Pumpkin Bread with Cream Cheese Frosting
Pumpkin Bread with Cream Cheese Frosting brings all the warm fall flavors together in one irresistible loaf. With cozy spices like pumpkin pie spice and cardamom, this moist and tender bread is topped with a luscious cream cheese frosting that adds a decadent touch. You can serve this at brunch, as an afternoon snack, or indulge in the evening with a scoop of vanilla ice cream–this pumpkin bread is an autumn staple!
Perfect for festive gatherings or an afternoon at home by the fireplace, this bread is not only delicious but also easy to prepare. I love to double or even triple this Pumpkin Bread recipe in order to make an abundance of loaves that I can give to friends, family, and neighbors. Its rich flavors and creamy Cream Cheese Frosting will have everyone craving more.
Pumpking Bread with Cream Cheese Frosting
Try it served with ice cream (have you tried Trader Joe’s pumpkin ice cream?) on a chilly night with cornbread and chili. Delish! It also make a great “teacher” gift for the holidays.
Read more: Pumpkin Bread with Cream Cheese Frosting
Why I love this recipe
- Delish for breakfast, snack, or even a dinner dessert (with a small scoop of ice cream).
- Fun for any fall party.
- Quick bread recipe to double or triple and give as hostess gifts
Gather these ingredients
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Pumpkin pie spice
- Cardamom
- Baking powder
- Salt
- Unsalted butter – room temperature
- Eggs
- Pumpkin puree
Cream Cheese Frosting
- Cream cheese – softened
- Powdered sugar
- Vanilla extract
- Milk
How to make Pumpkin Bread with Cream Cheese Frosting
- Preheat the oven to 350 degrees F.
- Line a 9×5 inch loaf pan with greased parchment paper.
- Whisk together (in a large bowl or stand mixer) the flour, sugar, brown sugar, pumpkin pie spice, cardamom, and baking powder.
- Add the softened butter and using an electric mixer, mix at medium speed, until pea sized chunks form. Then, turn the mixer up on high for 1 minute, until the mixture starts to look more like a thick dough.
- Beat in the eggs until mixed. Make sure to scrape the sides and bottom of the bowl every so often.
- Add in the pumpkin puree and beat just until it’s combined.
- Spread the batter into the prepared pan and bake for about 55-60 minutes, until the bread is done and not soft in the middle. You can use a cake tester or toothpick.
- Cool the cake by allowing it to sit in the pan at room temperature for about 15-30 minutes.
How to make cream cheese frosting
- Mix together (in a separate bowl) the softened cream cheese, powdered sugar, vanilla and 1 tablespoon of milk – continue to mix until it’s completely smooth. If it’s too thick you can add in some more milk.
- Spread the icing on the top of the cooled pumpkin bread, and let it drizzle off the sides a bit.
- Enjoy!
Tips & substitutions
- Add a handful of chopped walnuts or pecans to the batter for a bit of crunch and added flavor.
- For a lighter frosting, add a little more milk and less cream cheese for a drizzle-like consistency.
- You can swap out the cardamom for cinnamon or nutmeg if you want to adjust the spice profiles to your taste.
Serving suggestions
Serve this Pumpkin Bread with Cream Cheese Frosting alongside scrambled eggs, sausage, and a fresh fruit salad for a delicious and complete breakfast spread!
Storage
Store any leftover bread in an airtight container at room temperature for up to 2 days. You can keep the bread in an airtight container in the refrigerator for up to 5 days.
Check out these other pumpkin themed treats while you’re here
Get the Recipe:
Pumpkin Bread with Cream Cheese Frosting
Ingredients
- 2 cups all-purpose flour
- ¾ cups granulated sugar
- ½ cup light brown sugar, lightly packed
- 2 Tbsp pumpkin pie spice
- 1 tsp cardamom
- 1 Tbsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 cup pumpkin puree
Cream Cheese Frosting
- 2 oz cream cheese, softened
- 1 ½ cups powdered sugar
- 2 Tbsp vanilla extract
- 1 Tbsp milk, or more if needed
Equipment
- 1 9×5 loaf pan
Instructions
- Preheat the oven to 350F. Grease and line with parchment paper a 9×5 inch loaf pan.
- In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, sugar, brown sugar, pumpkin pie spice, cardamom, and baking powder; mix well.
- Add the softened butter and using an electric mixer, mix at medium speed, until pea size chunks form.
- Turn the mixer up to high for 1 minute, until the mixture starts to look more like a thick dough.
- Add in the eggs, beating until mixed. Make sure to scrape the sides and bottom of the bowl every so often.
- Add the pumpkin puree and beat just until it’s combined.
- Spread the batter into the prepared pan bake for about 55-60 minutes, until the bread is done and not soft in the middle. You can use a cake tester or toothpick.
- Allow the cake to cool in the pan for 15-30 minutes and then remove from the pan and allow it cool to room temperature.
Cream Cheese Frosting
- Make sure the cream cheese is nice and soft.
- Add the powdered sugar, vanilla, and only 1 tablespoon of the milk. Mix well until it’s completely smooth. If it’s too thick, add more milk.
- Spread the icing on top of the cooled pumpkin bread, and let it drizzle off the sides a bit.
- ENJOY!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
