This pumpkin bread is soft, moist, and full of warm fall spices, topped with the creamiest cream cheese frosting. It’s one of those bakes that makes your whole kitchen smell like a cozy sweater. Bonus? It’s easy, bakes up beautifully, and tastes even better the next day.
What You’ll Need
Ingredients for Pumpkin Bread:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ½ cup vegetable oil
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
Ingredients for Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Why I Love This Recipe
Pumpkin bread is one of those recipes I look forward to all year. It’s spiced, soft, and sweet — and the cream cheese frosting? That’s the swoon factor.
- The bread stays moist for days
- The frosting makes it feel like dessert and snack all in one
- Smells like a fall candle while baking
- Works for breakfast, brunch, or after-dinner treat
Servings & Time
- Servings: 10–12 slices
- Prep Time: 15 minutes
- Bake Time: 55–60 minutes
- Cooling & Frosting Time: 30 minutes
Macros (per slice, approx.)
- Calories: 320
- Protein: 4g
- Fat: 15g
- Carbs: 42g
- Sugar: 28g
Why This Recipe Works (Quick Science)
Pumpkin purée adds moisture and structure thanks to its natural pectin. Oil keeps the bread tender even after cooling, unlike butter which firms up. The mix of baking soda and baking powder ensures the perfect lift without making the bread too airy.
Common Mistakes
- Using pumpkin pie filling instead of pure pumpkin purée
- Overmixing the batter (leads to tough bread)
- Frosting before the bread is completely cool
- Skipping the salt — it balances sweetness
What to Serve With
- Hot coffee or chai latte
- A scoop of vanilla ice cream for dessert
- Fresh apple slices for a fall snack board
FAQ
Q: Can I make this ahead?
A: Yes, you can bake the bread a day in advance and frost right before serving.
Q: Can I freeze pumpkin bread?
A: Yes, freeze without frosting for up to 3 months, wrapped tightly.
Q: Can I use whole wheat flour?
A: Yes, replace half the flour with whole wheat for a heartier texture.
Instructions with AI Image Prompts
Step 1 – Mix Dry Ingredients
Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl.
Step 2 – Mix Wet Ingredients
In another bowl, whisk pumpkin purée, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
Step 3 – Combine Batter
Pour wet ingredients into the dry ingredients. Stir gently until just combined.
Step 4 – Bake
Pour batter into a greased loaf pan and bake at 350°F (175°C) for 55–60 minutes.
Step 5 – Cool Completely
Remove bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack.
Step 6 – Make Cream Cheese Frosting
Beat softened cream cheese and butter until fluffy. Add powdered sugar and vanilla, mix until smooth.
Step 7 – Frost the Bread
Spread frosting generously over the cooled bread. Slice and serve.
Leftovers & Storage
Store frosted bread in an airtight container in the fridge for up to 5 days. Let sit at room temperature for 15 minutes before serving for best texture.
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