Pumpkin Bread (or Pumpkin Muffins) with Whipped Ginger Cream Cheese
Our favorite pumpkin bread recipe or pumpkin muffins! It’s the classic style, with warm spices and moist texture. Try some slathered with some Whipped Ginger Cream Cheese! The recipe includes single and double loaf measurements. One to eat now, and one to freeze...or one to gift...or 2 to eat!
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Servings: 16 slices or muffins
Equipment
- 1-2 9 x 5 x 3 inch metal loaf pans for pumpkin bread
- 12-cup and 6-cup muffin pans for muffins
Ingredients
Pumpkin Bread SINGLE BATCH: 1 large 9” x 5” x 3” loaf
- 4 large eggs
- 1 16-ounce can pumpkin not pumpkin pie filling
- 1 2/3 cups sugar
- 2/3 cup oil neutral oil
- 2 teaspoons vanilla
- 3 cups flour can use half white whole wheat flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1 tablespoon coarse turbinado sugar Such as Sugar in the Raw
Whipped Ginger Cream Cheese:
- 1 8-ounce package cream cheese softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- 2 teaspoons to 1 tablespoon finely minced crystallized ginger adjust amount to taste
Pumpkin Bread DOUBLE BATCH: 2 large 9" x 5” x 3” loaves
- 8 large eggs
- 2 16-ounce cans pumpkin not pumpkin pie filling
- 3 1/3 cups sugar
- 1 1/3 cup oil neutral oil
- 1 tablespoon + 1 teaspoon vanilla
- 6 cups flour can use half white whole wheat flour
- 1 tablespoon baking soda
- 2 teaspoons salt
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon baking powder
- 2 tablespoons coarse turbinado sugar such as Sugar in the Raw
Instructions
Bread: Single or Double Batch
- Arrange oven rack to lower-center position. Preheat oven to 350 F degrees. (If using dark pans, reduce oven temperature to 325 F degrees.) Grease just the bottoms of one - two 9” x 5” x 3” loaf pans.
- Add eggs to large bowl (stand mixer bowl) and mix until lightly beaten. Add pumpkin, sugar, oil and vanilla and mix until well combined.
- Combine flour(s), baking soda, salt, cinnamon, cloves and baking powder in a separate bowl and whisk/stir together.
- While mixing gently/on low speed, add flour mixture to wet ingredients. Mix until just combined being careful not to over mix. Pour batter into prepared pans.
- Sprinkle 1 tablespoon turbinado sugar over the batter in (each) pan. Bake for about 1 hour and 20 minutes or until a bamboo skewer or toothpick comes out clean. You can take the internal temperature with an instant read thermometer. It should read 195 - 200 F degrees in the center when done.
- Allow to cool 10-15 minutes in pan. With a thin sharp knife, loosen the edges of the bread then remove to a wire rack. Cool completely, then wrap in plastic wrap. If freezing, wrap also with a layer of foil.
- Store wrapped at room temperature for 1-4 days or freeze for 3 months.
For Muffins:
- Grease pans or use paper muffin liners. Adjust baking temperature to 400 F. and Bake for about 18-20 minutes or until a toothpick comes out clean or with just a few crumbs. Let cool in pan about 5-10 minutes before removing.
Whipped Ginger Cream Cheese:
- Use hand or stand mixer with whip/whisk to mix together cream cheese, powdered sugar, vanilla and ginger. Whip until light and fluff. Store in refrigerator.
Nutrition (approx. data estimated via online nutritional calculator.)
Calories: 266kcal (13%) | Carbohydrates: 39g (13%) | Protein: 4g (8%) | Fat: 11g (17%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 41mg (14%) | Sodium: 312mg (14%) | Potassium: 43mg (1%) | Fiber: 1g (4%) | Sugar: 21g (23%) | Vitamin A: 70IU (1%) | Vitamin C: 0.01mg | Calcium: 19mg (2%) | Iron: 1mg (6%)
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