Pumpkin Bread with Cream Cheese Frosting
This easy and moist pumpkin bread with cream cheese frosting is the ultimate fall treat! Packed with warm spices and real pumpkin flavor, this easy loaf is topped with a luscious homemade cream cheese frosting. Mixing moist pumpkin bread and a tangy frosting creates an irresistible spice-filled dessert. You’ll love how this pumpkin loaf tastes even better the next day!
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Have you ever tried pumpkin bread that was just meh? Dry or flavorless? Well, this moist pumpkin loaf is anything but! I’ve packed it with warm pumpkin spices and topped it with the best homemade cream cheese frosting. Trust me, this pumpkin bread with cream cheese is a game-changer. You’ll love this recipe.
The pumpkin loaf itself is incredibly moist and flavorful, but that tangy frosting takes it over the top. I love adding a sprinkle of toasted pecans for crunch, but my kids prefer it plain. This recipe makes two loaves, so you can easily customize one with nuts and one without.
If you enjoy this, you might also like my Cinnamon Crunch Banana Bread, Chocolate Chip Loaf Cake, and Raspberry and White Chocolate Loaf Cake. for more delicious quick bread options.
What you’ll love about this recipe:
Ingredients for pumpkin bread
- Pure Pumpkin: We love the classic pumpkin flavor it brings, not only does it add a delicious pumpkin taste, but it also helps keep the bread moist. This is why we recommend using pumpkin purée. Just make sure you grab a pure pumpkin, not pumpkin pie filling. I love the Libby’s pure pumpkin brand.
- Granulated sugar and light brown sugar: The granulated sugar brings pure sweetness and helps with the bread’s structure, while the light brown sugar adds a touch of caramel depth and keeps the pumpkin bread moist and incredibly flavorful.
- Vegetable Oil: This adds moisture, making the crumb of your pumpkin bread incredibly tender and melt-in-your-mouth good. You can use any neutral oil such as canola, or grapeseed oil.
- Pumpkin Spices: Get ready for the warm, cozy flavors of fall! I used a blend of cinnamon, nutmeg, ginger, and cloves to create that perfect pumpkin pie spice taste that complements the pumpkin puree beautifully.
- Room-Temperature Eggs: Using eggs at room temperature helps them incorporate more easily into the batter, ensuring a smooth and even texture. If they’re cold, pop them in hot water for a few minutes.
- Buttermilk Magic: Buttermilk enhances the flavor profile and adds another layer of moisture to your pumpkin bread. Can’t find buttermilk? No worries! You can substitute sour cream, full-fat plain yogurt, or Greek yogurt. But remember, buttermilk helps tenderize the gluten, giving your bread a softer texture and a nice rise. So skip those internet “buttermilk substitutes” with lemon and milk – trust us, the real deal is worth it!
- Baking powder and baking soda: They are the leavening agents in this recipe. Baking powder gets things going on its own, while baking soda relies on the acidity from the buttermilk or pumpkin puree to activate. Together, they create a beautiful lift, ensuring your pumpkin bread rises perfectly and has a light, airy crumb.
- Pure Vanilla Extract: A splash of pure vanilla extract adds a warm, inviting vanilla flavor that complements all the cozy pumpkin pie spices.
How to make pumpkin bread with cream cheese frosting
- Whisk flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves in a large bowl.
- Whisk sugars, eggs, and vanilla in a medium bowl. Add pumpkin, oil, and buttermilk; mix until combined, about 35 seconds.
- Add pumpkin, oil, and buttermilk; mix until combined. Pour the pumpkin mixture into the dry ingredients. and whisk until combined, the batter may have some lumps.
- Whisk the wet and dry ingredients until combined, about 20 seconds the batter will be thick and may have some lumps. Pour batter evenly into loaf pans.
- Bake at 350°F for 44-54 mins. Cool in the pan for 15 minutes, and transfer to a wire rack to cool completely before frosting.
Ingredients for the cream cheese frosting
This cream cheese frosting requires only a few ingredients to make the best topping for pumpkin bread. I added cinnamon for warmth.
- Cream cheese – Provides a creamy, tangy base for the frosting.
- Unsalted butter – Adds richness and helps with the frosting’s smooth texture.
- Confectioners’ sugar – Sweetens and thickens the frosting.
- Pure vanilla extract – Adds depth of flavor.
- Cinnamon – Complements the spices in the pumpkin bread.
- Toasted chopped pecans (optional) – Adds a crunchy texture and nutty flavor.
- Salt – helps balance the sweetness.
How to make cream cheese frosting
- Beat cream cheese and butter with a hand mixer until smooth.
- Add the confectioners’ sugar, salt, vanilla, cinnamon, and milk. Mix on low until combined.
- Increase to medium speed; mix until the frosting is light and fluffy.
- Once the cake is cooled, spread on the frosting and top with toasted pecans if desired. Slice and serve.
Substitutions
- Spices: You can use 1 teaspoon store-bought or a homemade pumpkin pie spice instead of nutmeg, cloves, and ginger. Be sure to still add 2 teaspoons of cinnamon to the batter.
- Fresh Pumpkin Puree: If you’re interested, here’s how to make pumpkin puree. Make sure you reduce some of the moisture of the homemade pumpkin puree. Simply measure your homemade pumpkin puree, then squeeze out some of the moisture with a paper towel. This is not necessary if using canned pumpkin.
