Pumpkin Spice Bread with Cream Cheese Frosting
My favorite pumpkin bread yet! Extra moist, crumbly and absolutely AMAZING with the best cinnamon cream cheese frosting ever!
Okay, guys, I made it to Indianapolis just in time for Christmas!
We almost missed our flight with LA’s wonderful holiday traffic, and we were sitting behind a poor girl who couldn’t stop crying for 97 minutes.
But, still. We made it!
Fortunately, I packed a few slices of this pumpkin spice bread in foil packets.
I basically just scraped off the cream cheese frosting and ate that first before diving completely into the crumbly, extra moist, goodness here.
It was pure life.
Maybe the little girl was crying because she also needed a slice of pumpkin bread.
Sorry, girl, no sharing on this one.
Pumpkin Spice Bread with Cream Cheese Frosting
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
- Preheat oven to 350 degrees F. Lightly coat a 9x5 loaf pan with nonstick spray.
- 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.
- 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.
Did you make this recipe?
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I’ve made this twice this thanksgiving.
It’s delicious!!!!!
But,
350 degrees is much to low.
I have found 375 for about 60 minutes worked best.
I checked to make sure my oven was holding a proper temp. It is.
Absolutely the most delicious pumpkin bread! A new family favorite and very easy recipe. Thank you!
The best pumpkin bread I have ever eaten!
One of the best pumpkin breads I’ve tried, even though I had an oopsie moment. Instead of adding 1 cup of pumpkin I used one 15 oz can. I misread the directions. Thankfully it only had to cook an extra 10 minutes. Let me say that it was truly moist. It had more of a cake-like texture.
I’d like to make it again with the correct directions but my father says he like it this way. I’m thinking what he doesn’t know won’t hurt him. Lol. I’m going to do it “right.”
Thank you for sharing this delicious fall time treat. It’s definitely a keeper.
Really delicious. Great recipe! That cream cheese frosting just adds the perfect amount of delectable sweetness.
Excellent!! Exactly what I was looking for. Thank you.
Excellent!! Followed the recipe exactly. Reminds me of pumpkin pie with frosting. Will definitely make it again. Thanks so much for sharing
Just made this! Didn’t have the right pan so used a Bundt pan and baked for 45mins. It turned out amazing!
I’ve made this recipe twice this week…it’s EPIC!!!
Am going to try this recipe today, but dang the thing that got my attention was the little girl who couldn’t stop crying for 97 minutes. Relatable. Hope her parents took note and are helping her figure out ways to cope and deal. Life is a very strange, startling trip when you feel you’re in some rollercoaster ride you never got in line for.
So… it was 75 degrees here in the Dallas area, but the local weatherman insists the FALL IS IN THE AIR. As a result, I thought I would try to hasten Fall along, and make a loaf or two of this Pumpkin Spice Bread.
I really appreciate your easy to follow recipes as I do not have the talent to “throw things together”. Therefore, I was able to easily substitute the Cream Cheese Frosting from this recipe, for the Crumb Topping from your Crumbly Pumpkin Bread recipe. It was a match made in Heaven!!!
I made one large 9×5 loaf and 4 smaller 5 1/2 x 3 loaves. I followed your baking instructions of 30-35 minutes for the smaller loaves and they turned out perfectly.
I only made one batch of the Crumb Topping – which was a great plenty to cover the tops of all the loaves. If I made any more I would need a shop vac to clean them up!!!
Thank you for a wonderful recipe. The Pumpkin Spice Bread really is Damn Delicious!!!
Amazing! So happy I found a good recipe that turned out first try – and it’s roasted butternut puree instead, because I couldn’t get pumpkin, and half Greek plain yogurt/half cream cheese, because I didn’t have enough. Yum! Didn’t even need frosting
The butternut puree sounds amazing, Tish!
This pumpkin bread with the cream cheese frosting is the best pumpkin bread I have ever made!!! SO delicious!! My family loves it even better than my old recipe, which I have been making for over 25 years. Thanks for this awesome post! Tina
PS I have also added raisins (and the pecans) to the batter, and put it in cupcake pans to make the most delicious muffins! I drizzled the cream cheese frosting over the top of the ones I didn’t freeze. They turned out great!
We love hearing that! Thanks, Tina! 🙂
The absolute best ever I had to come up with a harvest bake sale item to sell at my church harvest party proceeds to go to Celebrate Recovery in which I am a leader we needed enuf funds to sponcer 5 kids from our local Angel Tree program . I made 10 loafs of pumpkin spice and 10 loafs of banana nut bread both from Damm Delius site and every one sold plus orders of 12 pumpkin spice were prepaid netting enuf funds to Sponcer 11 kids for angle tree awesome web site DAMM DELISHES RECIPTS THAT WE CAN TRUST WITH OUT FEARING IS IT GOOD ITS DAM DELISHES
THANK YOU SENCERLY
A. RITCHIE
BIG ISLAND HAWAII
My husband said this was the best dessert I have ever made! It is more like a cake than a bread. Very tasty! Note that mine was fully baked at the 45 minute mark — baking times are definitely estimates.
Glad you enjoyed it!
Absolutely amazing. So delicious. Will definitely make this again.
Bottom of cake looks a little too dense maybe a bit raw? Should the cake time be longer?
Cooking time in recipes is simply an estimation. Please use your best judgment to ensure that your bread is baked through completely. Also, please note that an oven’s set temperature isn’t always equal to its actual temperature. I recommend utilizing a Leave-In Oven Thermometer for accuracy. Hope that helps!
Yummy! Family declared recipe a keeper.
This was delicious! Used neufchâtel cheese, while also cutting the frosting recipe in half and it was still just as flavorful. The spices are perfectly balanced. Perfect for a chilly winter morning’s breakfast.
I made this last night, despite putting in the whole can of pumpkin in error, it was still delicious. I couldn’t seem to get the cream cheese topping to rise and be fluffy though, it was more like a loose glaze. It still tasted great but what do you think I did wrong? It was also not white due to the cinnamon (?) but still tasted really good!
I am so glad you gave this a try. Yay for more pumpkin! Did you make any substitutions or modifications to the frosting?
Just made this on the recommendation of a friend who saw the recipe on your site. It was absolutely delicious – didn’t change a thing!
How much pumpkin purée have you used? The can weight is not mentioned. Pls clarify. Thanks and wish you a Merry Xmas.
The recipe calls for 1 cup puree.
This sounds so yummy! Can cream cheese be omitted in the bread and it still turn out ok? My little guy is allergic but he would love this! Thanks!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.