This homemade pumpkin bread is flavourful, moist and oh, SO delicious! Topped with a thick layer of creamy, sweet, orange flavoured cream cheese frosting and lots of sweet toppings, this loaf cake will be a new fall favourite!
1 1/2cupscanned pure pumpkin purée (not pumpkin pie filling), at room temperature
Orange Cream Cheese Frosting
1/2cupbrick-style cream cheese, at room temperature
1/4cupbutter, at room temperature
1/2tspgrated orange zest
2tspfreshly squeezed orange juice
1tspvanilla
2 1/2cupsicing sugar
Toppings (optional)
zest of an orange
chopped pecans
yogurt covered raisins
jelly pumpkin candies
Instructions
For the pumpkin bread
Place a rack in the centre of the oven and preheat to 350F. Grease a 9"x5" loaf pan and line with parchment paper. Set aside.
In a medium bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, ground cloves and nutmeg.
In a separate large bowl, using a hand mixe (or in the bowl of a stand mixer) cream together the butter, sugar and orange zest until light and fluffy, scraping down the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating well after each. Add the pumpkin purée and mix to combine.
Add the dry ingredients to the bowl with the wet ingredients and mix on low speed until just combined. Use a rubber spatula to scrape the edges of the bowl to make sure the dry ingredients are fully incorporated.
Scrape the batter into the prepared loaf pan, smoothing the top. Bake for 55-70 minutes, until toothpick inserted in the centre of the loaf comes out clean. Allow to cool for 10 minutes before removing the bread from the pan. Place the bread on a wire rack and cool completely.
For the Orange Cream Cheese Frosting and toppings
In a medium size bowl, cream together the cream cheese, butter and orange zest. Add the orange juice and vanilla, then beat to combine. Add 1 cup of the icing sugar and mix until incorporated. Add the remaining icing sugar and mix on low speed until all sugar has been mixed in. Increase the speed to high and beat until creamy.
Frost the pumpkin bread with a thick layer of frosting, spreading it to the edges and swirling with a knife.
Optional: To garnish the pumpkin bread, dust the top of the loaf with orange zest. Sprinkle with yogurt covered raisins and chopped pecans, and top with jelly pumpkin candies. Cut in slices and serve.