This pumpkin bread recipe has been in the family for many years. Truth be told, we aren’t sure of its origin. Over the years we all have made it with chopped pecans or walnuts, raisins or currants, and even plain. You just can’t beat a delicious moist slice of it with a cup of hot tea on a chilly afternoon!
This time around though, we used the plain version of the pumpkin bread with a bit of a twist. We were looking to create more of a dessert-dessert. That’s how the cinnamon cream cheese frosting entered the picture.
If you love pumpkin rolls, we think that you’ll love this idea. We think the pumpkin bread with cinnamon cream cheese frosting is an easier alternative to a pumpkin roll, because there’s no rolling involved. After it is baked and cooled, the bread is sliced lengthwise creating 3 layers, and ultimately 2 layers of frosting.
You keep it refrigerated, and it slices just like a pumpkin roll. It is a perfect end to a fall dinner, or for a dessert to serve when guests drop by during the holidays.
Grease and flour 2 loaf pans. Preheat the oven to 350°.
Pumpkin Bread Recipe
(Makes 2 loaves)
3 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
3 teaspoons pumpkin pie spice
1 teaspoon salt
1/4 cup granulated sugar (original recipe calls for 1 cup – see note)
3/4 cup brown sugar (original recipe calls for 1 cup – see note)
2 cups canned pumpkin (15 oz. can works)
1 cup oil
For this desssert we choose the plain pumpkin bread because it is easier to slice when all assembled with the frosting fill. These optional additions are great if you are just making the pumpkin bread.
1 cup chopped pecans or walnuts (optional)
1 cup raisins or currants (optional)
Note: Baking recipes can have so much sugar in them. We found that by reducing the amount of sugar in a recipe, when possible, it actually heightens the taste of the other flavors in the recipe. And, usually, you don’t even notice the missing sugar. But this recipe can certainly be made using the original amounts of sugar!
In a small bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice. The original recipe calls for the dry ingredients to be sifted together– our Mom sifts, but us – not so much. To get around it, one of us discovered that if you fluff the flour and the other dry ingredients together with a fork to aerate it well, it usually does the trick. Don’t know if this technique would work for making French pastry though!
In a large bowl, beat the eggs. Add the sugars, and beat until mixture is thick.
On low speed on the mixer, stir in the pumpkin and oil. Mix well until smooth.
Blend in the flour mix. If you don’t have a large mixer like a Kitchen-aid or a very large mixing bowl, add the flour mixture a 1/3 at a time.
Pour into the 2 loaf pans with equal amounts. The pumpkin bread loaves (without the frosting) make great little Christmas and holiday gifts.)
Bake for 50 minutes to one hour. Test for doneness by placing a cake tester into the center of the bread.
Remove from oven when done. Cool for 10 minutes before removing from pan. Remove from pans and cool completely on cooling racks.
Cutting the Pumpkin Bread (for the frosting fill)
Make sure the bread has completely cooled, before slicing.
Slice the bread lengthwise with a serrated knife, keeping the layers level. Create 3 layers, and spread the cinnamon cream cheese frosting, a 1/2 inch in thickness, on top of the 2 bottom layers.
Spread frosting over the edges just a bit.
Refrigerate before slicing. It is much easier, and neater, to slice and serve when the frosting is chilled.
This frosting needs to be kept refrigerate, so keep any remaining bread with frosting in the frig.