If the words “Pumpkin Bread with Cream Cheese Frosting” spark cozy memories and a craving for all things autumn, this recipe is destined to become your new favorite! Imagine a super-moist, spiced pumpkin loaf, crowned with a thick, luscious layer of tangy cream cheese frosting—it’s seriously hard to stop at just one slice. Whether you’re hosting a fall brunch, need a crowd-pleasing dessert, or simply want your home to smell downright delicious, this loaf brings bakery magic straight into your kitchen.

Pumpkin Bread with Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

You might be delighted at how straightforward these ingredients are, but every single one brings the kind of flavor and texture that makes this Pumpkin Bread with Cream Cheese Frosting unforgettable. A smart blend of spices perfumes your kitchen, while creamy pumpkin and a dreamy frosting finish make every bite irresistible.

All-purpose flour: Provides the perfect foundation for a tender yet structured loaf.
Baking soda & baking powder: The dynamic duo that lifts the bread, making every slice light and fluffy.
Salt: Balances the sweetness and enhances the pumpkin and spices.
Cinnamon, nutmeg, cloves, ginger: Warm, fragrant spices that create the classic pumpkin bread aroma and flavor.
Pumpkin puree: Adds moisture, color, and that signature earthy sweetness—just be sure to use pure pumpkin, not pie filling.
Vegetable oil: Makes the crumb tender and keeps the bread moist for days.
Brown sugar & granulated sugar: Brown sugar adds a subtle caramel note, while granulated sugar sweetens without overpowering.
Eggs: Bind everything together and give structure to the loaf.
Vanilla extract: Enhances all the other flavors and rounds out the sweetness.
Milk: Softens the batter just enough to make it luxuriously moist.
Cream cheese (softened): The heart of the frosting; its tang provides the ultimate contrast to the sweet, spiced loaf.
Unsalted butter (softened): Blends into the cream cheese for a richer, smoother frosting.
Powdered sugar: Sweetens and creates a silky-smooth frosting texture.
Additional vanilla extract (for frosting): Adds a little extra vanilla magic on top.
Milk (as needed for frosting): Adjusts the consistency to your liking, making the frosting easy to spread.

How to Make Pumpkin Bread with Cream Cheese Frosting

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F. Prepping is simple but essential: grease and flour your 9×5-inch loaf pan, or line it with parchment paper if you love an easy lift-out. This helps your pumpkin bread release perfectly once it’s baked and cooled.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking soda, baking powder, salt, and all the spices—cinnamon, nutmeg, cloves, and ginger. This step ensures all those lovely spices are evenly distributed, so every bite of pumpkin bread with cream cheese frosting is bursting with fall flavor.

Step 3: Combine Wet Ingredients

In a large bowl, blend the pumpkin puree, vegetable oil, both sugars, eggs, vanilla, and milk. Whisk until you have a completely smooth and cohesive mixture. This simple step guarantees a lusciously moist pumpkin bread that stays soft for days.

Step 4: Bring It All Together

Gradually add your dry ingredients to the wet mixture, stirring gently just until combined. Don’t overmix—stop as soon as there are no visible streaks of flour. Want some crunch? Now’s your chance to fold in a handful of chopped pecans or walnuts for extra texture.

Step 5: Bake

Pour the batter into your prepared loaf pan, spreading it evenly. Slide it into the oven and bake for 55-65 minutes. Check with a toothpick inserted into the center; it should come out clean or with just a few moist crumbs attached. Let your pumpkin bread cool completely on a wire rack before you even think about frosting!

Step 6: Make the Cream Cheese Frosting

While your loaf cools, whip together the cream cheese and butter until light and creamy. Sift in the powdered sugar, add vanilla, and continue beating until the frosting is velvety and smooth. If it’s too thick, add milk one teaspoon at a time until it’s just right for spreading over your cooled pumpkin bread.

Step 7: Frost and Slice

Once your loaf is completely cool, spread a thick, dreamy layer of cream cheese frosting on top. Slice generously and enjoy the divine pairing of spiced bread and tangy frosting. Each bite will convince you that Pumpkin Bread with Cream Cheese Frosting belongs on your must-bake list!

