Pumpkin Bread with Cream Cheese Frosting Recipe

If you’re looking for the ultimate cozy treat that tastes like autumn in every bite, look no further than Pumpkin Bread with Cream Cheese Frosting. This luscious loaf combines the warmth of pumpkin spice and the rich, tangy embrace of cream cheese frosting in a way that’s impossible to resist. Whether you bake it for a holiday brunch, a comforting snack, or a sweet ending to a fall dinner, this recipe delivers pure joy and a tender, moist crumb every single time.

Ingredients You’ll Need

There’s something magical about how a handful of simple, everyday ingredients can come together to make Pumpkin Bread with Cream Cheese Frosting so spectacular. Each component plays an important role in building flavor, texture, and that signature golden-orange hue.

• All-purpose flour: The sturdy base that gives your loaf structure without making it dense.
• Baking soda and baking powder: These leaveners ensure your pumpkin bread rises beautifully and stays light.
• Salt: Just a touch enhances all the warm spices and keeps the sweetness in check.
• Ground cinnamon, nutmeg, cloves, and ginger: The classic pumpkin spice blend that infuses every bite with cozy comfort.
• Canned pumpkin purée: The star of the show adds moisture, color, and unmistakable pumpkin flavor.
• Vegetable oil: Keeps the crumb tender and moist, making each slice irresistible.
• Granulated sugar and brown sugar: This sweet duo brings both structure and a hint of molasses depth.
• Eggs: Essential for binding and giving the bread a rich, satisfying texture.
• Vanilla extract: Adds a subtle, aromatic sweetness that ties the flavors together.
• Milk: A splash helps create a perfectly soft crumb.
• Cream cheese (softened): The heart of the frosting—tangy, creamy, and utterly dreamy.
• Unsalted butter (softened): Blends with the cream cheese for a rich, smooth spread.
• Powdered sugar: Sweetens the frosting and gives it that classic, fluffy texture.
• Extra vanilla extract (for frosting): Doubles down on the sweet, fragrant notes.
• Milk (as needed for frosting consistency): Just a splash makes the frosting perfectly spreadable.

How to Make Pumpkin Bread with Cream Cheese Frosting

Step 1: Gather and Prep Ingredients

Start by getting all your ingredients measured and ready. This not only makes the process smoother but ensures you don’t miss a single step while making Pumpkin Bread with Cream Cheese Frosting. Let the cream cheese and butter come to room temperature so your frosting will be silky and easy to spread later.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This blend is the backbone of your loaf, giving it that signature pumpkin spice aroma and flavor.

Step 3: Combine the Wet Ingredients

In a large bowl, mix the pumpkin purée, vegetable oil, both sugars, eggs, vanilla, and milk until the mixture is smooth and glossy. The pumpkin not only provides flavor but also gives the bread its irresistibly moist texture.

Step 4: Bring the Batter Together

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing—this is the secret to a tender, soft crumb in your Pumpkin Bread with Cream Cheese Frosting.

Step 5: Bake the Bread

Pour the batter into a greased or parchment-lined 9×5-inch loaf pan and smooth the top. Bake at 350°F for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. The aroma of pumpkin and spices will fill your kitchen, making it impossible to wait!

Step 6: Cool Completely

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Be patient—frosting too soon will melt your creamy topping. For the perfect Pumpkin Bread with Cream Cheese Frosting, the loaf should be completely cool before you move on.

Step 7: Make the Cream Cheese Frosting

In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla, beating until light and fluffy. Add milk a little at a time until the frosting is easy to spread but still holds its shape.

Step 8: Frost and Serve

Once your bread is cool, generously spread the cream cheese frosting over the top. Slice, serve, and watch everyone’s faces light up at the first bite!

How to Serve Pumpkin Bread with Cream Cheese Frosting

Garnishes

Don’t hesitate to dress up your Pumpkin Bread with Cream Cheese Frosting! A sprinkle of chopped walnuts or toasted pecans adds a lovely crunch, while a dusting of cinnamon or a few pumpkin seeds can make each slice look bakery-worthy.

Side Dishes

This bread pairs beautifully with a hot mug of coffee or chai tea. For brunch, serve it alongside fresh fruit or a dollop of Greek yogurt for a contrast in flavors and textures.

