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Pumpkin Bread with Cream Cheese Frosting

Kristen Espino
Extra moist and perfectly spiced pumpkin bread with cream cheese frosting. It has all the fall flavors we love and is the perfect treat for cool cozy weather. Made with lots of pumpkin puree, warm autumn spices and a luscious cream cheese frosting on top.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 slices
Calories 843 kcal

Ingredients
  

Pumpkin Bread

  • 3 ¾ cup All purpose flour
  • 3 ¼ cup White granulated sugar
  • ½ tsp Baking powder
  • 2 ¼ tsp Baking soda
  • 1 ¼ teaspoon Salt
  • 4 teaspoon Cinnamon
  • 2 ¼ teaspoon Ground nutmeg
  • 1 ¼ teaspoon Ground cloves
  • 2 teaspoon Ground ginger
  • 1 cup + 2 tbsp Canola oil
  • 1 cup + 2 tablespoon Water
  • 4 Eggs
  • 1 tablespoon Vanilla extract
  • 2 ¼ cups Pumpkin puree

Cream Cheese Frosting

  • 24 oz Cream cheese softened
  • 3 oz Unsalted butter softened
  • 10 oz Powdered sugar sifted
  • 2 teaspoon Vanilla extract

Decorating

  • Orange frosting for Mickey pumpkins
  • Green frosting for leaves
  • Brown frosting for stem
  • 24 Orange mini M&M's for Mickey ears

Instructions
 

Pumpkin Bread

  • Preheat oven to 350°. Spray 9x13 baking pan with nonstick spray.
  • In a large bowl, sift all dry ingredients; flour, baking powder, baking soda, salt and spices). In a separate bowl, combine sugar, eggs, water and oil. Whisk until the sugar dissolves. Stir in pumpkin puree. Mix until combined.
  • Slowly pour wet ingredients into dry ingredients. Continuously whisk to prevent lumps from forming. Stir until smooth.
  • Pour batter into greased baking pan. Bake for 45-50 minutes until toothpick is inserted in the center and comes out clean.
  • Remove from oven and let cool at room temperature before frosting.

Cream Cheese Frosting

  • Inside a medium size bowl, add softened cream cheese, softened butter, sifted powder sugar and vanilla extract. Using a hand held mixer, beat for 2-3 minutes until fluffy and smooth. Spread evenly over cooled pumpkin bread. Lightly dust with cinnamon (optional).

Decorating

  • You can use homemade frosting or store bought. Place a small amount of frosting inside 3 separate bowls. Add a couple drops of colored gel to each bowl (orange, brown and green). Mix until you achieve the desired color.
  • Place frosting into 3 separate piping bags. For the pumpkins I use Ateco tip # 867. For the leaves, tip # 352, and tip #3 for the stem and vines. Add two orange M&M's for Mickey's ears.

Notes

This cake is best enjoyed at room temperature. 
Baking time will vary depending on your oven as well as the size of your baking dish.  Always check with a toothpick to make sure the center of your cake is cooked through. 

Nutrition

Calories: 843kcalCarbohydrates: 116gProtein: 10gFat: 50gSaturated Fat: 17gPolyunsaturated Fat: 8gMonounsaturated Fat: 21gTrans Fat: 0.3gCholesterol: 127mgSodium: 670mgPotassium: 248mgFiber: 3gSugar: 58gVitamin A: 8170IUVitamin C: 2mgCalcium: 103mgIron: 3mg
Keyword no mixer, pumpkin bread, pumpkin sheetcake, cream cheese frosting, quick bread, buttercream pumpkins
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