Best Pumpkin Bread with Cream Cheese Frosting

I never understood why people got so excited about pumpkin season until I made this bread. Growing up, my mom would buy those fancy pumpkin loaves from the bakery that always tasted more like cardboard than actual pumpkin.

Then I discovered the secret wasn’t just about adding pumpkin to any old bread recipe—it was about getting the spice balance right and not skimping on the good stuff. And that cream cheese frosting? It takes this bread from “pretty good” to “hide it from the kids so there’s some left for me.”

What Kind of Pumpkin Should I Use?

For this pumpkin bread, you’ll want to use canned pumpkin purée, not pumpkin pie filling – there’s a big difference between the two. Pumpkin purée is just plain pumpkin with no added spices or sugar, while pumpkin pie filling already has spices and sweeteners mixed in that will throw off your recipe. Libby’s is probably the most common brand you’ll find at the grocery store, and it works perfectly for baking. If you’re feeling ambitious, you can make your own pumpkin purée by roasting sugar pumpkins or pie pumpkins, but honestly, the canned stuff is convenient and gives consistent results every time.

Options for Substitutions

This pumpkin bread is pretty forgiving when it comes to swaps, so here are some options if you’re missing ingredients:

• Pumpkin purée: Make sure you’re using plain pumpkin purée, not pumpkin pie filling. If you can’t find it, you can substitute with the same amount of sweet potato purée or butternut squash purée for a similar texture and flavor.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Mix together 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and ¼ teaspoon allspice or cloves.
• Vegetable oil: You can swap this with melted butter (cooled slightly), canola oil, or even applesauce for a slightly lighter version. If using applesauce, the bread will be a bit more dense but still tasty.
• Whole milk: Any milk works here – 2%, skim, or even buttermilk will do the job. You can also use non-dairy alternatives like almond or oat milk.
• Cream cheese frosting ingredients: If you want to skip the frosting entirely, this bread is delicious on its own. Or try a simple glaze made with powdered sugar and milk instead.
• All-purpose flour: You can substitute up to half the flour with whole wheat flour for added nutrition, though the texture will be slightly denser.

Watch Out for These Mistakes While Baking

The biggest mistake you can make is using pumpkin pie filling instead of pure pumpkin purée – the pie filling already contains spices and sugar that will throw off your recipe’s balance and make the bread too sweet.

Another common error is overmixing the batter once you add the flour, which can lead to a tough, dense loaf instead of the tender crumb you’re after – just mix until the ingredients are barely combined.

Don’t skip checking your bread with a toothpick inserted into the center; it should come out with just a few moist crumbs, not wet batter, and resist the urge to open the oven door too early as this can cause the bread to sink.

For the frosting, make sure your butter and cream cheese are truly softened to room temperature before mixing, otherwise you’ll end up with lumpy frosting that won’t spread smoothly on your cooled bread.

What to Serve With Pumpkin Bread?

This pumpkin bread with cream cheese frosting is perfect on its own, but it really shines alongside a hot cup of coffee or spiced chai tea in the morning. I love serving thick slices as an afternoon snack with a glass of cold milk, or you can even toast leftover pieces and spread a little butter on top for breakfast. For a cozy fall gathering, try pairing it with warm apple cider or hot chocolate – the spices in the bread complement those drinks perfectly. If you want to make it feel more like dessert, a scoop of vanilla ice cream on the side turns each slice into something really special.

Storage Instructions

Store: Keep your pumpkin bread covered at room temperature for up to 3 days, or in the fridge for up to a week. If you’ve already added the cream cheese frosting, definitely store it in the refrigerator since dairy needs to stay cold. I like to wrap individual slices in plastic wrap so I can grab one whenever I want a treat!

Freeze: This pumpkin bread freezes really well for up to 3 months. I recommend freezing the bread without the frosting, then adding fresh frosting when you’re ready to serve. Wrap the whole loaf or individual slices tightly in plastic wrap, then pop them in a freezer bag.

Serve: Let frozen slices thaw at room temperature for about 30 minutes, or you can warm them up in the microwave for 15-20 seconds. If you stored the bread in the fridge with frosting, just let it sit out for a few minutes to take the chill off before enjoying.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 22-26 g
• Fat: 70-80 g
• Carbohydrates: 390-420 g

Ingredients

For the pumpkin loaf:

• 1 2/3 cups all-purpose flour
• 2 tsp pumpkin pie spice blend
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup pure pumpkin purée
• 1 1/2 cups white sugar
• 1/3 cup vegetable or canola oil
• 1/3 cup whole milk
• 2 large eggs

For the cream cheese icing:

• 1/4 cup salted butter, at room temperature
• 1/4 cup cream cheese, softened
• 1/4 tsp vanilla extract
• 1/8 tsp salt
• 1 cup powdered sugar

Step 1: Prepare the Loaf Tin and Preheat the Oven

Preheat your oven to 350°F (180ºC).

Lightly spray a standard 9×5 inch loaf tin with baking spray to prevent sticking.

Line the tin with parchment paper, allowing some overhang on the sides for easy removal later.

Set the prepared tin aside while you make the batter.

Step 2: Mix the Dry Ingredients

• 1 2/3 cups all-purpose flour
• 2 tsp pumpkin pie spice blend
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice blend, baking soda, baking powder, and salt.

