It seems like this time of year it is all about the pumpkin…pumpkin pie, pumpkin bars, pumpkin cupcakes, pumpkin cheesecake…and that’s just the sweet pumpkin! But hey, pumpkin is good and it’s good for you (ok, maybe not so much after you’ve added lots of sugar and butter, but whatever).
So in keeping with what seems to be a major theme this time of year, I decided that I needed to make pumpkin bread. And of course, pumpkin is best when it has some form of cream cheese with it, so I topped it with a rich and creamy cream cheese glaze.
This bread is incredibly moist and delicious, so you’ll be very happy that this recipe makes not one, but two loaves. You can enjoy one loaf now and freeze the other for later. Or make a friend happy and share the other loaf with them.
- For Bread:
- 1 cup sugar
- 1 cup brown sugar
- 1 cup butter, softened (2 sticks)
- 4 eggs
- 1 (15 oz) can pumpkin puree
- 2 tsp pumpkin pie spice
- 2 tsp vanilla
- 3½ cups flour
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- For glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 4-5 tbsp milk
- Preheat oven to 400 degrees.
- Coat 2 loaf pans with cooking spray.
- Add sugars and butter to a mixing bowl. With a mixer, cream together until light and fluffy, about 2 minutes.
- Reduce mixer speed and add eggs, one at a time, mixing until combined.
- Add pumpkin puree, mixing until well combined.
- Add vanilla and pumpkin pie spice, mixing until combined.
- In a separate bowl, combine flour, baking soda, baking powder and salt. Add to pumpkin mixture, mixing on low until just combined.
- Divide batter between the two prepare loaf pans.
- Place pans in preheated oven. Set timer for 10 minutes. After 10 minutes, reduce heat to 350 degrees and bake for an additional 35-40 minutes or until the tops no longer look moist and the sides are pulling away from the pan.
- Let rest for 10 minutes on top of a wire rack. Then run a knife along the edges and invert loaves on to the rack to cool completely.
- While the bread bakes, prepare the glaze.
- In mixing bowl, beat cream cheese until creamy.
- Add powdered sugar and beat until well combined.
- Beat in the milk, one tablespoon at a time until it is a consistency that you can drizzle over the bread.
- Drizzle over bread with a spoon.