Get ready for a slice of fall-flavored heaven with scrumptious Pumpkin Bread with Cream Cheese Frosting! This recipe takes cozy to a whole new level, as moist and spicy pumpkin bread meets velvety and tangy cream cheese.
Why you'll love this quick bread
Quick breads are my go to all year round. They don't require yeast, there's no rise time, and you can chock them full of fruits, vegetables and nuts. We love making Hawaiian Banana Bread and coffee banana bread.
This time of year, though - we start switching to Dutch apple bread, pumpkin XXX and of course, this pumpkin bread.
Well that makes me happy! The pumpkin cake we love is full of fruit!
With something as cozy as this quick and easy pumpkin bread, I'll forgive Illinois and its crazy winter weather that's soon to come. For now, pumpkin season means things like pumpkin patches, jack-o-lanterns, apple orchards and all sorts of good feels.
So pour yourself a cup of coffee and let's dive in!
Ingredients in homemade pumpkin bread
Simple ingredients let the pumpkin flavor shine through!! Below are some of the star ingredients, most of which you can find in your pantry or refrigerator.
- pure pumpkin puree - When you're at the grocery store, look for cans that only contain 100% pumpkin. This is different than pumpkin pie filling. Grab and extra can or two while you're at it to make pumpkin snack cake and and pumpkin baked oatmeal later this month.
- pumpkin spice - This seasonal spice is often associated with the flavors of fall and commonly used in pumpkin-flavored treats. It's a blend of spices that typically includes cinnamon, nutmeg, ginger, cloves, and sometimes allspice. Use your leftover spice to make pumpkin pie bars
- sugars - we're using a combination of white sugar and brown sugar. Brown sugar brings in that yummy molasses taste, giving your baked goods a deeper, more interesting flavor when combined with regular white sugar. It's like a flavor party in your mouth!
- cream cheese frosting - This is a basic cream cheese frosting, with the optional addition of nuts.
See recipe card for full information on ingredients and quantities.
Substitutions
Egg - Applesauce can also work as an egg substitute. Replace each egg with ¼ cup of unsweetened applesauce.
Butter - You can replace butter with an equal amount of unsweetened applesauce to reduce the fat content. Greek yogurt or mashed bananas can also be used to replace some or all of the oil.
Icing - Use a purchased cream cheese frosting from the grocery store.
Pumpkin Spice - Make your own pumpkin spice blend using spices from your cabinet.
How to make pumpkin bread
Step 1: Here's the perfect opportunity to put an electric mixer to use. Beat the eggs, then cream the butters, sugar and vanilla extract. Be sure to scrape down the sides of the bowl.
Step 2: Combine the dry ingredients, then add to the wet ingredients. Mix, then add the canned pumpkin puree.
Step 3: Pour the batter into a greased loaf pan. For easy removal, you can line the pan with parchment paper as shown above.
Bake for 55-60 minutes. You'll know the bread is cooked through when a toothpick inserted in the center comes out clean or with a few crumbs (not runny batter on the toothpick).
Let the pumpkin bread sit on a wire rack to cool while making the cream cheese frosting.
Step 4: Beat the cream cheese in a large mixing bowl, then add the remaining ingredients. Add the powdered sugar in increments until the frosting is the consistency you like.
Step 5: Spread the top of the bread with the frosting.
Step 6: Sprinkle walnuts on top.
Cut in slices for serving, along with a glass of Apple Cider Punch for a spice filled snack.
Variations
- Chocolate Chip Pumpkin Bread: Add dark chocolate chips to make it into chocolate chip pumpkin bread.
- Pumpkin Spice Streusel Bread: Top your pumpkin batter with a crumbly streusel made from a mixture of butter, brown sugar, flour, and pumpkin spice for an extra layer of texture and flavor.
- Cranberry Pumpkin Bread: Toss in dried cranberries for a burst of tartness that complements the sweetness of the pumpkin. A touch of orange zest can enhance the flavor.
- Add a little maple extract to transform the topping into a maple cream cheese frosting.
- Bake in mini loaf pans and reduce the baking time. The little pumpkin bread loaves are perfect for gifting during the fall season!
How to freeze it for later
To freeze this bread, let the loaf cool completely, then wrap in plastic wrap. Do not frost. Store for 2-3 months in the freezer.
If you'd like to add the cream cheese frosting, you can do that after you've removed the bread from the freezer and it has completely thawed.
How to store leftovers
This bread is best eaten within 1-2 days. If keeping longer, store in the refrigerator.
If you tried this pumpkin bread with cream cheese frosting or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments. Hungry for more? Be sure to stay in touch on Facebook, Pinterest and Instagram for all of the latest updates.
Pumpkin Bread with Cream Cheese Frosting
Ingredients
For the cake
- 2 ¼ cups all purpose flour
- 1 ½ cup pumpkin puree 100% pumpkin, not pumpkin pie filling
- 1 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs at room temperature
- ¾ cup unsalted butter melted and cooled
- ½ cup white sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
For the cream cheese frosting
- 8 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 2-3 cups powdered sugar be sure to add it gradually
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350°F.
- Beat the eggs with a hand mixer on low, add butter, sugars, vanilla. Mix again until combined.
- In a separate mixing bowl combine dry ingredients and add to wet ingredients. Mix on low until everything combines. Add pumpkin puree.
- Pour the batter into a 9 x 5 inch prepared loaf pan that you've greased or lined with parchment paper.
- Bake for 55 minutes to an hour until the toothpick inserted into the center comes out clean, dry or with a few breadcrumbs. Let the bread rest in the tin for 15 minutes before transferring it onto a cooling rack and let sit until it's completely cooled.
- To make the cream cheese frosting: beat the cream cheese in a large mixing bowl until softened and add in the remaining ingredients. I recommend adding 2 cups of powdered sugar first to see if you have the thick and creamy frosting. If you want it to be more thick, add another ½ or 1 cup of powdered sugar.
- Cover the entire top of the bread with frosting and add walnuts along with some ground cinnamon. Cut in slices and serve right away.
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