Pumpkin Bread with Cream Cheese Frosting

Okay, this pumpkin bread is next-level cozy. It’s soft, spiced just right, and topped with a thick layer of dreamy cream cheese frosting. I made it once, and now it’s a fall must-have.

The bread is moist and full of warm pumpkin flavor. Then you add that tangy-sweet frosting? Total game-changer. Every bite feels like a warm hug.

If you love pumpkin treats and creamy toppings, this is the perfect combo. Great for holidays, snacks, or breakfast (yep, I said it). I always make two—one for sharing, one for me.

Let’s bake it together. This pumpkin bread with cream cheese frosting is simple, comforting, and seriously delicious.

Why You’ll Love This Recipe

• Perfectly Spiced & Moist: Pumpkin puree, brown sugar, and warm spices like cinnamon, nutmeg, and cloves keep this bread incredibly moist and flavorful.
• Velvety Frosting Finish: The tangy cream cheese frosting adds a creamy layer that perfectly complements the spiced loaf underneath.
• Make-Ahead Friendly: The bread tastes even better the next day, and the frosting holds up well, making it perfect for sharing or gifting.
• Versatile Bake: It’s great for breakfast, a midday snack, or a simple dessert. Dress it up or keep it plain—your call.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Bake Time: 45–55 minutes
• Total Time: ~1 hour and 15 minutes

Servings:

This recipe makes 1 full loaf (about 10–12 slices). You can also bake it in mini loaves or muffin tins—just adjust the baking time accordingly.

Difficulty:

Easy enough for beginners, satisfying for seasoned bakers who love getting the details just right.

Required Kitchen Tools

• Mixing bowls (large and medium)
• Whisk and silicone spatula
• Hand or stand mixer (for the frosting)
• Loaf pan (9×5 inches)
• Parchment paper or nonstick spray
• Wire rack (for cooling)

Ingredients for Pumpkin Bread & Cream Cheese Frosting

Here’s everything you need to make both the pumpkin bread and the frosting (exact measurements are listed in the recipe card below):

For the Pumpkin Bread:

• All-Purpose Flour – For structure.
• Baking Soda – Leavening to help the bread rise.
• Kosher Salt – Enhances all the other flavors.
• Ground Cinnamon, Ginger, Allspice, Nutmeg, Cloves – These warm spices give the bread that classic pumpkin flavor.
• Pumpkin Puree – Not pumpkin pie filling. Just plain canned pumpkin for moisture and flavor.
• Brown Sugar & Granulated Sugar – A mix for both moisture and sweetness.
• Salted Butter (melted) – Adds richness and keeps the crumb tender.
• Vegetable Oil – Gives the bread a moist texture.
• Large Eggs – For structure and moisture.
• Sour Cream – Adds tang and tenderness.
• Vanilla Extract – Rounds out the flavor.

For the Cream Cheese Frosting:

• Cream Cheese (room temp) – The base for a smooth, rich frosting.
• Salted Butter (room temp) – Balances the tang of the cream cheese.
• Powdered Sugar – Sweetens and thickens.
• Vanilla Extract – Adds flavor depth.
• Heavy Cream – Adjusts consistency and creates a smooth, spreadable texture.

Variations for Pumpkin Bread with Cream Cheese Frosting

• Add Nuts: Stir in ½ cup of chopped walnuts or pecans for a crunchy texture.
• Chocolate Chip Twist: Fold in ¾ cup of semi-sweet chocolate chips for extra indulgence.
• Spice it Up: Add a dash of cardamom or black pepper for a bolder spice profile.
• Mini Loaves or Muffins: Pour batter into muffin tins or mini loaf pans for individual servings—just reduce bake time by 10–15 minutes.
• Maple Frosting Option: Swap the vanilla extract in the frosting for maple extract and add 1 tablespoon of maple syrup for a fall-inspired twist.

How to Make Pumpkin Bread with Cream Cheese Frosting – Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp kosher salt
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground allspice
• ½ tsp ground nutmeg
• ½ tsp ground cloves

Set aside.

