nicely and evenly instead of breaking randomly in the oven.
- Use parchment paper in your Loaf tin so the Pumpkin Bread can easily be removed after baking, or grease the loaf pan thoroughly.
- Always pre-heat your oven and consider using a digital oven thermometer for the best results.
- Baking this pumpkin bread takes 45 minutes in my oven. However, focus on the texture, not the time. Apply the toothpick check (it should come out clean) to avoid raw cake.
- When whipping the cream cheese frosting, make sure you do not overwhip the ingredients. Once the mixture is fluffy, stop whipping, as it will only become runnier. Do not use a stand mixer for cream cheese frosting, as it is very easy to overwhip this type of frosting.
- Only frost room temperature or chilled loaf. Never frost a hot loaf.
Nutrition
Calories: 495kcal | Carbohydrates: 75g | Protein: 10g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 129mg | Sodium: 574mg | Potassium: 229mg | Fiber: 2g | Sugar: 36g | Vitamin A: 6725IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 3mg
