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    Home » Recipes » Fall

    Pumpkin Bread with Cream Cheese Frosting

    Published: Oct 2, 2023 · Modified: Jun 16, 2025 by Sherri · This post may contain affiliate links · Leave a Comment

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    A slice of pumpkin bread with cream cheese frosting on a plate.

    This Pumpkin Bread with Cream Cheese Frosting is moist and full of pumpkin flavor. Made with simple ingredients, it’s a perfect homemade fall bread recipe that everyone loves.

    If you love pumpkin recipes, then you have to try these amazing pumpkin oatmeal cookies and this pumpkin coffee cake. Both are favorite sweet treats of ours. However, if you love a savory dish to try, then this delicious Pumpkin Chili is a hearty meal the whole family will love.

    A slice of pumpkin bread with icing on a plate.

    Easy Pumpkin Bread Recipe

    I love a simple loaf cake or quick bread and this homemade pumpkin bread is at the top my list to make every fall. Easy to make and loaded with cozy warm spices, it is a wonderful fall treat for the whole family. 

    This pumpkin loaf cake has the favorite sweet and tangy cream cheese icing that adds an extra element of flavor and is so moist and delicious. If you’re a pumpkin lover, this sweet bread is definitely a must for you to try. I love it with a hot cup of coffee or tea!

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    Ingredients You’ll Need

    several bowls with pumpkin bread ingredients: pumpkin puree, flour, egg, butter, sugar, vanilla, cream cheese, powdered sugar and spices.

    For the Bread:

    • All-purpose flour – Flour is one of the key ingredients for bread making. Use gluten-free one-to-one flour if you wanted to make a gluten-free pumpkin loaf.  Bob’s Red Mill 1:1 gluten-free flour is one of the best options to use
    • White sugar and Brown sugar – This will add the perfect sweetness to the bread. Use all granulated white sugar or all brown sugar in the bread if desired.
    • Pumpkin spice and cinnamon – These ground spices are what gives that warm fall flavor.  You can easily make your own pumpkin pie spice. 
    • Baking powder and Baking soda – These two key ingredients help to give that bouncy texture to the loaf. 
    • Salt – The salt is there to help balance out the sweet flavors. 
    • Eggs and unsalted butter – This is what you will be used to bind the ingredients together and help create that moist texture. 
    • Vanilla extract – The extract will help add some extra sweetness and a depth of flavor. 
    • Pure pumpkin puree – The main star of the show, I use canned pumpkin puree.

    For the Cream Cheese Frosting:

    • Cream cheese – The base for this frosting, the cream cheese needs to be softened to room temperature. Full-fat cream cheese is best in my opinion but you can use ⅓ less fat if you’d like.
    • Unsalted butter – Combined with the creamed cheese it makes a creamy frosting. 
    • Vanilla extract and Powdered sugar – Adds sweet flavor. 
    • Chopped pecans or walnuts – An optional extra on top of the pumpkin bread. 

    Variations To Try

    1. Swap the butter in the bread for an equal amount of unsweetened applesauce or greek yogurt for a lower-calorie option. 
    2. Add some chocolate chips to the dough before baking. 
    3. During pumpkin season, you could also make your homemade pumpkin puree. Just be sure to soak up the liquid well by placing a paper towel in the bowl.
    4. Make pumpkin muffins if you’d like with the recipe. Reduce the cooking time to 20-25 minutes.
    5. If you like to make the bread without the frosting, that is completely ok as well. 

    How to Make this Pumpkin Bread Recipe

    Make the bread:

    Step 1 – Preheat the oven to 350°  F and grease a 9×5 loaf pan with non-stick spray or line with parchment paper.

    Powdered sugar in a glass bowl.

    Step 2 – In a medium bowl, add the dry ingredients.

    A glass bowl with pumpkin puree and milk in it.

    Step 3 – In a separate large bowl, add the room temperature butter, sugars, and vanilla extract and beat on low speed with an electric mixer (stand mixer or hand mixer). Add in the eggs one at a time, blending between each addition. Then add the pumpkin puree and stir to combine.  

    A bowl with a mixture of pumpkin in it.

    Step 4 – Add the flour mixture in batches to the wet ingredients and mix on low until everything is combined.

    pumpkin bread batter in a baking pan on a marble countertop.

    Step 5 – Pour the batter into a prepared loaf pan and bake for 55-60 minutes until a toothpick inserted into the center of the bread comes out clean.

    Step 6 – Remove from the oven and let it cool in the pan for 15 minutes. Then remove the loaf from the tin and place on a wire rack to cool completely before frosting.

    Whipped cream in a glass bowl on a marble surface.

    Make the Frosting:

    Step 1 – In a separate bowl, add the softened butter and cream cheese, and beat until fluffy. Then add the vanilla extract and blend in quickly.

    Step 2 – Add the powdered sugar in batches. (add ½-1 cup more to thicken the frosting more if desired).

    pumpkin bread loaf with frosting being spread on top of it.

