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Recipe Ingredients

Pumpkin Bread

  • 1 1/2 cup flour
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. ground cloves
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 eggs
  • 1 stick butter (softened)
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 tsp. vanilla extract
  • 1 can pumpkin purée
  • 1/4 cup olive oil

Cream Cheese Icing

  • 2 oz. Philadelphia Cream Cheese (softened)
  • 2 Tbsp. International Delight French Vanilla Creamer
  • 1 Tbsp. vanilla extract

Recipe Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl combine flour, cinnamon, nutmeg, ground cloves, baking soda, baking powder, and salt and whisk until well combined.
  3. In a medium sized bowl combine eggs, butter, sugar, vanilla extract, olive oil, and pumpkin purée and mix until smooth.
  4. Add the wet ingredients to the dry ingredients and fold together until well combined.
  5. Line a bread pan with parchment paper and pour in pumpkin bread batter.
  6. Place in the oven and bake for 50-55mins.
  7. While the pumpkin bread is baking, prepare the cream cheese icing In a medium bowl, combine powdered sugar, International Delight Coffee Creamer, vanilla extract, and butter.
  8. Using a hand or stand mixer, mix well until icing forms.
  9. Once pumpkin bread is done baking, remove from the oven and let it cool completely.
  10. Spread cream cheese icing over the top of the bread.
  11. Slice and enjoy!

The Pumpkin Bread with Cream Cheese Icing can be stored in the fridge in an airtight container for up to 5 days. It’s not recommended to keep at room temperature due to the cream cheese icing.

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