This easy pumpkin bread with cream cheese frosting is the perfect cozy fall treat! Made in just one bowl, it combines warm spices like cinnamon and nutmeg with moist, flavorful pumpkin bread, all topped with a rich, creamy, and tangy cream cheese frosting.
Fall is the perfect time to indulge in all things pumpkin, and this Easy Pumpkin Bread with Cream Cheese Frosting is a must-try recipe for the season. With its moist, tender crumb and warm spices, this pumpkin bread is the epitome of cozy autumn baking.
Topped with a rich and tangy homemade cream cheese frosting, it’s a treat that will quickly become a family favorite. Whether you’re enjoying a slice with your morning coffee or serving it as a dessert, this moist pumpkin bread is sure to bring a touch of fall magic to your table.
For more fall recipes, try Apple Cider Blondies , chocolate chip butterscotch cookies or pumpkin spice latte cupcakes
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Why You Will Love This Recipe
- Simple and Quick: This recipe is easy to follow, has simple ingredients and comes together in no time, making it perfect for busy days.
- Moist and Flavorful: The pumpkin puree keeps the bread moist, while the blend of spices adds warmth and depth to every bite.
- Perfect for Fall: With classic fall flavors, this pumpkin bread is ideal for any autumn occasion, from breakfast to dessert.
- Decadent Frosting: The cream cheese frosting adds a luscious, tangy sweetness that perfectly complements the spiced pumpkin bread.
- Freezer-Friendly: Make a double batch and freeze one for later—this pumpkin bread freezes beautifully!
Ingredient Notes
- Pumpkin Puree: Use 100% pure pumpkin puree for the best flavor and texture. Avoid pumpkin pie filling, which contains added sugar and spices.
- All-Purpose Flour: Provides structure to the bread. Be sure to measure it correctly by spooning it into the measuring cup and leveling it off.
- Sugar: A combination of granulated white sugar and brown sugar adds sweetness and moisture to the bread.
- Eggs: Help bind the ingredients together and add richness.
- Vegetable Oil: Keeps the bread moist and tender. You can substitute with melted butter or another neutral oil if preferred.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves gives this cake warm, autumnal flavor. You can adjust the amount to your taste. I used a pre made pumpkin pie spice blend however you can easily make your own blend and use it here.
- Cream Cheese: For the frosting, use full-fat cream cheese for the richest, creamiest texture.
- Powdered Sugar: Sweetens the frosting without making it too heavy and gritty.
- Vanilla Extract: Enhances the flavor of both the bread and the frosting
Step-by-Step Instructions
Here is how to make and bake this Pumpkin Bread with Cream Cheese Frosting.Pre-heat the oven to 175C (350 F) and grease and line with parchment paper a 9*5 loaf pan.
Step 1. Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice and ground ginger. Set aside.
Step 2.Combine Wet Ingredients: In the bowl of a stand mixer or another with hand held whisk medium bowl, mix pumpkin puree, vegetable oil, granulated sugar, brown sugar, large eggs, vanilla extract until smooth.
Step 3.Combine Wet and Dry Ingredients: Using a rubber spatula gradually fold the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over mix to keep the bread tender.
Step 4.Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 5.Make the Cream Cheese Icing: While the bread is cooling, prepare the frosting. In a large bowl, beat together 8 oz of softened cream cheese, softened unsalted butter, and vanilla extract until smooth and creamy. Gradually add the sifted powdered sugar and beat for 4-5 mins until fully incorporated and smooth.
Step 6. Frost the Bread: Once the bread is completely cool, spread the cream cheese frosting evenly over the entire loaf. Slice and serve!
Step 7. Enjoy: Enjoy your pumpkin bread with a warm cup of coffee or tea. It’s the perfect fall treat!
Tips & Tricks
- Don’t Overmix the Batter: Mix the wet and dry ingredients just until combined to avoid dense bread. Overmixing can lead to tough bread.
- Use Room Temperature Ingredients: For the frosting, make sure your cream cheese and butter are at room temperature for the smoothest, creamiest texture.
- Adjust the Spice Level: If you love spicy pumpkin bread, add a bit more cinnamon or a pinch of ginger for an extra kick.
- Frost When Cool: Let the pumpkin loaf cool completely before frosting to avoid melting the cream cheese frosting.
- Sift Powdered Sugar: Make sure to properly sift powdered sugar so that the frosting turns out smooth and lump free.
- Store Properly: Store leftover bread in the refrigerator due to the cream cheese frosting. Bring to room temperature before serving for the best flavor.
FAQ’s
Ideally I would recommend using only canned pumpkin puree for consistent results. However, if you live somewhere where you don’t have access to canned pumpkin puree then you can use fresh roasted pumpkin puree. Keep in mind that fresh pumpkin puree has more moisture than canned so I would suggest wrapping the puree between several layers of paper towels or a cheesecloth to remove some of the excess moisture
I have not tested this recipe with gluten-free flour but would love to hear how it turns out! I know many people have had success using Bob’s Red Mill 1:1 Gluten-Free Flour.
Of course! For a delightful twist, consider adding chopped nuts, chocolate chips to the batter before baking.
No! It is not the same thing, you should only use pumpkin puree in this recipe. Pumpkin pie filling usually has sugar and other flavors added to it and that would affect the overall flavor of the recipe
Yes ! You can easily substitute it with 1 ¾ tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger and ¼ tsp cloves.
Storage and Freezing
- Once cooled, store the bread in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap the cooled bread tightly in plastic wrap and store in the refrigerator for up to a week.
- To freeze, wrap the cooled bread in plastic wrap and place it in a freezer-safe bag for up to 3 months.
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Recipe 📖
Easy Pumpkin Bread with Cream Cheese Frosting
Equipment
- 9*5 Loaf Pan
Ingredients
For the Pumpkin Bread
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1 ½ cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
Pumpkin Bread
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice and ground ginger. Set aside.
- In another bowl, mix the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cream Cheese Frosting
- In a large bowl, beat together the softened cream cheese, butter, and vanilla extract until smooth and creamy. Gradually add powdered sugar and beat until fully incorporated.
- Once the bread is completely cool, spread the cream cheese frosting evenly over the top. Slice and serve.
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