How to Make Moist Pumpkin Bread with Cream Cheese Frosting and Silk Drizzle

There’s something deeply exciting about pumpkin bread. It’s not just a loaf -- it’s autumn with each bite. It uses pumpkin puree which makes it dense while also being soft and adding flavor to the bread. Then, we add spices like cinnamon, nutmeg and ginger which add a strong, interesting flavor to the bread. The cream cheese frosting adds sweetness, balancing all these strong spice flavors. And the Cadbury Dairy Milk Silk chocolate drizzle adds a familiar and memorable chocolatey taste. So, try this pumpkin bread with cream cheese frosting and Silk drizzle recipe for yourself. We promise you’ll enjoy each bite.

Ingredients:

For the pumpkin bread:

• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 cup pumpkin puree
• ¾ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil (or melted butter if you prefer)
• ¼ cup Greek yogurt or sour cream
• 1 tsp vanilla extract

For the cream cheese frosting:

• 200 g cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• A pinch of salt

For the Silk drizzle:

• 2 tbsp milk or cream
• ⅓ cup Cadbury Dairy Milk Silk chocolate, melted
• 1 tbsp maple syrup or honey
• Optional: a drop of orange or lemon extract for brightness

Method:

1. Preheat your oven to 175C or 350F).
2. Grease and line a loaf pan. Set it aside.
3. In a bowl, add the flour, baking soda, baking powder, salt, and spices. You can sieve in the flour to make sure there are no lumps in the batter later on. Sifted flour is even and easier to incorporate with other ingredients. Set it aside.
4. In another bowl, add the pumpkin puree and both brown and granulated sugars. Beat using a stand mixer or a handheld mixer until smooth. Then add the eggs, one at a time. First beat in the first one, then add the next. Now add the oil, yogurt, and vanilla. Mix until it’s all silky and thoroughly incorporated.
5. Now, slowly add the dry mixture into the wet. First add one spoonful of the dry mix into the wet, whisk in completely, then add another spoonful and so on. Don’t overmix or the bread will be dense.
6. Pour the batter into the prepared pan and smooth the top with the back of a spoon, or by hitting the pan against the kitchen surface a few times, till it settles.
7. Bake for about 60 minutes. You’ll know it’s done when a toothpick inserted in the middle comes out either clean or with just a few moist crumbs. Set it aside to let it cool.
8. While it’s cooling, make the cream cheese frosting. In a bowl, add the cream cheese and butter and beat with a handheld mixer or stand mixer until light and fluffy. Then add in the vanilla, salt and powdered sugar. Beat until it’s silky and soft.
9. Once the bread has cooled, add the frosting on top. If you try to add it while the bread is still warm, the frosting will melt and become runny. So, make sure the bread is completely cool before adding the frosting. Generously coat the bread with the frosting.
10. Now melt the Cadbury Dairy Milk Silk chocolate, either in the microwave or on a double boiler. It’s a soft chocolate and easy to melt and cook with. Now add the milk or cream and maple syrup to it. Add the citrus extract if you are using it. Drizzle the mix over the bread, either in straight lines or zig zags, whatever you prefer.
11. Optionally, you can add some walnuts, a sprinkle of cinnamon or candied pumpkin seeds. Think of autumn ingredients.
12. Slice and serve with tea or coffee.

Notes:

• The bread gets its moistness from the pumpkin puree. This adds water content and structure to the bread. If you’re using oil instead of butter, that also adds softness to the bread. And the Greek yogurt adds a lovely softness to the bread, without making it too soft or runny.
• The frosting and chocolate drizzle add notes of sweetness to this bread, and ideally you should serve it with these elements.