Moist Pumpkin Bread with Cream Cheese Glaze
This Pumpkin Bread with Cream Cheese Glaze is deliciously moist, fluffy, and filled with cozy warm spices. Topped with a thick and luscious drizzle of tangy cream cheese glaze and cinnamon spiced candied pecans, it is fall bliss in bread form!!
Ingredients
For the Pumpkin Bread
- 1 ¾ cup (219 g) All purpose flour sifted
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Kosher salt
- 1 ½ teaspoon Ground cinnamon
- ½ teaspoon Ground ginger
- ½ teaspoon Ground nutmeg
- ¼ teaspoon Ground cloves
- ⅛ teaspoon Ground allspice
- ¼ cup (57 g) Unsalted butter melted and cooled
- ¼ cup (56 g) Vegetable oil
- ¾ cup (150 g) Granulated sugar
- ½ cup (110 g) Light brown sugar
- 1 cup (244 g) Pumpkin puree
- 2 large Eggs room temperature
- 1 tablespoon Vanilla extract
- ⅓ cup (80 g) Whole milk room temperature
For the Candied Pecans
- ¾ cup Pecan halves
- 1 tablespoon Unsalted butter
- ¼ cup (55 g) Light brown sugar
- ½ teaspoon Ground cinnamon
- ½ teaspoon Vanilla extract
- ⅛ teaspoon Kosher salt
For the Cream Cheese Glaze
- 2 ounces Cream Cheese softened, room temperature
- 1 cup (120 g) Powdered sugar sifted
- 1 teaspoon Vanilla extract
- 1 tablespoon Milk
Instructions
Pumpkin Bread
- Preheat the oven to 350 degrees F. Spray a 9x5 loaf pan with non stick baking spray and line the long side of the pan with parchment paper. The parchment paper should make a sling and hang off the sides for the pan for easy removal.
- In a medium bowl, sift the all purpose flour. Whisk in the baking soda, baking powder, spices, and kosher salt. Set aside.1 ¾ cup (219 g) All purpose flour, 1 teaspoon Baking soda, ½ teaspoon Baking powder, ½ teaspoon Kosher salt, 1 ½ teaspoon Ground cinnamon, ½ teaspoon Ground ginger, ½ teaspoon Ground nutmeg, ¼ teaspoon Ground cloves, ⅛ teaspoon Ground allspice
- In a separate large bowl, whisk together the melted butter, vegetable oil, pumpkin puree, and milk until fully combined. Next, whisk in the eggs and vanilla extract until smooth.¼ cup (57 g) Unsalted butter, ¼ cup (56 g) Vegetable oil, ¾ cup (150 g) Granulated sugar, ½ cup (110 g) Light brown sugar, 1 cup (244 g) Pumpkin puree, 2 large Eggs, ⅓ cup (80 g) Whole milk, 1 tablespoon Vanilla extract
- Add half of the dry ingredients to the wet ingredients and whisk together until almost combined. Then, add the rest of the dry ingredients. Using a rubber spatula, gently fold in the rest of the dry ingredients until just combined.
- Pour the batter into the prepared pan and smooth with the back of a spoon or offset spatula.
- Bake for 30 minutes then cover with foil and continue to bake for an additional 25 to 35 minutes or until a cake tester or wooden skewer inserted into the center comes out mostly clean with a few moist crumbs. The bread should have a dome shape and bounce back when lightly pressed. Be careful to not overbake.
- Allow the bread to sit in the pan on a cooling rack for 10 minutes. Then, using the parchment overhang, lift the bread out of the pan and place onto the cooling rack. Let the bread cool completely before glazing and topping with the candied pecans.
Candied Pecans
- While the bread bakes, make the candied pecans. Place a piece of parchment paper on a cookie sheet and set aside. In a medium saucepan, melt the butter. Once the butter is melted, add the brown sugar, cinnamon, vanilla, salt, and pecan halves.1 tablespoon Unsalted butter, ¼ cup (55 g) Light brown sugar, ½ teaspoon Ground cinnamon, ½ teaspoon Vanilla extract, ⅛ teaspoon Kosher salt, ¾ cup Pecan halves
- Cook for 3 to 5 minutes, stirring constantly with a rubber spatula until the sugar melts and the pecan halves are lightly toasted and well coated in the cinnamon sugar mixture.
- Transfer the pecans to the prepared cookie sheet. Working quickly, using a fork or rubber spatula, spread the pecans out onto the cookie sheet. You want as many indiviudal pieces as possible and not large clumps. Allow the pecans to cool completely then roughly chop.
Cream Cheese Glaze
- In a small bowl using a hand mixer, beat the cream cheese and vanilla extract on high speed until smooth.2 ounces Cream Cheese, 1 teaspoon Vanilla extract
- Add the sifted powdered sugar and mix on low until combined, stopping to scrape the sides and bottom of the bowl as needed. Pour in the milk and mix until smooth.1 cup (120 g) Powdered sugar, 1 tablespoon Milk
- Place the cooling rack with the pumpkin bread over a parchment lined cookie sheet. Pour the glaze on top of the the cooled cake and garnish with the candied pecans. Enjoy!!
Notes
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- Properly measure your flour. I recommend using a food scale to ensure you have an accurate measurement of ingredients, especially for the flour. If you do not have a food scale, spoon the flour into a measuring cup and level it off with the back of a butterknife. Avoid scooping directly into the flour container. Doing so will compact the flour and will lead to a dry, dense loaf cake.
- Use room temperature ingredients. By allowing the ingredients to come to room temperature, you ensure they mix together evenly and create a smooth batter. A smooth batter ensures our bread bakes up evenly and moist.
- Be sure to use pumpkin puree and not pumpkin pie filling.
- Use brick style cream cheese. Make sure to use brick style full fat cream cheese and not spreadable or low fat cream cheese when making the glaze.
- Sift your powdered sugar before adding it to your cream cheese. This ensures your glaze is nice and smooth and free of any lumps!!