The Best Pumpkin Bread with Cream Cheese Frosting Recipe

This is the best recipe for a Pumpkin Bread with Cream Cheese Frosting. The pumpkin bread is filled with the perfect amount of pumpkin spice flavor and the cream cheese frosting on top adds just the right amount of tartness to each bite.

A pumpkin bread can do no wrong in my book. The texture of the bread is light, fluffy and moist. It pairs perfectly with the smooth and luscious cream cheese frosting on top. Each bite is filled with pumpkin spice along with cinnamon and a hint of nutmeg.

Main Ingredients

These are most of the ingredients you will need to make this recipe. However, the full list and their measurements are in the recipe card below.

• Eggs – Make sure to use large-sized eggs that are at room temperature before adding them to the pumpkin bread batter.
• Granulated Sugar – Any brand of granulated sugar will work in this recipe.
• Salted Butter – Make sure the butter is softened to room temperature. You can also use unsalted butter but remember to add a pinch of salt to the batter to balance the sweetness.
• Vanilla Extract – The vanilla adds a delicious flavor to both the pumpkin bread and the cream cheese frosting. You could also use vanilla paste, swapping at a 1:1 ratio.
• Pumpkin Puree – Make sure you are using 100% pure pumpkin purée and not a can of pumpkin pie filling.
• All Purpose Flour – Measuring the flour accurately is important to have a moist and delicious pumpkin bread. To make this recipe gluten-free friendly, swap with a gluten-free all-purpose flour at a 1:1 ratio.
• Baking Powder and Baking Soda – Both are used in this recipe because pumpkin purée is so heavy and dense. It helps lift this batter to have a light and fluffy texture.
• Pumpkin Spice, Ground Cinnamon and Nutmeg – While pumpkin spice already contains cinnamon and nutmeg, I add some extra to strengthen the cinnamon and nutmeg flavors. By using all three in the pumpkin bread, it builds a warm, cozy and earthy flavor profile.

Things to Know Before You Start

These are a few tips and tricks that are helpful when making this Pumpkin Bread Recipe.

• Use softened butter instead of melted butter for the pumpkin bread batter. This will create a softer, more tender crumb.
• Make sure you are using 100% pumpkin purée and not pumpkin pie filling.
• The batter doesn’t need to rest. The baking powder and baking soda give all the rise you need.
• To get that perfect opening down the center of the loaf, use a knife to make a line in the middle of the batter once it’s spread evenly in the loaf pan.
• You will have leftover frosting, and that’s totally okay! Try the frosting on my Mini Chocolate Cake, Carrot Cake Cookies or Gluten Free Pumpkin Cupcakes.

Step by Step Instructions to Make this Pumpkin Bread with Cream Cheese Frosting

The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.

1. Preheat the oven to 350 degrees F.
2. Cream together the butter and sugar. Add in the other wet ingredients.
3. Mix until combined. Add in the pumpkin puree and mix.
4. Add in the dry ingredients and gently mix into the wet.
5. Transfer to the prepared loaf pan and bake.
6. Remove from oven and let cool completely.
7. Make the vanilla cream cheese frosting.
8. Once the pumpkin bread is cooled, add on or pipe the frosting in a design.
9. Slice and enjoy!

Storage Tips and Instructions

Store any leftover unfrosted pumpkin bread in an airtight container at room temperature for 2-3 days. If the pumpkin bread already has the frosting on top, store it in the fridge for 1 week (Tip: Cream Cheese Frosting cannot be left out at room temperature).

If you’d like to freeze the pumpkin bread, freeze it unfrosted for up to 3 months in a freezer-safe container.

Frequently Asked Questions

If you try this recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my business and to your fellow readers who want to try the recipe.