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Pumpkin Bread With Cream Cheese Frosting

Pumpkin bread with cream cheese frosting that bakes into a tender, spiced loaf and gets a thick, swirlable frosting. Finished with a cinnamon dust over a generously spread top for a classic autumn flavor.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 1.75 cup flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup sugar
  • 0.5 cup brown sugar
  • 0.5 cup oil
  • 2 eggs
  • 1 tsp vanilla
For cream cheese frosting
  • 6 oz cream cheese softened
  • 3 tbsp unsalted butter softened
  • 2 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2 tbsp milk start with 2 tbsp; add up to 3 tbsp as needed for spreadable consistency

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Make the pumpkin bread
  1. Preheat oven to 350F and grease a 9x5 loaf pan so the loaf releases cleanly.
  2. Whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt to evenly distribute the spices.
  3. Whisk the pumpkin puree, sugar, brown sugar, oil, eggs, and vanilla until smooth.
  4. Fold the wet mixture into the dry mixture until just combined to keep the loaf tender, not tough.
  5. Pour the batter into the prepared loaf pan.
  6. Bake for 60-65 minutes, until a toothpick comes out clean, then cool completely before frosting.
Make and apply the cream cheese frosting
  1. Beat the softened cream cheese and softened butter until smooth.
  2. Add powdered sugar, vanilla, and cinnamon, then mix in enough milk to make a thick but spreadable frosting.
  3. Spread the frosting generously over the cooled loaf.
  4. Dust with cinnamon and serve.

Notes

For the best texture, cool the loaf completely before frosting so the frosting stays thick and doesn’t melt. Store covered at room temperature for up to 2 days or refrigerated for up to 5 days; freeze the unfrosted loaf wrapped tightly for up to 2 months (thaw overnight in the fridge) and frost after thawing. To make it lighter without changing the method, use a neutral oil like avocado oil or swap in unsweetened applesauce for part of the oil (reduce oil to 1/3 cup and add 2/3 cup applesauce) for a slightly softer crumb.