This pumpkin bread recipe with cream cheese frosting is a perfect fall treat for any pumpkin lover. It’s moist, full of warm spices and pumpkin flavor, and so scrumptious no one can resist it!
Another reason you’ll love this moist pumpkin bread is that it is so easy to make. You don’t even need a hand mixer, just a whisk will do the job!
With simple ingredients and just a few minutes of prep, you are on your way to one of the most delicious loaves of homemade pumpkin bread you have ever tasted. Happy baking!
HOW TO MAKE PUMPKIN BREAD
- PREP – Let your butter and cream cheese come to room temperature. Preheat your oven to 325 degrees. Line the bottom of two 8×4″ loaf pans with parchment and spray with cooking spray.
- DRY INGREDIENTS – Whisk or sift together the flour, cinnamon, pumpkin pie spice, baking soda, and salt in a medium bowl.
- WET INGREDIENTS – In a separate large bowl, whisk the white sugar, eggs, oil, and pumpkin puree. Add the flour mixture and stir just until no streaks of flour remain.
- BAKE – Divide the batter between the two pans. Place the pans on a heavy-duty baking sheet. Bake at 325° for 50-60 minutes. Bread is done when a toothpick inserted in the middle comes out clean or with moist crumbs.
- COOL – Let the bread cool in the pan for 10-15 minutes. Carefully remove from pans and let cool on a wire rack. Peel off the parchment. Transfer to a cutting board or serving tray.
- FROST – Beat the cream cheese and butter with an electric mixer on medium speed until smooth. Add the powdered sugar, vanilla, and salt. Continue beating until very creamy. Spread on top of the pumpkin bread after it is completely cool.
Slice it up, serve, and enjoy!
- Toss in a cup or two of chocolate chips. You can use mini chocolate chips, milk chocolate chips, semi-sweet, or even dark chocolate. White chocolate baking chips and cinnamon chips are also tasty.
- Add a cup of chopped pecans or walnuts. Toast them first for the best flavor. They are also tasty sprinkled on top of the frosting.
- I have only used canned pumpkin puree for this bread, but if you have access to homemade pumpkin puree, feel free to use it. If it is runny, pat out some of the moisture with paper towels.
- Try adding 1/8 tsp of cinnamon to the frosting. Cinnamon cream cheese frosting is amazing!
STORING LEFTOVER BREAD
If your bread isn’t completely devoured the first day, don’t worry, it keeps well. Transfer it to an airtight container. It will keep for a day or two at room temperature. I recommend a container tall enough that the frosting doesn’t get stuck to the lid!
Pumpkin bread with cream cheese frosting can also be stored in the refrigerator for 4-5 days. If you are chilling the bread, you can wrap it in plastic wrap. When the frosting is cold, it sets up, so it won’t stick to the plastic wrap.
MORE PUMPKIN RECIPES:
- Pumpkin Cream Cheese Coffee Cake
- Brown Butter Pumpkin Snickerdoodles
- Pumpkin Pie with Sweetened Condensed Milk
- Iced Pumpkin Cookies
- Pumpkin Cake
- Pumpkin Squares with Cream Cheese Frosting
- Pumpkin Blondies
- Pumpkin Spice Cookie Recipe
- 2 1/4 cups all purpose flour
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 2 tsp baking soda
- 3/4 tsp salt
- 2 cups granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 15 oz can pumpkin puree (about 1 3/4 cups)
Cream Cheese Frosting:
- 4 oz cream cheese, softened to room temperature
- 1/4 cup salted butter, softened to room temperature
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- pinch of salt
- Preheat your oven to 325°. Spray two 8x4" loaf pans with cooking spray and line the bottom with parchment paper.
- In a small bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, and salt.
- In a large mixing bowl, whisk together the sugar, eggs, oil, and pumpkin puree. Stir in the dry ingredients.
- Divide the batter between the two prepared pans.
- Bake at 325° for 50-60 minutes, or until a toothpick inserted in the center of the bread comes out with moist crumbs.
- Let sit in the pan for about 10 minutes, then invert to cooling racks. Cool completely before frosting.
- For frosting, beat together the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt. Beat until smooth and creamy, scraping the sides often with a spatula.
- Use a knife or offset spatula to spread the frosting over each of the cooled loaves.
-Make sure you don't use pumpkin pie filling, just pure pumpkin puree.
As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.
Amount Per Serving: Calories: 332Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 38mgSodium: 331mgCarbohydrates: 52gFiber: 1gSugar: 36gProtein: 3g
If you love all things pumpkin, this sweet bread is going to become a fast favorite! It’s a perfect afternoon snack, but it also works for breakfast or as a dessert.