3. Combine Wet Ingredients

In a large bowl, whisk together:

• 15 oz pumpkin puree
• 1 cup brown sugar
• ¾ cup granulated sugar
• ½ cup melted salted butter
• ¼ cup vegetable oil
• 2 large eggs
• ¼ cup sour cream
• 1 tsp vanilla extract

Mix until smooth and fully combined.

4. Bring It All Together

Gradually stir the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix until just combined—don’t overmix or the bread may be dense.

5. Bake

Pour the batter into your prepared loaf pan. Smooth the top with a spatula.

Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely tent with foil in the last 15 minutes.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Make the Cream Cheese Frosting

While the bread cools, beat together using a hand mixer or stand mixer:

• 4 oz cream cheese (room temperature)
• 2 tbsp salted butter (room temperature)
• 1 tsp vanilla extract

Once creamy, add:

• 1½ cups powdered sugar
• 3–4 tbsp heavy cream (add gradually until you reach a smooth, spreadable consistency)

Mix until light, fluffy, and fully blended.

7. Frost the Bread

Once the bread is completely cool, spread the frosting generously over the top. Slice and serve.

Serving and Decoration

Pumpkin bread is best served fully cooled and frosted—that’s when the flavor and texture really shine.

• For a clean slice: Use a serrated bread knife and wipe between cuts.
• Garnish ideas: Add a light sprinkle of cinnamon, a few chopped pecans, or even a drizzle of maple syrup on top of the frosting for extra flair.
• Pair it with: A warm chai latte, black coffee, or a glass of cold milk.

How to Serve Pumpkin Bread

This is a versatile bake. Here are some ideas:

• Breakfast or Brunch: A warm slice with tea makes mornings special.
• Afternoon Snack: Serve with cream cheese or nut butter on the side.
• Holiday Dessert Table: Slice it up on a platter for guests to grab and enjoy.
• Gift It: Wrap a cooled loaf tightly in parchment and tie with string—add frosting just before serving.

Storing Pumpkin Bread with Frosting

• Unfrosted Bread: Wrap tightly and store at room temperature for up to 3 days or refrigerate for up to 5.
• Frosted Bread: Store in an airtight container in the refrigerator for up to 4 days.
• To Freeze: Wrap the unfrosted bread in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge, then frost before serving.

Tips and Tricks for Success

• Don’t Overmix: Once the dry ingredients are added, stir just until combined.
• Cool Completely Before Frosting: If the bread is warm, the frosting will melt and slide.
• Room Temp Ingredients: Ensure the eggs, butter, and cream cheese are at room temperature for the best texture.
• Use Fresh Spices: Old spices lose their punch—freshly ground makes a real difference.
• Measure Flour Correctly: Spoon it into the measuring cup and level it with a knife to avoid dense bread.

Nutrition (Per Slice, Approximate)

Nutrient	Amount
Calories	310 kcal
Carbohydrates	38 g
Protein	3 g
Fat	17 g
Saturated Fat	8 g
Cholesterol	55 mg
Sodium	210 mg
Fiber	1 g
Sugar	24 g
Vitamin A	95% DV
Calcium	6% DV
Iron	8% DV

Pumpkin Bread with Cream Cheese Frosting FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s pure pumpkin puree, not pumpkin pie mix. Roast and puree sugar pumpkins for the best flavor and texture.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend that includes xanthan gum. The texture may be slightly different, but it still works well.

How do I know when the bread is done?

Insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s done. If it’s wet, bake a bit longer and check again in 5 minutes.

Can I skip the frosting?

Of course. The bread is moist and flavorful on its own, but the frosting adds a creamy finish. You can also dust the top with powdered sugar instead.

Can I make this ahead of time?

Yes! Bake the bread a day ahead, wrap tightly, and frost the next day. This actually helps the flavors deepen and the texture settle.

Conclusion

This pumpkin bread with cream cheese frosting is one of those recipes I reach for over and over again—especially when the weather cools down. It’s soft, spiced just right, and topped with a layer of smooth, tangy frosting that brings everything together. It’s the kind of bake that’s just as good shared with friends over coffee as it is snuck in quietly at midnight from the fridge. And honestly? It never lasts long at my house.