Harvest pumpkin bread with cream cheese icing
Warm, spiced, and wonderfully soft, this Harvest Pumpkin Bread with Cream Cheese Icing is the perfect treat for autumn or any time you crave a cozy, homemade snack. It’s easy to make and topped with creamy icing for an irresistible finish.
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Servings: 12
Calories: 320kcal
Ingredients
Loaf
- 1 ½ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon mixed spice
- ⅓ cup cool to cold butter cut into small cubes
- ½ 16 oz can pureed pumpkin or ¾ cups cooked, pureed pumpkin
- 2 free-range eggs slightly beaten
- 1 c lightly-packed brown sugar
- ⅓ cup milk
- ½ cup chopped walnuts optional
Icing
- 50 g 3oz softened cream cheese, at room temperature
- 1 tablespoon softened butter
- ¼ teaspoon freshly squeezed lemon juice
- 1 tablespoon milk or as needed
- 2 cups icing sugar powdered sugar, depending on how sweet you like your glaze
Instructions
- Pre-heat the oven to 170C (350F) fan-forced and grease and line a 22x10cm (9x5inch) or similar loaf tin so that the paper extends over the long sides.
- In a large bowl, whisk the flour, baking soda, cinnamon and mixed spice together.
- In the bowl of an electric mixer, beat the butter, pumpkin, eggs, sugar, milk and nuts (if using) together until smooth (with nut lumps obviously).
- With the motor on low, slowly add the dry ingredients until just combined.
- Transfer the batter to the tin and smooth out the top.
- Bake the loaf for 1 hour or until a cake tester inserted in the middle comes out clean.
- Leave in the tin for 10 minutes to rest then transfer to a wire rack to cool completely.
Icing
- Place the cream cheese, butter and lemon juice in the bowl of an electric mixer and beat until smooth.
- Slowly add the icing sugar, alternating with milk until the icing is thick, white and spreadable.
- Spread on top of the cooled cake.
Notes
These are best made at least a day ahead and freeze well. To freeze, wrap in plastic wrap.
Nutrition
Calories: 320kcal | Carbohydrates: 51g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 374mg | Potassium: 94mg | Fiber: 1g | Sugar: 38g | Vitamin A: 297IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