Creative Ways to Present

Transform your loaf into party-perfect finger food by slicing it into small cubes and skewering them with toothpicks. Or, cut thick slices and layer them with extra frosting for a stunning pumpkin bread “cake.” The possibilities for presenting Pumpkin Bread with Cream Cheese Frosting are as fun as they are delicious!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pumpkin Bread with Cream Cheese Frosting in the refrigerator, covered with plastic wrap or in an airtight container. It stays fresh, moist, and delectable for up to 5 days—perfect for sneaking a slice whenever the craving hits!

Freezing

Want to save some for later? Unfrosted pumpkin bread freezes beautifully. Wrap cooled slices or the whole loaf tightly in plastic wrap and foil, then freeze for up to 2 months. Defrost overnight in the fridge, then frost before serving for the best taste and texture.

Reheating

If you like your bread slightly warm, microwave individual slices (unfrosted or lightly frosted) for 10 to 15 seconds. This brings back that just-baked softness and makes the spices even more aromatic.

FAQs

Can I use homemade pumpkin purée instead of canned?

Absolutely! Just make sure your homemade purée is well-drained and smooth. The moisture content can vary, so if the batter seems too wet, add a tablespoon or two of extra flour.

Can I make Pumpkin Bread with Cream Cheese Frosting gluten-free?

Yes, simply substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. Check that your baking powder and other ingredients are labeled gluten-free as well.

Do I need to refrigerate the frosted bread?

Since the cream cheese frosting is perishable, it’s best to store Pumpkin Bread with Cream Cheese Frosting in the fridge. Let slices come to room temperature before serving for the best flavor and texture.

Can I add mix-ins like nuts or chocolate chips?

Definitely! Chopped walnuts, pecans, or even chocolate chips are delicious stirred into the batter before baking. About 1/2 cup of your chosen add-in works perfectly.

Why did my pumpkin bread sink in the middle?

This can happen if the bread is underbaked, or if there’s too much moisture. Always check with a toothpick, and make sure to measure your pumpkin purée carefully for perfect Pumpkin Bread with Cream Cheese Frosting every time.

Final Thoughts

If you’re craving a slice of autumn bliss, you owe it to yourself to try this Pumpkin Bread with Cream Cheese Frosting. It’s the kind of recipe that instantly turns an ordinary day into something special, and I can’t wait for you to share it with your favorite people. Happy baking!

Pumpkin Bread with Cream Cheese Frosting Recipe

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4.8 from 22 reviews

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

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Description

This delicious Pumpkin Bread with Cream Cheese Frosting is a moist and flavorful fall dessert featuring warm spices and rich cream cheese topping. Perfectly spiced with cinnamon, nutmeg, cloves, and ginger, this classic American pumpkin loaf is easy to prepare and ideal for cozy gatherings or holiday celebrations.

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Ingredients

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For the 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 canned pumpkin purée
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons milk

For the cream cheese frosting:

• 4 ounces cream cheese (softened)
• 2 tablespoons unsalted butter (softened)
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk (as needed for consistency)

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Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. Combine wet ingredients: In a large bowl, mix the pumpkin purée, vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk until the mixture is smooth and uniform.
4. Incorporate dry into wet: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Be careful not to overmix to keep the bread tender.
5. Bake the bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the bread: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps the frosting adhere properly.
7. Prepare the frosting: Beat together the softened cream cheese and unsalted butter until smooth and creamy. Add powdered sugar and vanilla extract, then continue beating until the mixture is light and fluffy. Add milk a little at a time as needed to reach spreadable consistency.
8. Frost and serve: Once the pumpkin bread is fully cooled, spread the cream cheese frosting evenly over the top. Slice the bread into 10 slices and serve.

Notes

• Store frosted pumpkin bread in the refrigerator for up to 5 days to maintain freshness.
• Unfrosted pumpkin bread can be frozen for up to 2 months; wrap tightly before freezing.
• For added texture and flavor, consider adding 1/2 cup chopped walnuts or chocolate chips to the batter.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 340
• Sugar: 26g
• Sodium: 240mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg