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Pumpkin Bread With Cream Cheese Frosting

Pumpkin bread with cream cheese frosting that bakes into a tender, spiced loaf with a clean toothpick test, then gets a thick, swirled frosting. Features pumpkin puree and pumpkin pie spice for rich orange-gold flavor and a cinnamon-dusted finish.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 1.75 cup flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup sugar
  • 0.5 cup brown sugar
  • 0.5 cup oil
  • 2 eggs
  • 1 tsp vanilla
For cream cheese frosting
  • 6 oz cream cheese
  • 3 tbsp unsalted butter
  • 2 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin bread
  1. Preheat oven to 350F, then grease a 9x5 loaf pan with a thin layer so the loaf releases cleanly.
  2. Whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined and streak-free.
  3. Whisk the pumpkin puree, sugar, brown sugar, oil, eggs, and vanilla until smooth and glossy.
  4. Fold the wet mixture into the dry mixture until just combined, stopping as soon as no dry flour remains.
  5. Pour the batter into the greased loaf pan and smooth the top so it bakes evenly.
  6. Bake for 60-65 minutes at 350F until a toothpick inserted in the center comes out clean with only a few moist crumbs.
  7. Cool the loaf completely in the pan or on a rack so the frosting won’t melt or slide.
Make and frost
  1. Beat the softened cream cheese and softened unsalted butter until smooth and creamy.
  2. Add powdered sugar, vanilla, and cinnamon, then beat until fully incorporated and thick.
  3. Mix in 2-3 tablespoons milk as needed to reach a thick but spreadable frosting texture.
  4. Spread generously over the cooled loaf, then dust with cinnamon for a finished look and flavor.
  5. Serve after frosting sets slightly so each slice holds its shape.

Notes

Pro tip: fully cool the loaf before frosting so the cream cheese layer stays thick and swirlable. Store covered at room temperature up to 2 days or in the fridge up to 5 days; freezer freeze slices up to 2 months (frosting may soften when thawed). For a lighter option, use low-fat cream cheese and reduce milk slightly to keep the frosting spreadable.