What could be more warming and comforting than Pumpkin Bread with Cream Cheese Frosting?
This updated version of classic pumpkin bread is incredibly moist and perfectly spiced, finished with a smooth, tangy cream cheese frosting. It comes together quickly and makes a wonderful treat for breakfast, snacks, or dessert.
This Pumpkin Bread with Cream Cheese Frosting is a memorable recipe that evokes the same comfort as other family favorites. Like my cinnamon granola or apple cake, the flavors linger and invite you to bake it again and again.
As with other quick breads, this loaf contains no yeast and comes together quickly. The texture is so soft and tender you might mistake it for cake, but its ease and homey flavor make it a classic that’s worth keeping in your baking rotation.
Why you’ll love this recipe
- Quick and simple: The batter is just a matter of combining wet and dry ingredients, and the frosting comes together in minutes.
- Warming spices: As the loaf bakes, your kitchen fills with the familiar scents of fall—cinnamon, ginger, nutmeg, and cloves.
- Moist and soft: The bread stays tender and stays fresh for days, with a texture that feels almost cake-like.
- Nostalgic: This recipe brings back comforting memories and the joy of sharing home-baked treats with family and friends.
For complete ingredient quantities and full instructions, see the printable recipe card at the bottom of the page.
Ingredients
The pumpkin bread uses basic pantry staples. Here are the main components:
- All-purpose flour – provides the ideal texture for this loaf.
- Granulated sugar and light brown sugar – for sweetness and a touch of caramel flavor from the brown sugar.
- Olive oil – regular or light-flavored olive oil keeps the bread moist; neutral oils or melted butter can be substituted.
- Milk and eggs – whole milk and large eggs add richness and structure.
- Pumpkin puree – use pure canned pumpkin (not pie filling) or homemade puree.
- Salt, baking powder, and baking soda – for seasoning and leavening.
- Spices – cinnamon, ginger, nutmeg, and cloves for classic pumpkin flavor. Pumpkin pie spice can be used instead if preferred.
The cream cheese frosting needs cream cheese, butter, powdered sugar, a touch of cinnamon, and a little milk to adjust consistency. Avoid low-fat cream cheese for best texture.
See the recipe card below for exact measurements.
How to make pumpkin puree
Roasting is my preferred method for homemade pumpkin puree, though steaming or microwaving also works. Use sugar pumpkins, pie pumpkins, or butternut squash for the best natural sweetness and smooth texture.
To roast: wash and cut the pumpkin into large pieces, place on a baking sheet, cover with foil, and roast at 350ºF (180ºC) for 30–45 minutes or until fork-tender. When cool, remove seeds and skin, then puree in a food processor until very smooth. If the puree is watery, drain it in a cloth-lined sieve.
Instructions
Preheat the oven to 350ºF (180ºC). Butter and flour, or line, a 9 x 5 inch (23 x 12½ cm) loaf pan.
Whisk together the flour, salt, baking soda, baking powder, and spices until evenly combined.
In a separate large bowl, whisk together the granulated and brown sugars, olive oil, eggs, milk, and pumpkin puree.
Add the dry ingredients to the wet mixture and fold gently with a rubber spatula until just combined—do not overmix.
Scrape the batter into the prepared pan and bake for 45–50 minutes, or until a skewer inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting, beat room-temperature cream cheese and butter until smooth. Gradually add powdered sugar, beat until light and fluffy, then mix in cinnamon and 1–2 tablespoons of milk to reach a spreadable consistency.
Spread the frosting thickly over the cooled loaf. If you prefer a glaze that drips down the sides, add milk drop by drop until the desired consistency is reached.
Hint: This frosting is typically thick enough to cover just the top of the loaf. To make it pourable, add milk very slowly until it thins. Chill the frosted loaf to set the frosting if desired.
Substitutions
- Oil: Replace olive oil with sunflower oil, canola, coconut oil, or melted butter.
- Spices: Use 2–3 teaspoons pumpkin pie spice instead of individual spices.
