If you’re after a cozy treat that wraps fall flavors in a velvety, sweet topping, Pumpkin Bread with Cream Cheese Frosting is your dream come true. Imagine a moist, tender loaf bursting with spiced pumpkin goodness, crowned with an irresistibly creamy layer that melts into every slice. This recipe delivers that ideal balance of warmth and richness, perfect for celebrating autumn or simply indulging anytime you crave comfort. Whether you serve it at brunch, for dessert, or as a delightful snack with coffee, this pumpkin bread always steals the show and disappears quicker than you think!

Pumpkin Bread with Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pumpkin Bread with Cream Cheese Frosting is how a handful of kitchen staples come together to create pure magic. Every ingredient has a role to play, from infusing autumn spice to giving the loaf its signature moist crumb and that tangy-smooth frosting. Here’s everything you’ll need, plus a few pro tips to get that bakeshop-worthy finish!

All-purpose flour: The backbone of your bread, providing structure and keeping things tender.
Baking soda & baking powder: These leaveners help your loaf rise and stay light without being crumbly.
Salt: Essential for balancing sweet and spice, letting every flavor shine.
Ground cinnamon: Brings that cozy, unmistakable autumn aroma—don’t skimp!
Ground nutmeg: Adds extra warmth and depth to the spice blend.
Ground cloves: Just a small pinch really intensifies the spiced flavor.
Ground ginger: Gives your bread a subtle, zesty finish that brightens up the loaf.
Canned pumpkin puree: Use pure pumpkin (not pie filling) for moisture, vivid color, and that classic pumpkin taste.
Vegetable oil: Keeps the bread incredibly moist and soft for days.
Granulated sugar: Sweetens things up and ensures a tender crumb.
Brown sugar: Brings a richer, caramel-like note and helps lock in even more moisture.
Eggs: Bind everything together and give a beautiful structure to your loaf.
Vanilla extract: Enhances all the flavors, weaving them seamlessly through the bread and frosting.
Cream cheese (for frosting): Choose full-fat for the richest, creamiest topping ever.
Unsalted butter (for frosting): Softened butter whips into the cream cheese, making the frosting dreamy.
Powdered sugar (for frosting): The key to silky-sweet, melt-in-your-mouth frosting.
Milk (for frosting): Just a splash helps you nail that perfect, spreadable consistency.

How to Make Pumpkin Bread with Cream Cheese Frosting

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F. Grease a standard 9×5-inch loaf pan with either butter or a spritz of nonstick spray. This little bit of prep is your first assurance that the Pumpkin Bread with Cream Cheese Frosting will unmold neatly, giving you beautiful slices every time.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisking helps evenly distribute the spices and leaveners, making sure every bite is packed with that pumpkin-spice magic.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and homogenous. This combines all the rich flavors and guarantees a moist, even crumb.

Step 4: Bring Everything Together

Add the dry ingredients to the wet mixture and gently stir until just combined. Overmixing can make the bread tough, so stop when you no longer see streaks of flour. If you like a little crunch, now’s the time to fold in ½ cup of chopped walnuts or pecans for extra texture.

Step 5: Bake the Pumpkin Bread

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely—patience here is key for perfect frosting later!

Step 6: Make the Cream Cheese Frosting

While your pumpkin bread cools, beat together the softened cream cheese and butter until light and creamy. Add the powdered sugar and vanilla extract, mixing until silky-smooth. Add milk, a little at a time, until the frosting holds its shape but is easy to spread.

Step 7: Frost and Finish

Once the bread is truly cool, generously spread the cream cheese frosting on top. This is the crowning glory of Pumpkin Bread with Cream Cheese Frosting—every bite gets a creamy, tangy finish!

How to Serve Pumpkin Bread with Cream Cheese Frosting

Garnishes

A light dusting of cinnamon on top of the frosting, a sprinkle of chopped nuts, or even a few sugared pumpkin seeds make this bread look as good as it tastes. These finishing touches add lovely contrast and an extra pop of flavor.

