The flavors of cinnamon, nutmeg and cloves combine with maple icing to make this pumpkin bread an ideal autumn treat!

Ingredients for Pumpkin Bread with Maple Cream Cheese Frosting

BREAD

  • 2 C flour
  • 1 C packed brown sugar
  • 1 T baking powder
  • 1 t ground cinnamon
  • 1/4 t salt
  • 1/4 t baking soda
  • 1/4 t nutmeg
  • 1/8 t ground cloves
  • 1 C canned pumpkin
  • 1/2 C milk
  • 2 eggs
  • 1/3 C melted butter
  • 1/2 C chopped pecans
  • 1/2 C golden raisins
MAPLE CREAM CHEESE FROSTING

  • 4 oz. cream cheese, softened
  • 4 T butter, softened
  • 3/4 C confectioner’s sugar
  • 1/4 C maple syrup

STEP 1

Preheat oven to 350°. In a large mixing bowl combine 1 cup of the flour and the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and cloves.

STEP 2

Add the pumpkin, milk, eggs and melted butter. Mix well. Add the second cup of flour and mix until thoroughly combined.

STEP 3

Pour the batter into one greased 9″ x 5″ loaf pan or two greased 8″ x 4″ loaf pans. (I like to make two smaller loaves.) Bake single loaf for 60 – 65 minutes, or two loaves for 45 – 50 minutes. Interior temperature should be around 190°.

STEP 4

In a medium mixing bowl combine the butter and cream cheese. Using electric hand beaters, gradually add the maple syrup and then the confectioner’s sugar. Refrigerate for 30 minutes. 

STEP 5

Let your pumpkin bread cool in the pan for 10 minutes, then remove from the pan(s) and cool completely. Pipe or spread the icing on the bread to finish. It is best to store this bread in the refrigerator, but let it come to room temperature before serving for the best flavor. Enjoy!