A sprinkle of chopped nuts and an easy cream cheese frosting make homemade pumpkin bread the perfect sweet bread for pumpkin lovers to enjoy with coffee.
– 1 teaspoon pumpkin spice– 1 teaspoon ground cinnamon– 1 teaspoon baking powder– ½ teaspoon baking soda– ½ teaspoon salt– 2 large egg– ¾ cup unsalted butter– ½ cup white sugar– ½ cup brown sugar– 1 teaspoon vanilla extract
Ingredient
Direction
Heat the oven to 350 F. Add butter, sugars, and vanilla to eggs and beat on low speed with a hand mixer. Mix again until combined.
1
Add wet ingredients to flour in a separate bowl. Mix everything on low until combined. Add pumpkin puree.
2
Even with canned pumpkin puree, I like to wrap it in linen or a cloth and squeeze out the moisture. It improves bread texture.
3
Bake until a toothpick inserted into the centre comes out clean, dry, or with breadcrumbs, 55–60 minutes.
4
Prior to transferring the bread onto a wire cooling rack to finish cooling, allow it to rest in the tin for fifteen minutes.
5
Beat the cream cheese in a large bowl until softened and add the remaining ingredients while the bread cools.
6
Add 2 cups of powdered sugar to test for thick, creamy frosting. For a thicker consistency, add ½ or 1 cup of powdered sugar.
7
Dredge the walnuts and ground cinnamon over the entire surface of the bread, then frost. When ready to serve, cut into individual slices.