Moist Pumpkin Bread with Cream Cheese Frosting

This old-fashioned frosted pumpkin bread is a must-make for us every fall. It’s moist and delicious with all my favorite fall spices. The cream cheese frosting on top is just the thing.

This makes two loaves, so you can have one now and save one for later. Plus, it uses a whole can of pumpkin, so there’s no waste!

Ingredients and Tools You’ll Need

Make sure you get pure pumpkin puree and not pumpkin pie filling. An electric mixer makes this easier, but you can still whisk it by hand.

This already makes two loaves, so you can freeze one for later. But if you want even more, you can make adjustments in the recipe card at the bottom of this post.

Pumpkin Bread

• 1 cup vegetable oil
• 2 cups sugar
• 2 cups all-purpose flour
• 1 can pureed pumpkin, 15 ounces
• 4 eggs, room temperature
• 1 teaspoon baking soda
• 1½ teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

Cream Cheese Frosting

• 4 ounces cream cheese, softened
• 4 tablespoons melted butter
• 3 cups powdered sugar
• 1 teaspoon vanilla

How to Make

The dough can be sticky, so grease your pans well. You might need to run a butter knife along the edges of the loaves before turning them out onto a cooling rack. It’s normal for the loaves to crack on top while they bake, so don’t worry about it.

Step One: Prep

Heat your oven to 350°F and put the rack in the middle. Spray your loaf pans REALLY well with baking spray – this batter is sticky and you’ll thank me later. You can also line them with parchment if you want to be extra safe.

Step Two: Make The Batter

In a big bowl, mix the sugar, pumpkin, eggs, and oil with your hand mixer until it’s combined. Then add all the dry stuff – flour, baking soda, baking powder, salt, and all those spices. Mix until it just comes together. Don’t overthink it. Use a spatula to scrape the bottom and sides to make sure you got everything mixed in.

Step Three: Bake It

Split the batter between your two pans – they’ll be pretty full. Bake for about 60 minutes. You’ll know it’s done when a toothpick stuck in the center comes out clean. The tops will probably crack – that’s NORMAL and actually a good sign with quick breads like this.

Let them sit in the pans for 5 minutes, then turn them out onto a cooling rack. This is where that good spray job pays off. If they stick a little, run a butter knife around the edges first. Let them cool completely before you even think about frosting.

Step Four: Make The Frosting

Beat the cream cheese, melted butter, and vanilla until smooth. Add the powdered sugar gradually and keep beating until it’s creamy. Once your loaves are totally cool, frost the tops.

Storage Instructions

Wrap any leftovers in plastic wrap, and they’ll store very well in the fridge for up to a week. The loaves will be fine on the counter for a day or two.

This recipe freezes very well, even after it’s frosted. Wrap it once in plastic wrap, then again in aluminum foil, and freeze for up to 3 months.

More Fall Recipes You’ll Love

Pumpkins, apples, spices. Fall baking has some of the best flavors.

• This yummy apple pie yeast bread needs some patience, but is SO worth it!
• Serve this fall prosecco sangria for Thanksgiving.
• Apple cinnamon quick bread will quickly become your favorite to make every year.
• If you loved this pumpkin bread, make it with sourdough! This sourdough pumpkin bread is made the same way, but doesn’t have any frosting (so you can feel better about serving it for breakfast).
• And don’t forget to try making one of these fall Bundt cakes!

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