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Pumpkin Bread With Cream Cheese Frosting

Pumpkin bread with cream cheese frosting makes a soft, spiced, cake-like loaf topped with a thick, silky frosting. This method bakes until a toothpick comes out clean, then frosts only after the loaf is fully cooled.
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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
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.75 cup all-purpose flour
pumpkin puree
  • 1 cup pumpkin puree
granulated sugar
  • 1 cup granulated sugar
eggs
  • 2 eggs
vegetable oil
  • 0.5 cup vegetable oil
pumpkin pie spice
  • 1 tsp pumpkin pie spice
cream cheese
  • 4 oz cream cheese, softened (for frosting)
butter
  • 2 tbsp butter, softened (for frosting)
powdered sugar
  • 1 cup powdered sugar (for frosting)
vanilla extract
  • 0.5 tsp vanilla extract (for frosting)

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin bread
  1. Preheat the oven to 350°F and grease a loaf pan, then set it aside. This ensures the pan is ready for an even bake right away.
  2. Whisk together pumpkin puree, granulated sugar, eggs, vegetable oil, and pumpkin pie spice until smooth. Fold in the all-purpose flour just until combined so the batter stays tender.
  3. Pour the batter into the loaf pan, then bake for 55-65 minutes at 350°F. Bake until a toothpick comes out clean, indicating the center is fully set.
  4. Let the loaf cool completely before frosting. Cooling prevents the frosting from softening or melting on contact.
Make and spread the frosting
  1. Beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy. Stop and scrape as needed to keep the frosting lump-free.
  2. Spread the frosting evenly over the cooled loaf before slicing. Use an offset spatula or the back of a spoon to create a thick, even layer.

Notes

For the cleanest slices, frost only after the loaf is fully cooled to room temperature, and chill after frosting if you want firmer edges. Store frosted bread in the refrigerator for up to 4 days. Freezing is not recommended for best frosting texture. For a lighter option, use reduced-fat cream cheese in the frosting and expect a slightly softer set.