Introduction

This pumpkin bread with cream cheese frosting is a moist, flavorful treat perfect for autumn or any time you crave a cozy dessert. The blend of warm spices and rich cream cheese frosting makes it irresistibly delicious and easy to enjoy fresh or as a snack throughout the week.

A close-up of a single thick slice of brown pumpkin bread with visible small holes and a slightly crumbly texture, topped with a smooth, creamy white layer of frosting that covers the top part of the bread and slightly spills over the sides, all placed on a white speckled plate. In the background, there is a white pumpkin, a small white bottle filled with milk, and parts of other plates holding similar slices of pumpkin bread with frosting, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
4 tablespoons unsalted butter (softened at room temperature)
1/2 cup granulated sugar
1 cup dark brown sugar
1/2 cup vegetable oil (or any neutral oil)
1 1/2 cups pumpkin puree
3 large eggs
1 teaspoon vanilla extract

For the cream cheese frosting:
8 ounces cream cheese (softened)
1/4 cup unsalted butter (softened)
2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
Step 3: In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy using a hand mixer or stand mixer.
Step 4: Add the vegetable oil, pumpkin puree, eggs, and vanilla extract to the butter-sugar mixture. Beat until fully combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 7: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil halfway through baking.
Step 8: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
Step 9: For the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.
Step 10: Spread the cream cheese frosting evenly over the cooled pumpkin bread and slice to serve.

Tips & Variations

Use fresh homemade pumpkin puree for the best flavor, or canned pumpkin labeled 100% pumpkin (not pie mix).
Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
For a dairy-free version, substitute vegan butter and cream cheese alternatives.
Store the pumpkin bread without frosting if you want to keep it longer before serving.

Storage

Store the pumpkin bread covered at room temperature for up to 3 days or in the refrigerator for up to a week. If frosted, keep it refrigerated in an airtight container. Reheat slices gently in the microwave for about 15 seconds if you prefer it warm.

How to Serve

A single slice of moist, dark brown pumpkin bread with a slightly rough crumb texture sits on a round white plate with speckled black dots. The bread is topped with a thick layer of smooth, creamy white frosting that covers one side of the slice. The scene includes the edge of another similar plate with a slice of the same bread and frosting in the background, a small white pumpkin, and a glass jar containing white milk, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned 100% pumpkin puree works perfectly and is convenient. Avoid pumpkin pie filling, which contains added sugars and spices.

How do I know when the pumpkin bread is fully baked?

Insert a toothpick into the center of the bread; it should come out clean or with just a few moist crumbs. If batter sticks to the toothpick, bake for a few more minutes and check again.

Pumpkin Bread with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.5 from 141 reviews

This moist and flavorful pumpkin bread with cream cheese frosting is a perfect fall treat. Packed with warm spices like cinnamon and pumpkin pie spice, this quick bread combines the richness of pumpkin puree with a sweet, tangy cream cheese frosting for an irresistible dessert or snack.

Author: Tara
Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 85 minutes
Yield: 1 loaf (10-12 slices) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice

Wet Ingredients

4 Tablespoons unsalted butter (softened at room temperature)
1/2 cup granulated sugar
1 cup dark brown sugar
1/2 cup vegetable oil (or any neutral oil)
2 large eggs
1 1/2 cups pumpkin puree (not included in the partial list but typically required)
1 teaspoon vanilla extract

Cream Cheese Frosting

4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined.
Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with granulated sugar and dark brown sugar until light and fluffy, about 3-4 minutes.
Add Wet Ingredients: Beat in the vegetable oil, then add eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until fully incorporated.
Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon, mixing just until combined to avoid overmixing.
Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool Bread: Allow the pumpkin bread to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before frosting.
Make Frosting: Beat together the cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and a pinch of salt. Beat until creamy and fluffy.
Frost the Bread: Once the bread is completely cool, spread the cream cheese frosting evenly over the top. Slice and serve.

Notes

Use canned or homemade pumpkin puree for best results.
Ensure the bread is completely cooled before adding frosting to prevent melting.
You can substitute oil with melted butter for a richer flavor.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Bring refrigerated bread to room temperature before serving for best texture.

Keywords: pumpkin bread, pumpkin spice, cream cheese frosting, autumn recipes, quick bread