There’s something magical about the first bite of pumpkin bread with cream cheese frosting—soft, warmly spiced, and crowned with a silky sweet topping. It’s the kind of recipe that feels like a hug from the inside out. Whether you’re baking for your family, bringing a loaf to a potluck, or simply treating yourself (because yes, you deserve it), this bread will quickly become a seasonal staple in your kitchen.
As a mom of three, I can tell you—if a recipe gets the kiddo stamp of approval while also making the house smell like autumn heaven, it’s a keeper. This one checks all the boxes.
Table of Contents
Why You’ll Love This Pumpkin Bread with Cream Cheese Frosting
- Moist and tender: Thanks to pumpkin puree and oil, it stays soft for days.
- Perfectly spiced: Cinnamon, nutmeg, and cloves give it that cozy fall flavor.
- Bakery-worthy frosting: Cream cheese frosting adds just the right amount of tangy sweetness.
- Make-ahead friendly: It tastes even better the next day.
What Does Pumpkin Bread with Cream Cheese Frosting Taste Like?
Imagine the warmth of a pumpkin spice latte—without the price tag—and now add the dreamy creaminess of a cheesecake topping. That’s this bread. Sweet, but not too sweet. Spiced, but not overpowering. And the frosting? It’s the finishing touch that makes it feel downright festive.
Ingredients You’ll Need for Pumpkin Bread with Cream Cheese Frosting
When it comes to baking pumpkin bread with cream cheese frosting, the magic really starts with the ingredients. Each one plays its part—like cast members in a fall play—coming together to deliver moist, spiced perfection topped with creamy sweetness. Let’s take a closer look at what you’ll need:
For the Pumpkin Bread
- All-purpose flour (1 1/2 cups): The sturdy backbone of your loaf. Stick with classic flour for the perfect balance of structure and tenderness.
- Baking soda (1 teaspoon) & baking powder (1/2 teaspoon): These are your rise-makers! They help your bread bake up fluffy instead of flat and dense.
- Warm spices: Cinnamon (1 teaspoon), nutmeg (1/2 teaspoon), and cloves (1/4 teaspoon) bring that unmistakable fall aroma. These are the flavors that make your kitchen smell like Thanksgiving morning.
- Salt (1/4 teaspoon): Just a pinch, but oh-so-important. It balances sweetness and sharpens those spices.
- Granulated sugar (1 1/2 cups): For sweetness and that irresistible golden crust.
- Vegetable oil (1/2 cup): Keeps the bread tender and moist for days—because no one likes dry pumpkin bread.
- Eggs (2 large): They bind everything together and add richness.
- Pumpkin puree (1 cup): The star of the show! Make sure you’re using 100% pumpkin puree—not pumpkin pie filling. The puree adds natural sweetness, moisture, and that earthy pumpkin flavor we crave in fall bakes. If you’ve tried my Pumpkin Streusel Coffee Cake, you already know how pumpkin puree works its cozy magic.
- Optional chopped nuts (1/2 cup): Walnuts or pecans bring crunch and a little sophistication. Totally optional, but worth it if you like a bit of texture in your slice.
For the Cream Cheese Frosting
- Cream cheese (4 ounces, softened): Smooth and tangy, this is the base of the frosting that makes each bite so dreamy.
- Unsalted butter (1/2 cup, softened): Blended with cream cheese, it creates a luscious, spreadable frosting.
- Powdered sugar (3 cups): The sweet snow that transforms your frosting into something light and creamy.
- Vanilla extract (1 teaspoon): Just a touch for warmth and flavor depth.
- Milk (1–2 tablespoons): Adjusts consistency so you can spread (or swirl) the frosting however you like.
👉 When you gather these ingredients, you’re halfway to baking a loaf that rivals any coffee shop treat. The best part? Unlike a store-bought slice, your pumpkin bread with cream cheese frosting will be fresher, cozier, and made with love right in your own kitchen.
(If you love pumpkin treats, don’t miss my Cinnamon Sugar Pumpkin Bread or Pumpkin Coffee Cake—both are reader favorites.)
Step-by-Step Instructions for Pumpkin Bread with Cream Cheese Frosting
One of the best things about making pumpkin bread with cream cheese frosting is how approachable it is. Even if you’re not a “baker,” this recipe will guide you through with ease—and you’ll feel like a pro when you pull that golden loaf out of the oven. Here’s your detailed, step-by-step guide:
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). This is the first non-negotiable step—it sets the stage for an evenly baked loaf. While the oven heats, grease and flour a standard 9×5 inch loaf pan. If you want stress-free removal, line the pan with parchment paper, leaving an overhang like little handles. You’ll thank yourself later when you lift out your loaf with zero sticking drama.
(Pro tip: If you loved my Pumpkin Coffee Cake Recipe, you’ll know parchment paper is basically a baker’s best friend.)
