Pumpkin Bread with Cream Cheese Frosting: Fall's Best Bite?
This pumpkin bread is moist, warmly spiced, and topped with a rich, tangy cream cheese frosting — the ultimate fall comfort in every bite.
Equipment
- 9x5 inch loaf pan
- Mixing Bowls
- Whisk
- Rubber spatula
- Wire rack
- hand mixer or stand mixer
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 pinch salt (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk sugar, oil, and eggs until smooth.
- Stir in the pumpkin puree until well combined.
- Gradually add dry ingredients to the wet ingredients. Mix until just combined.
- Pour the batter into the prepared pan and bake 50–60 minutes, or until a toothpick comes out clean.
- Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt if using. Beat until creamy.
- Once bread is cool, spread frosting evenly over the top. Slice and serve.
Notes
Use high-quality canned pumpkin or homemade puree (not pumpkin pie filling). Ensure the loaf cools completely before frosting. Store frosted bread in the fridge for best results.