This moist and flavorful Pumpkin Bread with Cream Cheese Frosting is a fall favorite, combining the comforting flavors of pumpkin and cinnamon with a rich, tangy cream cheese frosting. Perfect for dessert, breakfast, or an afternoon treat, this easy pumpkin bread recipe is ideal for fall gatherings and holiday baking.
Ingredients:
For the Pumpkin Bread:
1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon salt
2 large eggs
1 ½ cups pumpkin puree
½ cup vegetable oil
¼ cup milk (or dairy-free milk)
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 teaspoon vanilla extract
1 ½ cups powdered sugar
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure easy removal of the pumpkin bread later.
Prepare Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, ginger, and salt. This will create a flavorful, spiced base for your pumpkin bread.
Combine Wet Ingredients:
In another bowl, beat the eggs, then stir in the pumpkin puree, vegetable oil, milk, and vanilla extract. Mix until smooth and well combined.
Mix the Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix, as this can lead to dense bread.
Bake the Pumpkin Bread:
Pour the batter into the greased loaf pan and smooth the top. Bake for 55-65 minutes or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Cream Cheese Frosting:
While the bread cools, prepare the cream cheese frosting. In a bowl, beat together the softened cream cheese and butter until smooth. Add the vanilla extract, and gradually mix in the powdered sugar until light and creamy.
Frost and Serve:
Once the pumpkin bread is completely cooled, spread the cream cheese frosting evenly over the top. Slice and enjoy!
Serving Tips:
Temperature: For the best flavor, serve the pumpkin bread slightly chilled or at room temperature. This allows the cream cheese frosting to maintain its rich, creamy texture.
Garnish Ideas: For a festive touch, sprinkle a bit of cinnamon or pumpkin pie spice over the frosting. You can also add chopped pecans or walnuts for some crunch.
Pairing: Serve a slice with a hot cup of coffee, tea, or a pumpkin spice latte to enhance the fall flavors. It’s also great with a glass of milk for kids.
Storage Tips:
Refrigeration: Since the bread is topped with cream cheese frosting, store it in an airtight container in the refrigerator. It will stay fresh for up to 5 days.
Freezing: If you’d like to freeze the bread, it’s best to do so without the frosting. Wrap the unfrosted loaf tightly in plastic wrap, then in aluminum foil or place it in a freezer-safe bag. It will last up to 3 months in the freezer. Thaw in the refrigerator overnight and frost before serving.
Make-Ahead Option: You can bake the bread and freeze it ahead of time, then prepare the frosting when you’re ready to serve. Simply thaw the bread and frost it just before serving for the freshest taste.
Related Recipes:
- Pumpkin Cream Cheese Bread
- Pumpkin Cookies with Cream Cheese Frosting
- Pumpkin Bread with Brown Sugar Pecan Topping
FAQs:
Can I make this pumpkin bread ahead of time?
Yes! You can bake the pumpkin bread in advance and store it (without the frosting) in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator. You can also freeze the bread for up to 3 months. Just make sure to add the cream cheese frosting after thawing or before serving for the best texture.
Can I use fresh pumpkin puree instead of canned?
Absolutely! You can substitute canned pumpkin puree with fresh pumpkin puree. Just ensure it’s well-drained to avoid adding extra moisture, which could affect the texture of the bread. Fresh puree tends to be a bit thinner than canned, so you may need to slightly reduce the liquid in the recipe.
Can I make this recipe dairy-free?
Yes! To make this recipe dairy-free, use plant-based milk (such as almond or oat milk) in the bread. For the frosting, substitute dairy-free cream cheese and butter. The result will still be delicious with a similar creamy texture.
How do I know when the pumpkin bread is done baking?
To check if the pumpkin bread is fully baked, insert a toothpick into the center of the loaf. If it comes out clean or with only a few moist crumbs, it’s ready. Start checking around 55 minutes, but keep in mind it may take up to 65 minutes depending on your oven.
Conclusion:
Pumpkin Bread with Cream Cheese Frosting is the ultimate fall treat, blending warm spices with a creamy, tangy topping that is simply irresistible. Whether you’re baking it for a family gathering or as a delicious homemade gift, this recipe is guaranteed to be a hit!
📖 Recipe:
Print
Pumpkin Bread with Cream Cheese Frosting
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
Nothing says fall quite like a slice of moist and spiced pumpkin bread, especially when it’s topped with creamy, tangy cream cheese frosting. This Pumpkin Bread with Cream Cheese Frosting is a cozy, autumn-inspired treat that combines the warmth of pumpkin, cinnamon, and ginger with a luscious frosting to create the perfect seasonal indulgence. Whether you’re serving it as a dessert, snack, or breakfast treat, this recipe is sure to impress!
Ingredients
For the Pumpkin Bread:
1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon salt
2 large eggs
1 ½ cups pumpkin puree
½ cup vegetable oil
¼ cup milk (or dairy-free milk)
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 teaspoon vanilla extract
1 ½ cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, beat the eggs, then stir in the pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
- Gradually mix the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan, smoothing the top. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the frosting, beat the softened cream cheese and butter together until smooth. Add vanilla extract, and slowly mix in the powdered sugar until creamy.
- Spread the cream cheese frosting on the cooled pumpkin bread. Slice and enjoy!
Notes
Store the bread in the refrigerator in an airtight container for up to 5 days.
Freeze the bread (without frosting) for up to 3 months, thaw, and frost before serving.
To make it dairy-free, use non-dairy milk and substitute the cream cheese and butter with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 servings
- Calories: 340 kcal
