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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1

Cooling time 15

Total Time 1 30

Servings 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 9x5 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.

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