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Pumpkin Bread with Cream Cheese Frosting

ByMaureen

Hey there, pumpkin lovers! If you’re looking for a delicious treat to satisfy your sweet tooth, look no further than my pumpkin bread with cream cheese frosting. This homemade pumpkin bread is topped with a generous amount of cream cheese frosting and is sure to become a new fall favourite.

A slice of pumpkin bread with cream cheese frosting on a plate, with a copper fork.

Would you believe that as a kid anything with pumpkin in it would make me run for the hills?! Thank goodness my tastes have changed because I would truly be missing out when it comes to this delicious frosted pumpkin bread!

This recipe calls for oil and not butter. I find that using oil produces a lovely moist bread with a nice light texture.

Overhead view of the ingredients to make pumpkin bread.

Be sure to check out the full recipe and ingredient list below

Ingredients

  • Brown and white sugar
  • vegetable or light olive oil
  • eggs
  • canned pumpkin puree
  • all purpose flour
  • baking soda
  • salt
  • baking powder
  • pumpkin pie spice
  • milk
  • butter
  • cream cheese
  • confectioners sugar

How to make Pumpkin Bread with Cream Cheese Frosting

Pumpkin Bread batter in a loaf pan ready for the oven

Stir together oil and sugars in a mixing bowl. Add eggs and pumpkin and mix well to combine. In a separate bowl combine all the dry ingredients and whisk together. Add milk and stir just until incorporated. Pour into loaf pan line with parchment paper. Bake for 55-65 minutes.

A freshly baked loaf of pumpkin bread still in the parchment lined loaf pan.

Ingredients for Cream Cheese Frosting

  • Cream Cheese
  • Butter
  • Confectioners sugar
  • vanilla extract

How to Make Cream Cheese Frosting

Step by step photos of making cream cheese frosting.

Combine Cream Cheese, butter vanilla and confectioners sugar in medium bowl and beat with a hand mixer until well combined, smooth and creamy.

Can This Pumpkin Bread be Frozen?

Yes, it can be frozen. In fact it is perfect for making ahead and freezing up to 2 months. I highly recommend freezing it unfrosted. Wrap the loaf tightly in plastic wrap and then put it in a freezer bag. When ready to serve defrost at room temperature and then prepare cream cheese frosting and frost generously.

A loaf of pumpkin bread frosted with cream cheese frosting.

Variations

Add chopped pecans or other chopped nuts into the batter, or omit the cream cheese frosting and sprinkle with candied pumpkin seeds. A drizzle of caramel sauce either over the frosting or instead of, would be a great option!

How to Serve Pumpkin Bread with Cream Cheese Frosting

  • Enjoy a slice with a hot cup of coffee or tea
  • Serve at brunch
  • Place individual slices into airtight containers for grab and go additions to lunches.
  • Serve it as dessert after a cozy autumn dinner

I find cutting with with a straight edge knife as opposed to a serrated bread knife creates perfect slices.

No matter how you slice it (I mean serve it!) the combination of moist pumpkin bread and cream cheese frosting make for a delicious dessert or snack that’s perfect for fall gatherings or cozy moments at home.

You might also enjoy this yummy Pumpkin Shortbread or Easy Pumpkin Pie Smoothie

Close up of a slice of frosted pumpkin bread to show fine, moist crumb the recipe produces.
Pumpkin bread with cream cheese frosting with two slices cut and stacked in front of the loaf.

Pumpkin Bread with Cream Cheese Frosting

Yield: 12 slices
Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 45 minutes

This delicious pumpkin bread with cream cheese frosting is a moist, tender bread and infused with the subtle sweetness of pumpkin, creating a perfect balance between comfort and indulgence. Topped with a generous layer of cream cheese frosting, it is perfectly paired with a cup of tea or served as a delicious autumn dessert.

Ingredients

  • 1 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/3 cup milk
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup oil (canola, or extra light virgin olive oil)
  • 2 eggs, beaten
  • 1 cup pure pumpkin puree

Cream Cheese Frosting

  • 1/4 cup butter
  • 3 ounces cream cheese (heaping 1/3 cup)
  • 1 cup confectioners sugar, sifted
  • 1/3 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees. Line a loaf pan with parchment paper and set aside.
  2. In a medium bowl sift together flour, baking soda, salt, baking powder and pumpkin pie spice. Set aside.
  3. In the bowl of electric mixer (or with hand mixer) mix the sugar and oil on medium speed for about 2 minutes. Add eggs and pumpkin and mix until well blended.
  4. Add flour mixture and milk alternately for a total of 4 additions, mixing just to incorporate between each addition.
  5. Transfer to prepared loaf pan and bake for about 1 hour, or until skewer inserted in the centre comes out clean or with a few crumbs. Remove from oven and allow to completely cool before frosting.

Frosting

Cream butter and cream cheese until well blended. Add confectioners sugar and vanilla and mix on low for 30 seconds and then increase speed to med/high and mix until light and fluffy, about 2 minutes.

Notes

Be sure your bread is completely cool before frosting.

Store in an airtight container for up to 4 days in the refrigerator.

If you plan to freeze pumpkin bread, do so before frosting. When ready to serve, defrost at room temperature and then prepare frosting and frost the bread.

© Maureen
Category: All Things Sweet

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4 Comments

  2. Your recipe says to alternate milk with flour into the liquid however, milk is not in the ingredient list. Please let me know how much milk is required?

    Reply