If you’re looking for a cozy, flavorful treat that feels like autumn in every bite, this Pumpkin Bread with Cream Cheese Frosting Recipe is an absolute must-try. Moist, warmly spiced pumpkin bread paired with a luscious cream cheese frosting creates a perfect harmony of textures and flavors that never fails to delight. Whether you’re baking for friends, family, or just yourself, this recipe delivers a comforting slice of happiness that’s as inviting as a crisp fall afternoon.
Ingredients You’ll Need
The beauty of this Pumpkin Bread with Cream Cheese Frosting Recipe lies in its simple yet essential ingredients. Each one plays a crucial role in crafting the tender crumb, rich flavor, and creamy topping that make this bread so irresistible.
- 1 ¾ cups all-purpose flour: The foundation for the bread’s soft and sturdy structure.
- 1 cup granulated sugar: Adds just the right amount of sweetness to balance the spices.
- ½ cup brown sugar: Introduces a lovely, caramel-like depth to the flavor.
- 1 teaspoon baking soda: Helps the bread rise perfectly, making it tender and light.
- 2 teaspoons cinnamon: Essential for that warm, inviting spice note.
- ½ teaspoon nutmeg: Adds a subtle earthy warmth that complements the pumpkin.
- ½ teaspoon ground ginger: A little kick of spice to brighten the flavor.
- ½ teaspoon salt: Enhances all the flavors for a well-balanced taste.
- 2 large eggs: Bind everything together and boost the bread’s richness.
- 1 ½ cups pumpkin puree: The star ingredient providing moisture, color, and that unmistakable autumn essence.
- ½ cup vegetable oil: Keeps the bread moist without weighing it down.
- ¼ cup milk (or dairy-free milk): Adds a touch of creaminess to the batter.
- 1 teaspoon vanilla extract: Brings out the sweetness and rounds out the flavor profile.
- 4 ounces cream cheese, softened: The creamy richness behind the frosting’s unforgettable texture.
- ¼ cup unsalted butter, softened: Adds a smooth, buttery flavor to the frosting.
- 1 ½ cups powdered sugar: Sweetens the frosting perfectly without overpowering it.
How to Make Pumpkin Bread with Cream Cheese Frosting Recipe
Step 1: Prepare Your Oven and Pan
Start by heating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. This setup ensures your bread bakes evenly and doesn’t stick to the pan, making it easy to remove and slice later.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, ginger, and salt. This combination of dry ingredients builds the base flavor and texture of the bread, with the spices creating that beautiful autumnal warmth.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the eggs first so they’re light and airy. Then add the pumpkin puree, vegetable oil, milk, and vanilla extract, stirring until the mixture is perfectly smooth. This step brings the moisture and richness that make the pumpkin bread so tender.
Step 4: Bring Wet and Dry Together
Gradually mix the wet ingredients into the dry mixture. It’s important to stir just until combined — overmixing can make the bread dense instead of delightfully soft. Your batter should be thick with just a few streaks disappearing as you fold.
Step 5: Bake to Perfection
Pour the batter into your greased pan, spreading it evenly. Pop it into the oven for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted right into the center comes out clean. The house will fill with a mouthwatering scent by this point that’ll have everyone eager to dig in.
Step 6: Cool the Bread
Let the bread cool in the pan for about 10 minutes before transferring it onto a wire rack. This prevents sogginess and allows the bread to firm up just right for slicing and frosting.
Step 7: Make the Cream Cheese Frosting
Beat the softened cream cheese and butter together until completely smooth and creamy. Add the vanilla extract, then slowly mix in the powdered sugar until you achieve a luscious, spreadable frosting that’s sweet but not overpowering.
Step 8: Frost and Enjoy!
Spread the frosting evenly over the cooled pumpkin bread, taking care to cover every inch. Now slice generous pieces and savor every bite of this incredible Pumpkin Bread with Cream Cheese Frosting Recipe.
How to Serve Pumpkin Bread with Cream Cheese Frosting Recipe
Garnishes
Want to take your pumpkin bread presentation up a notch? Try sprinkling some chopped toasted pecans or walnuts on top of the frosting for a delightful crunch. A light dusting of ground cinnamon or a few decorative pumpkin seeds can also add an inviting touch that looks as good as it tastes.
Side Dishes
This Pumpkin Bread with Cream Cheese Frosting Recipe pairs beautifully with a warm cup of spiced chai tea or a robust coffee. For a brunch spread, serve it alongside fresh fruit, or a creamy yogurt parfait to balance the sweetness and add variety to the table.
