To me, Pumpkin Bread with Cream Cheese Frosting is like the flagship quick bread for fall. All things pumpkin, with the addition of warm spices, is the best way to usher in autumn.
And while the leaves may be rustling quietly in the wind, this easy pumpkin bread recipe practically screams with all the flavors of fall including a hint of pumpkin pie spice.
Why you'll love this pumpkin 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.
By the way, my husband and I were munching on a slice of pumpkin bread this morning and I asked - is pumpkin a fruit?
We chewed on that for a sec and then I fact checked. It is indeed a fruit, so there you go! Your random fact of the day, so there you go!
Well that makes me happy! The pumpkin cake we love is full of fruit!
What do you get if you drop a pumpkin?
Squash!!!
The word moist makes me cringe, but truly, there's no other way to describe this incredibly flavorful bread. So I'll go ahead and make an exception, friends.
With something as cozy as this pumpkin loaf, 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!! You'll need:
- all purpose flour
- pure pumpkin puree
- pumpkin spice
- ground cinnamon
- baking powder
- baking soda
- salt
- large eggs
- unsalted butter
- sugars - white sugar and brown sugar
- vanilla extract
For the frosting:
This is a basic cream cheese frosting, with the optional addition of nuts.
- cream cheese
- unsalted butter
- vanilla extract
- confectioner's sugar - also called powdered sugar
- walnuts - optional but delicious
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.
Remember, you can add more, but you can't take it out!
If you go overboard you can thin the mixture with the tiniest bit of milk.
Step 5: Spread the top of the bread with the frosting and add walnuts along with some ground cinnamon.
Cut in slices for serving.
Variations
- Add dark chocolate chips
- 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!
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.
More cozy fall foods
Baked Chicken & Rice Casserole
More pumpkin desserts
More recipes for the pumpkin lover in you!
Spiced pumpkin oatmeal cookies
If you make this perfect pumpkin bread (say that 5 times fast), be sure to tag me on social media so I can see it!
Pumpkin Bread with Cream Cheese Frosting
Pumpkin Bread with Cream Cheese Frosting is like the flagship quick bread for fall. Pumpkin plus warm spices is the best way to usher in fall!
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.
Notes
Every oven is different, I recommend checking the bread towards the last 50 minutes. If the top gets too brown, cover with foil until the end.
The cream cheese icing will keep in the fridge for 3-5 days, covered with plastic wrap.
If the frosting seems too thin add more powdered sugar.
This bread is best eaten within 1-2 days. If keeping longer, store in the refrigerator.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 745Total Fat: 31gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 109mgSodium: 312mgCarbohydrates: 112gFiber: 2gSugar: 86gProtein: 7g
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