Pumpkin Bread with Cream Cheese Icing Recipe

ByMaya bella
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Introduction

This pumpkin bread with cream cheese icing is a cozy, autumn-inspired treat that’s perfect for breakfast or dessert. Moist and flavorful with warm spices, it’s topped with a luscious cinnamon cream cheese frosting that makes every bite irresistible.

A white oval plate holds a sliced pumpkin loaf cake with seven visible slices. Each slice shows a moist, bright orange inside with a textured crumb, topped with a thick layer of cream-colored icing speckled with cinnamon or spice. The cake slices are arranged in a neat line, slightly overlapping each other from top to bottom. To the right of the cake on the plate is a cinnamon stick. The plate rests on a white marbled surface, surrounded by whole nutmeg, star anise, a cinnamon stick, and a small beige pumpkin on the bottom right. The lighting is bright and soft, highlighting the smooth and creamy texture of the icing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil (or butter)
  • 1/4 cup milk
  • 1 cup pumpkin puree
  • 4 ounces cream cheese (room temperature)
  • 4 tablespoons unsalted butter (room temperature)
  • 1 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons milk

Instructions

  1. Step 1: Preheat the oven to 350 degrees F. Grease a 9×5 loaf pan and line it with parchment paper, setting it aside.
  2. Step 2: In a medium bowl, whisk together the flour, salt, baking soda, and pumpkin pie spice.
  3. Step 3: In another bowl, beat the eggs, granulated sugar, and brown sugar until the sugar dissolves. Add the oil, milk, and pumpkin puree, and whisk until smooth.
  4. Step 4: Gradually add the pumpkin mixture to the dry ingredients, stirring until combined and free of lumps.
  5. Step 5: Pour the batter evenly into the prepared loaf pan.
  6. Step 6: Bake for 60-70 minutes at 350 degrees F, or until a toothpick inserted in the center comes out clean.
  7. Step 7: Allow the bread to cool completely before preparing the cream cheese icing.
  8. Step 8: To make the icing, beat the cream cheese and butter together on high speed until smooth and creamy.
  9. Step 9: Add the powdered sugar gradually, beating until the frosting is fluffy.
  10. Step 10: Mix in the ground cinnamon and 1-2 tablespoons of milk to achieve a spreadable consistency.
  11. Step 11: Spread the frosting generously over the cooled pumpkin bread. Slice and serve.

Tips & Variations

  • Use canned pumpkin puree for convenience, or roast and puree fresh pumpkin for a richer flavor.
  • Substitute vegetable oil with melted butter for a more buttery taste.
  • Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
  • If you prefer a less sweet icing, reduce the powdered sugar slightly.

Storage

Store pumpkin bread covered tightly at room temperature for up to 3 days. Refrigerate if you want it to last up to one week; bring to room temperature before serving. The cream cheese icing is best added fresh, but leftover bread without frosting can be frozen for up to 2 months.

How to Serve

A loaf of pumpkin bread is sliced into seven pieces and placed on a white oval plate. The bread is a warm orange color with a moist, dense texture. Each slice is topped with a thick, creamy layer of white icing that has a smooth texture and soft cinnamon specks, dripping slightly down the sides. A cinnamon stick lies parallel next to the bread on the plate. The plate sits on a white marbled surface with soft light highlighting the textures, and part of a small pumpkin is visible on the right edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is the most convenient option. Just be sure to use plain pumpkin puree, not pumpkin pie filling.

How do I know when the pumpkin bread is fully baked?

Insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done. If it has wet batter, bake a few minutes longer and check again.

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Pumpkin Bread with Cream Cheese Icing Recipe

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★★★★★

4.5 from 121 reviews

This Pumpkin Bread with Cream Cheese Icing is a moist and flavorful treat perfect for autumn or any time you crave a spiced baked good. Featuring warm pumpkin pie spices and a soft cream cheese frosting with a cinnamon kick, this recipe yields a delightful loaf that is perfect for breakfast, dessert, or snacking.

  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups All-Purpose Flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice

Wet Ingredients

  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil (or butter)
  • 1/4 cup milk
  • 1 cup pumpkin puree

Cream Cheese Icing

  • 4 ounces cream cheese (room temperature)
  • 4 tablespoons unsalted butter (room temperature)
  • 1 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons milk

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, baking soda, and pumpkin pie spice until evenly combined.
  3. Combine Wet Ingredients: In a separate large bowl, beat the eggs, granulated sugar, and brown sugar together until the sugar has mostly dissolved. Add the vegetable oil (or butter), milk, and pumpkin puree, and whisk until the mixture is smooth and homogenous.
  4. Mix Wet and Dry: Gradually add the wet pumpkin mixture into the bowl with the dry ingredients, stirring gently until just combined. Be careful not to overmix to avoid a dense loaf.
  5. Pour Batter into Pan: Transfer the batter evenly into the prepared loaf pan, spreading it out smoothly.
  6. Bake: Place the loaf pan in the oven and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool: Remove the pumpkin bread from the oven and allow it to cool completely in the pan on a wire rack.
  8. Prepare Cream Cheese Icing: In a clean bowl, beat the room temperature cream cheese and unsalted butter together using a handheld or stand mixer on high speed until smooth and creamy.
  9. Add Powdered Sugar: Gradually add the powdered sugar in batches while continuing to beat the mixture until the frosting becomes fluffy.
  10. Thin the Frosting: Add the ground cinnamon and 1 to 2 tablespoons of milk to achieve the desired spreading consistency. Beat to combine.
  11. Frost the Bread: Once the bread has fully cooled, spread the cream cheese icing generously across the top of the loaf.
  12. Serve: Slice and serve the pumpkin bread, enjoying its moist texture and spicy sweet cream cheese topping.

Notes

  • Ensure the pumpkin puree is pure and not pumpkin pie filling which contains added sugar and spices.
  • Room temperature cream cheese and butter allow for smooth frosting without lumps.
  • You can substitute vegetable oil with melted butter for a richer flavor.
  • Check the bread around 60 minutes to avoid overbaking; oven times may vary.
  • For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.
  • This loaf freezes well; wrap tightly and freeze up to 2 months.

Keywords: Pumpkin bread, cream cheese frosting, fall recipe, spiced bread, pumpkin spice, dessert bread

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