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A slice of delicious pumpkin bread with creamy cream cheese frosting sits invitingly, showcasing the perfect fall dessert.

Pumpkin Bread Perfection with Cream Cheese Frosting

This recipe delivers a moist, flavorful pumpkin bread, perfectly spiced with cinnamon, nutmeg, ginger, and cloves. Topped with a tangy and sweet cream cheese frosting, this bakery-quality loaf is surprisingly easy to make at home, guaranteeing delight with every slice.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10
Course: Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2-4 tablespoons milk or heavy cream

Equipment

  • 2 9x5 inch loaf pans
  • Measuring cups and spoons
  • Mixing bowls (large and medium)
  • Whisk
  • Electric mixer (optional, but recommended)
  • Rubber spatula
  • Wire rack
  • Parchment paper (optional, for lining loaf pans)
  • Wooden skewer or toothpick
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Stir in the pumpkin puree until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
  7. Pour the batter evenly into the prepared loaf pans.
  8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. Start checking for doneness around 50 minutes.
  9. Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  10. While the bread is cooling, prepare the cream cheese frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy.
  11. Gradually add the powdered sugar, beating on low speed until incorporated. Stir in the vanilla extract.
  12. Add milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
  13. Once the bread is completely cool, frost generously with the cream cheese frosting. Slice and serve.

Notes

For extra moist pumpkin bread, add 1/4 cup of applesauce to the batter. To prevent the bread from sticking, grease and flour the loaf pans thoroughly, or line with parchment paper, leaving an overhang to easily lift the baked loaves. Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the bread, wrapped tightly, for up to 2 months.