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    Home » Recipes » Breads & Buns

    Published: Sep 12, 2022 · Modified: Oct 4, 2022 by Sloane · This post may contain affiliate links · 3 Comments

    Pumpkin Bread with Cream Cheese Frosting

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    5 from 4 votes

    This pumpkin bread with cream cheese frosting is the most comforting fall treat! It's moist crumb and warm spices feel like a cozy hug with every bite 🙂

    pumpkin bread with cream cheese frosting slices on white plate.

    This moist pumpkin bread with cream cheese frosting needs to be on your fall baking list! I mean, is it even fall without pumpkin bread?! 

    It's soft texture melts in your mouth and immediately reminds your tastebuds why pumpkin spice is the most beloved flavor of fall baking. It's truly perfect on its own, but utterly irresistible with the cream cheese frosting. 

    For more comforting fall recipes, try Brown Butter Snickerdoodles, Apple Cider Bundt Cake, Apple Streusel Coffee Cake, and Brown Butter Cardamom Cinnamon Rolls. 

    Jump to:
    • Why you'll love this easy pumpkin bread recipe
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Storage Tips
    • Baking in Grams
    • Other fall recipes to try
    • 📖 Recipe
    • 💬 Reviews

    Why you'll love this easy pumpkin bread recipe

    • Strong Pumpkin Flavor: Made with a whole can of pumpkin purée and a tablespoon of pumpkin pie spice, this pumpkin bread is PACKED with pumpkin flavor!
    • Soft, Moist Crumb: Thanks to the pumpkin purée and oil, this pumpkin bread stays moist for a whole week!
    • Luscious Cream Cheese Frosting: There's nothing better than warm, comforting pumpkin bread slathered with luscious cream cheese frosting 🙂
    slices of pumpkin bread with cream cheese frosting on white plates.

    Ingredient Notes

    Ingredient quantities are listed in the recipe card below. Here you'll find notes on why I chose certain ingredients, as well as ingredient substitutions. 

    ingredients for pumpkin bread.
    For the pumpkin bread
    ingredients for cream cheese frosting.
    For the cream cheese frosting
    • Flour: Use high-quality, unbleached all-purpose flour.
    • Leaveners: You'll need both baking powder and baking soda to give this pumpkin bread the perfect rise.
    • Pumpkin Pie Spice: Use store-bought pumpkin pie spice or make your own.
    • Pumpkin Purée: Libby's canned pumpkin is my favorite! Be sure to use pumpkin purée NOT pumpkin pie filling. 
    • Sugars: I used dark brown sugar in this recipe for a deeper flavor of molasses, but you can use whichever brown sugar you have on hand. You'll also need granulated sugar for the batter and powdered sugar for the cream cheese frosting.
    • Oil: Use a neutral oil, such as canola or vegetable. I recommend using light-tasting extra virgin olive oil.
    • Eggs: Be sure to use room temperature eggs, and add them one at a time to the batter!
    • Vanilla: Warm fall baked goods MUST have some good quality vanilla.
    • Cream Cheese: Use cold block cream cheese for the frosting.
    • Butter: You'll need just ¼ cup of room temperature butter for the frosting.
    • Heavy Cream: Add about a tablespoon of heavy cream to the frosting to bring it to the perfect pipe-able consistency,

    See recipe card for full information on ingredients and individual quantities.

    Step by Step Instructions

    This easy pumpkin bread recipe is made with just a couple bowls and a whisk! It's so easy, you could make it in your sleep. Plus, it stays moist for a whole week, so you can enjoy a piece with your coffee every morning. So in a way, it's like this super easy, crazy delicious pumpkin bread recipe is your meal prep for the week! How responsible of you😉

    For the full ingredient list and method, see the recipe card at the end of this post.

    dry ingredients in white bowl.
    STEP 1
    wet ingredients in glass bowl.
    STEP 2

    STEP 1: Mix. In a large bowl, combine the dry ingredients. Set aside. 

