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This pumpkin bread with cream cheese frosting is moist, tender, and not overly sweet! Serve it for breakfast or dessert with a cold glass of milk or hot coffee.
If you loved these pumpkin cheesecake muffins, then you’ll definitely love this pumpkin bread. It’s so easy to make, and you probably have most of the ingredients on hand!
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Pumpkin Puree – You’ll need one 15-ounce can (2 cups) of pure pumpkin puree. Make sure not to use pumpkin pie filling!
- Cream Cheese and Unsalted Butter– Needs to be softened at room temperature.
- Light Brown Sugar – Make sure it’s fresh and soft.
HOW TO MAKE IT
- Line a 9×5 inch loaf pan with parchment paper and preheat the oven to 350 degrees F.
- In a large mixing bowl, add the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Mix until combined.
- In a separate bowl, add the eggs, brown sugar, and granulated sugar and mix until combined. Add the pumpkin puree, pour in the oil, and mix again until completely combined.
- Pour the wet ingredients into the dry ingredients and fold together with a spatula or wooden spoon until you can no longer see streaks of flour. Take care not to over mix.
- Transfer the batter into the prepared loaf pan and place in the oven for 55-60 minutes or until a knife inserted into the middle comes out clean.
- When the Pumpkin Bread has baked, remove from the oven and remove the pumpkin bread from the loaf pan. Allow it to cool completely before frosting.
- To make the cream cheese frosting: put the butter, powdered sugar, and cream cheese into a mixing bowl and beat together until smooth and creamy.
TOP TIPS
- You don’t need an electric mixer to make this recipe – it doesn’t require much mixing and can be easily done by hand.
- Baking times will vary depending on your oven. But make sure you don’t overbake it otherwise, it will turn out dry.
- I suggest checking on the pumpkin bread after 55 minutes and then every 5 minutes thereafter.
- Don’t overmix the batter, simply mix until well combined.
DO I EAT THIS COLD OR WARM?
If you serve this hot, not only will the frosting melt and slide off the pumpkin bread, but it will taste bland. You won’t be able to really taste the flavors until it’s completely cooled.
STORAGE
This pumpkin bread should be stored in an airtight container and kept at room temperature for up to 4 days. You can slice the pumpkin bread and wrap it in foil or plastic wrap, then place it in a container and freeze for up to one month.
Did you try this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Pumpkin Bread with Cream Cheese Frosting
Equipment
- 9×5 baking dish
Ingredients
- 1 & ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
- 2 eggs, room temperature
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 15-ounce can pumpkin puree, not pumpkin pie filling
- 1 teaspoon vanilla extract
- ½ cup vegetable oil , or canola oil
Cream Cheese Frosting
- 4 tablespoons unsalted butter , room temperature
- 4 ounces cream cheese , room temperature
- 2 cups powdered sugar
Instructions
- Line a 9×5 inch loaf pan with parchment paper and preheat the oven to 350 degrees F.
- In a large mixing bowl, add the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Mix until combined.
- In a separate bowl, add the eggs, brown sugar, and granulated sugar and mix until combined. Add the pumpkin puree, pour in the oil, and mix again until completely combined.
- Pour the wet ingredients into the dry ingredients and fold together with a spatula or wooden spoon until you can no longer see streaks of flour. Take care not to over mix.
- Transfer the batter into the prepared loaf pan and place in the oven for 55-60 minutes or until a knife inserted into the middle comes out clean.
- When the Pumpkin Bread has baked, remove from the oven and remove the pumpkin bread from the loaf pan. Allow it to cool completely before frosting.
- To make the cream cheese frosting: put the butter, powdered sugar, and cream cheese into a mixing bowl and beat together until smooth and creamy.
Notes
- You don’t need an electric mixer to make this recipe – it doesn’t require much mixing and can be easily done by hand.
- Baking times will vary depending on your oven. But make sure you don’t overbake it otherwise, it will turn out dry.
- I suggest checking on the pumpkin bread after 55 minutes and then every 5 minutes thereafter.
- Don’t overmix the batter, simply mix until well combined.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
