Easy pumpkin bread with cream cheese icing. This pumpkin bread has the perfect combination of sweet and spicy flavors with walnuts inside.
Pumpkin bread is a classic fall dessert around here. Every year I make a few loaves, one to keep and the others to giveaway to family. I have to keep it out of my house as much as possible or else I’ll eat them all! Especially since my husband doesn’t like pumpkin or pumpkin desserts..say what? Yeah, I think he’s crazy too. I live for pumpkin desserts in the fall. There’s something so comforting about pumpkin bread, muffins, and of course lattes. I’ve spent the last few weeks thoroughly enjoying all of this and I can’t get enough of pumpkin! I usually don’t eat pumpkin any other time for the year, which left me feeling like I need to take it all in. Two weeks ago I spent a whole weekend baking recipes to share with you over the next month. My list included everything pumpkin and apple I could think of. I also have a themed dessert week coming up that I’m excited to share! Ironically it has nothing to do with fall desserts, but they’re definitely some of my favorite treats!
This pumpkin bread recipe is our favorite. It’s a sweet and spicy blend of our favorite fall spices in a moist pumpkin bread, then topped with a cream cheese icing.
Cream Cheese Pumpkin Bread
- 3 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 1/13 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ginger
- 2/3 cup water
- 3/4 cup pecans or walnuts optional
- 1 15- ounce can pumpkin puree
- For the Cream Cheese Incing:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 2-3 tsp milk if needed
- pinch of salt
Line bottom of two 9x5 loaf pans, grease bottom and sides.
In a large mixing bowl beat sugar and oil. Add eggs one at a time and beat well.
In a large bowl combine flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Add water and half of the flour mixture to the sugar mixture. Add remaining flour mixture and mix until well combined.
Beat in pumpkin, then stir in walnuts.
Divide evenly into prepare pans, bake in 350 oven for 50-60 minutes.
Cool completely then add cream cheese icing.
For the icing:
Beat cream cheese and butter.
Add powdered sugar and milk.
Add a pinch a salt if the cream cheese is too sweet.
For more pumpkin recipes try
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