    Step 3 – Spread the frosting on the top of the bread. Add chopped nuts and a sprinkle of cinnamon if desired.

    A loaf of pumpkin bread with icing and nuts on top.

    Tips

    • Cover the top of the pan with foil if it starts to look too brown at around 45 minutes of baking.
    • Be sure to measure the flour carefully. Use the spoon and level method or a food scale.
    • To soften the cream cheese and butter remove from the refrigerator 30 minutes before starting to bake. 
    • Be sure to use pure pumpkin puree and not pumpkin pie filling. The pumpkin pie filling has additional spices and sugar and will affect the flavor and overall texture of this loaf bread. 
    • Avoid over-mixing the bread dough. Over mixing will make the bread more dense.
    • Always make sure the bread has cooled completely before adding the frosting. Otherwise the frosting will melt and become runny.

    FAQ’s

    How to Store?

    If you have any leftover bread, then store in an airtight container in the refrigerator for up to 3-4 days.

    Can you freeze?

    Freeze this pumpkin bread without the frosting for up to 2 months. Wrap the bread in plastic wrap and then aluminum foil before placing it in a freezer-safe container or freezer bag.
    Then thaw in the refrigerator overnight and make the cream cheese icing before serving.

    If you like this recipe, please leave us a comment and rate the recipe below. You can also find us on Facebook, Pinterest, and Instagram!

    A slice of pumpkin bread with cream cheese frosting and chopped nuts on a plate.

    Pumpkin Bread with Cream Cheese Frosting

    This Pumpkin Bread with Cream Cheese Frosting is moist and full of pumpkin flavor. It's a perfect homemade fall bread recipe that everyone loves.
    5 from 1 vote
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    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Cooling time: 15 minutes minutes
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 10 slices
    Calories: 482kcal
    Author: Sherri Hagymas

    Ingredients

    For the Bread

    • 2 cups all purpose flour
    • ½ cup white sugar
    • ½ cup brown sugar
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 2 large eggs room temperature
    • ¾ cup unsalted butter melted and slightly cooled
    • 1 teaspoon vanilla extract
    • 15 ounces pure pumpkin puree 1 can

    For the Frosting

    • 4 oz cream cheese softened
    • ¼ cup unsalted butter softened
    • ½ teaspoon vanilla extract
    • 2 cups powdered sugar
    • Chopped pecans or walnuts optional

    Instructions

    Make the bread:

    • Preheat the oven to 350° F and grease a 9×5 loaf pan or line with parchment paper..
    • In a large bowl, add the flour, pumpkin spice, cinnamon, baking powder, baking soda and salt and stir together.
      2 cups all purpose flour, 1 teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
    • In a separate large mixing bowl, add the butter, sugars, and vanilla extract and beat on low with an electric mixer. Add in the eggs one at a time, blending between each addition.
      ½ cup white sugar, 2 large eggs, ¾ cup unsalted butter, 1 teaspoon vanilla extract, ½ cup brown sugar
    • Then add in the pumpkin puree and stir to combine.
      15 ounces pure pumpkin puree
    • Add the dry ingredients in batches to the wet ingredients and mix on low until everything combines.
    • Pour the batter into a prepared loaf tin.
    • Bake for 55-60 minutes until a toothpick inserted into the center comes out clean.
    • Remove from the oven and let it cool in the pan for 15 minutes.
    • Then remove from the tin and place on a wire cooling rack to cool completely before frosting.

    Make the Frosting:

    • In a medium mixing bowl, add the softened cream cheese, butter and vanilla extract and beat until fluffy.
      4 oz cream cheese, ¼ cup unsalted butter, ½ teaspoon vanilla extract
    • Add in the powdered sugar in batches. (add ½-1 cup more to thicken the frosting more if desired).
      2 cups powdered sugar
    • Spread the frosting on the top of the bread and add chopped nuts and sprinkle of cinnamon if desired.
      Chopped pecans or walnuts

    Notes

    Swap the butter in the bread for an equal amount of unsweetened applesauce for a lower calorie option.
    Use gluten free one-to-one flour if desired. Like Bob’s Red Mill 1:1 gluten free flour.
    Use all granulated white sugar or all brown sugar in the bread if desired.
    Cover the top of the pan with foil if it starts to look too brown at around 45 minutes of baking.
    Be sure to use pure pumpkin puree and not pumpkin pie filling.
    Store in an airtight container in the refrigerator for up to 3-4 days.
    Freeze without the frosting for up to 2 months. Wrap the bread in plastic wrap and then aluminum foil before placing in a freezer safe container or freezer bag.

    Nutrition

    Serving: 1slice | Calories: 482kcal | Carbohydrates: 69g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 235mg | Potassium: 220mg | Fiber: 2g | Sugar: 46g | Vitamin A: 7303IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

    Tried this recipe?We love seeing your pictures! Mention @ToSimplyInspire or tag #ToSimplyInspire!

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