Storing, Making Ahead, and Freezing
Storing Leftover Pumpkin Bread (Without Cream Cheese Frosting): Place the pumpkin bread in an airtight container at room temperature for up to 3 days. After that, transfer it to the fridge for an additional 2 days.
Storing Leftover Pumpkin Bread (With Cream Cheese Frosting): Store the pumpkin bread in an airtight container in the fridge for up to 5 days, as the cream cheese frosting requires refrigeration.
Freezing Pumpkin Bread (Without Cream Cheese Frosting): Wrap the bread in two layers of plastic wrap, then add a layer of aluminum foil for extra protection.
Freezing Pumpkin Bread (With Cream Cheese Frosting): For individual slices, place them on a parchment-lined sheet pan and freeze for an hour. Once frozen, transfer the slices to a ziplock bag. To enjoy, let a slice come to room temperature or warm it in the microwave for 15-20 seconds. To freeze the whole loaf, freeze it uncovered first until the frosting is firm, then wrap it in two layers of plastic wrap followed by a layer of aluminum foil. This method preserves the bread for up to 3 months. To defrost, let it thaw on the counter or in the fridge overnight.
Thawing Pumpkin Bread: The best way to thaw frosted or unfrosted pumpkin bread is to let it warm up on the counter or in the fridge overnight.
Make Ahead: This pumpkin bread is great for make-ahead baking. Simply bake the loaf, cover it well, and store it at room temperature for up to 2 days. When you’re ready to serve, whip up the cream cheese frosting and spread it over the top for the best flavor and texture.
Tips for making the Best Pumpkin Bread with cream cheese frosting
- Measuring Ingredients: For the most accurate results, I recommend using a weighing scale and measuring your ingredients in metric units.
- Spoon and Level Method: If you’re using measuring cups instead of a scale, use the spoon and level method for flour. Spoon the flour into the cup and level it off with a straight edge. For detailed instructions, click here.
- Don’t Over-Mix the Batter: After adding the flour, mix the dry and wet ingredients until combined. Over-mixing can activate gluten proteins too much, making bread tough or gummy. Stop mixing as soon as the flour is no longer visible.
- Room-Temperature Ingredients: Using room-temperature ingredients helps them blend better and contributes to a fluffier baked good. Make sure all your ingredients are at room temperature before mixing.
- Oven Temperature: Oven temperatures can vary, so check the bread at the lower end of the suggested baking time. The bread is done when a toothpick inserted into the center comes clean with just a few moist crumbs. Depending on your oven, this may happen before or after the suggested 44-54 minutes.
Be sure to check out the full recipe and ingredient list below
Frequently Asked Questions
Yes, you can make pumpkin bread out of actual pumpkin puree. Here is a recipe for making pumpkin bread with puree. Here is a recipe for using shredded pumpkin.
Pumpkin bread is a type of moist, quick bread made with pumpkin; using canned pumpkin renders it a simpler dish to prepare.
There are a few causes for overly moist pumpkin bread. Not measuring the wet ingredients accurately and adding more than required will result in overly moist bread. Other causes include not removing excess liquid from homemade puree, not baking the bread loaf long enough, and not adding enough dry ingredients to absorb the moisture.
Adding too much pumpkin puree can cause under-baking in the center of your bread, so it’s crucial to measure your pure pumpkin puree accurately.
Absolutely! Feel free to customize this pumpkin bread with your favorite add-ins. Try 1 cup of toasted pecans, chopped walnuts, chocolate chips, or white chocolate chips. These extras can add delightful texture and flavor to your moist pumpkin loaf.
Let us know how your pumpkin bread turned out! We love seeing your creations and hearing your feedback. Rate this recipe and let us know what you think! ⭐⭐⭐⭐⭐
Pumpkin bread with cream cheese frosting
Equipment
- 8×4 loaf pans you will need 2
Ingredients
- 2 cups (250g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp ginger
- ½ tsp nutmeg
- ¼ tsp cloves
- 1 cup (200g) granulated sugar
- 1 cup (200g) light or dark brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 15 oz. can of pure pumpkin
- ½ cup (112g) vegetable oil or any other neutral oil
- ¼ cup (60g) buttermilk
Cream Cheese Frosting
- 2 ounces (57g) cream cheese, room temperature
- 1 tablespoon (14g) soften unsalted butter
- 1 ½ cups (170g) of confectioner’s sugar
- 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 1 tsp pure vanilla extract
- ¼ tsp cinnamon (optional)
- ¼ cup toasted chopped pecans (optional)* See note below
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
- Whisk the flour, salt, baking powder, baking soda, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl.
- Whisk granulated sugar, brown sugar, eggs, and vanilla together in a medium bowl for about 35 seconds until a light yellow color. Add the pumpkin, oil, and buttermilk until whisk until combined.
- Pour the pumpkin mixture into the dry ingredients and whisk together. There will be a few lumps and it will be thick.
- Pour batter evenly between the two prepared loaf pans. Spread out the tops with a spatula.
- Bake for 44-54 mins. or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for 15 minutes, then turn out onto a wire rack to continue cooling.
Cream Cheese Frosting
- In a large bowl, with a hand mixer, beat together the cream cheese and butter until smooth.
- Add the confectioners' sugar, salt, vanilla, and cinnamon. Mix on low until combined. Scape down the sides if necessary and mix on medium until the icing is light and fluffy.
- When loaves are completely cooled, frost the tops of the loaves with an offset spatula or knife and top with *toasted pecans if using. Slice and enjoy!
