This Pumpkin Bread with Cream Cheese Frosting is the perfect fall treat! Soft, moist, and full of cozy pumpkin flavor, it’s finished with a rich and fluffy homemade cream cheese frosting that takes it over the top.
Whether you enjoy it with your morning cup of coffee or serve it for dessert, this easy recipe is one you’ll want to make again and again.
Why You’ll Love This Recipe
- Moist and delicious: With a whole can of pumpkin, this loaf stays soft, tender, and so delicious.
- Simple ingredients: No fancy stuff here! Just pantry staples and pumpkin come together to make baking a breeze.
- Fall favorite: Bursting with warm fall spices, this bread is basically autumn in loaf form — cozy, comforting, and perfect with a warm beverage.
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Ingredient Photo
Ingredient Notes
Here’s what you’ll need for the homemade pumpkin bread:
- Pumpkin: I use canned pumpkin puree (not pumpkin pie filling). It’s convenient, consistent, and easy to find year-round. This recipe has not been tested using homemade pumpkin puree.
- Flour: All-purpose flour works best since we’re adding our own leavening agents.
- Sugars: A mix of white sugar and brown sugar keeps the bread soft, tender, and perfectly moist.
- Eggs: Large eggs at room temperature blend more easily into the batter.
- Oil: I use canola oil for moisture, vegetable oil works too. While melted butter could work, I haven’t tested it in this recipe.
- Milk: Adds just the right amount of moisture and helps bring the batter together.
- Leavening agents: Baking powder and baking soda ensure this quick bread rises beautifully.
- Cozy Spices: A mix of cinnamon and pumpkin pie spice gives that classic fall flavor, while a pinch of salt balances everything out.
Here’s what you’ll need for the luscious cream cheese frosting:
- Cream Cheese: I use full-fat cream cheese for the best flavor and the creamiest, most stable texture.
- Butter: Unsalted butter is my go-to, but if you only have salted, just skip the pinch of added salt.
- Powdered sugar: The key to smooth, fluffy frosting, it adds sweetness without any graininess.
- Vanilla: A splash of vanilla extract rounds out the flavor, vanilla flavoring works in a pinch.
- Salt: I add a pinch of salt to counter-balance the sweetness of the sugar.
How to make Pumpkin Bread with Cream Cheese Frosting
Here’s a quick look at the steps with photos. You’ll find the full list of ingredients and instructions in the recipe card below.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
Mix the wet ingredients: In a separate large bowl, combine the pumpkin, eggs, sugars, oil, and milk. Whisk until smooth.
Make the pumpkin bread batter: Add the flour mixture to the pumpkin mixture. Stir gently with a rubber spatula until just combined. (Avoid over-mixing.)
Bake the bread: Pour the batter into a prepared loaf pan and bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
Make the frosting: Beat the softened cream cheese and butter with a hand mixer until creamy. Add the vanilla, powdered sugar, and pinch of salt, then beat again until smooth and fluffy.
Frost the bread: Spread the frosting evenly over the top of the bread.
Frequently Asked Questions
Absolutely. The bread stays moist for 2–3 days when stored covered at room temperature, or in the refrigerator for up to 5 days.
Keep pumpkin bread covered in an airtight container at room temperature for 2–3 days, or in the refrigerator for up to 5 days. If frosted, refrigeration is best.
Yes! You can freeze the whole loaf or individual slices, with or without the frosting. If freezing frosted bread, place it uncovered in the freezer until the frosting is frozen solid, then wrap tightly in plastic wrap and aluminum foil (or place in a freezer bag). When ready to enjoy, unwrap before thawing so the frosting doesn’t stick.
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Pumpkin Bread with Cream Cheese Frosting
Ingredients
For the pumpkin bread:
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1 can pumpkin puree 15 ounces
- 2 eggs
- ¾ cup sugar
- ¾ cup brown sugar
- ½ cup canola oil
- ⅓ cup milk
For the cream cheese frosting:
- 4 ounces cream cheese softened
- 2 tablespoons butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- pinch of salt
- nonstick cooking spray
Instructions
- Preheat the oven and prepare the pan: Preheat to 350°F and spray a 9×5-inch loaf pan liberally with nonstick cooking spray.nonstick cooking spray
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice, ¾ teaspoon salt
- Mix the wet ingredients: In a separate large mixing bowl, combine the pumpkin, eggs, sugars, oil, and milk. Whisk until smooth.1 can pumpkin puree, 2 eggs, ¾ cup sugar, ¾ cup brown sugar, ½ cup canola oil, ⅓ cup milk
- Make the pumpkin bread batter: Add the flour mixture to the pumpkin mixture. Stir with a rubber spatula or spoon until just combined. (Avoid over-mixing.)
- Bake: Pour the batter into the prepared pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Allow to cool: Let the loaf cool in the pan for 15 minutes, then carefully run a thin knife around the edges, remove from the pan and transfer to a wire rack to cool completely before frosting.
- Make the frosting: Beat the softened cream cheese and butter with an electric mixer until creamy. Add the powdered sugar, vanilla and salt then beat again until smooth and fluffy.4 ounces cream cheese, 2 tablespoons butter, 1 cup powdered sugar, 1 teaspoon vanilla, pinch of salt
- Frost the bread: Spread the frosting evenly over the top of the bread. Slice, serve, and enjoy!
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.