Pumpkin Bread with Orange Cream Cheese Frosting

Fall baking calls for plenty of pumpkin, but that doesn't mean every pumpkin dessert needs to taste the same.

This Orange Pumpkin Spice Loaf Cake puts a bright, citrusy twist on a classic fall favorite, pairing warm pumpkin and cozy spices with fresh orange and rich vanilla. The result is a soft, moist loaf with plenty of flavor, finished with a tangy orange cream cheese frosting that makes every slice feel a little more indulgent.

A Bright Twist on Pumpkin Bread

Pumpkin and orange create the perfect balance of warm and bright flavors. Amoretti® Orange Zest Extract adds concentrated citrus, while Vanilla Bean Paste brings rich depth and aroma.

For an extra boost of pumpkin flavor, Amoretti® Natural Pumpkin Spice Artisan enhances the pumpkin note without adding more spice, keeping the flavor balanced and anything but bland.

How to Make Moist Pumpkin Bread

Pumpkin naturally adds moisture to baked goods, and with the addition of vegetable oil in this recipe, it makes a perfectly soft, tender loaf. For the best texture, avoid overmixing the batter once the dry ingredients are added. Mix just until combined, then bake until the center is set and a toothpick comes out clean or with a few moist crumbs.

Let the loaf cool completely before frosting so the orange cream cheese frosting stays thick and creamy.

Orange Cream Cheese Frosting

The finishing touch is a creamy orange cream cheese frosting that perfectly complements the pumpkin loaf. Tangy cream cheese balances the sweetness, while orange carries the bright citrus flavor into the topping.

Spread it generously over the cooled loaf and finish with fresh orange zest for an extra pop of citrus, if you so desire.

Ingredients

Pumpkin Bread

• 1 and 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 and 1/3 cup pumpkin puree (not pumpkin pie filling)
• 1 and 1/4 cup granulated sugar
• 2 teaspoons Amoretti® Vanilla Bean Paste
• 1/2 teaspoon Amoretti® Orange Zest Extract
• 1 tablespoon Amoretti® Natural Pumpkin Spice Artisan Flavor
• 2/3 cup avocado oil
• 2 large eggs

Orange Cream Cheese Frosting

• 4 tablespoons butter, room temperature
• 4 oz cream cheese, room temperature
• 1 and 1/2 cups of powdered sugar
• 1 tsp Amoretti® Vanilla Bean Paste
• 1/2 teaspoon Amoretti® Orange Zest Extract
• 1 tablespoon heavy cream

Directions

Pumpkin Bread:

1. Preheat oven to 350 F and grease a 8.5 x 4.5 inch (1 lb) loaf pan with butter or nonstick cooking spray. For easy removal, line the inside of the pan with a small piece of parchment paper. 
2. In a large mixing bowl, whisk the flour, baking soda, baking powder, salt and spices together until comined. 
3. In a medium bowl or large measuring pitcher, add the pumpkin puree, sugar, vanilla paste, orange zest extract, pumpkin artisan flavor, avocado, and eggs. Whisk together until combined. Mixture should be slightly thickened, not runny.
   
4. Add the wet ingredients into the dry and fold together until just combined. Transfer the batter to your prepared pan.
5. Bake for 1 hour and 15 minutes, or until a toothpick comes out with a few moist crumbs. 
6. When the cake is done, remove from the oven and cool on a wire rack for about 10-15 minutes.
7. Remove the cake from the pan and let it sit on the wire rack until completely cooled.
   
8. While the cake cools, prepare the ingredients for your frosting, letting the butter and cream cheese come to room temperature.

Orange Cream Cheese Frosting

1. In a medium bowl with a hand mixer, or the bowl of a stand mixer fitted with the paddle attachment, add the butter and cream cheese. Mix together until combined.
2. Add in the vanilla bean paste and orange zest extract and stir to combine.
3. With the mixer running on low, add the powdered sugar followed by the heavy cream.
4. Let the mixer run on low until everything is combined. You don't want to warm up the cream cheese or butter! Be sure to scrape down the edges of the bowl.
5. If your frosting is too soft, place in the fridge until ready to frost the pumpkin bread. 
   1. NOTE: you can make the frosting in advance, just store in an air tight container and place in the fridge overnight. When ready to frost, let it sit at room temperature for at least 1 hour before using.
6. When the frosting is finished and the loaf has completely cooled. Transfer the frosting to the top of the loaf and coat the top of your pumpkin bread evenly, with a thick layer of cream cheese frosting.
7. You can serve immediately, but for best results place in the fridge for 30 minutes to help the frosting set and stay in place.
8. Slice and enjoy!