    STEP 2: Whisk. In a separate bowl, whisk together the pumpkin purée, sugars, oil, eggs, and vanilla.

    wet ingredients being mixed into dry.
    STEP 3
    pumpkin bread batter in white bowl.
    STEP 4

    STEP 3: Combine. Pour the wet ingredients into the dry.

    STEP 4: Mix. Mix with a rubber spatula until fully combined.

    pumpkin bread batter in loaf pan.
    STEP 5
    baked pumpkin bread on wire rack.
    STEP 6

    STEP 5: Pour. Pour the batter into a parchment lined pullman pan or 9x5 loaf pan, smooth out the top, and tap on the counter to release any air bubbles. 

    STEP 6: Bake and cool. Bake the pumpkin bread for about 1 hour or until a toothpick inserted comes out with a few moist crumbs. Allow the pumpkin bread to cool completely on a wire rack. 

    cream cheese frosting in glass bowl.
    STEP 7
    cut pumpkin bread with cream cheese frosting on wire rack.
    STEP 8

    STEP 7: Make frosting. Beat the cold cream cheese in an electric mixer until smooth. Add the room temperature butter and salt, and mix until fully combined. Add the sifted powder sugar in 3-4 additions, and mix until smooth. Pour in the heavy cream and mix one last time.

    STEP 8: Frost and serve. Top the cooled pumpkin bread with cream cheese frosting, and enjoy!

    slice of pumpkin bread with cream cheese frosting on wire rack.

    Expert Baking Tips

    • Be sure to use pure pumpkin purée, NOT pumpkin pie filling. 
    • Use any neutral oil, such as canola or vegetable. I recommend using light-tasting extra virgin olive oil. 
    • Be sure to only use block style COLD cream cheese to ensure the frosting is thick & sturdy. 
    • To make your life easier, sift the powdered sugar before adding it to the frosting! It will help create a silky smooth frosting that doesn't require you to mix it for forever. 
    • Make sure the pumpkin bread is completely cool before adding the frosting or it will melt! You can always stick the bread in the fridge to cool down faster. 
    two pieces of moist pumpkin bread on white plate.

    Recipe FAQs

    Pumpkin purée vs pumpkin pie filling:

    Pumpkin purée is pure pumpkin and the only type of canned pumpkin you should be baking with! Canned pumpkin pie filling has added sugar and other ingredients.

    How to make sturdy cream cheese frosting?

    The key is to use COLD block-style cream cheese. The cold temperature and consistency of this type of cream cheese will ensure your frosting turns out thick & sturdy. I also recommend using full-fat cream cheese for best flavor.

    Can I make this pumpkin bread ahead of time?

    Yes! Unfrosted, this pumpkin bread stays moist for 1 whole week! Make it a few days before and store covered at room temperature, then frost right before serving.

    Storage Tips

    Store this pumpkin bread with cream cheese frosting in an air-tight container at room temperature for up to 3 days. Without cream cheese frosting, the pumpkin bread will last for 1 week. Individual slices can also be wrapped in plastic wrap and stored in a freezer bag to be frozen for up to 3 months. 

    one piece of moist pumpkin bread on parchment paper with fork.

    Baking in Grams

    All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

    If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

    But trust me, once you try baking in grams you'll never turn back!

    Happy baking! x

    Other fall recipes to try

    • old fashioned apple cider donuts piled on baking sheet.
      Old Fashioned Apple Cider Donuts
    • Brown Butter Pumpkin Bread
    • maple chai sticky buns pulled apart on baking sheet.
      Maple Chai Sticky Buns
    • pumpkin oatmeal muffins piled on plate.
      Gluten Free Pumpkin Oatmeal Muffins

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    pumpkin bread with cream cheese frosting slices on white plate
    5 from 4 votes
    Print Recipe Pin Recipe Save for LaterSaved!