Creative Ways to Present
For a festive gathering, slice the bread into bite-sized cubes and serve on a platter with toothpicks for easy snacking. Alternatively, create a layered dessert by crumbling the pumpkin bread over vanilla pudding or ice cream, topped with a drizzle of caramel sauce. The possibilities to enjoy this classic treat creatively are endless!
Make Ahead and Storage
Storing Leftovers
After enjoying fresh slices, wrap any leftover pumpkin bread tightly in plastic wrap or place it in an airtight container. Stored at room temperature, it will stay moist and delicious for about 2 to 3 days. Refrigeration extends freshness but can slightly firm the texture.
Freezing
If you want to keep the Pumpkin Bread with Cream Cheese Frosting Recipe around longer, freezing is a great option. Wrap the bread well in plastic wrap and then foil, or store it in a freezer bag to prevent freezer burn. It’ll keep beautifully for up to 3 months, making it a handy make-ahead treat.
Reheating
To bring back that fresh-baked feel, warm individual slices in the microwave for about 15 to 20 seconds or pop them in a preheated oven at 300°F for 10 minutes. If frosting is chilled, you might want to add a little extra fresh frosting or let it come to room temperature first for the best experience.
FAQs
Can I substitute canned pumpkin with fresh pumpkin puree?
Absolutely! Just make sure to cook and puree the fresh pumpkin well to match the smooth texture and moisture level of canned pumpkin. The flavor will be delightfully fresh and just as rich.
Is it possible to make this recipe dairy-free?
Yes, you can swap the milk for a plant-based alternative like almond or oat milk. For the frosting, use dairy-free cream cheese and a vegan butter substitute, and you’ll still have a creamy, delicious result.
What’s the best way to ensure the bread stays moist?
Using pumpkin puree and vegetable oil is key for moisture, but also be careful not to overbake. Check with a toothpick a few minutes before the timer ends. Also, cooling the bread properly and storing leftovers correctly helps maintain that perfect texture.
Can I add nuts or chocolate chips to the batter?
Definitely! Mixing in ½ cup of chopped walnuts, pecans, or chocolate chips adds an exciting twist and extra texture. Just fold them in gently before pouring the batter into the pan.
How long will the cream cheese frosting stay fresh?
The frosting tastes best fresh but can be stored in an airtight container in the fridge for up to 3 days. Let it soften slightly at room temperature before spreading if it’s been chilled.
Final Thoughts
This Pumpkin Bread with Cream Cheese Frosting Recipe is truly one of those timeless classics that bring warmth and joy with every bite. Whether you’re new to baking or an experienced baker, this recipe is approachable and rewarding. So grab your mixing bowl, embrace that cozy pumpkin spirit, and treat yourself and your loved ones to a slice of seasonal happiness today!
Print
Pumpkin Bread with Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Bread with Cream Cheese Frosting is a moist and flavorful fall classic, perfect for breakfast or dessert. Made with warm spices like cinnamon, nutmeg, and ginger, and rich pumpkin puree, this quick bread is topped with a smooth, tangy cream cheese frosting that complements the spiced loaf beautifully. Easy to prepare and baked in a single loaf pan, it’s a wonderful seasonal treat for gatherings or cozy afternoons.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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 and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, ground ginger, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs until light, then stir in the pumpkin puree, vegetable oil, milk, and vanilla extract until the mixture is smooth and homogeneous.
- Mix Batter: Gradually add the wet ingredients into the dry ingredients, folding gently until just combined. Avoid overmixing to keep the bread tender and light.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the surface. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it onto a wire rack to cool completely to room temperature before frosting.
- Make the Frosting: Beat together the softened cream cheese and unsalted butter until smooth and creamy. Add the vanilla extract, then gradually mix in the powdered sugar, beating until the frosting is fluffy and spreadable.
- Frost the Bread and Serve: Once the pumpkin bread is completely cooled, spread the cream cheese frosting evenly over the top. Slice and serve for a delightful treat.
Notes
- Be careful not to overmix the batter to prevent a dense bread texture.
- You can substitute dairy milk with almond or soy milk for a dairy-free option.
- Make sure the bread is completely cooled before frosting to avoid melting the frosting.
- Store leftover bread in an airtight container in the refrigerator for up to 5 days.
- Freezing the pumpkin bread without frosting is recommended; thaw before frosting and serving.
