Pumpkin Bread with Cream Cheese frosting

5 from 6 votes

Pumpkin Bread with Cream Cheese frosting

This wonderful moist Pumpkin Bread with Cream cheese frosting is the perfect Fall cake to enjoy during the pumpkin season. Fluffy Pumpkin Loaf infused with aromatic Fall spices you love and frosted with an easy, 3 ingredients cream cheese icing that is very well balanced in sweetness!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 344kcal

Author: Katalin Nagy

Equipment

Ingredients

Pumpkin Bread

180 g AP flour
½ teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
1½ teaspoon Pumpkin spice store-bought or make your own pumpkin spice
75 g Granulated sugar
75 g Brown sugar
2 Eggs
120 g Vegetable oil
200 g Pumpkin puree Home made pumpkin puree recipe in.

Cream cheese frosting without butter

150 g Cream cheese full fat Philadephia
50 g Mascarpone full fat
25 g Powder sugar sifted

Metric - US Customary

Instructions

Pumpkin Loaf Cake

Unless you are using canned pumpkin, make pumpkin puree and DYI pumpkin spice in advance as per instructions.
Prepare your Loaf pan (12x22cm / 5x8 inches)
Pre-heat oven to 175 C / 347 F
Eggs and all other ingredients must be on room temperature
In a large bowl oil, egg and the 2 different kinds of sugar should be beaten with an Electric hand mixer for few minutes until fluffy, then fold pumpkin puree in
Sift dry ingredients together (flour, baking soda, baking powder, salt, spices) before adding to the mixture
Dry ingredients must be folded in by hand (using Rubber spatula). Do not use a mixer at this point
Pour cake batter into your Loaf tin
Apply a thin butter line on top. See picture above at the tips section
Bake for 45 min or until skewer inserted in the middle of the cake comes out clean
Cool the Pumpkin Bread on Cooling rack

Cream cheese frosting

Make the cream cheese frosting by beating cream cheese, mascarpone and icing sugar together until creamy and fluffy. Use an Electric hand mixer (no Stand mixer) to avoid over beating as it can get runny, then break if beating for too long

Decoration

Move frosting into a piping bag fitted with round nozzle tip. Pipe one "row " at once then grab a teaspoon and gently press the teaspoon on the piping pattern creating the effect you see on the picture. Pipe another row of frosting and repeat the process with the teaspoon. Continue until you got to the end of the loaf then decorate with pumpkin seeds

Notes

INGREDIENT NOTES

All ingredients must be on 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. Make your own pumpkin puree using my instructions.
For the frosting use full fat mascarpone and full fat cream cheese - so it will whip up easily without using a lot of powdered sugar

TECHNIQUE NOTES

Digital scale is required for consistent, happy baking experience:)
Do not overwork the cake batter, after the wet ingredients whipped up, switch to a rubber spatula to incorporate the dry ingredients
On top of the cake batter before baking apply a very thin butter line – this will help the Loaf cake to open up nicely and evenly instead of breaking in a random way in the oven
Use parchment paper in your Loaf tin so the Pumpkin Bread can easily be removed after baking or butter and flour it
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 over whip the ingredients. Once the mixture is fluffy, stop whipping as it will only become runnier. Do not use stand mixer for making cream cheese frosting as it is very easy to over whip frosting with it
Only frost room temperature or chilled loaf, never frost hot loaf

Nutrition