Pumpkin Bread with Cream Cheese Frosting Recipe

Introduction

This pumpkin bread with cream cheese frosting is a cozy, spiced treat perfect for fall or any time you want a comforting snack. Moist and flavorful, it combines warm autumn spices with a creamy, tangy frosting that’s simply irresistible.

Ingredients

• 2 cups (240 g) all-purpose flour
• 1 tsp (6 g) baking soda
• 2 tsp (6 g) ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• ¼ tsp ground cardamom
• ½ tsp salt
• ½ cup (118 ml) canola oil
• ¾ cup (150 g) granulated sugar
• ½ cup (100 g) light brown sugar
• 2 large eggs, room temperature
• 1¼ cup (325 g) canned pumpkin puree
• 2 tsp (10 ml) vanilla extract
• 4 oz. (113 g) cream cheese, room temperature
• 4 tbsp (57 g) unsalted butter, room temperature
• 1 tsp (5 ml) vanilla extract (for frosting)
• 1 cup (125 g) powdered sugar
• 1-3 tsp (5-15 ml) milk, as needed

Instructions

1. Step 1: Preheat your oven to 350°F (170°C). Line a 9×5-inch loaf pan with parchment paper, leaving a bit of overhang on two sides for easy removal.
2. Step 2: In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, cardamom, and salt until well combined.
3. Step 3: In another bowl, combine the canola oil, granulated sugar, brown sugar, pumpkin puree, eggs, and vanilla extract. Whisk until smooth with no lumps.
4. Step 4: Add the dry ingredients to the wet mixture and whisk until fully incorporated and smooth, resembling a velvety cake batter.
5. Step 5: Pour the batter into the prepared loaf pan. Drag the tip of a butter knife down the center of the batter along the top to create a weak spot that will form a beautiful crack as it bakes.
6. Step 6: Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the bread cool in the pan for 15 minutes, then lift it out using the parchment overhang and cool completely on a wire rack.
7. Step 7: To make the frosting, beat the cream cheese and butter on medium speed until fluffy and well combined. Add the vanilla extract, powdered sugar, and 1 teaspoon of milk, beating until smooth. Add more milk if needed for a spreadable or drizzle consistency.
8. Step 8: Spread or drizzle the cream cheese frosting over the cooled pumpkin bread. Slice and enjoy!

Tips & Variations

• For extra moisture, try adding ½ cup of chopped walnuts or pecans to the batter before baking.
• You can swap cardamom for allspice if you prefer a slightly different spice profile.
• If you want to skip the frosting, dust the bread with powdered sugar for a lighter finish.
• Make mini loaves or muffins by adjusting baking time to about 20-25 minutes.

Storage

Store pumpkin bread without frosting in an airtight container at room temperature for up to 3 days. After that, transfer to the fridge and consume within 2 more days. If the bread is frosted, keep it refrigerated in an airtight container and enjoy within 5 days. Reheat slices gently in the microwave for about 15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin that has been cooked and pureed until smooth. Be sure to drain excess moisture to avoid a soggy bread.

What if I don’t have all the spices listed?

No worries! A simple mix of cinnamon, nutmeg, and ginger still works beautifully. You can also use a pre-made pumpkin pie spice blend for convenience.

Pumpkin Bread with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.8 from 86 reviews

This delicious Pumpkin Bread with Cream Cheese Frosting is a cozy fall treat that combines moist, spiced pumpkin bread with a rich and tangy cream cheese glaze. Perfect for breakfast, snack, or dessert, this bread features warm spices like cinnamon, ginger, nutmeg, cloves, and cardamom, complemented by a smooth cream cheese frosting that balances sweetness with creaminess.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (approximately 10-12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pumpkin Bread

• 2 cups (240 g) all purpose flour
• 1 tsp (6 g) baking soda
• 2 tsp (6 g) ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• ¼ tsp ground cardamom
• ½ tsp salt
• ½ cup (118 ml) canola oil
• ¾ cup (150 g) granulated sugar
• ½ cup (100 g) light brown sugar
• 2 large eggs (US), room temperature
• 1¼ cup (325 g) canned pumpkin puree
• 2 tsp (10 ml) vanilla extract

Cream Cheese Frosting

• 4 oz. (113 g) cream cheese, room temperature
• 4 tbsp (57 g) unsalted butter, room temperature
• 1 tsp (5 ml) vanilla extract
• 1 cup (125 g) powdered sugar
• 1–3 tsp (5–15 ml) milk, as needed

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (170°C) and line a 9×5 inch loaf pan with parchment paper, leaving an overhang on two sides to make removing the bread easier.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, ground cardamom, and salt until fully combined and evenly mixed.
3. Mix Wet Ingredients: In a separate large bowl, combine the canola oil, granulated sugar, light brown sugar, pumpkin puree, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and there are no visible lumps.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients and whisk until fully combined. The batter should be smooth and resemble velvety cake batter.
5. Prepare for Baking: Pour the batter into the prepared loaf pan. Use a butter knife or pairing knife to drag a line down the center of the batter on top; this will create a beautiful crack on the top of the bread during baking.
6. Bake: Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs sticking to it.
7. Cool the Bread: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then, use the parchment paper overhang to lift the bread out of the pan and transfer it to a wire rack to cool completely to room temperature.
8. Prepare the Cream Cheese Frosting: While the bread cools, beat the room temperature cream cheese and unsalted butter together in a mixing bowl on medium speed until light, fluffy, and well combined.
9. Add Flavor and Sweetener: Add vanilla extract, powdered sugar, and 1 teaspoon of milk to the cream cheese mixture. Beat until smooth and creamy. Add additional milk, 1 teaspoon at a time, until the frosting reaches a glaze-like consistency if desired.
10. Frost and Serve: Spread or drizzle the cream cheese frosting generously over the completely cooled pumpkin bread. Slice and enjoy your delicious treat!

Notes

• Store leftover pumpkin bread without frosting in an airtight container at room temperature for up to 3 days, then refrigerate for up to 2 more days.
• If stored with frosting, place the pumpkin bread in an airtight container and refrigerate for up to 5 days.
• Allow the bread to cool completely before frosting to prevent the frosting from melting.
• Use room temperature cream cheese and butter to ensure a smooth frosting texture.
• The spice blend can be adjusted based on preference or omitted for a simpler flavor.

Keywords: pumpkin bread, cream cheese frosting, fall recipe, spiced bread, moist pumpkin loaf, homemade pumpkin bread