Peanut Butter Pumpkin Bread with Cream Cheese Frosting and Walnuts



2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon table salt
1/4 teaspoon ground nutmeg
2 cups pumpkin, mashed (or 1 15-ounce can pumpkin)
1 cup sugar
2 tablespoons oil
1 cup peanut butter
2 large eggs
2 teaspoons vanilla extract

Cream Cheese Frosting:


8 oz cream cheese, softened
4 tablespoons butter, softened
2 tablespoons powdered sugar

1 teaspoon vanilla extract


walnuts pieces


Preheat oven to 350 F. Spray loaf pan with nonstick spray.

Mix flour, baking soda, baking powder, cinnamon, nutmeg, salt in a bowl.

Whisk peanut butter, oil, eggs, sugar in a bowl.

Mix pumpkin puree with wet ingredients.

Combine dry ingredients with wet being careful not to over mix.

Pour batter in 9 x 5 inch loaf pan .

Bake for 45-55 minutes or until a toothpick inserted in the center comes out with a few crumbs attached.

Cool in pan for 10 minutes and then transfer to wire rack.

To make the frosting, beat softened cream cheese, butter, powdered sugar, vanilla extract. 

Once the bread has cooled, spread frosting and sprinkle with walnuts.

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