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Pumpkin Spice Bread with Cream Cheese Frosting - This pumpkin bread with cream cheese frosting is extra moist and tender, and the silky, creamy frosting is pure gold. The perfect fall treat!

This pumpkin bread with cream cheese frosting is extra moist and tender, and the silky, creamy frosting is pure gold. The perfect fall treat!

Featured Comment

I am a baker and have tried plenty of other recipes, this is the best! Perfectly spiced. I make it every year.
Pamela
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Why you’ll love Pumpkin Spice Bread with Cream Cheese Frosting

  • Warm, cozy, fall flavors. Pumpkin bread is simply a must-have autumn treat, paired with a crisp morning and a fresh cup of coffee. And the combination of warm spices such as cinnamon, ginger, nutmeg, and cloves will fill the home with all the cozy fall goodness as it bakes.
  • Perfect for sharing and freezing. This is a great recipe to make 1 whole loaf or a few mini loaves, ideal for gifting to friends and neighbors, especially around the holidays. Pumpkin bread also freezes beautifully for a few months.
  • The cream cheese frosting is pure gold. Cream cheese frosting is a classic pairing for pumpkin bread, transforming a simple breakfast bread to an impressive crowd-pleasing fall or holiday dessert!
  • Customizable and adaptable. You can easily mix in chocolate chips or walnuts to the pumpkin mix, or swap out the frosting for a crumb topping instead.

How to make Pumpkin Spice Bread with Cream Cheese Frosting

  1. Mix the dry ingredients. Combine the flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
  2. Mix the wet ingredients. In a medium bowl using a hand mixer or stand mixer, beat the softened butter, cream cheese, granulated sugar, and brown sugar on medium high speed until light and fluffy. Add the vanilla and eggs, one at a time, beating well after each addition.
  3. Combine wet and dry. Add the dry ingredients and pumpkin puree alternately on low speed, mixing just until smooth. Pro tip: do not overmix.
  4. Bake. Grease a 9×5 loaf pan or line with parchment paper for easy removal. Pour the batter evenly into the loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let cool. Transfer the pumpkin bread to a wire rack to cool completely (or else the frosting will melt).
  6. Make the frosting. In a medium bowl using a hand mixer or stand mixer, beat the softened cream cheese on medium speed until smooth. Gradually add the powdered sugar on low speed, beating just until combined. Then add the vanilla and cinnamon. Continue beating on medium high until light and fluffy.
  7. Frost and serve. Spread the cream cheese frosting liberally over the top of the cooled pumpkin bread in an even layer before sprinkling with chopped pecans. Slice and serve. Pro tip: if you are preparing to freeze this, freeze the pumpkin loaf without the frosting for the best quality and texture.

Pro tip

Make mini loaves instead.

Fill each greased mini loaf pan two-thirds full, reducing the baking time to 30-35 minutes, or until a tester inserted in the center comes out clean.

freezing and storage

Make ahead

Similar to banana bread, pumpkin bread tends to taste even better the very next day, allowing all the pumpkin flavors to really meld overnight. If time permits, bake the pumpkin bread 1 day prior, covering tightly with plastic wrap and storing overnight at room temperature. Then top with cream cheese frosting just before serving.

Storage

Store leftover pumpkin bread (without frosting) in an airtight container at room temperature for 3-4 days or in the fridge (with frosting) for 5-7 days.

Freeze (without the frosting)

Pumpkin bread can keep in the freezer for a few months. Cool completely and cover the pumpkin bread tightly with plastic wrap, then aluminum foil (this will help prevent freezer burn). Label, date, and freeze up to 2 months.

Reheat

To reheat, thaw at room temperature on a wire rack for 2-3 hours (or in the fridge overnight for a slow, consistent thaw), adding the fresh cream cheese frosting just before serving.

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Pumpkin Spice Bread with Cream Cheese Frosting: Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

Unfortunately, no. Pumpkin puree contains 100% unsweetened cooked pumpkin whereas pumpkin pie filling contains pumpkin and various additives such as sugar, water, and various spices.

Why is my cream cheese frosting runny?

Always use full-fat, brick-style cream cheese. Whipped or low-fat cream cheese contains too much water. If it is too runny, add additional confectioners’ sugar, then chill the mixture in the bowl for 20-30 minutes before beating again.

What other nuts can I use?

Walnuts and pistachios are both excellent swaps.

How do I know when the pumpkin bread is fully baked?

Insert a wooden toothpick, skewer, or cake tester into the center of the loaf. The toothpick should come out clean with just a few soft crumbs rather than wet batter.

Does the pumpkin bread need to be refrigerated?

It depends. The pumpkin bread without the frosting can be stored in an airtight container at room temperature for 3-4 days. But the pumpkin bread with the frosting will need to be stored in an airtight container in the fridge for 5-7 days because the frosting contains dairy (cream cheese).

Can I freeze pumpkin bread?

Absolutely! Pumpkin bread freezes very well (without the frosting), keeping in the freezer for several months.

Pumpkin Spice Bread with Cream Cheese Frosting

Yield: 8 servings
Prep: 1 hour
Cook: 55 minutes
Total: 1 hour 55 minutes
This pumpkin bread with cream cheese frosting is extra moist and tender, and the silky, creamy frosting is pure gold. The perfect fall treat!
5 stars (13 ratings)
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Ingredients

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 6 tablespoons unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup canned pumpkin puree

For the cream cheese frosting

  • 4 ounces cream cheese
  • 1 ½ cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ cup toasted chopped pecans

Instructions

  • In a large bowl, combine flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter, cream cheese and sugars on medium-high until light and fluffy, about 2-3 minutes.
  • Beat in vanilla until well combined. Beat in eggs, one at a time, until well combined.
  • With mixer on low speed, add dry ingredients and pumpkin alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.
  • Preheat oven to 350 degrees F. Lightly coat a 9×5 loaf pan with nonstick spray. Scoop the batter evenly into the loaf pan.
  • Place into oven and bake for 55 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, approximately 2-3 minutes. With the mixer on low speed, gradually add confectioners’ sugar, beating just until incorporated. Add vanilla and cinnamon until well combined. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
  • Using a small offset spatula, spread top of bread with cream cheese frosting, garnished with pecans, if desired.

Equipment

Electric Mixer
Loaf Pan
Cooling Rack

Notes

  • Use pumpkin puree, not pumpkin pie filling. Canned pumpkin puree and pumpkin pie filling are not the same, and are not interchangeable. Pumpkin pie filling comes pre-mixed with sweeteners and spices.
  • Brick-style cream cheese is key. Always use full-fat block cream cheese. Whipped, spreadable tub, or low-fat cream cheese contains too much water, yielding a runny, soupy frosting. 
  • Add mix-ins. Although not required here, feel free to add in chocolate chips, pecans or walnuts to the mix (about 1 cup). If making mini pumpkin loaves instead, add about 1/2 cup per loaf.
  • Make them mini. Use 3 mini loaf pans instead, filling two-thirds full (so the batter has room to rise), and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
  • Freeze without the frosting. Let the pumpkin loaf cool completely on a wire rack prior to freezing to prevent sogginess and freezer burn, freezing it whole or sliced for up to 2 months without the frosting. Cream cheese-based frostings can become watery and grainy upon thawing.
Course: Dessert

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