Pumpkin Bread with Cream Cheese Frosting

Name: Pumpkin Bread with Cream Cheese Frosting
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 1¾ cups all-purpose flour; ½ teaspoon baking powder; 1 teaspoon baking soda; 2½ teaspoons pumpkin pie spice; ½ teaspoon salt; 2 large eggs; 1 cup pure pumpkin puree; 1 cup granulated sugar; ½ cup vegetable oil or melted butter ((or melted butter)); ¼ cup sour cream ((or Greek yogurt, milk, or sourdough discard)); 1 teaspoon vanilla extract; 4 ounces cream cheese ((softened at room temperature)); ¼ cup unsalted butter ((softened)); 1½ cups powdered sugar; ½ teaspoon vanilla extract; ½ teaspoon pumpkin pie spice

This easy Pumpkin Bread with Cream Cheese Frosting is soft, flavorful, and topped with a spiced cream cheese frosting. Easy to make and full of warm fall flavors, it's the perfect cozy treat for pumpkin season!

Pumpkin bread with cream cheese icing sliced on a wooden cutting board.

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Every year, when the leaves start changing and the air gets crisper, I crave all things pumpkin. And while I love a batch of Pumpkin Cream Cheese Muffins, Pumpkin Cheesecake Bars, or even a homemade Iced Pumpkin Spice Latte, nothing beats a thick slice of fresh pumpkin bread.

If you like this recipe, try this Sourdough Pumpkin Bundt Cake next!

Jump to:

Why You'll Love this Pumpkin Bread
Recipe Ingredients
How To Make Pumpkin Bread with Cream Cheese Frosting
Jeri's Tips
Variations
Storage Tips
Recipe FAQs
More Easy Quick Bread Recipes You'll Love
Printable Recipe
Comments

Why You'll Love this Pumpkin Bread

Moist and tender - The pumpkin adds flavor and moisture.
Spiced cream cheese frosting - Tangy, creamy, and perfectly pumpkin-spiced.
Beginner-friendly - Simple ingredients and no fancy equipment required.
Make-ahead friendly - Stays fresh for days and freezes well.
Versatile - Perfect for breakfast, snack, or dessert.

Ingredients for pumpkin bread with cream cheese frosting measured out and placed in small bowls on a wooden counter.

Recipe Ingredients

Flour. I used all-purpose flour to make it nice and light. You could also add up to half using whole wheat flour, although it will make the bread denser and heavier.
Baking powder and baking soda: These are necessary to make the bread rise.
Spice blend: I used my Homemade Pumpkin Pie Spice, which contains ground cinnamon, ground ginger, nutmeg, allspice, and ground cloves, but you can also use store-bought pumpkin pie spice.
Pumpkin puree: Use pure pumpkin puree, NOT pumpkin pie filling. You could also use butternut squash puree instead.
Sugar: I used granulated white sugar, but you could also use coconut sugar, cane sugar, or use half brown sugar.
Powdered sugar: Also known as confectioners' sugar.
Vegetable oil. You can also use melted butter or margarine, or avocado oil.
Sour cream: You can also use plain or vanilla-flavored Greek yogurt, milk, or even sourdough starter.
Cream cheese: Set it out at room temperature before making this recipe to make it easier to blend.

See the printable recipe card at the bottom of this post for a full list of ingredients and measurements.

How To Make Pumpkin Bread with Cream Cheese Frosting

Step 1: Prep the pan

Preheat your oven to 350°F. Grease a 9x5-inch loaf pan really well. You can also line it with parchment paper, letting it overhang on the sides.

Step 2: Make the batter

Whisk flour, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl. Mix eggs, pumpkin puree, sugar, vegetable oil, milk, and vanilla extract together in a separate bowl. Fold the wet ingredients into the flour mixture, stirring until everything is combined.

The dry ingredients in a large mixing bowl.

The wet ingredients poured into the mixing bowl with the dry ingredients.

Step 3: Bake the pumpkin bread

Pour the batter into your prepared loaf pan and smooth out the top with a rubber spatula. Slide it into the preheated oven and bake for 50-60 minutes, or until the top of the bread is golden brown and a toothpick inserted into the center comes out clean.

When ready, remove the cake from the oven and let it cool for 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to continue cooling. If it cracks, don't worry - the icing will cover it!

The batter for the loaf in a greased loaf pan.

Step 4: Make the icing

Beat softened cream cheese and butter in a medium bowl using an electric mixer or stand mixer at low speed. Add powdered sugar, vanilla, and pumpkin pie spice and blend on medium speed until smooth and creamy.

The ingredients for the cream cheese icing in a mixing bowl.

The ingredients for the cream cheese icing combined in a mixing bowl.

Step 5: Frost and serve

Once cooled, slather the frosting generously over the pumpkin bread, including the sides. Serve immediately and enjoy!

The pumpkin bread on a white platter with cream cheese icing.

Jeri's Tips

Always use canned pumpkin puree, not pumpkin pie filling (it has added sugar and spices).
Use room-temperature cream cheese and butter for a smooth, lump-free frosting.
Do not overmix the batter, which can make the bread dense.
Let the loaf cool completely before frosting; otherwise, the frosting may melt and slide off.

Variations

Chocolate Pumpkin Bread - Stir in ½ cup of mini chocolate chips or chopped dark chocolate.

Nutty Pumpkin Bread - Add ½ cup of chopped pecans or walnuts.

Pumpkin Cream Cheese Swirl - Skip frosting and instead swirl sweetened cream cheese into the batter before baking.

Maple Cream Cheese Frosting - Replace the vanilla in the frosting with 1-2 tablespoons of maple syrup.

Pumpkin Muffins - Turn the batter into muffins and bake for 18-20 minutes.

Gluten-Free Version - Use a 1:1 gluten-free flour blend. The bread will still be moist and flavorful.

Storage Tips

Refrigerator: Store in the fridge in a plastic bag or an airtight container for up to 5 days.
Freeze: Wrap the bread tightly in plastic wrap, then aluminum foil, or place it in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge.

Recipe FAQs

Can I use homemade pumpkin puree instead of store-bought?

Yes! Just make sure it's well-drained so the loaf isn't too wet.

My frosting is too runny. How can I fix it?

If your frosting is too runny, add more powdered sugar, a tablespoon at a time, until you get your desired consistency.

Can I use this recipe to make a layered cake?

Absolutely! Divide the batter evenly between two round cake pans and bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean. Once cooled, frost between the layers and on top.