This old-fashioned pumpkin bread is a must-try for fall. It’s moist and delicious, and the creamy frosting is just the right amount of sweet. It’s perfect for sharing with friends or when enjoying a slice of it with your morning coffee.
This pumpkin recipe 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!
Old Fashioned Pumpkin Bread with Cream Cheese Frosting
Equipment
- 2 8½ x 4½ x 2½ loaf pans
Ingredients
Pumpkin Bread
- 1 cup vegetable oil
- 2 cups sugar
- 2 cups all-purpose flour
- 1 15 ounce can pureed pumpkin
- 4 eggs room temperature
- 1 teaspoons baking soda
- 1½ teaspoon 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
Want To Save This For Later?
I’m email you a link so you can find it when you need it.
You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️
Instructions
- Prep. Preheat the oven to 350°F (175°C) with the rack in the middle position. Get two loaf pans ready by spraying them with a good amount of non-stick baking spray or lining them with parchment paper.
- Mix batter. In a large bowl, mix together the sugar, pumpkin, eggs, and vegetable oil using an electric hand mixer. Then add the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Stir until everything is just mixed. Use a spatula to scrape the bottom and sides of the bowl and mix again for a short while to make sure everything is mixed well.
- Pour and bake. Pour the batter evenly into the prepared loaf pans. Then, bake for 60 minutes or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for around 5 minutes before putting them onto a cooling rack. Allow the loaves to cool entirely before adding frosting.
- Frost. In a medium mixing bowl, beat the cream cheese, melted butter, and vanilla extract using an electric mixer until smooth. Gradually add the powdered sugar and continue beating until the frosting is smooth and creamy. Once the loaves are completely cooled, frost the tops.
Notes
More Tips:
Fill the measuring cup with flour using a spoon, then level it with a knife so you don’t pack in too much flour, which is important for a soft loaf.
When you mix the dry ingredients with the wet ones, just mix until they are combined. If you mix too much, the bread can become heavy.
It’s normal for the loaves to crack on top while they bake, so don’t worry about it.
Grease the loaf pans well, as the dough can be sticky. You might need to run a butter knife along the edges of the loaves before turning them out onto a cooling rack.
Let the bread cool completely before you frost it, as frosting it while warm will cause it to melt.
Line the loaf pans with parchment paper, leaving some hanging over the sides. This will make it easier to lift the loaves out without them sticking.
Key Ingredients and Tools
To make this recipe a success, you’ll need these specific tools and ingredients:
- 15-ounce can of pureed pumpkin: Make sure it’s pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Electric hand mixer: This tool makes it much easier to mix the ingredients smoothly and efficiently, making sure a perfect batter and frosting consistency.
- Ground cloves: This spice adds a warm, aromatic flavor to the bread.
- Non-stick baking spray: Using this makes sure that your loaves come out of the pans easily without sticking, making for a cleaner presentation.
These items are important for making sure your pumpkin bread turns out just right.
Here are some ingredient substitutions for this recipe:
- Vegetable oil: Try using melted coconut oil or applesauce for a different taste and texture.
- Sugar: Swap out regular sugar for brown sugar or a sugar substitute like Stevia to change the sweetness. If you want a richer flavor, try substituting half of the sugar for dark brown sugar.
- Pumpkin puree: You can use sweet potato puree or butternut squash puree instead.
- Cream cheese: If you want a lighter frosting, you can use vegan cream cheese or Greek yogurt.
Just remember, these changes will affect the flavor and texture of the bread, but they’re worth experimenting with for a different take on the recipe.
I hope you like making this Old Fashioned Pumpkin Bread with Cream Cheese Frosting as much as I do. It’s a great way to enjoy the flavors of fall and add some warmth to your kitchen. Whether you have it with coffee in the morning or as a snack in the afternoon, this pumpkin bread will surely be a family favorite.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.