Pumpkin Bread with Cream Cheese Frosting
Pumpkin Bread with Cream Cheese Frosting is a delicious pumpkin and spice filled loaf that is topped with a sweet creamy cream cheese icing. This moist and flavorful pumpkin loaf is perfect for fall baking and enjoying with a cup of coffee or hot apple cider!
This delicious spiced pumpkin bread is an easy sweet quick bread that is topped with an easy cream cheese icing that compliments the pumpkin flavor beautifully. This is an easy pumpkin dessert to whip up for parties or gathering or just to enjoy all pumpkin season long!
Pumpkin Bread with Cream Cheese Frosting
Ingredients
- For the Pumpkin Bread-
- 2 cups + ¼ cup all purpose flour
- 1 + ½ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs room temperature
- ¾ cup unsalted butter melted and cooled
- ½ cup white sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting-
- 8 oz cream cheese softened to room temperature
- ¼ cup unsalted butter softened to room temperature
- 1 teaspoon vanilla extract
- 2-3 cups powdered sugar
- 1/4 cup chopped walnuts
Instructions
- To make the Pumpkin Bread-
- Preheat the oven to 350 F. Prepare a 9×5 inch loaf pan by greasing it or lining it with parchment paper.
- In a large mixing bowl beat the eggs with an electric mixer on low, add butter, sugars, and vanilla extract. Continue mixing until well combines.
- In a separate large bowl combine flour, pumpkin spice, cinnamon, salt, baking powder and baking soda.
- Gradually add the dry ingredients into the wet ingredients, mixing on low after each addition.
- Add in pumpkin puree and continue mixing until everything is well mixed and the batter is smooth.
- Pour the batter into your prepared loaf pan and bake for 55 minutes to an hour until the toothpick inserted into the center of the bread comes out clean, dry or with a few breadcrumbs.
- Let the bread rest in the tin for 15 minutes before transferring it onto a wire rack to cool completely.
- To Make the Cream Cheese FrostingPlace softened cream cheese and butter in a large mixing bowl using an electric mixer mix them on low until well blended.Add vanilla extract and one cup of powdered sugar to the butter and cream cheese and mix thoroughly.
- Add in another cup of powdered sugar and continue mixing. You can make the frosting thicker or thinner depending on how much powdered sugar you use. If you like the consistency after adding 2 cups you can stop. If you prefer a thicker frosting you can continue to add powdered sugar 1/2 cup at a time until the desired texture is reached. (I recommend not exceeding 3 cups total)
- Spread the frosting evenly across the top of the cooled pumpkin bread and sprinkle with chopped walnuts and ground cinnamon.
- Slice and serve.
- Other Recipes You’ll Love
- Pumpkin Cheesecake Cookies– Pumpkin cheesecake cookies are a delicious pumpkin spice cookie filled with a creamy cheesecake filling. They are the perfect fall treat that everyone loves!
- Pumpkin Whoopie Pies- These pumpkin whoopie pies are the perfect fall treat! Soft cake like pumpkin cookies are filled with a cream cheese frosting to create a delicious whoopie pie!
- Pumpkin Crunch Cake– This pumpkin crunch cake is full of rich pumpkin flavor and fall spices topped with crunchy pecans. It is the perfect pumpkin dessert to enjoy with a scoop of vanilla ice cream or dollop of whipped cream!
- Pumpkin Cheesecake Bars– These delicious pumpkin cheesecake bars are the perfect fall dessert! All the taste of pumpkin pie with a delicious swirl of sweet creamy cheesecake and a buttery graham cracker crust!
FAQ, Tips & Substitutions-
Use pure pumpkin puree– For this pumpkin recipe you want to make sure to grab pumpkin puree not pumpkin pie filling. You can use canned pumpkin puree or homemade pumpkin puree, whichever you prefer!
Tips for the frosting recipe– This frosting recipe is super easy but it can be tweaked to your desired consistency. If you prefer more of a cream cheese glaze you can use less powdered sugar and add a little milk to make it more liquid to drizzle over your pumpkin bread. If you prefer a thicker cream cheese frosting for pumpkin bread you can add 3 cups of powdered sugar to create a rich creamy icing.
Use different nuts- I love to top this pumpkin bread recipe with chopped walnuts but you can easily omit them or swap them out. This recipe is also delicious with chopped pecans, or toasted pecans, or slivered chopped almonds.
Can I freeze pumpkin bread? Absolutely! This bread is great for making ahead and freezing to have on hand any time. You’ll want to freeze the bread without frosting it. Once the bread has cooled wrap it tightly in a layer of plastic wrap and then in a layer of foil. When you’re ready to eat it allow it to thaw in the fridge overnight and then make the cream cheese icing and frost it before serving.
Ingredients for Pumpkin Bread With Cream Cheese Frosting
For the Pumpkin Bread-
2 cups + ¼ cup all purpose flour
1 + ½ cup pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs, room temperature
¾ cup unsalted butter, melted and cooled
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½ cup white sugar
½ cup brown sugar
1 teaspoon vanilla extract
For the Cream Cheese Frosting-
8 oz cream cheese, softened to room temperature
¼ cup unsalted butter, softened to room temperature
1 teaspoon vanilla extract
2-3 cups powdered sugar
1/4 cup chopped walnuts
Here’s how to make Pumpkin Bread with Cream Cheese Icing
To make the Pumpkin Bread-
Preheat the oven to 350 F. Prepare a 9×5 inch loaf pan by greasing it or lining it with parchment paper.
In a large mixing bowl beat the eggs with an electric mixer on low, add butter, sugars, and vanilla extract. Continue mixing until well combines.
In a separate large bowl combine flour, pumpkin spice, cinnamon, salt, baking powder and baking soda.
Gradually add the dry ingredients into the wet ingredients, mixing on low after each addition.
Add in pumpkin puree and continue mixing until everything is well mixed and the batter is smooth.
Pour the batter into your prepared loaf pan and bake for 55 minutes to an hour until the toothpick inserted into the center of the bread comes out clean, dry or with a few breadcrumbs.
Let the bread rest in the tin for 15 minutes before transferring it onto a wire rack to cool completely.
To Make the Cream Cheese Frosting
Place softened cream cheese and butter in a large mixing bowl using an electric mixer mix them on low until well blended.
Add vanilla extract and one cup of powdered sugar to the butter and cream cheese and mix thoroughly.
Add in another cup of powdered sugar and continue mixing. You can make the frosting thicker or thinner depending on how much powdered sugar you use. If you like the consistency after adding 2 cups you can stop. If you prefer a thicker frosting you can continue to add powdered sugar 1/2 cup at a time until the desired texture is reached. (I recommend not exceeding 3 cups total)
Spread the frosting evenly across the top of the cooled pumpkin bread and sprinkle with chopped walnuts and ground cinnamon. Slice and serve.
