If you could capture the coziness of fall in a single loaf, this would be it. Pumpkin bread with cream cheese frosting is everything you want in a seasonal bake—warm, spiced, soft, and topped with that perfectly tangy-sweet frosting that makes every bite addictive.
It’s simple enough for a weekday bake but impressive enough to bring to a holiday gathering. Plus, it’s a delicious alternative for when you want something filling but are tired of the usual sweets, such as pumpkin pie or pumpkin cookies.
How to Make Pumpkin Puree
If you can’t find canned pumpkin or just want to go homemade, making your own pumpkin puree is surprisingly easy.
Slice a small sugar pumpkin (sometimes labeled as “pie pumpkin”) in half, scoop out the seeds, and roast it cut side down at 400°F (200°C) for about 45 minutes. Once it’s fork-tender, scoop out the flesh and blend it until smooth.
You can store homemade puree in the fridge for up to a week or freeze it for up to three months. If you’re in a rush, though, canned pumpkin works perfectly fine. Just make sure it’s pure pumpkin puree, not pumpkin pie filling, which already has sugar and spices mixed in.
My Tips for Perfect Pumpkin Bread
One thing I’ve learned after baking countless loaves of pumpkin bread is that less is more when it comes to mixing. Overmixing your batter can make it tough instead of tender. I gently fold the dry ingredients into the wet just until everything’s combined.
Also, don’t rush the cooling process. The bread needs time to set, especially before frosting. If you spread the cream cheese frosting on while it’s still warm, it’ll melt right off. Let it cool completely, then frost generously.
Common Pumpkin Bread Mistakes (and How to Avoid Them)
Mistake #1: Overmixing the batter. This can lead to dense, rubbery bread. Stir gently — lumps are totally fine.
Mistake #2: Using the wrong pumpkin. Always go for sugar pumpkins or canned puree. Jack-o’-lantern pumpkins have too much water and not enough flavor.
Mistake #3: Not measuring the flour properly. Scoop and level your flour instead of packing it in. Too much flour can dry out your loaf.
Mistake #4: Skipping the cooling time. It’s tempting to dig in early, but waiting ensures your bread stays moist and the frosting spreads smoothly.
Mix-Ins and Variations
Pumpkin bread is incredibly versatile. You can fold in a handful of chopped pecans, walnuts, or almonds for crunch. If you prefer something sweeter, try chocolate chips, white chocolate chunks, or dried cranberries for bursts of flavor.
For a lighter twist, replace half the oil with unsweetened applesauce. You can also swap in gluten-free flour or use dairy-free cream cheese for the frosting if you’re catering to dietary restrictions.
Serving and Storing Suggestions
Pumpkin bread with cream cheese frosting is best served slightly chilled or at room temperature. Personally, I love pairing a thick slice with a cup of coffee or chai.
This pumpkin bread also keeps beautifully. Store any leftovers in an airtight container in the fridge for up to 5 days. Because of the cream cheese frosting, I don’t recommend keeping it at room temperature for long.
If you’d like to make it ahead, you can bake the bread a day before, wrap it tightly once cooled, and frost it just before serving.
And yes, you can absolutely freeze it! Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge.
Pumpkin Bread with Cream Cheese Frosting
Image credit: @tasteofhome
Ingredients
For the Pumpkin Bread
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup pumpkin puree (homemade or canned)
- ½ cup vegetable oil
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Mix-Ins
- ½ cup chopped nuts or chocolate chips
- ¼ cup dried cranberries or raisins
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prep the oven and pan. Preheat to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- Mix dry ingredients. In a bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- Combine wet ingredients. In another bowl, mix pumpkin puree, oil, sugars, eggs, and vanilla until smooth.
- Make the batter. Add dry ingredients to the wet mixture, stirring gently until just combined. Fold in any mix-ins.
- Bake. Pour the batter into the loaf pan and bake for 50–55 minutes, or until a toothpick comes out clean. Cool completely.
- Prepare the frosting. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and mix until fluffy.
- Frost and serve. Spread frosting evenly on the cooled bread. Slice and enjoy.
Featured image credit: @bakesbybrownsugar