Side Dishes

Fresh fruit, like crisp apple slices or sweet pear wedges, pairs perfectly with the richness of Pumpkin Bread with Cream Cheese Frosting. For a heartier spread, offer it alongside a creamy chai latte or a hot cup of spiced tea—pure autumn bliss!

Creative Ways to Present

For gatherings, cut the loaf into mini slices or cubes to create adorable, shareable bites. Pumpkin Bread with Cream Cheese Frosting also looks fabulous as part of a brunch board, nestled among muffins, scones, and fresh berries for a festive, welcoming spread.

Make Ahead and Storage

Storing Leftovers

To keep your loaf moist and the frosting fresh, store any leftover Pumpkin Bread with Cream Cheese Frosting in an airtight container in the refrigerator. It’ll hold beautifully for up to 5 days, and honestly—it tastes even better after the flavors have had time to mingle!

Freezing

You can freeze unfrosted pumpkin bread for up to 2 months. Wrap the cooled loaf tightly in plastic and then foil, or tuck individual slices into freezer-safe bags. Thaw overnight in the fridge, then frost before serving for the best taste and texture.

Reheating

For that just-baked feel, let slices come to room temperature or give them a quick 10-second zap in the microwave (after removing the frosting if you like). The bread becomes extra tender, and the frosting gets soft and dreamy!

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree can be used in Pumpkin Bread with Cream Cheese Frosting—just make sure it’s well-drained and thick, since excess liquid could affect the bread’s texture.

Why does my bread come out dense or gummy?

Overmixing the batter or using too much pumpkin can make the bread dense. Always stir until just combined and measure ingredients carefully. Letting the bread cool completely before slicing also helps it set perfectly.

Can the cream cheese frosting be made ahead?

Yes! You can make the frosting in advance and store it in the fridge for up to 3 days. Let it soften at room temperature and give it a quick stir before spreading onto the cooled bread.

What are some nut-free options for added crunch?

If nuts aren’t your thing, try stirring in chocolate chips, pumpkin seeds, or dried cranberries for a delicious twist that’s still allergy-friendly.

Can I make muffins instead of a loaf?

Definitely! Divide the batter among 12 lined muffin cups and bake at 350°F for about 20–25 minutes, then frost once cooled for adorable individual Pumpkin Bread with Cream Cheese Frosting treats.

Final Thoughts

If you’re looking for a foolproof way to bring joy to your table, give Pumpkin Bread with Cream Cheese Frosting a try. Every bite is an autumn hug, and sharing it with friends or family only makes it more special. Go ahead—bake, slice, and savor the magic!

Pumpkin Bread with Cream Cheese Frosting Recipe

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4.6 from 6 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (8–10 slices) 1x
Diet: Vegetarian

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Description

Indulge in the cozy flavors of fall with this delicious Pumpkin Bread topped with a luscious Cream Cheese Frosting. Perfect for dessert or a sweet snack, this moist and flavorful loaf will be a hit with your family and friends.

Ingredients

Scale

Dry Ingredients:

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger

Wet Ingredients:

1 cup canned pumpkin puree
½ cup vegetable oil
⅔ cup granulated sugar
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract

For the Frosting:

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
½ teaspoon vanilla extract
1–2 teaspoons milk (as needed for consistency)

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Instructions

Preheat the oven and prepare pan: Preheat oven to 350°F and grease a 9×5-inch loaf pan.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Combine wet ingredients: In a large bowl, mix pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
Combine wet and dry ingredients: Add dry ingredients to wet ingredients, stir until just combined.
Bake: Pour batter into loaf pan, smooth the top, bake for 55–65 minutes until a toothpick inserted in the center comes out clean.
Cool and frost: Cool in pan for 10 minutes, then transfer to a wire rack. For the frosting, beat cream cheese and butter until creamy, add powdered sugar, vanilla, and milk as needed for consistency. Spread frosting on cooled bread.