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Celina Swartz

Pumpkin Bread with Cream Cheese Frosting

Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 2 cups All purpose flour
  • 1 1/2 cups Granulated Sugar
  • 1 tsp  Baking Soda
  • 2 tsp Baking Powder
  • 2 tsp Cinnamon
  • 1 cup Vegetable Oil
  • 15oz Pumpkin Puree
  • 3 Eggs, room temperature
Cream cheese frosting
  • 8oz Cream cheese, softened
  • 1/4 cup Powdered sugar
  • 1 tbsp Vanilla extract

Method
 

  1. Preheat oven to 350˚F. Grease two loaf pans.
  2. In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, and 2 tsp cinnamon.
  3. In a second medium mixing bowl, whisk together the wet ingredients: 3 room temperature eggs, 1 cup oil, and pumpkin puree.
  4. Pour wet ingredients over dry ingredients then whisk together until smooth. Divide evenly between 2 prepared loaf pans and bake at 350˚F for 50-55 minutes, or until a toothpick comes out clean (my oven took 50 min). Let cool in the pans for 10-15 minutes, before frosting. ENJOY!
Cream cheese frosting
  1. Beat together all the ingredients until smooth.

Notes

Bake times can vary based on your oven and the color of your baking pan. A darker colored pan will bake faster and a lighter colored pan will take longer to bake.