This Pumpkin Bread with Cream Cheese Frosting is a classic fall dessert—moist, warmly spiced, and topped with a tangy, creamy frosting. It’s an easy loaf to bake for the holidays, weekend gatherings, or a cozy afternoon with coffee or apple cider.
I tested this pumpkin bread multiple times and it disappeared quickly every time. The crumb is tender and moist thanks to canned pumpkin and a touch of sour cream, and the cream cheese frosting adds the perfect balance of richness and brightness. Serve slices with hot coffee, pumpkin-spiced foam, or cold apple cider for full fall flavor.
Why You’ll Love This Pumpkin Bread
- Bold fall flavors from cinnamon and nutmeg with real pumpkin.
- Moist, tender loaf that keeps well for several days.
- Simple to prepare—no advanced techniques needed.
- The cream cheese frosting elevates it into a showstopping dessert.
Ingredients
Dry and Wet Ingredients
All-purpose flour provides structure, while baking powder and baking soda help the loaf rise and stay light. Butter creamed with sugars adds tenderness and sweetness. Eggs stabilize the batter, and canned pumpkin plus a bit of sour cream keep the bread moist.
- 1 ¾ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 stick (½ cup) salted butter, softened
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 eggs
- 1 ¼ cups canned pure pumpkin
- 2 tablespoons (⅛ cup) sour cream
Cream Cheese Frosting
- ¼ cup (½ stick) salted butter, softened
- 4 ounces cream cheese, softened
- ½ teaspoon vanilla extract
- 1 ½ cups powdered sugar
- 1–2 tablespoons whole milk, to thin
Note: Full ingredient quantities are listed above. A 10-inch loaf pan, baking spray, and a mixer (stand or hand) make the process easiest.
Substitutions and Variations
- Skip the frosting to reduce sugar and make a simpler quick bread.
- For a dairy-free version, substitute plant-based butter and cream cheese alternatives and use nondairy milk.
- Swap the frosting for a simple whipped buttercream if you prefer a sweeter topping.
How to Make Pumpkin Bread with Cream Cheese Frosting
Step 1: Preheat the oven to 350°F. Grease a 10-inch loaf pan with baking spray and line the bottom with parchment paper. Set aside.
Step 2: In a large bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Set aside.
Step 3: In a mixer, beat the softened butter on medium speed for 1 minute. Add the granulated and brown sugars and beat for about 2 minutes until light and combined.
Step 4: Add the eggs and mix on low until incorporated. Then add the pumpkin and sour cream and blend on medium until smooth.
Step 5: Add the dry ingredients in two batches, mixing slowly and only until just combined. Avoid overmixing to keep the loaf tender.
Step 6: Pour the batter into the prepared pan and bake 60–70 minutes. Test for doneness by inserting a toothpick into the highest part of the loaf—if it comes out clean or with a few moist crumbs, the bread is done. Cool in the pan for about an hour, then loosen the edges with a knife and remove the loaf to cool completely on a rack.
Step 7: Make the cream cheese frosting once the loaf is at room temperature. Beat the softened butter and cream cheese on medium-low until smooth.
Step 8: Add vanilla, then reduce speed to low and gradually add the powdered sugar. Stir in milk a little at a time until you reach the desired consistency. If you prefer a thicker frosting, use less milk.
Step 9: Spread the cream cheese frosting over the cooled loaf. Optionally sprinkle a pinch of pumpkin pie spice or cinnamon on top for garnish. Slice into wide pieces and serve.
Expert Tips
- Use room-temperature butter and cream cheese for a smooth, lump-free frosting.
- Do not overmix once you add the flour—mix until just combined to keep the bread tender.
- If you use a different size pan, watch baking time as it will change; a toothpick test is the best indicator.
Recipe FAQs
Softened butter creams with sugar more easily, trapping small air bubbles that help the loaf rise. Too hard or melted butter affects texture.
How do I know when the bread is done?
The loaf will puff and crack slightly on top. A toothpick inserted into the center should come out clean or with a few crumbs. If you see wet batter, bake a few more minutes and test again.
Why wait to frost?
Frosting a warm loaf causes the frosting to melt and run. Let the bread cool completely for a tidy finish and best flavor.
Storage
Because the frosting contains cream cheese, store the loaf in the refrigerator in a covered container. For best flavor, remove from the fridge about 15 minutes before serving so the frosting softens slightly. Eat within 3–4 days.
More Fall Recipes You Will Love
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Lotus Biscoff Cheesecake (No Bake) -
Phyllo Baked Brie with Fig Jam
-
Whipped Sweet Potatoes
-
Boneless Beef Short Ribs (Oven Baked)
If you try this Pumpkin Bread with Cream Cheese Frosting, please leave a star rating and a comment describing how it turned out. I love hearing which tweaks you make and how your family enjoyed it.
Recipe Summary
- Yield: 1 loaf
- Total Time: about 2 hours 20 minutes (including cooling)
- Prep Time: 20 minutes
- Cook Time: about 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American