Pumpkin Bread with Cream Cheese Frosting

Why You’ll Love Pumpkin Bread with Cream Cheese Frosting Recipe

This Pumpkin Bread with Cream Cheese Frosting is the ultimate cozy bake for fall! Moist, spiced pumpkin bread topped with a luscious, tangy cream cheese frosting — it’s warm, comforting, and indulgent all at once. Whether you serve it for breakfast, dessert, or as a holiday centerpiece, this recipe is sure to impress family and friends.

Ingredients

For the Pumpkin Bread:

• 1 ¾ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 2 tsp ground cinnamon

• 1 tsp ground nutmeg

• ½ tsp ground cloves

• ½ tsp ground ginger

• 1 ½ cups pumpkin purée (not pumpkin pie filling)

• ½ cup vegetable oil (or melted butter)

• 1 cup granulated sugar

• ½ cup brown sugar

• 2 large eggs

• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 2 cups powdered sugar

• 1 tsp vanilla extract

• Pinch of salt

Directions

1. Prep the oven: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

3. Mix wet ingredients: In a large bowl, combine pumpkin purée, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.

4. Combine: Gently fold dry ingredients into wet until just combined (do not overmix).

5. Bake: Pour batter into the loaf pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

6. Make frosting: Beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and salt. Beat until fluffy.

7. Frost bread: Spread frosting over cooled pumpkin bread. Slice and enjoy!

Servings & Timing

• Servings: 10–12 slices

• Prep Time: 15 minutes

• Bake Time: 60 minutes

• Total Time: 1 hour 15 minutes

Variations

• Glazed Pumpkin Bread: Skip the frosting and drizzle with a simple maple glaze.

• Nutty Twist: Stir in ½ cup chopped pecans or walnuts into the batter.

• Chocolate Pumpkin Bread: Fold in ½ cup chocolate chips for extra richness.

• Mini Loaves: Bake in mini loaf pans for gifting — reduce bake time to 25–30 minutes.

Storage & Reheating

• Store in the fridge (covered) for up to 5 days.

• Freeze slices (without frosting) wrapped in foil for up to 3 months. Frost after thawing.

• Bring to room temperature before serving for best flavor.

FAQs

Q: Can I make this ahead of time?
A: Yes! Bake the bread a day before, then frost before serving.

Q: Can I use pumpkin pie filling instead of pumpkin purée?
A: No — pumpkin pie filling has added sugar and spices that will throw off the recipe.

Q: Can I make it healthier?
A: Swap half the flour with whole wheat flour and reduce sugar by ¼ cup.

Conclusion

This Pumpkin Bread with Cream Cheese Frosting is soft, moist, and packed with fall flavors. The creamy frosting takes it to the next level, making it the perfect cozy treat for holidays, potlucks, or just enjoying with a warm cup of coffee. ☕

Pumpkin Bread with Cream Cheese Frosting

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This moist and flavorful Pumpkin Bread with Cream Cheese Frosting is the ultimate fall treat! Packed with warm pumpkin spice, rich pumpkin purée, and topped with a luscious tangy-sweet cream cheese frosting, it’s a dessert (or breakfast!) that tastes like autumn in every bite. Perfect for holidays, bake sales, or a cozy afternoon snack.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 10–12 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the Pumpkin Bread:
• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp ground cinnamon
• 1 tsp pumpkin pie spice (or ½ tsp nutmeg + ½ tsp ginger)
• 1 cup pumpkin purée (not pumpkin pie filling)
• ½ cup vegetable oil (or melted butter)
• 1 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup milk
• For the Cream Cheese Frosting:
• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp milk (as needed for consistency)

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Instructions

• Preheat oven: Set to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
• Mix dry ingredients: In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
• Mix wet ingredients: In a large bowl, whisk pumpkin purée, oil, sugar, eggs, vanilla, and milk until smooth.
• Combine: Gradually stir dry ingredients into wet until just combined (do not overmix).
• Bake: Pour batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick comes out clean. Let cool completely.
• Make frosting: Beat cream cheese and butter until creamy. Add powdered sugar and vanilla, beating until smooth. Adjust with milk if too thick.
• Frost: Spread frosting generously over cooled pumpkin bread. Slice and enjoy!

Notes

• Add chopped pecans or walnuts to the batter for extra crunch.
• Swap frosting for a glaze if you prefer something lighter.
• Store in the fridge for up to 5 days (best served at room temperature).
• Freezes well (without frosting).