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.

Slices of pumpkin bread topped with cream cheese frosting leaning on each other.

A pumpkin bread can do no wrong in my book. Especially, when topped with a vanilla cream cheese frosting.

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 flavor, with an extra hint of cinnamon and 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.

Ingredients measured out in bowls to make the pumpkin bread.

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 soft, more tender crumb.
  • Make sure you are using 100% pumpkin puree and not pumpkin pie filling.
  • The batter doesn’t need to rest. The baking powder and baking soda gives 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.

Softened butter and granulated sugar in a glass mixing bowl.
Add the softened butter and granulated sugar to a bowl
Softened butter and granulated sugar mixed together in a glass mixing bowl.
Blend with an electric hand mixer
Eggs, vanilla and milk being added to the bowl with wet ingredients.
Add the eggs, vanilla and milk
Wet ingredients blended together in the bowl.
Mix
Adding the pumpkin puree to the wet ingredients.
Add the pumpkin puree
Wet ingredients combined in the bowl.
Mix again
Adding the dry ingredients to the wet in the mixing bowl.
Add the dry ingredients
The pumpkin bread batter combined in a bowl.
Mix until just combined
The pumpkin bread batter transferred to the loaf pan.
Transfer to a prepared loaf pan
The pumpkin bread batter transferred to the loaf pan.
Spread into an even layer
Baked pumpkin bread in the loaf pan.
Bake
Baked pumpkin bread cooled and on a platter.
Let cool in the pan completely
Baked pumpkin bread cooled and on a platter.
Remove from the pan
Adding cream cheese frosting to the top of the pumpkin bread.
While the loaf cools, make the frosting
Slicing the pumpkin bread with cream cheese frosting on top.
Spread it on top or use a piping back to make a design
Slices of pumpkin bread topped with vanilla cream cheese frosting.
Slice and enjoy!

Frequently Asked Questions

Can this recipe be made gluten-free friendly?

Yes! Substitute the all purpose flour for a gluten-free all purpose flour at a 1:1 ratio.

What size loaf pan should I be using?

I am using a 8.5 x 4.5 inch loaf pan and it makes the perfect loaf size. Also, it creates the perfect height of each slice so that they have a domed top.

Can I make this ahead of time?

Yes, you can make the loaf a day prior, storing at room temperature. Then frost right before you are ready to serve.

How do I know the pumpkin bread is done baking?

You will know the pumpkin bread is done baking when a toothpick comes out of the center clean. There shouldn’t be any batter present, potentially just a few crumbs!

What is the best way to store leftover slices of this pumpkin bread recipe?

Store the leftover pumpkin bread in an airtight container at room temperature for 2-3 days or in the fridge for 1 week.

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

Side view slicing the pumpkin bread with cream cheese frosting on top.
Slices of pumpkin bread topped with cream cheese frosting leaning on each other.

The Best Pumpkin Bread with Cream Cheese Frosting Recipe

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 12 servings
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.
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Ingredients
 

Pumpkin Bread

  • 1/2 cup Salted Butter, softened to room temperature
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • 1 tsp Vanilla Extract
  • 1/2 cup Milk, Regular or Almond Milk
  • 3/4 cup Pumpkin Puree
  • 1 1/4 cup All Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg

Vanilla Cream Cheese Frosting

  • 1/2 cup Salted Butter, softened to room temperature
  • 8 oz Plain Cream Cheese, softened to room temperature
  • 1 tsp Vanilla Extract
  • 2 cups Powdered Sugar

Instructions
 

  • Prepare a loaf pan by spraying it with nonstick spray. Optional, add some parchment paper for easy removal, set aside
  • Preheat the oven to 350 degrees F
  • First, let's make the pumpkin bread batter
  • Add the softened butter and granulated sugar to a large mixing bowl
  • Mix using an electric hand mixer
  • Add the eggs, vanilla and milk
  • Mix again
  • Add the pumpkin puree
  • Mix
  • Add all of the dry ingredients
  • Mix until just combined, you don't want to over-mix the batter
  • Transfer to the prepared loaf pan
  • Spread in an even layer. If desired, take a knife and draw a line down the middle to create that aesthetic opening as the loaf bakes
  • Bake in the oven for 50-55 minutes. After about 40 minutes, I add a loose/domed piece of aluminum foil to cover the top. This will help avoid the top from over-baking
  • When done, remove from the oven and let cool completely in the pan
  • While the pumpkin bread cools, make the frosting
  • To a large mixing bowl, add the softened butter and cream cheese
  • Blend using an electric hand mixer until smooth and creamy. There shouldn't be any big clumps
  • Add the vanilla extract and 1 cup of powdered sugar
  • Mix until combined
  • Add the remaining powdered sugar
  • Mix until fully incorporated and there are no clumps. Scrape the sides and bottom of the bowl as needed.
  • Remove the pumpkin bread from the loaf pan
  • Either use a spoon/knife/spatula to spread the frosting on top of the loaf or add frosting to a piping bag to make a fun design
  • Slice and enjoy!

Nutrition

Serving: 1g, Calories: 341kcal, Carbohydrates: 39g, Protein: 3g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 81mg, Sodium: 254mg, Potassium: 77mg, Fiber: 1g, Sugar: 27g, Vitamin A: 3029IU, Vitamin C: 1mg, Calcium: 69mg, Iron: 1mg
Author: Jessica Selensky
Course: Breakfast, Dessert, Snack
Cuisine: American
Keywords: Breakfast Recipe, Dessert, Pumpkin, pumpkin bread, Pumpkin Bread with Cream Cheese Frosting, Pumpkin Dessert, Pumpkin Loaf, pumpkin recipes, Pumpkin Season, pumpkin spice, Snack, snack cake, Sweet Bread, sweet breakfast

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Slices of pumpkin bread topped with a cream cheese frosting.