Pumpkin Bread with Cream Cheese Frosting

Side view of the cut loaf so the inside is visible.

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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 coffee or serve it for dessert, this easy recipe is one you’ll want to make again and again.

Prep Time10

Cook Time1

Cooling Time1

Total Time2 10

Course: Dessert, Snack

Cuisine: American

Keyword: cream cheese frosting, pumpkin bread, pumpkin quick bread

Servings: pieces

Calories: 377kcal

Author: Mindy Boyd

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 9x5-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!

Notes

I sift the baking powder and baking soda to ensure there are no clumps.

Room temperature eggs and milk blend better into the batter than when they’re cold..

Baking time may need to be reduced by 5-10 minutes, or the oven temperature reduced by 25°, if you're using a dark colored pan.

Pumpkin loaf is done when a toothpick or cake tester comes out almost clean when inserted into the center of the loaf, (there can be a few crumbs but no raw batter should remain).

For best results use room temperature butter and cream cheese for the frosting. I take mine out about an hour before I plan on making the frosting.

I always sift powdered sugar when making frosting to ensure there are no lumps.

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Nutritional information is approximate.

See ingredient notes and substitutions in the post above.

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Nutrition