How to Serve Pumpkin Bread with Cream Cheese Frosting

Garnishes

For that wow factor, try sprinkling the frosted loaf with toasted pecans or walnuts, a pinch of extra cinnamon, or even orange zest. These little touches not only make your pumpkin bread with cream cheese frosting look bakery-worthy—they add even more flavor and texture, too!

Side Dishes

Pair a thick slice with a steaming mug of coffee or chai tea for the ultimate fall breakfast, or serve alongside a fresh fruit salad to lighten up your brunch spread. This bread is also fabulous with scrambled eggs and crispy bacon for a sweet-savory brunch combo.

Creative Ways to Present

For festive occasions, cut your pumpkin bread with cream cheese frosting into finger-sized bars for sharing, or layer slices with extra frosting and fresh berries as a showstopping trifle. You can even cube it up for a pumpkin bread dessert board with apple slices and candied nuts on the side!

Make Ahead and Storage

Storing Leftovers

Pumpkin Bread with Cream Cheese Frosting stores beautifully in the refrigerator. Simply cover it tightly or place slices in an airtight container—it will stay fresh and moist for up to 5 days. The flavors deepen after a day or two, making each slice even better!

Freezing

If you’d like to make this loaf ahead, let the bread cool and wrap it (without frosting) in plastic wrap and foil, then freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and frost before serving for that just-baked taste.

Reheating

To reheat, allow slices to come to room temperature, or pop them in the microwave for just a few seconds—not too long, or the frosting will melt! For a toaster-oven treat, warm bread slices (without frosting) and then add a fresh swipe of cream cheese topping before serving.

FAQs

Can I use homemade pumpkin puree?

Absolutely! Homemade pumpkin puree works wonderfully in this recipe. Just be sure to drain off any excess liquid to keep your loaf from turning out too dense or soggy.

What’s the best way to make the frosting super smooth?

Start with room-temperature cream cheese and butter. Beat them together until fluffy before adding powdered sugar—this helps avoid lumps and results in cloud-like cream cheese frosting for your pumpkin bread.

Can this recipe be doubled?

You bet! Double all ingredients and divide the batter between two loaf pans. Keep an eye on the baking time—bake both loaves side by side, and test for doneness with a toothpick as usual.

How do I keep pumpkin bread from sticking to the pan?

Grease and flour the pan thoroughly, or line it with parchment paper that overhangs the edges for easy lifting. This step ensures your pumpkin bread with cream cheese frosting comes out perfectly every time.

Is it possible to make this Pumpkin Bread with Cream Cheese Frosting gluten-free?

Yes, swap the all-purpose flour for a top-quality gluten-free flour blend (choose one with xanthan gum for best structure). Just be aware that the crumb may be slightly different—but still delicious!

Final Thoughts

If ever there were a season or an excuse to bake, Pumpkin Bread with Cream Cheese Frosting is it! This recipe is comfort food at its finest, and every bite brings a little joy. So grab your apron, cue up your favorite playlist, and get baking—you’ll be dreaming about this loaf long after the last crumb disappears!

Pumpkin Bread with Cream Cheese Frosting Recipe

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4.6 from 26 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the delicious flavors of fall with this moist and flavorful Pumpkin Bread topped with a luscious Cream Cheese Frosting. Perfect for cozy autumn days or as a festive treat during the holidays.

Ingredients

Scale

Pumpkin Bread:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk

Cream Cheese Frosting:

4 oz cream cheese (softened)
1/4 cup unsalted butter (softened)
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1–2 teaspoons milk (if needed for consistency)

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Instructions

Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In a large bowl, whisk pumpkin puree, oil, brown sugar, granulated sugar, eggs, vanilla, and milk until smooth.
Gradually stir dry ingredients into the wet mixture until just combined. Do not overmix.
Pour batter into the prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
For the frosting, beat cream cheese and butter until creamy. Add powdered sugar and vanilla, mixing until smooth. Spread frosting evenly over cooled pumpkin bread. Slice and serve.

Notes

For extra texture, fold in 1/2 cup chopped pecans or walnuts into the batter.
This bread keeps well in the fridge for up to 5 days, or can be frozen (without frosting) for up to 2 months.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American