- Pumpkin puree: Make your own by roasting or steaming pumpkin and pureeing until smooth; drain any excess liquid before using.
Variations
- Chocolate chip: Stir ½ cup chocolate chips into the batter before baking.
- Walnut: Fold in ½ cup chopped walnuts or your favorite nuts for added texture.
- Seed-topped: Sprinkle ¼ cup pumpkin seeds on top before baking and omit the frosting for a lighter option.
Equipment
A 9 x 5 inch (23 x 12½ cm) metal loaf pan is recommended for even baking. A glass pan will also work but may alter baking time slightly.
Storage
Store the frosted loaf in an airtight container in the refrigerator for 4–5 days so the cream cheese stays fresh. For longer storage, freeze unfrosted slices or whole loaves in a sealed container for up to one month and thaw at room temperature.
Top tip
Weighing ingredients gives the best results. If using cups, avoid packing the flour: stir, spoon into the cup, and level with a knife. Mix the batter gently and only until the ingredients are combined to keep the loaf tender.
Add milk slowly when adjusting the frosting. If it becomes too thin, thicken with extra powdered sugar. Chilling will firm the frosting before serving.
FAQ
Unfrosted pumpkin bread can be kept at room temperature, but once covered with cream cheese frosting it should be refrigerated.
Frosting becomes runny if too much liquid is added or if it warms in a hot room. Thicken with powdered sugar or chill to firm it up.
Yes. Cream cheese frosting firm up when chilled.
Serving Suggestions
Enjoy thick slices for breakfast with a smear of jam, as an afternoon snack, or as a dessert. For an elegant dessert plate, serve with poached or stewed fruit and a dollop of whipped cream.
Related
- Piedmontese Bunet
- Portuguese Sweet Bread
- Caramel Cinnamon Rolls
- Apple Turnovers
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Pumpkin Bread with Cream Cheese Frosting
Equipment
-
1 9 x 5 inch loaf pan
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- ½ cup olive oil
- ⅓ cup whole milk
- 2 large eggs, lightly beaten
- 1 cup (240 g) pure pumpkin puree
- ¾ teaspoon fine salt
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
Cream Cheese Frosting
- 4 ounces (115 g) cream cheese, room temperature
- 4 tablespoons (60 g) unsalted butter, room temperature
- 1 cup (110 g) powdered sugar
- 1 teaspoon ground cinnamon
- 1–2 tablespoons whole milk, as needed
Instructions
Pumpkin Bread
- Preheat oven to 350ºF (180ºC). Brush a 9 x 5 inch loaf pan with oil and line with parchment.
- Whisk together sugars, oil, eggs, milk, and pumpkin puree in a large bowl.
- In another bowl, combine flour, salt, baking soda, baking powder, and spices.
- Add the dry ingredients to the pumpkin mixture and fold until just combined.
- Scrape the batter into the pan and bake 45–50 minutes or until a skewer comes out clean. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
- When cooled, spread the cream cheese frosting on top. Chill if you prefer a firmer frosting, then slice and serve.
Cream Cheese Frosting
- Beat cream cheese and butter until smooth.
- Slowly add powdered sugar and beat until fluffy.
- Mix in cinnamon and 1–2 tablespoons milk to reach a spreadable consistency. Adjust with more powdered sugar or a drop of milk if needed.
Notes
- Use regular or light olive oil, or substitute a neutral oil or melted butter.
- Do not use pumpkin pie filling.
- Make your own pumpkin puree by roasting and pureeing sweet pumpkin; drain excess moisture if needed.
- Pumpkin pie spice can replace the individual ground spices.
Tips for Success
- Weigh ingredients for best accuracy; if using cups, spoon and level the flour rather than packing it.
- Mix the batter until just combined to avoid a dense loaf.
- Adjust frosting thickness with milk or powdered sugar and chill to set before serving.
Nutritional Estimate Per Serving
| Carbohydrates: 49 g
Nutritional Disclaimer
Nutritional information is an estimate. For precise values, calculate using your specific ingredients and brands.