Easy Pumpkin Bread with Cream Cheese Frosting
My easy pumpkin bread with cream cheese frosting recipe is great for fall! The frosting adds extra sweetness on top that complements the pumpkin flavors perfectly.
Equipment
- 8x4 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 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 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
Serving: 1Calories: 532kcalCarbohydrates: 86gProtein: 6gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 72mgSodium: 260mgPotassium: 197mgFiber: 2gSugar: 65gVitamin A: 5217IUVitamin C: 1mgCalcium: 83mgIron: 2mg
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.
Tried this recipe?Let us know how it was!