Pumpkin bread with cream cheese frosting is moist and full of warm spices like nutmeg and cinnamon. Topped with tangy cream cheese frosting — it’s the ultimate treat for fall!
In my book, fall means pumpkin-flavored everything season! While it may be a bit cliché to say, it’s one of my favorite parts of this time of year.
One of my other unique favorites is these air fryer pumpkin pie twists.
I’ve already shared my 5 ingredient pumpkin bread with cake mix recipe with you all.
And today, I want to introduce my easy pumpkin bread with cream cheese frosting. It’s topped with the best cream cheese frosting ever.
The tang of the cream cheese paired with the richness of the bread makes for the perfect flavor combination. You could technically buy a store-bought frosting, but what’s the fun in that?
This recipe comes together in just under an hour and will fill your home with the most delicious aromas. Head to your kitchen to get into the fall spirit!
Here’s what I’m going to teach you in this post:
- All of the necessary ingredients for my pumpkin bread with cream cheese frosting.
- Step-by-step instructions for making buttercream frosting for pumpkin bread.
- Answers to some frequently asked questions on how to make this recipe and all of the tips you’ll need for the best cream cheese frosting.
If you’re in the mood for a fall treat that’s packed with warm and earthy flavor, you’ll love this recipe. It’s also straightforward enough for your kids to help you. It’s a wonderful activity for the whole family!
How to Make Pumpkin Bread With Cream Cheese Frosting
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 350 degrees F and apply a nonstick baking spray to an 8×4-inch loaf pan.
STEP TWO: Begin mixing your ingredients, starting with the pumpkin purée, eggs, milk, oil, and vanilla. Next, add the light brown sugar and whisk until smooth. Add 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 for 60-65 minutes. Insert a toothpick into the center — if it comes out clean, your pumpkin bread is ready.
STEP FOUR: While the loaf cools, make the buttercream frosting for the pumpkin bread. Add the cream cheese and butter to a large bowl and use a hand mixer to beat them until smooth and well-combined. T
hen, 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, top easy pumpkin bread with cream cheese frosting and enjoy. You can also garnish it with a bit of cinnamon or pumpkin seeds if desired!
If you prefer a cream cheese frosting without butter, you can use this recipe instead! You can even make cream cheese frosting with Cool Whip!
Why Is My Pumpkin Bread So Dry?
It’s important to make sure not to overmix the batter for your easy pumpkin bread with cream cheese frosting.
This will add excess air to the mix, which can lead to a dried out or even gluey batter. You also need to bake it at 350 degrees for 60-65 minutes.
A hot oven or too-long cook time can lead to dry results.
How Do You Know When Pumpkin Bread Is Done?
The toothpick check is the best way to determine whether your pumpkin bread is ready to come out of the oven.
Another indicator is a small crease that usually appears across the top of the loaf.
If you find that there is a bit of batter that comes out on the toothpick, leave your dish to bake for 5-10 minutes more.
How Do You Keep Pumpkin Bread From Getting Soggy On The Bottom?
If you follow my recipe to a tee — for both the buttercream frosting for pumpkin bread and the loaf itself — you shouldn’t have any issues with fogginess.
This baked good can become mushy or soggy if the wet ingredients outweigh the dry ingredients. Don’t be tempted to add in extra purée for more pumpkin flavor. Rather, add in some extra spices instead.
Can I Leave Pumpkin Bread Out Overnight?
You should always store your pumpkin bread in an airtight container or tightly wrapped in plastic.
Leftovers will keep for up to 5 days on the counter or in your pantry. You can also store it in the fridge, where it will keep for up to 7 days.
Other Dessert Recipes You’ll Love:
- Zucchini Bread With Applesauce
- 4 Ingredient Banana Bread
- Vanilla Mousse
- Pumpkin Pie Without Evaporated Milk
- Strawberry Shortcake Crumble
- Banana Bread with no Baking Soda
- Pumpkin Snickerdoodles
- Jello Lemon Meringue Pie
- Ways to Use Up Leftover Pumpkin Puree
- 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 Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 4 tablespoons (½ stick) butter, softened
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar
For the Pumpkin Bread
- Preheat the oven to 350F and lightly grease an 8x4” loaf pan with nonstick baking spray. You can use a 9x5” 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 you don’t want to overmix.
- Transfer the batter to the prepared pan and bake 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. You can always garnish this pumpkin bread with a sprinkle of cinnamon or a few pumpkin seeds if you’d like.
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Amount Per Serving: Calories: 302Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 42mgSodium: 158mgCarbohydrates: 52gFiber: 1gSugar: 38gProtein: 4g
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.