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Cinnamon
- Nutmeg
- Cloves
- Salt
Don’t rush this step. Whisking well ensures the spices are evenly distributed so every bite of your pumpkin bread with cream cheese frosting is full of cozy autumn flavor.
Step 3: Mix Wet Ingredients
In another medium bowl, whisk sugar, vegetable oil, and eggs until the mixture turns smooth and a little pale. Think of it like whipping air into your base—it’s what helps create a moist, tender crumb.
Step 4: Add the Pumpkin Puree
Now, stir in the pumpkin puree. Use a spatula or wooden spoon and fold until it’s fully incorporated. Make sure there are no streaks or lumps. This is the moment when your batter begins to smell like fall in a bowl.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet bowl, mixing just until you no longer see flour. Here’s where restraint pays off: over-mixing can make your bread dense. A few streaks of flour are fine—they’ll bake out in the oven.
Step 6: Fold in Nuts (Optional)
If you’re a fan of crunch, fold in chopped walnuts or pecans. They add a toasty texture that contrasts beautifully with the softness of the bread and the creaminess of the frosting.
Step 7: Pour and Bake
Pour the batter into your prepared loaf pan, smoothing out the top with a spatula. Bake for 50–60 minutes. Your kitchen will smell so good, you’ll be tempted to open the oven—but resist! Instead, check with a wooden skewer or toothpick around the 50-minute mark. If it comes out clean (a few crumbs are okay), it’s ready.
(Tip: If the top browns too quickly, lightly tent the loaf with aluminum foil.)
Step 8: Cool the Bread
This step is crucial. Let your bread cool in the pan for 10 minutes, then carefully lift it onto a wire rack to cool completely. I know, the wait is hard—but if you frost too early, the cream cheese frosting will melt and slide right off. Patience pays off here!
Step 9: Make the Cream Cheese Frosting
In a large bowl, beat softened cream cheese and butter until they’re creamy and lump-free. Add powdered sugar gradually, mixing on low speed so you don’t end up in a sugar cloud. Stir in vanilla extract for that bakery-style flavor.
If the frosting feels too thick, add milk one tablespoon at a time until it’s smooth and spreadable. You want a texture that glides over the bread but doesn’t run off the edges.
Step 10: Frost the Pumpkin Bread
Once your loaf is completely cooled, spread the cream cheese frosting evenly across the top. You can go rustic with swoops and swirls, or neat and polished—it’s your loaf, your rules. Sprinkle with chopped nuts or dust lightly with cinnamon for extra flair.
Tips and Tricks for Perfect Pumpkin Bread with Cream Cheese Frosting
- Room temp matters: Bring cream cheese and butter to room temperature for silky frosting.
- Don’t overmix: Stop stirring once flour is combined to keep the bread light.
- Tent with foil: If the bread browns too quickly, loosely cover with foil during baking.
- Make it ahead: Bake the loaf a day early—flavors deepen overnight.
- Freezer friendly: Freeze the bread (without frosting) for up to 2 months. Thaw and frost before serving.
Storage
- Counter: Keep frosted bread covered for up to 2 days.
- Fridge: Store up to 5 days in an airtight container.
- Freezer: Freeze unfrosted loaf; wrap tightly in plastic, then foil.
FAQs
Can I make this without frosting?
Absolutely. It’s still delicious as a classic pumpkin bread.
Can I use canned pumpkin pie filling instead of puree?
Nope. Pie filling has added sugar and spices, which will throw off the balance.
Can I make muffins instead?
Yes! Divide batter into a muffin tin and bake 18–22 minutes.
Conclusion
This pumpkin bread with cream cheese frosting is cozy baking at its best—simple, satisfying, and just a little indulgent. Whether you serve it for breakfast with coffee or as a sweet ending to dinner, I promise it’ll earn a permanent spot in your fall recipe rotation.
Bake it, share it, and don’t forget to save a slice for yourself—trust me, you’ll want it.
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Print
Pumpkin Bread with Cream Cheese Frosting
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Moist, spiced pumpkin bread topped with luscious cream cheese frosting—this bakery-style treat is simple to make and perfect for fall.
Ingredients
For the Pumpkin Bread:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
4 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (to adjust consistency)
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, whisk together sugar, oil, and eggs until smooth and slightly pale.
4. Stir in pumpkin puree until fully incorporated and smooth.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. If using nuts, gently fold them into the batter.
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. While cooling, prepare the frosting by beating cream cheese and butter together until smooth and creamy.
11. Gradually add powdered sugar and beat until combined. Stir in vanilla extract.
12. Add milk as needed to achieve a smooth, spreadable consistency.
13. Once bread is fully cooled, spread cream cheese frosting over the top.
14. Optionally, garnish with chopped nuts or a sprinkle of cinnamon.
Notes
Make sure the bread is completely cool before frosting to prevent melting.
Store leftovers covered in the refrigerator for up to 5 days.
For extra presentation, dust with cinnamon or top with a few chopped pecans.
