Pumpkin Bread with Cream Cheese Frosting

Name: Pumpkin Bread with Cream Cheese Frosting
Prep time: 10 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking soda; ¼ teaspoon baking powder; 1 teaspoon salt; 1 ½ teaspoon ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon ground allspice; 1 ⅓ cups sugar; 1 ¼ cups canned unsweetened pumpkin puree; ¾ cup vegetable oil; 2 large eggs; ½ teaspoon vanilla extract; 4 ounces cream cheese, (room temperature); 3 tablespoons unsalted butter, (softened); 1 ½ cups powdered sugar; 1-2 teaspoons milk, (as needed)

Nothing says fall quite like the cozy flavors of pumpkin spice. This easy-to-make pumpkin bread with cream cheese frosting brings all the autumn flavors into one delicious loaf, rivaling anything you’d find at your favorite coffee shop. The bread is moist with the perfect blend of pumpkin pie spices, and the cream cheese frosting is tangy with just the right balance of sweetness. I can’t resist a slice with my morning coffee or as an afternoon treat.

pumpkin bread with cream cheese frosting sliced with two pieces on plates.

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If you love pumpkin spice, you have to try our pumpkin cream cheese muffins, pumpkin pie spice pancakes, and pumpkin pie dessert bars, too.

Key Ingredients and Substitutions

This pumpkin bread uses a can of pumpkin puree along with simple, pantry-friendly ingredients.

In the printable recipe below, you can find a complete list of ingredients and measurements.

Flour: We used all-purpose flour for our recipe. There is no need for cake or bread flour for this recipe.
Leavening agents: We use a combination of baking soda and baking powder to give the bread the perfect rise.
Spices: Our homemade pumpkin pie spice blend of cinnamon, ginger, nutmeg, cloves, and allspice creates that classic fall flavor. You can substitute these for 3.5 teaspoons of pre-mixed pumpkin pie spice.
Sugar: Granulated sugar sweetens the bread and helps create a moist texture by attracting and retaining moisture. You can reduce the amount slightly if you prefer less sweet bread, which may affect the bread’s moisture level.
Pumpkin puree: Use pure canned pumpkin puree, not pumpkin pie filling. Pumpkin puree is just cooked and mashed pumpkin, while pumpkin pie filling includes added sugars and spices.

Cream cheese frosting: This creamy topping is made from a combination of cream cheese, butter, powdered sugar, and a splash of milk. Make sure your cream cheese and butter are at room temperature for the smoothest results.

How to Make Pumpkin Bread

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: For an extra touch of fall flavor, try adding 1/2 cup of toasted chopped pecans or walnuts to the batter before baking. The nuts add a delightful crunch and complement the pumpkin spice beautifully.

1. Prep: Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal.

2. Mix the Dry Ingredients: In a medium bowl, sift together the flour, baking soda, baking powder, salt, and all the spices. This step is important for evenly distributing the spices and leavening agents, ensuring an even rise.

3. Combine the Wet Ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, sugar, and vanilla until well combined and smooth. This mixture should be uniform in color with no streaks of egg visible.

4. Make the Batter: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Stir just until no flour pockets remain. Overmixing can develop gluten, leading to tough bread, so be careful and avoid over-mixing.

two bowls - one with the wet ingredients and one with the dry ingredients.

dry and wet ingredients mixed together in a bowl.

5. Bake: Pour the batter into your prepared loaf pan, spreading it evenly with a spatula. Bake for about 60-70 minutes or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent it with aluminum foil.

6. Cool: Allow the bread to cool in the pan for 10 minutes. This helps it set and makes removal easier. Then, use the parchment paper to lift it out onto a wire rack to cool completely.

unbaked pumpkin spice bread in a loaf pan.

7. Make the Frosting: While the bread is cooling, make the cream cheese frosting. In a large bowl, beat the room-temperature cream cheese and butter until light and fluffy, about 2-3 minutes. Add the vanilla, then gradually mix in the powdered sugar. Add milk as needed to reach your desired consistency.

8. Frost and Serve: Once the bread is completely cool (frosting a hot loaf of bread will melt the icing), spread the cream cheese frosting evenly over the top. Slice and enjoy your homemade pumpkin spice bread!

cooled pumpkin bread with cream cheese frosting on a wooden board.

Make-Ahead and Storage

Make-Ahead: You can bake the pumpkin bread up to 2 days in advance. Store unfrosted at room temperature, then add the frosting before serving.

How to Store: Frosted bread can be stored in an airtight container in the refrigerator for up to 5 days, while unfrosted bread can be stored at room temperature for 3-4 days.

How to Freeze: Wrap unfrosted bread tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

Recipe Tips and Notes

Check for doneness. Oven temperatures vary, so start checking your bread at 50 minutes.
Cool completely. Ensure the bread is thoroughly cooled before frosting to prevent the frosting from melting.
Adjust frosting consistency. Add milk gradually to reach your desired spreadable consistency.
Spice it up. Feel free to adjust the spice levels to suit your taste preferences.

Frequently Asked Questions

Yes! Pour the batter into a lined muffin tin and bake at 350°F for about 20-25 minutes, or until a toothpick comes out clean.

There are a few reasons your pumpkin bread might turn out dry. Overbaking is a common problem, so check your bread a few minutes before the recipe suggests. Too much flour can also lead to dryness, so carefully measure ingredients. Lastly, ensure you’re using the right amount of pumpkin puree and oil, as these ingredients contribute significantly to the bread’s moisture.

A crack on top of your pumpkin bread is a good sign! It happens when the top of the bread sets before the interior is fully baked. As the inside continues to cook and rise, it pushes against the set-top crust, causing it to crack. This is completely normal and often desired in quick breads like pumpkin bread. To minimize cracking, you can try baking at a slightly lower temperature for a longer time.

Crumbly pumpkin bread can result from a few factors. Overmixing the batter can develop too much gluten, creating a tough, crumbly texture. Another common cause is using too much flour—be sure to measure accurately. Insufficient fat or moisture (from oil, eggs, or pumpkin puree) can lead to dry, crumbly bread. Overbaking can also dry out the bread, so always check for doneness a few minutes before the recipe suggests using a toothpick or cake tester.

More Dessert Recipes to Try

Looking for more decadent dessert recipes? Try these other favorites

Mini Puff Pastry Apple Pies – These are the perfect bite-sized twist on classic apple pie. Flaky, buttery, and filled with sweet homemade apple pie filling, they’re ideal for a quick dessert or special treat.
Brown Butter Banana Bread – This banana bread is made with browned butter, ripe bananas, and warm spices. It has a tender crumb and rich flavor that regular banana bread can’t match.
Lemon Blueberry Ricotta Pound Cake – This cake is bursting with blueberry and lemon flavors. It is moist and rich with the addition of ricotta cheese, and perfect with morning coffee or as an afternoon snack.