Name: Pumpkin Bread With Cream Cheese Frosting
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup pumpkin puree (not pumpkin pie filling); 1/2 cup pure maple syrup or honey; 1/3 cup coconut oil or vegetable oil; 1/4 cup milk of choice; 2 tsp pure vanilla extract; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 1 3/4 cups spelt flour or all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 6 oz cream cheese, softened; 3 tbsp butter, softened; 1 cup powdered sugar; 1/2 tsp pure vanilla extract; Pinch of salt

Moist and warmly spiced, this pumpkin bread with cream cheese frosting is everything I want in a cozy fall dessert — comforting, flavorful, and incredibly simple to make. The soft, tender crumb of the pumpkin loaf pairs perfectly with the rich, tangy sweetness of the cream cheese frosting. Whether I’m baking for a holiday brunch, an afternoon snack, or a sweet breakfast treat, this recipe never lets me down.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Bread:

1 cup pumpkin puree (not pumpkin pie filling)

1/2 cup pure maple syrup or honey

1/3 cup coconut oil or vegetable oil

1/4 cup milk of choice

2 tsp pure vanilla extract

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp ground cloves

1 3/4 cups spelt flour or all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

For the Cream Cheese Frosting:

6 oz cream cheese, softened

3 tbsp butter, softened

1 cup powdered sugar

1/2 tsp pure vanilla extract

Pinch of salt

Directions

I start by preheating the oven to 350°F (175°C) and prepping a 9×5 inch loaf pan with grease or parchment paper. In a large mixing bowl, I whisk together the pumpkin puree, maple syrup (or honey), oil, milk, and vanilla until the mixture is smooth and well-blended.

Next, I stir in the spices — cinnamon, nutmeg, ginger, and cloves — along with the baking powder, baking soda, and salt. Then I add the flour, mixing gently until everything is just combined. I make sure not to overmix to keep the bread tender.

Then I pour the batter into the prepared loaf pan and smooth out the top, then bake it for 45 to 55 minutes. I check with a toothpick — if it comes out mostly clean, it’s ready.

While the bread cools completely, I prepare the frosting by beating the cream cheese and butter until creamy. I slowly add the powdered sugar, vanilla, and a pinch of salt, beating until the mixture becomes fluffy and smooth. Once the loaf is cooled, I spread the frosting evenly on top, slice, and serve.

Servings and timing

Servings: 10 slices

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Calories: 290 kcal per slice

Variations

I like switching things up depending on what I have on hand. Sometimes I use honey for a deeper, richer sweetness, or swap in almond milk for the liquid. If I want to go gluten-free, I choose a 1:1 gluten-free flour blend. For a nutty twist, chopped walnuts or pecans can be folded into the batter before baking. And if I’m trying to cut back on sugar, I’ll skip the frosting altogether — the bread is still delicious on its own.

Storage/Reheating

Once frosted, I store the pumpkin bread in an airtight container in the refrigerator for up to 5 days. If I’m making it ahead, I wait to frost it until right before serving. It also freezes well — I wrap individual slices in plastic wrap and freeze for up to 2 months. To reheat, I let the slices come to room temperature or warm them briefly in the microwave (without frosting, if frozen).

FAQs

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

I insert a toothpick into the center of the loaf — if it comes out with a few moist crumbs but no raw batter, it’s ready.

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, I stick to plain pumpkin puree. Pumpkin pie filling contains added sugar and spices that can throw off the balance of the recipe.

Can I make this pumpkin bread vegan?

Yes, I use plant-based milk and a dairy-free cream cheese and butter alternative. I also make sure to use maple syrup instead of honey.

What’s the best way to get smooth cream cheese frosting?

I let both the cream cheese and butter soften at room temperature, then beat them well before adding the sugar. This gives me a creamy, lump-free frosting.

Can I double the recipe?

Absolutely. I double the ingredients and bake the batter in two loaf pans. The baking time stays roughly the same, but I keep an eye on them just in case.

Conclusion

This pumpkin bread with cream cheese frosting is one of those recipes I keep coming back to. It’s cozy, spiced just right, and beautifully moist. Whether I’m serving it at brunch, wrapping it as a gift, or slicing it up for dessert, it always hits the spot. Once I try it, it’s bound to become a fall (or anytime) favorite.

Recipe: