My pumpkin bread with cream cheese frosting is moist and full of warm spices like nutmeg and cinnamon. I top it with tangy cream cheese frosting for the ultimate fall treat!
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My Sweet and Easy Pumpkin Bread Recipe
I love to make a good pumpkin recipe, but one day it popped into my head to bake a loaf of pumpkin bread with cream cheese frosting.
I just love eating all things pumpkin spice everything in the fall, but I wanted something a little extra sweet this time around. That’s when I settled on the cream cheese frosting.
My daughter Leah came into the kitchen when I was topping the pumpkin bread with frosting. She helped spread it on the bread then licked the frosting bowl completely clean.
One bite into it and I was sold. Pumpkin bread by itself tastes amazing as is, but just adding that easy cream cheese frosting took my recipe over the top.
And, if you love a good pumpkin recipe, try my recipes for pumpkin spice donuts, air fryer pumpkin seeds, pumpkin muffins, pumpkin pie, and pumpkin bread with cake mix.
Pumpkin Bread with Cream Cheese Ingredients
- Pumpkin puree – I always use 100% pure pumpkin puree, not pumpkin pie filling, so I can control the spices and sweetness.
- Large eggs – These give the pumpkin bread structure and help bind everything together.
- Whole milk – The milk keeps the loaf soft and moist while adding a touch of richness. I prefer whole milk, but a reduced-fat milk or even heavy cream will work.
- Vegetable oil – I like using vegetable oil because it keeps the crumb extra tender compared to butter.
- Pure vanilla extract – A splash of vanilla enhances the warm spice flavors in the loaf and frosting.
- Light brown sugar – I prefer brown sugar over white sugar because it adds moisture and a deeper caramel-like sweetness.
- All-purpose flour – This gives the bread its structure while keeping it light enough for a tender slice.
- Pumpkin pie spice – A mix of cinnamon, ground cloves, ginger, and nutmeg that brings out the best fall flavor.
- Baking soda – This helps the bread rise while keeping the texture soft.
- Cream cheese – I make sure it’s at room temperature so it blends smoothly.
- Butter – Adds richness and helps create that silky frosting texture.
- Powdered sugar – Sweetens the frosting while keeping it fluffy and smooth.
How to Make Pumpkin Bread
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F and apply a nonstick baking spray to an 8×4-inch loaf pan.
STEP TWO: Mix the pumpkin puree, eggs, milk, oil, and vanilla. Next, add in the light brown sugar and whisk everything until it’s smooth. Add in the flour, pumpkin pie spice, and baking soda and mix until there are no large clumps. Be careful not to overmix the batter!
STEP THREE: Place the batter into the pan and bake it for 60-65 minutes. Insert a toothpick into the center and if it comes out clean, it’s ready.
STEP FOUR: While the loaf cools, add the cream cheese and butter to a large bowl and use a hand mixer to beat them until smooth and well-combined.
Then, add the vanilla and continue to mix. Change the speed to low and slowly add the powdered sugar, mixing until everything is well incorporated. Then, beat the frosting on medium-high until it becomes thick and fluffy.
STEP FIVE: After the loaf has cooled for at least 10 minutes, spread it onto the pumpkin bread.
Tips for the Best Pumpkin Bread with Cream Cheese Frosting
- I measure the flour by scooping it into the measuring cup, then leveling it off to avoid adding too much, which can make the loaf dry.
- I always use room temperature cream cheese and butter so the frosting turns out smooth.
- Lining my pumpkin loaf pan with parchment paper makes it easy to lift the bread out without breaking.
- Mixing the batter gently in a large mixing bowl helps prevent overmixing, which keeps the crumb tender.
- I check for doneness with a toothpick. If it comes out with just moist crumbs, the pumpkin loaf is ready!
- Cooling the loaf completely before frosting keeps the cream cheese layer from melting.
Easy Pumpkin Bread Variations and Substitutions
- I sometimes add chocolate chips to the batter for a sweeter twist. My kids go crazy for this version!
- Adding chopped walnuts or pecans to the pumpkin bread recipe gives the loaf crunch and texture.
- A splash of maple extract in the frosting makes the flavor even more cozy.
- For a little texture and flavor in the frosting, I’ll sprinkle granulated sugar and cinnamon on top.
- Topping the frosting with toasted coconut, mini chocolate chips, or chopped nuts gives it a fun twist. I sometimes put the different toppings in bowls and let my family dress up their slices however they like!
- I sometimes like to switch up the frosting depending on who I am making it for. I’ve used my Cool Whip frosting, Cool Whip cream cheese frosting, and even my cream cheese frosting without butter, all with success.
Pumpkin Bread with Cream Cheese Frosting FAQs
Can I make this pumpkin bread recipe ahead of time?
Yes! I usually bake the loaf a day in advance and keep it wrapped in plastic wrap until I’m ready to frost it. The flavors actually deepen overnight, so I think the bread tastes even better the next day.
Why is my pumpkin bread so dry?
When my pumpkin bread turns out dry, it’s usually because too much flour was added or it was baked for too long. I always spoon and level my flour and check the loaf a few minutes before the recipe time is up. Using oil instead of butter also helps me keep the texture moist.
How do I know when pumpkin bread is done baking?
I check my pumpkin bread by inserting a toothpick in the center. If it comes out with just a few moist pumpkin bread crumbs (but not raw batter), it’s ready. The top should also feel set and spring back lightly when touched.
How should I store leftover pumpkin bread with cream cheese?
I store my pumpkin bread covered in plastic wrap or aluminum foil so it stays moist. If it’s frosted, I keep it in the refrigerator in an airtight container. For longer storage, I like to freeze slices wrapped individually in plastic wrap, then slip them into a freezer bag.
More easy Bread Recipes
- Zucchini bread with applesauce
- Banana bread using cake mix
- Irish soda bread
- Air fryer bread
- One banana banana bread
- Sweet potato cornbread
Easy Pumpkin Bread with Cream Cheese Frosting
Equipment
- 8×4 inch loaf pan
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup whole milk
- ¼ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 ¼ cups light brown sugar
- 1 ½ cups all purpose flour
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
For the Cream Cheese Frosting
- 4 ounces cream cheese softened
- 4 tablespoons ½ stick butter, softened
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar
Instructions
For the Pumpkin Bread
- Preheat the oven to 350 degrees F and lightly grease an 8×4” loaf pan with nonstick baking spray. You can use a 9×5” pan as well, but it will result in a thinner pumpkin bread.
- In a large bowl, whisk together the pumpkin puree, eggs, milk, vegetable oil, and vanilla.
- Once combined, add the light brown sugar. Whisk again until smooth.
- Next, add the flour, pumpkin pie spice, and baking soda. Mix just until no large lumps of flour remain. The batter will not be completely smooth, but don’t want to overmix.
- Transfer the batter to the prepared pan and bake it for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the pumpkin bread to cool in the pan for 10 minutes. Then remove it to a wire rack and cool completely before frosting.
For the Cream Cheese Frosting
- Add the cream cheese and butter to a large bowl (or the bowl of a stand mixer fitted with the paddle attachment). Use a hand mixer to beat the mixture until it is smooth and well combined– about 1 minute.
- Next, add the vanilla and mix to combine.
- With the mixer on low speed, slowly add the powdered sugar. Continue mixing until all of the powdered sugar has been incorporated.
- Then turn the mixer to medium-high speed and beat until the frosting becomes thick and fluffy– about 1-2 minutes.
- (Optional) You can use the frosting as is, and it will be a thin, spreadable glaze. For a thicker frosting (like the one shown in the photos), place the frosting in the fridge for 15 minutes to thicken.
- Spread the frosting over the cooled pumpkin bread, and enjoy.
Notes
- Measure the flour carefully by scooping it into the measuring cup then leveling it off.
- Use room temperature cream cheese and butter so the frosting turns out smooth.
- Feel free to line the loaf pan with parchment paper to remove the bread easily.
- Mixing the batter gently in a large mixing bowl helps prevent overmixing, which keeps the crumb tender.
- Cooling the loaf completely before frosting keeps the cream cheese layer from melting.
- Store leftovers wrapped in plastic wrap or foil in the fridge for up to a week.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
