Pumpkin Bread with Cream Cheese Frosting
This pumpkin bread with cream cheese frosting is the loaf I bake the minute the weather turns cool. It’s soft and moist with plenty of pumpkin pie spice, and the tangy cream cheese frosting on top turns a simple quick bread into something that feels like dessert. The batter stirs together in two bowls with no mixer needed, and the bread bakes in about an hour.
A Quick Look At The Recipe
- Recipe Name: Pumpkin Bread with Cream Cheese Frosting
- Serves: 10 slices
- Main Ingredients: all purpose flour, baking soda, salt, pumpkin pie spice, canned 100% pumpkin, eggs, vegetable oil, granulated sugar
A thick slice is just right with a mug of my skinny pumpkin spice latte at home on a fall morning, and it travels well to church suppers and bake sales too.
Why This Pumpkin Bread Stays So Moist
Two things keep this loaf tender for days. The batter uses vegetable oil instead of butter, which keeps the crumb soft even after it’s been in the fridge, and a full 1½ cups of pumpkin adds plenty of moisture. Folding the flour in gently, just until you can’t see any more dry streaks, keeps it from turning tough.
Ingredients for Pumpkin Bread with Cream Cheese Frosting
- Canned pumpkin: Use plain 100% pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, so it throws off the whole recipe.
- Pumpkin pie spice: This one spice blend gives you cinnamon, ginger, nutmeg, and cloves without pulling out four jars.
- Vegetable oil: Oil is what keeps this bread moist, so I don’t swap it for butter.
- Cream cheese and butter: Let both soften on the counter so the frosting beats up smooth with no lumps. A splash of homemade vanilla extract makes the frosting taste even better.
You’ll find the full amounts in the recipe card below.
Helpful Tips Before You Start
- Set the cream cheese and butter out about an hour ahead so the frosting comes out silky.
- A 9×5-inch loaf pan is the right size for this batter. My favorite loaf pan is a splurge, but this budget-friendly loaf pan works great too.
- Start checking the bread at 50 minutes. It’s done when a toothpick in the center comes out clean.
- Let the bread cool all the way before frosting, or the frosting will melt and slide off.
How to Make Pumpkin Bread with Cream Cheese Frosting
1Prep the Pan
Preheat the oven to 350°F and spray a 9×5-inch loaf pan with nonstick spray, getting into the corners so the bread releases cleanly.
2Whisk the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Set it aside.
3Mix the Wet Ingredients
In a second large bowl, whisk the pumpkin, eggs, oil, and sugar until smooth and well combined.
4Fold Together and Bake
Fold the dry ingredients into the pumpkin mixture just until combined, then pour the batter into the pan. Bake for 50 to 60 minutes, until a toothpick in the center comes out clean.
Why I fold instead of beat: Stirring gently, just until the flour disappears, keeps the bread tender. Beating the batter works the flour too much and can make the loaf tough.
5Cool Completely
Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Why it has to cool all the way: Cream cheese frosting melts on warm bread, so give the loaf time to cool before you frost it.
6Make the Frosting and Frost
Beat the cream cheese, powdered sugar, butter, and vanilla with an electric mixer until smooth and creamy. Add a splash of milk if you want it a little thinner, then spread it over the cooled bread.
For the finishing touch: A light sprinkle of cinnamon over the frosting gives it that pretty fall look.
Serving and Making It Ahead
It’s wonderful on its own, but for a real fall dessert, serve a slice with a scoop of vanilla ice cream. If you’re planning a holiday dessert table, it sits nicely next to a pumpkin praline cake with cream cheese icing and an easy pumpkin pie made from scratch.
To make it ahead, bake the loaf, cool it, and wrap it tightly. Keep it at room temperature for a couple of days, then make the frosting and frost it right before serving so it looks fresh.
Pumpkin Bread FAQs
Can I use pumpkin pie filling instead of canned pumpkin?
No. Pumpkin pie filling already has sugar and spices mixed in, so the bread would come out too sweet and overspiced. Stick with plain 100% pumpkin puree.
Does frosted pumpkin bread need to be refrigerated?
Yes. Once it’s frosted, keep it covered in the fridge because of the cream cheese. Let slices sit out for a few minutes before serving so the frosting softens.
How do I know when the bread is done?
Start checking at 50 minutes. Slide a toothpick into the center of the loaf, and when it comes out clean or with just a few moist crumbs, it’s ready.
Pumpkin Bread with Cream Cheese Frosting
Ingredients
- 1 1/4 cup all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1 1/2 cup canned 100% pumpkin
- 2 eggs large
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
Frosting
- 4 oz cream cheese softened
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter softened
- 1 tsp vanilla
- milk as needed
Instructions
- Preheat oven to 350 degrees. Prepare 9×5 loaf pan with non-stick spray.
- In a large bowl, whisk the flour, baking soda, salt, and pumpkin pie spice. Set aside
- In another large bowl, whisk the canned pumpkin, eggs, oil, and sugar until well combined.
- Fold the dry mixture into the wet mixture just until combined.
- Pour the batter into the prepared pan. Bake for 50 to 60 minutes, until a toothpick in the center comes out clean.
- Cool in the pan for 10 minutes, transfer to a cooling rack until completely cooled.
Frosting
- To make the icing, place cream cheese, powdered sugar, butter and vanilla in a mixing bowl. Beat with an electric mixer until smooth and creamy. Add a splash of milk to thin frosting to desired consistency.
Thank you for this recipe. I want to make this but I do not eat eggs. If this can be made without them, how would I adjust the recipe?