Ensure the ingredients are thoroughly combined, then set the bowl aside.

This step helps distribute the leavening agents and spices evenly for a perfectly spiced loaf.

Step 3: Combine the Wet Ingredients

• 1 cup pure pumpkin purée
• 1 1/2 cups white sugar
• 1/3 cup vegetable or canola oil
• 1/3 cup whole milk
• 2 large eggs

In a large mixing bowl, add the pumpkin purée, white sugar, vegetable or canola oil, whole milk, and eggs.

Whisk everything together by hand until the mixture is smooth and well blended.

I find that whisking by hand helps you avoid overmixing and keeps the loaf tender.

Step 4: Combine Wet and Dry Ingredients

• wet mixture from Step 3
• dry mixture from Step 2

Add the dry ingredient mixture from Step 2 to the bowl with the wet ingredients from Step 3.

Using a spatula or wooden spoon, gently fold the ingredients together until just combined.

It’s important not to overmix—stop when a few streaks of flour remain and the batter looks a bit lumpy.

Overmixing can make the loaf dense.

Step 5: Bake the Loaf

• batter from Step 4

Spoon the batter into the prepared loaf tin from Step 1, smoothing the top with a spatula or the back of a spoon.

Place the tin in the preheated oven and bake for 45 minutes.

After that, check the loaf every 5 minutes using a toothpick—the loaf is done when the toothpick inserted into the center comes out clean.

Once baked, transfer the tin to a wire rack for 10 minutes, then lift the loaf out (using the parchment paper overhang) and let it cool completely before frosting.

I always let my loaf cool fully to ensure the frosting doesn’t melt.

Step 6: Make the Cream Cheese Frosting

• 1/4 cup salted butter, at room temperature
• 1/4 cup cream cheese, softened
• 1/4 tsp vanilla extract
• 1/8 tsp salt
• 1 cup powdered sugar

While the loaf is cooling, mix together the softened salted butter, softened cream cheese, vanilla extract, salt, and powdered sugar until the mixture is smooth and creamy.

Use a hand mixer or a sturdy spatula for best results.

For extra tang, you can add a tiny splash of lemon juice to the frosting—it’s a personal touch I love.

Step 7: Frost and Serve the Pumpkin Loaf

• cooled pumpkin loaf from Step 5
• cream cheese frosting from Step 6

Once the loaf is completely cool, generously spread the cream cheese frosting from Step 6 over the top.

Slice and serve.

Enjoy your homemade pumpkin bread!

Best Pumpkin Bread with Cream Cheese Frosting

Delicious Best Pumpkin Bread with Cream Cheese Frosting recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 23 minutes mins

Cook Time 47 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 4

Calories 2400 kcal

Ingredients

  

For the pumpkin loaf:

• 1 2/3 cups all-purpose flour
• 2 tsp pumpkin pie spice blend
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup pure pumpkin purée
• 1 1/2 cups white sugar
• 1/3 cup vegetable or canola oil
• 1/3 cup whole milk
• 2 large eggs

For the cream cheese icing:

• 1/4 cup salted butter, at room temperature
• 1/4 cup cream cheese, softened
• 1/4 tsp vanilla extract
• 1/8 tsp salt
• 1 cup powdered sugar

Instructions

 

• Preheat your oven to 350°F (180ºC). Lightly spray a standard 9x5 inch loaf tin with baking spray to prevent sticking. Line the tin with parchment paper, allowing some overhang on the sides for easy removal later. Set the prepared tin aside while you make the batter.
• In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice blend, baking soda, baking powder, and salt. Ensure the ingredients are thoroughly combined, then set the bowl aside. This step helps distribute the leavening agents and spices evenly for a perfectly spiced loaf.
• In a large mixing bowl, add the pumpkin purée, white sugar, vegetable or canola oil, whole milk, and eggs. Whisk everything together by hand until the mixture is smooth and well blended. I find that whisking by hand helps you avoid overmixing and keeps the loaf tender.
• Add the dry ingredient mixture from Step 2 to the bowl with the wet ingredients from Step 3. Using a spatula or wooden spoon, gently fold the ingredients together until just combined. It's important not to overmix—stop when a few streaks of flour remain and the batter looks a bit lumpy. Overmixing can make the loaf dense.
• Spoon the batter into the prepared loaf tin from Step 1, smoothing the top with a spatula or the back of a spoon. Place the tin in the preheated oven and bake for 45 minutes. After that, check the loaf every 5 minutes using a toothpick—the loaf is done when the toothpick inserted into the center comes out clean. Once baked, transfer the tin to a wire rack for 10 minutes, then lift the loaf out (using the parchment paper overhang) and let it cool completely before frosting. I always let my loaf cool fully to ensure the frosting doesn't melt.
• While the loaf is cooling, mix together the softened salted butter, softened cream cheese, vanilla extract, salt, and powdered sugar until the mixture is smooth and creamy. Use a hand mixer or a sturdy spatula for best results. For extra tang, you can add a tiny splash of lemon juice to the frosting—it's a personal touch I love.
• Once the loaf is completely cool, generously spread the cream cheese frosting from Step 6 over the top. Slice and serve. Enjoy your homemade pumpkin bread!