You want a cozy bake that looks bakery-level, tastes like your favorite coffee shop, and takes less effort than finding parking on a Saturday? This pumpkin bread with cream cheese frosting is it. Moist, perfectly spiced, and topped with a tangy-sweet swoop of frosting that makes store-bought look embarrassing.
It’s the kind of loaf that disappears “mysteriously” within 24 hours. Pro tip: slice it thick, sit back, and watch your reputation soar.
The Secret Behind This Recipe
The magic is balance. Pumpkin puree brings moisture, while a combo of oil and brown sugar keeps the crumb plush without feeling greasy.
A mix of warm spices—cinnamon, nutmeg, ginger, and cloves—creates flavor that actually tastes like fall, not a candle. Then the frosting: slightly tangy, not tooth-aching. It amplifies the bread rather than smothering it.
Use room-temp ingredients and don’t overmix. A few gentle stirs after the flour goes in = tender crumb. And yes, we lean into a touch of vanilla and a whisper of orange zest to make the whole thing pop.
Shopping List – Ingredients
- For the Pumpkin Bread:
- 1 3/4 cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (110 g) packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs, room temp
- 1 cup (240 g) pumpkin puree (not pie filling)
- 1/2 cup (120 ml) neutral oil (canola, vegetable, or light olive)
- 1/4 cup (60 ml) milk or evaporated milk
- 2 teaspoons vanilla extract
- Optional: 1 teaspoon orange zest or 1/2 cup chopped nuts/chocolate chips
- For the Cream Cheese Frosting:
- 6 ounces (170 g) cream cheese, softened
- 4 tablespoons (56 g) unsalted butter, softened
- 1 1/2–2 cups (180–240 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 1–2 teaspoons milk or cream, as needed
Instructions
- Preheat and prep: Heat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving overhang for easy lift-out.
Lightly grease.
- Whisk dry ingredients: In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and both sugars until no lumps remain.
- Mix wet ingredients: In another bowl, whisk eggs, pumpkin puree, oil, milk, and vanilla until smooth. Add orange zest if using.
- Combine gently: Pour wet into dry. Stir with a spatula until just combined; a few streaks of flour are okay.
Fold in nuts or chips if using. Do not overmix.
- Bake: Transfer batter to pan, smooth top, and bake 55–65 minutes, until a toothpick comes out with a few moist crumbs. If browning too fast, tent loosely with foil at 45 minutes.
- Cool fully: Let cool in pan 15 minutes, then lift onto a rack to cool completely. Frosting + warm bread = sliding mess.
Patience!
- Make frosting: Beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and salt; beat until fluffy. Adjust consistency with a teaspoon of milk at a time. Frosting should be spreadable, not runny.
- Frost and serve: Spread a thick layer over cooled loaf.
Garnish with a sprinkle of cinnamon or chopped pecans if you’re feeling fancy.
Storage Instructions
- Room temperature: Keep frosted slices in an airtight container up to 1 day if your kitchen is cool.
- Refrigerator: Store the whole frosted loaf airtight for 4–5 days. Bring slices to room temp for best texture.
- Freezer: Wrap unfrosted bread tightly (plastic + foil) and freeze up to 3 months. Thaw overnight, then frost.
You can also freeze slices with parchment between.
Benefits of This Recipe
- Big flavor, simple method: No mixer for the batter, just bowls and a whisk.
- Moist without being heavy: Pumpkin + oil = tender crumb that stays soft for days.
- Flexible: Works with nuts, chocolate, or a streusel if you’re extra.
- Make-ahead friendly: The spices bloom overnight, and the frosting chills like a champ.
Pitfalls to Watch Out For
- Overmixing: Tough bread is not the vibe. Stop once flour disappears.
- Using pumpkin pie filling: It’s pre-sweetened and spiced. You’ll throw off everything.
FYI, you want pure pumpkin.
- Frosting a warm loaf: Frosting will melt and slide into a sugary puddle. Cute? No.
- Skipping salt: A pinch in both bread and frosting makes flavors pop.
Don’t skip.
Alternatives
- Lighter option: Swap half the oil for unsweetened applesauce. Texture stays good, flavor still bold.
- Dairy-free: Use plant milk in the batter and a dairy-free cream cheese and butter for the frosting.
- Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Add 1 extra tablespoon milk if batter seems thick.
- Maple twist: Replace 1/4 cup sugar with real maple syrup and reduce milk by 1 tablespoon.
Add 1/2 teaspoon maple extract to frosting for extra coziness.
- Streusel top: Mix 2 tablespoons cold butter, 1/4 cup brown sugar, 1/3 cup flour, and cinnamon; crumble over batter before baking. Frost lightly or skip frosting.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, but roast and puree it, then strain excess liquid. You want a thick, canned-like consistency or the loaf will bake up gummy.
Why did my bread crack on top?
Totally normal.
The batter expands and the top sets first, creating a charming bakery-style split. If it’s extreme, your oven may be a tad hot.
Can I bake this as muffins?
Absolutely. Portion into a lined 12-cup muffin tin and bake at 350°F (175°C) for 18–22 minutes.
Frost like cupcakes or drizzle glaze.
How do I know it’s done?
A toothpick should come out with a few moist crumbs, not wet batter. Internal temp around 200–205°F (93–96°C) is spot-on if you use a thermometer.
What spices can I swap if I’m low?
Use 2–2 1/2 teaspoons pumpkin pie spice instead of the cinnamon, nutmeg, ginger, and cloves. Add a pinch of extra cinnamon IMO for warmth.
Wrapping Up
This pumpkin bread with cream cheese frosting is the autumn flex you can pull off any day of the week.
It’s simple, craveable, and wildly giftable if you’re generous—no judgment if you’re not. Bake once and it becomes your signature move. Slice, share, repeat, and enjoy the applause.