Pumpkin Bread with Cream Cheese Frosting
This 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!
Servings: 10 servings
Calories: 416kcal
Equipment
- 9x5-inch loaf pan
Ingredients
For the Pumpkin Bread
- 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
For the Cream Cheese Frosting
- 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
Instructions
- Prepare your pan: Preheat the oven to 350℉. Grease a 9x5-inch loaf pan with cooking spray or butter. Set aside.
- Mix dry ingredients: Whisk together the all-purpose flour (1¾ cups), baking powder ½ tsp), baking soda (1 tsp), pumpkin pie spice (2½ tsp), and salt (½ tsp) in a large bowl.
- Mix wet ingredients: Mix together eggs (2), pumpkin puree (1 cup), sugar (1 cup), vegetable oil (½ cup), sour cream (¼ cup), and vanilla extract (1 tsp) in a medium bowl.
- Combine: Add the wet mixture to the dry ingredients, stirring until just combined.
- Bake: Pour the batter into your prepared loaf pan and smooth the top. Slide it into the oven and bake for about 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Once baked, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Cream cheese frosting: Using an electric mixer, combine the softened cream cheese (4 ounces) and butter (¼ cup) on low speed. Add the powdered sugar (1½ cups), vanilla extract (½ tsp), and pumpkin pie spice (½ tsp). Blend until smooth and creamy.
- Frost: Once the pumpkin bread has fully cooled, slather it generously with the cream cheese frosting. Slice, serve, and enjoy!
Notes
- Pumpkin Puree - Use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Room Temperature Ingredients - Bring eggs, butter, and cream cheese to room temperature for a creamy frosting without lumps.
- Mix-Ins - Pecans, walnuts, chocolate chips, or raisins can be folded into the batter.
- Frosting Consistency - If the frosting feels too thick, add milk a teaspoon at a time until it spreads easily. Too thin? Add more powdered sugar.
- Baking Tip - Don't overmix the batter; stir just until the flour disappears to keep the bread light and moist.
- Storage - Keep the frosted bread in an airtight container in the refrigerator for up to 5 days.
- Freezing - For best results, freeze the loaf unfrosted for up to 2 months, then thaw and frost before serving.
Nutrition
Calories: 416kcal | Carbohydrates: 59g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 344mg | Potassium: 132mg | Fiber: 1g | Sugar: 40g | Vitamin A: 4051IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg
