Homemade pumpkin bread with cream cheese frosting is the best recipe for pumpkin season! The loaf is moist, perfectly spiced, and filled with pumpkin flavor from a whole can of pumpkin puree. It'll melt in your mouth, and the cream cheese frosting makes it beyond delicious. It's an essential Fall recipe every pumpkin lover will adore!
I'm not exaggerating when I say this is the BEST recipe for pumpkin bread with cream cheese frosting! I promise that this is the only pumpkin bread recipe you'll ever need.
There's a bakery in my home town that makes the best pumpkin bars smothered in fluffy cream cheese frosting. They're insanely delicious and always remind me of Fall. I wanted to create a similar recipe in loaf form!
This recipe is a blend of my sour cream pumpkin bread and banana bread with cream cheese frosting! The loaf is rich and moist with pumpkin spice flavor in every bite. The cream cheese icing is thick and sweet, making each slice of pumpkin bread so decadent.
If you love pumpkin recipes, you'll also love my pumpkin spice cupcakes, pumpkin spice cookies, pumpkin streusel bread, and pumpkin spice brownies.
Jump to:
Why You'll Love This Recipe
- Moist pumpkin bread- This pumpkin loaf cake tastes straight out of the bakery because it's made with sour cream and oil, just like these pumpkin streusel muffins. Sour cream makes the bread soft, while the oil helps it stay moist. A can of pumpkin adds tons of pumpkin flavor and more moisture!
- Homemade cream cheese frosting- Thick, slightly tangy cream cheese frosting is spread over the entire loaf. Pumpkin and cream cheese is a classic combination, and this frosting takes the bread to the next level!
- Easy Fall treat- Everyone loves a Fall loaf cake, from apple cider donut bread to a pear loaf cake! This pumpkin bread with cream cheese frosting is so easy to make with simple ingredients!
Key Ingredients
- Pumpkin puree- Make sure to use canned pumpkin puree that is 100% pure pumpkin. Don't use pumpkin pie filling because it's pre-sweetened! The only ingredient listed on the can should be pumpkin. I don't recommend homemade pumpkin puree because it's too watery.
- Granulated sugar- White sugar is the main sweetener for this recipe. Don't reduce the amount because it will change the texture.
- Brown sugar- Light or dark brown sugar work perfectly to add warmth, moisture, and a subtle molasses flavor.
- Oil- Making pumpkin bread with oil helps it stay moist for days. Use a flavorless oil like canola or vegetable oil.
- Eggs- 2 large eggs bind the ingredients together and add richness. Take them out of the fridge 1-2 hours before baking to reach room temperature.
- Sour cream- I love full-fat sour cream because it makes quick breads and muffins moist and rich with a tender texture. Plain Greek yogurt works too.
- All purpose flour- Weigh the flour in grams with a kitchen scale for the best results. It's easy to overmeasure if you scoop the flour directly out of the bag with a measuring cup, which will make your pumpkin bread dry.
- Baking powder and baking soda- These leaveners make the pumpkin bread rise. Check each expiration date before you use them. If they're expired, the pumpkin bread won't rise!
- Pumpkin pie spice- This is a mixture of spices including ground cinnamon, ginger, nutmeg, cloves, and allspice. You can find it pre-made at grocery stores, but can also make your own.
- Unsalted butter- Use room temperature butter so it's easy to cream with the cream cheese.
- Cream cheese- Use full-fat cream cheese that comes in a block for the best flavor and creamy texture. Pull it out with the butter to soften.
- Powdered sugar- Blends in seamlessly with the butter and cream cheese, helping thicken the frosting. You don't need to sift it.
For the full list of ingredients and quantities, see the recipe card at the bottom of this post.
How to Make Pumpkin Bread With Cream Cheese Frosting
Step 1: Whisk the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla in a large mixing bowl until well combined, then add the sour cream.
Step 2: Gently fold in the dry ingredients until the white streaks of flour disappear.
Step 3: Pour the batter into a lined 9x5-inch loaf pan. Bake at 350ยฐF for about 1 hour until a toothpick inserted in the center comes out clean with a few moist crumbs.
Step 4: Let the loaf cool for 5-10 minutes in the pan, then remove and place on a wire rack to cool completely.
Step 5: Beat the softened butter and cream cheese together on medium speed.
Step 6: Gradually add the powdered sugar on low speed. Scrape down the sides of the bowl and add the vanilla extract, increasing to medium-low speed until well combined.
Step 7: Once the pumpkin bread is completely cool, spread the frosting all over the top. Slice and enjoy!
Variations
- Add nuts or chocolate chips- Add 1 cup of toasted pecans or walnuts to make pumpkin nut bread or add dark chocolate chips for extra sweetness.
- Use different frosting-ย Instead of classic cream cheese frosting, frost your pumpkin loaf with pumpkin cream cheese frosting, brown butter cream cheese frosting, or coffee cream cheese frosting.
Expert Baking Tips
- Use a 1-pound loaf pan. I used my favorite USA Pan loaf pan, which I also used for this brown butter pumpkin bread. The recipe makes a lot of batter, so make sure your pan is 9X5 inches with a 1 pound capacity, or it might overflow.
- Cook the bread all the way through. Pumpkin bread batter is very thick and wet, so it takes a long time to bake. It's done when a toothpick inserted in the center comes out clean with sticky crumbs. If the toothpick is totally clean, the loaf might be overcooked. The baking time can vary, so check on it after 55 minutes and then every 5 minutes until fully cooked. You can also use an oven thermometer to check that your oven is calibrated correctly if it's not getting cooked.
- Cover with foil. If the top of the bread is browning before the middle is cooked through, cover with aluminum foil so it doesn't burn.
- Let the bread cool. The pumpkin bread should be mostly cool before you frost it. I add the frosting when it's just a little warm so it slightly melts into the bread. If the bread is too hot, though, the frosting will slide off.
Storage Tips
Storage: Wrap the pumpkin bread tightly with plastic wrap or store in an airtight container. Keep it at room temperature for up to 5 days without frosting, but if it's frosted, it needs to be refrigerated.
Freezing: Freeze the pumpkin bread without frosting because the top can get soggy after it's thawed. Wrap it in plastic wrap and aluminum foil to prevent freezer burn. Freeze in a sealed container for up to 3 months.
Frequently Asked Questions
Yes, you can make the pumpkin bread up to 3 days ahead of time. Store it in an airtight container at room temperature, then make the frosting and spread it on top before serving.
Yes! You can bake the bread in a 9-inch springform pan. Check for doneness after 30 minutes. You can also turn the bread into pumpkin muffins using a muffin pan. I recommend baking them for about 20 minutes.
You may have overmeasured the flour or overmixed the batter if it's dry or dense. I always recommend a kitchen scale for accuracy and to fold the ingredients just until the dry streaks disappear to avoid overmixing.
More Fall Recipes to Try
๐ Recipe
The Best Pumpkin Bread with Cream Cheese Frosting
Equipment
- 1 9X5-inch loaf pan
- 1 Electric hand mixer or stand mixer
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Pumpkin Bread
- 425 grams pumpkin puree 1 can
- 200 grams granulated sugar
- 45 grams brown sugar
- 112 grams oil
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 80 grams sour cream room temperature
- 240 grams all purpose flour
- ยฝ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
Cream Cheese Frosting
- 56 grams unsalted butter room temperature
- 113 grams full fat cream cheese room temperature
- 240 grams powdered sugar
- ยฝ teaspoon vanilla extract
Instructions
Pumpkin Bread
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 9x5-inch loaf pan with parchment paper, leaving a couple inches of overhang on 2 sides.
- Add the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract to a large mixing bowl. Whisk until well combined. Whisk in the sour cream.425 grams pumpkin puree, 200 grams granulated sugar, 45 grams brown sugar, 112 grams oil, 2 large eggs, 2 teaspoons vanilla extract, 80 grams sour cream
- Pour the all purpose flour, baking powder, baking soda, salt, and pumpkin pie spice into the wet ingredients. Gently fold with a rubber spatula until the white streaks of flour disappear into the batter.240 grams all purpose flour, ยฝ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 tablespoon pumpkin pie spice
- Pour the batter into your prepared loaf pan. Bake for 55-65 minutes until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Let the loaf cool in the pan for 5-10 minutes, then remove and place on a wire rack to cool completely.
Cream Cheese Frosting
- In a separate large bowl, cream the softened butter and cream cheese together with an electric mixer or stand mixer on medium speed until smooth and creamy.56 grams unsalted butter, 113 grams full fat cream cheese
- Gradually add the powdered sugar on low speed. Scrape down the sides of the bowl and add the vanilla, increasing to medium-low speed until well combined.240 grams powdered sugar, ยฝ teaspoon vanilla extract
- Once the pumpkin bread is completely cool, spread the frosting all over the top of the bread. Slice and enjoy!
Pat Herrington
Can you clarify how much brown sugar is needed?
On the US Customary measurements it says 0.
thank you.
Megan Weimer
Hi, I just fixed it! It's about 4 tablespoons.
Cheryl
I have not tried the recipe, but when I tried to convert from metric to customary I couldn't figure out the measurement of the brown sugar because it would not compute. (There was a blank space). How much brown sugar is required (customary measurement)?
Megan Weimer
It's about 4 tablespoons!
Madison
Super soft fluffy pumpkin loaf! I wish there was more pumpkin taste to this recipe. Anyone else have this thought? Any adjustment recommendations?
Kami
I have made this on repeat! Excellent recipe and I love how the ingredients are included in each section of the directions!! Iโve made it as cupcakes and also as a cake!!!
Cynthia Marr
Best Iโve ever had-used organic pumpkin puree,organic king srthur flour and used avocado oil-only oil I had other than olive(do not use) heat up 30 sec in microwave when eating later and store in zip lock bag. This will be my go to pumpkin bread recipe! Outstanding!
Cynthia Marr
Excellent-turned out moist and flovorful-I used avocado oil and was great! Will make this on repeat. Used coconut sugar