Friday, November 4, 2011

A Sweet Treat, Pumpkin Bread with Cream Cheese Glaze

     Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is  I look forward to seeing you at the new site!! 

     It seems like this time of year it is all about the pumpkin...pumpkin pie, pumpkin bars, pumpkin cupcakes, pumpkin cheesecake...and that's just the sweet pumpkin!  But hey, pumpkin is good and it's good for you (ok, maybe not so much after you've added lots of sugar and butter, but whatever).  So in keeping with what seems to be a bit of a theme this time of year, I decided that I needed to make pumpkin bread.  And of course, pumpkin is best when it has some form of cream cheese with it, so it would need to be topped by a cream cheese glaze.

     I came up with this recipe by adapting a basic banana bread recipe.  I substituted pureed pumpkin for the bananas and I changed up the flavorings to make it more of a spice bread.  To make the glaze, I beat together cream cheese and powdered sugar and then added milk, little by little, until it was the right consistancy.

Pumpkin Bread with Cream Cheese Frosting
Makes 2 loaves


  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup butter, softened (2 sticks)
  • 4 eggs
  • 1 15 oz can pumpkin puree
  • 2 tsp pumpkin pie spice
  • 2 tsp vanilla
  • 3 1/2 cups flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

Preheat oven to 400 degrees.  Coat 2 loaf pans with cooking spray.
Add sugars and butter to a mixing bowl and cream together until light and fluffy, about 2 minutes.

Reduce mixer speed and add eggs, one at a time, mixing until combined.

Add pumpkin puree, mixing until well combined.

Add vanilla and pumpkin pie spice, mixing until combined.

In a separate bowl, combine flour, baking soda, baking powder and salt.  Add to pumpkin mixture, mixing on low until just combined.

Divide batter between the two loaf pans.

Place pans in preheated oven.  Set timer for 10 minutes.  After 10 minutes, reduce heat to 350 degrees and bake for an additional 35-40 minutes or until the tops no longer look moist and the sides are pulling away from the pan.
Let rest for 10 minutes ontop of a wire rack.  Then run a knife along the edges and invert loaves on to the rack to cool completely.

While bread bakes, prepare the glaze.
  • 4 oz cream cheese
  • 1 cup powdered sugar
  • 3 tbsp milk

In mixing bowl, beat cream cheese until creamy.

Add powdered sugar and beat until well combined.

Beat in the milk, one tablespoon at a time until it is a consistancy that you can drizzle over the bread.

Drizzle over bread with a spoon.


Shared at Everyday Mom's Meals on 11/6/11
Shared at Deelicious Sweets on 11/6/11


  1. Yum! I love the cream cheese glaze. That looks fabulous!

  2. Love pumpkin bread. Love cream cheese frosting more! lol Thanks for sharing at Church Supper. Have a blessed week.

    Everyday Mom's Meals

  3. That last photo has me drooling all over my keyboard!