If autumn had a signature treat, it would absolutely be Pumpkin Bread with Cream Cheese Frosting. This recipe is a warm hug on a plate: unbelievably moist, perfectly spiced, and crowned with a luxuriously tangy cream cheese frosting. It’s the kind of bake that fills your home with cinnamon-scented anticipation and draws everyone straight to the kitchen. Whether for a breakfast treat, a cozy afternoon snack, or a showstopping dessert for gatherings, this is the pumpkin bread that friends and family will beg you to make again and again.
Ingredients You’ll Need
Making Pumpkin Bread with Cream Cheese Frosting is refreshingly simple, thanks to a pantry-friendly lineup of fall classics. Every ingredient plays a special role, bringing out warm color, deep flavor, and that irresistible tender crumb.
- All-Purpose Flour: The reliable foundation for a tender yet sturdy loaf, absorbing all those warm spices and pumpkin goodness.
- Baking Soda & Baking Powder: They work together to help your bread rise beautifully, so each slice is fluffy without feeling heavy.
- Salt: Just a touch sharpens all the other flavors and keeps the sweetness from overwhelming the bread.
- Ground Cinnamon, Nutmeg, Cloves, Ginger: The essential spice quartet for classic pumpkin flavor; use fresh spices for a fragrant punch.
- Granulated Sugar & Brown Sugar: White sugar keeps the crumb light while brown sugar adds moisture and rich, molasses-y depth.
- Vegetable Oil: Ensures a moist, soft bread that stays fresh for days (much longer than butter rivals!).
- Eggs: Bind everything together and provide richness and structure for a perfect slice.
- Pumpkin Puree: The star of the show! Use pure canned pumpkin for best results, not pumpkin pie filling.
- Milk: Just enough to loosen the batter and create that tender, melt-in-your-mouth texture.
- Vanilla Extract: A splash brings out the sweetness and enhances both the bread and the frosting.
- Cream Cheese (softened): For that dreamy, tangy frosting that contrasts the sweet, spicy loaf.
- Unsalted Butter (softened): Adds body and extra creaminess to the frosting.
- Powdered Sugar: Blends smoothly into your frosting, lending the perfect sweetness and fluffy texture.
- Milk (for frosting): A few drops help you reach that ideal spreadable consistency for topping your bread.
How to Make Pumpkin Bread with Cream Cheese Frosting
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F and greasing a standard 9×5-inch loaf pan. This little bit of prep ensures your loaf bakes evenly and pops right out of the pan when it’s done. Don’t skip it—no one wants a stuck loaf!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisking these together not only distributes the spices evenly but also ensures each bite of your Pumpkin Bread with Cream Cheese Frosting is packed with perfect fall flavor.
Step 3: Combine Sugars and Wet Ingredients
In a large mixing bowl, mix granulated sugar, brown sugar, and the oil until well blended. Add eggs one at a time, mixing well after each addition. Then stir in the pumpkin puree, milk, and vanilla extract until completely smooth. This step locks in all that gorgeous moisture and rich flavor.
Step 4: Bring It All Together
Gradually add the dry mixture to your wet ingredients, stirring gently until just combined. For the best texture, avoid overmixing—stop as soon as you don’t see streaks of flour. The batter will be thick, but trust the process!
Step 5: Bake the Loaf
Pour the batter into your prepared pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell amazing! Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Step 6: Make the Cream Cheese Frosting
Once your bread is cool, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla, beating until fluffy. Drizzle in just enough milk to create a lusciously spreadable frosting that’s easy to slather over the cooled loaf.
Step 7: Frost, Slice, and Serve
Spread a generous layer of cream cheese frosting over the cooled pumpkin bread. Slice it up and serve immediately—watch how quickly it disappears!
How to Serve Pumpkin Bread with Cream Cheese Frosting
Garnishes
Add a sprinkle of chopped pecans, a dusting of cinnamon, or even a scatter of candied ginger on top of your Pumpkin Bread with Cream Cheese Frosting for extra flair. These little touches add delightful crunch, color, and spicy warmth to every bite.
Side Dishes
This bread is lovely on its own but pairs especially well with a cozy cup of chai latte, strong black coffee, or a mug of hot apple cider. For brunch, serve slices alongside fresh fruit or a light yogurt parfait for a beautifully balanced platter.
Creative Ways to Present
Try cutting your Pumpkin Bread with Cream Cheese Frosting into cubes for a dessert platter, or serve mini slices as an unexpected addition to a holiday cookie tray. For parties, top each slice with a pumpkin seed or pecan and arrange on a rustic wooden board for that wow factor!
Make Ahead and Storage
Storing Leftovers
Store any leftover Pumpkin Bread with Cream Cheese Frosting in an airtight container in the refrigerator for up to five days. The bread actually becomes even more flavorful and moist after a day or two, as the spices have time to mingle.
Freezing
If you want to get ahead, you can freeze the pumpkin bread (without frosting) for up to two months. Wrap the cooled loaf tightly in plastic wrap and foil. Thaw overnight in the fridge, then frost just before serving for that just-baked taste.
Reheating
For the coziest treat, warm individual slices (unfrosted) in the microwave for 10-15 seconds, then add cold frosting afterward. Or let the whole loaf sit at room temperature for about 30 minutes before serving if you want that just-baked softness.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade puree is thick and not watery. If it’s extra moist, blot with paper towels or simmer to reduce the liquid, so your Pumpkin Bread with Cream Cheese Frosting doesn’t turn out soggy.
Why does my pumpkin bread sometimes sink in the middle?
This usually happens if the loaf is underbaked or if the batter is overmixed. Always check doneness with a toothpick, and remember to gently combine wet and dry ingredients. Let the bread cool in the pan a bit before unmolding, which also helps keep it stable.
Can I make this recipe gluten-free?
Yes, you can substitute a measure-for-measure gluten-free flour blend for the all-purpose flour. The results are still moist and delicious, though the texture will vary slightly.
How do I prevent my frosting from being too runny?
If your cream cheese frosting seems runny, add a little more powdered sugar to thicken it up. Always start with just a teaspoon or so of milk and add more as needed—you can’t take it out once it’s in!
Should I frost the bread while it’s warm or cool?
Wait until your pumpkin bread is completely cool before frosting. If you add the frosting too soon, it will melt and slide right off instead of staying creamy and luscious.
Final Thoughts
If you make one cozy loaf this season, let it be Pumpkin Bread with Cream Cheese Frosting—you’ll be hooked from the first slice! Gather your favorite people, brew a pot of coffee, and get ready to savor the best flavors of fall, any time of year.
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Pumpkin Bread with Cream Cheese Frosting Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the warm, comforting flavors of fall with this delicious Pumpkin Bread topped with a decadent Cream Cheese Frosting. Perfect for a cozy dessert or a sweet treat any time of day!
Ingredients
Pumpkin Bread:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- ¼ cup milk
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 4 ounces cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 teaspoons milk (as needed for desired consistency)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine wet ingredients: In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix in the eggs, then add pumpkin puree, milk, and vanilla extract.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Bake: Pour the batter into the loaf pan and bake for 55–65 minutes until a toothpick comes out clean.
- Cool and frost: Let the bread cool, then prepare the cream cheese frosting by beating cream cheese, butter, powdered sugar, vanilla, and milk. Spread frosting over the cooled bread and serve.
Notes
- For extra flavor, top with chopped pecans or a dusting of cinnamon.
- The bread can be stored in the refrigerator for up to 5 days or frozen (without frosting) for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
