Decadently moist, soft, sweet and spiced pumpkin bread is incredibly easy to make and is topped off with the best (and most simple) homemade cream cheese frosting.
8ounce(227g)package of cream cheeseroom temperature
2cups(240g)powdered sugar
1tablespoonmilk
Instructions
Preheat oven to 350 °F (177 °C). Lightly grease a 9x5 loaf pan with cooking spray and set aside.
In the bowl of a stand mixer, beat together sugar and vegetable oil. This is going to look odd, but just keep going. Add the eggs, one at a time, and beat well after each addition.
In a large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Whisk to incorporate.
Alternate adding the flour mixture and water to the stand mixer, beating well after each addition. Finally, add in the pumpkin puree and beat well. If you're adding chocolate chips, this would be the time to stir it in!
Bake for 55 minutes, or until a toothpick inserted in the middle comes out clean. Let cool in pan for 10 minutes before turning it onto a wire rack to cool completely.
To make the cream cheese frosting, beat together cream cheese, powdered sugar, and milk until a thick consistency forms. If it's too runny, add more powdered sugar. If it's too thick, add more milk.