Pumpkin Bread with Cream Cheese Frosting
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This delicious, fluffy pumpkin bread is made even better by the delicious cream cheese frosting. A perfect fall treat!
Indulge in the warmth of fall with homemade pumpkin bread crowned with cream cheese frosting. This recipe is a breeze to follow, delivering a moist and aromatic loaf infused with the quintessential spices of the season. The star ingredient, pumpkin puree, imparts natural sweetness and an earthy richness, making each bite a cozy delight.
But the real showstopper is the cream cheese frosting. Its velvety texture and delightful tanginess perfectly complement the sweet bread, elevating it to a dessert-worthy treat. Whether served for breakfast, as a midday snack, or as a decadent dessert, this pumpkin bread is a fall essential. Its vibrant colors make it a striking addition to any autumn gathering, ensuring that it tastes just as good as it looks.
Check out some of our other bread recipes like Pumpkin Cranberry Bread With Caramel Glaze, Snickerdoodle Zucchini Bread, Banana Pecan Bread, and Cream Cheese Banana Bread.
Ingredients You’ll Need to Pumpkin Bread:
- all purpose flour
- baking soda
- salt
- pumpkin pie spice
- canned 100% pumpkin
- eggs
- vegetable oil
- granulated sugar
For the frosting:
- cream cheese
- powdered sugar
- softened unsalted butter
- vanilla
- milk
Helpful Kitchen Tools
- Our favorite Loaf Pan (Splurge)
- Loaf Pan (Budget Friendly)
- Whisk
- Cooling Rack
How to Make Pumpkin Bread with Cream Cheese Frosting:
Prepare 9×5 loaf pan with non-stick spray.
*We love our Caraway pots and pans! Check out this Caraway Non-stick Loaf Pan that we love, and use it for all your bread-baking needs!
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 mixture into the prepared pan. Bake at 350 for 50 minutes, or until toothpick comes out clean.
Cool in the pan for 10 minutes, transfer to a cooling rack until completely cooled.
For the Cream Cheese 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.
When bread is cool, spread frosting over the bread.
Feel free to sprinkle with cinnamon for the complete fall look!
Slice and serve! Enjoy!!
Recipe FAQ:
How do you serve pumpkin bread with cream cheese frosting?
They’re delicious on their own, but for an unforgettable fall dessert, serve your bread slice with a scoop of vanilla ice cream!
Can I make this pumpkin bread ahead of time?
Yes, you can! Just bake the loaf, cover it with plastic wrap, and store at room temperature for a couple days until you are ready to eat. Then, make the frosting and frost before serving!
Do I need to refrigerate this bread?
If you have frosted it already, and somehow it hasn’t all been gobbled up in one sitting, yes it does need to be refrigerated because the cream cheese will go bad. Cover the loaf and refrigerate it for up to 7 days. That will give you plenty of time to eat every crumb!
Check out these other delicious pumpkin recipes:
Pumpkin Spice Muffins with Streusel Topping
Pumpkin Cranberry Bread with Caramel Glaze
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 9x5 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 mixture into the prepared pan. Bake for 50 minutes, or until toothpick 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.
