Are you ready to embrace the cozy flavors of autumn? Then look no further! This Iced Pumpkin Bread recipe is the perfect blend of moist, spiced pumpkin bread topped with a creamy, tangy icing. It's incredibly easy to make, perfect for a quick breakfast, afternoon snack, or even a delightful dessert. Whether you're a seasoned baker or a kitchen newbie, this recipe is guaranteed to become a family favorite. Get ready to enjoy the delicious aromas and irresistible taste of homemade pumpkin goodness!
Ingredients:
For the Pumpkin Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Icing:
- 4 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions:
Making the Pumpkin Bread:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This simple step ensures your bread releases easily.
- Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This makes sure all the spices are evenly distributed.
- Wet Ingredients: In a separate bowl, combine the sugar, oil, eggs, pumpkin puree, and vanilla extract. Mix well until everything is thoroughly combined.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay! Overmixing can lead to a tough bread.
- Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from becoming soggy.
Making the Cream Cheese Icing:
- Beat the Cream Cheese and Butter: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. A hand mixer works best for this step.
- Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, beating until well combined.
- Adjust Consistency: Add milk, one tablespoon at a time, until the icing reaches your desired consistency. You might need more or less depending on the consistency of your cream cheese.
- Ice the Bread: Once the bread is completely cool, frost it generously with the cream cheese icing.
Tips for the Best Iced Pumpkin Bread:
- Room Temperature Ingredients: Using room temperature eggs and butter will create a smoother batter and icing.
- Don't Overmix: Overmixing the batter can lead to a tough bread. Mix until just combined.
- Check for Doneness: Use a toothpick or wooden skewer to check if the bread is baked through. If it comes out clean, it’s ready.
- Cool Completely: Make sure the bread is completely cool before frosting to prevent the icing from melting.
Variations:
- Spiced Nuts: Add ½ cup chopped pecans or walnuts to the batter for added texture and flavor.
- Chocolate Chips: Fold in ½ cup chocolate chips for a delicious twist.
- Different Icing: Try a maple buttercream frosting or a simple powdered sugar glaze instead of cream cheese icing.
Nutritional Information (per slice, approximate):
Calories: Around 300-350 Fat: 15-20g Sugar: 25-30g Protein: 4-5g
This Iced Pumpkin Bread recipe is a delightful way to enjoy the flavors of autumn. It's a simple, delicious, and satisfying treat perfect for any occasion. Enjoy baking and the wonderful aroma filling your kitchen!