Moist Pumpkin Bread With Cream Cheese Frosting

If you are craving the ultimate treat this pumpkin season, you have to make this Pumpkin Bread with Cream Cheese Frosting! This insanely moist pumpkin bread is topped with the creamiest cream cheese frosting - infused with warm spices! Simple to whip up yet rich in flavor, this recipe will quickly become a new favorite!

Every year, as the leaves change and the air turns a bit crisper, I crave all things pumpkin. And while I love making Pumpkin Cream Cheese Muffins, Pumpkin Cheesecake Bars, and Iced Pumpkin Spice Lattes, there's nothing like the classic, homey taste of freshly baked pumpkin bread.

I decided to take it up a notch and top it with a velvety cream cheese frosting mixed with my favorite fall spices for the ultimate spiced pumpkin flavor. It's like a creamy blanket that wraps it right up - it really is the best pumpkin bread recipe!

This bread is so tender, moist, and absolutely delicious. I highly recommend doubling the recipe because one won't be enough. It's the kind of bread that feels like a warm hug on a chilly day.

This Sourdough Pumpkin Bundt Cake is another delicious recipe you should try next!

💗 Why You Will Love This Recipe

• Perfectly timed for fall, this homemade pumpkin bread has everything a pumpkin lover could want.
• Say goodbye to dry bread. Every slice of this pumpkin bread is super moist and full of pumpkin spice flavor.
• The tangy cream cheese frosting is the crowning glory, making each bite even better.
• This is an easy pumpkin bread recipe that turns out perfectly every single time.
• It's the perfect morning, afternoon, evening, or dessert treat.
• Everyone will love this pumpkin loaf, whether it's family, friends, or just yourself!
• This bread stays fresh for a long time without drying out - and you can even freeze it!

📖 Ingredient Notes + Substitutions

Only simple ingredients are needed to make this easy recipe - and everything can be found at your local grocery store.

• Flour. I used all-purpose flour for a nice, light loaf. You could also add a portion of whole wheat flour, although it will make the bread denser and heavier.
• Baking powder and baking soda: These are necessities to make the bread rise.
• Spice blend: I used Homemade Pumpkin Pie Spice, which contains ground cinnamon, ground ginger, nutmeg, allspice, and ground cloves. You can also use store-bought pumpkin pie spice - just make sure it's fresh!
• Pumpkin puree: Use pure pumpkin puree NOT pumpkin pie filling. I used canned pumpkin puree, but you could also use butternut squash puree as an alternative if you like.
• Sugar: I used granulated white sugar, but you could also use coconut sugar or cane sugar.
• Vegetable oil. You can use either vegetable oil, melted butter, or melted margarine.
• Sour cream: I used sour cream, but you could also use plain or vanilla-flavored Greek yogurt or milk.
• Cream cheese: This is used for the frosting. 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

First things first, preheat your oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan really well. You can also line it with parchment paper, letting it overhang on the sides.

Next, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt in a large mixing bowl. Mix eggs, pumpkin puree, sugar, vegetable oil, milk, and vanilla extract together in a separate bowl.

Pro Tip: Enhance the flavor and texture by folding some pecans, walnuts, chocolate chips, or raisins into the batter.

Fold the wet ingredients into the flour mixture, stirring until everything is combined. 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 bread comes out clean.

Once baked to perfection, remove it from the oven and let it cool for 10 minutes before removing it from the pan and transferring it to a wire rack to cool. If it cracks, don't worry - the icing will cover it!

To make the frosting, use a hand mixer or stand mixer at low speed to combine the softened cream cheese and room-temperature butter in a medium bowl. Add powdered sugar, vanilla, and pumpkin pie spice and blend on medium speed until smooth and creamy.

Pro Tip: To make the icing thinner, add a bit of milk to thin it out, just a teaspoon at a time. But I think the icing is perfect just the way it is!

Once your delicious pumpkin bread has fully cooled, slather it generously with the cream cheese frosting. And that's it! Have a slice of pumpkin bread with your favorite cup of coffee!

Enjoy!

💭 Expert Tips

• Use pure pumpkin puree, not pumpkin pie filling (it has added sugar and spices).
• Ensure the cream cheese, butter, and eggs are at room temperature so everything blends together smoothly.
• Do not overmix the batter, which can make the bread dense. Just mix until the ingredients are combined.
• Enhance the flavor and texture by folding some pecans, walnuts, chocolate chips, or raisins into the batter.
• Insert a toothpick in the center of the bread to check for doneness. If it comes out clean with just a few moist crumbs, it's ready.
• To make the icing thinner, add a bit of milk to thin it out, just a teaspoon at a time. But I think the icing is perfect just the way it is!
• Let the loaf cool completely before frosting; otherwise, the frosting may melt and slide off.
• Store at room temperature in an airtight container for 1-2 days, or in the refrigerator for up to 5 days.

🌡️ Storage

Short-Term Storage:

• Room Temperature: If you plan to eat the bread within 1-2 days, you can store it at room temperature. Place the bread in an airtight container or wrap it in plastic wrap to keep it moist.
• Refrigeration: Given the cream cheese frosting, it's best to refrigerate if you're not going to eat the bread within a day or two. The bread can be stored in the refrigerator for up to 5 days in an airtight container.

Long-Term Storage:

• Freezing Without Frosting: If you wish to freeze the bread for longer storage, it's best to do it without the frosting. Wrap the bread tightly in plastic wrap, then aluminum foil, or place it in a freezer-safe bag. Label with the date and store in the freezer for up to 2 months.
• Freezing With Frosting: If you've already frosted the bread and wish to freeze it, place it on a baking sheet and freeze until the frosting is firm. Once firm, wrap the bread in plastic and aluminum foil or in a freezer bag. Store in the freezer for up to 2 months.
• Thawing: For bread stored in the freezer, let it thaw overnight in the fridge or at room temperature for a few hours. If the bread is frozen without frosting, you can frost it once it's almost thawed.

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