    Pumpkin Bread with Cream Cheese Frosting

    This pumpkin bread with cream cheese frosting is the most comforting fall treat! It's moist crumb and warm spices feel like a cozy hug with every bite 🙂
    Prep Time 30 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Servings8 slices
    Coursebreads
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    Kitchen Scale
    Electric Mixer
    Loaf Pan

    Ingredients

    For the pumpkin bread:

    • 280 g (2 ⅓ cups) all-purpose flour
    • 2 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon kosher salt
    • 1 tablespoon pumpkin pie spice
    • 15 oz pumpkin purée*
    • 213 g (1 cup) dark brown sugar
    • 100 g (½ cup) granulated sugar
    • 175 g (¾ cup + 2 tbsp) neutral oil*
    • 3 eggs, room temp
    • 2 teaspoon vanilla bean paste or extract

    For the cream cheese frosting:

    • 227 g (8 oz) cream cheese*, 1 block, cold
    • 56 g (4 tablespoon) unsalted butter, room temp
    • 1 teaspoon kosher salt
    • 170 g (1 ½ cups) powdered sugar*, sifted
    • 1 tablespoon heavy cream

    Instructions

    For the pumpkin bread:

    • Preheat the oven to 350 degrees F and line a pullman pan or 9x5 loaf pan with parchment paper.
    • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
    • In a separate medium bowl, whisk together the pumpkin purée, brown sugar, and granulated sugar.
    • Mix in the oil.
    • Then, whisk in the eggs one at a time, as well as the vanilla.
    • Pour the wet ingredients into the dry ingredients and gently mix with a rubber spatula until fully combined.
    • Pour the batter into the prepared pan and smooth out the top.
    • Tap the pan on the counter a few times to release any air bubbles.
    • Bake the pumpkin bread for 55 minutes - 1 hour or until a toothpick inserted comes out with a few moist crumbs.
    • Allow the pumpkin bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

    For the cream cheese frosting:

    • In a medium bowl, add the cold cream cheese and beat with an electric mixer until smooth.
    • Add the room temperature butter and salt, and mix until fully combined.
    • Add the sifted powder sugar in 3-4 additions, and mix until smooth.
    • Pour in the heavy cream and mix one last time.
    • Transfer the frosting to a piping bag fitted with a large round piping tip.
    • Pipe the frosting in zigzags on top of the cooled pumpkin bread and enjoy!*

    Notes

    • Be sure to use pure pumpkin purée, NOT pumpkin pie filling.
    • Use any neutral oil, such as canola or vegetable. I recommend using light-tasting extra virgin olive oil.
    • Be sure to only use block style COLD cream cheese to ensure the frosting is thick & sturdy.
    • To make your life easier, sift the powdered sugar before adding it to the frosting! It will help create a silky smooth frosting that doesn't require you to mix it for forever.
    • Make sure the pumpkin bread is completely cool before adding the frosting or it will melt! You can always stick the bread in the fridge to cool down faster.

    Nutrition Facts

    Serving: 1slice | Calories: 758kcal | Carbohydrates: 94g | Protein: 8g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 804mg | Potassium: 252mg | Fiber: 3g | Sugar: 63g | Vitamin A: 8947IU | Vitamin C: 2mg | Calcium: 145mg | Iron: 3mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!

    More Quick Breads & Pillowy Buns

    • soft cinnamon sugar pretzels piled on baking sheet.
      Soft Cinnamon Sugar Pretzels
    • chocolate zucchini bread sliced on white wooden board.
      Vegan Chocolate Zucchini Bread
    • roasted strawberry cinnamon roll on plate.
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    • brown butter banana bread sliced on parchment paper
      Brown Butter Banana Bread

    Reader Interactions

    Comments

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      Recipe Rating




    1. Macy says

      October 15, 2022 at 2:05 pm

      Have made this recipe two times now, and each time it’s come out absolutely beautiful! So moist with the perfect pumpkin flavour! Definitely will continue to remake this!

      Reply
    2. Julia says

      October 06, 2022 at 2:19 pm

      Wonderful recipe! ❤️
      It's so easy to make and delicious!

      Reply
    3. Elsa says

      September 22, 2022 at 8:58 am

      This pumpkin bread turned out amazing! Seriously my new favorite pumpkin bread recipe

      Reply

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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

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