Pumpkin Bread with Cream Cheese Frosting

My Pumpkin Bread with Cream Cheese Frosting changed everything for me last October when I was desperately craving something that tasted like fall but looked fancy enough for my sister’s birthday. I threw together what I had in my pantry – canned pumpkin, way too many spices, and cream cheese that was about to expire. The result? Pure magic in loaf form.

This isn’t your basic pumpkin bread recipe. The secret is layering seven different spices and topping it with the fluffiest cream cheese frosting you’ve ever tasted. I promise you’ll never want plain pumpkin bread again after trying this version.

❤️ Why You’ll Love This Pumpkin Bread

Your house will smell incredible while this bakes – seriously, my neighbors started knocking on my door asking what I was making. The combination of seven spices creates this amazing warmth without being overpowering, and the cream cheese frosting makes it feel like dessert for breakfast (which I’m totally okay with).

This recipe uses stuff you probably already have, stays moist for days, and makes the perfect gift when you wrap it up with a ribbon. My coworker Lisa said it was better than anything she’d ever bought at a bakery.

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📝 Ingredient List

For the Pumpkin Bread (9×5 loaf pan):

• 2 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• ¼ tsp ground cardamom
• ½ tsp salt
• ½ cup neutral oil (like canola or vegetable)
• ¾ cup granulated sugar
• ½ cup light brown sugar
• 1¼ cups pumpkin purée (not pumpkin pie filling!)
• 2 large eggs
• 2 tsp vanilla extract

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 1–3 tsp milk (as needed for consistency)

🔍 Why These Ingredients Work

That combination of seven spices isn’t there just for looks — each of them has a job to do. The cardamom brings this lovely floral note too, and people always ask “what’s that amazing flavor?” while the ginger adds a little zing that offsets the sweetness just so.

I use oil, not butter, because it leaves the bread super moist even a few days later (Butter hardens when it’s cold and makes things dry out faster). The brown sugar adds that molasses depth that pairs beautifully with pumpkin, and please, please use actual pumpkin puree, not the pie filling – learned that lesson the hard way when my first attempt tasted like weird artificial spice soup.

Essential Tools and Equipment

• 9×5 inch loaf pan
• Parchment paper
• Two mixing bowls (medium and large)
• Wire whisk
• Electric mixer (for the frosting)
• Wire cooling rack
• Rubber spatula

👩🍳 How To Make Pumpkin Bread with Cream Cheese Frosting

1. Prep Your Kitchen (5 minutes) Heat oven to 350°F. Line your 9×5 loaf pan with parchment paper and grease it – this prevents sticking disasters.

2. Mix the Dry Ingredients (3 minutes) Whisk flour, baking soda, all the spices, and salt in a medium bowl. The smell alone will make you happy.

3. Combine Wet Ingredients (5 minutes) In a large bowl, whisk oil, both sugars, pumpkin puree, eggs, and vanilla until smooth. This should look creamy and gorgeous.

4. Fold Together (2 minutes) Add dry ingredients to wet and fold gently until just combined. Don’t overmix – a few flour streaks are perfect.

5. Bake (55-65 minutes) Pour into prepared pan. Run a knife down the center for that pretty crack on top. Bake until a toothpick comes out with moist crumbs.

6. Cool Completely (30 minutes) Cool in pan 15 minutes, then turn out onto wire rack. Don’t frost warm bread unless you want frosting soup.

7. Make Frosting (5 minutes) Beat cream cheese and butter until fluffy. Add vanilla and powdered sugar, then thin with milk until spreadable.

8. Frost and Enjoy Spread frosting on completely cooled bread. This is where the magic happens.

Tips from Well-Known Chefs

Ina Garten’s wisdom: “Always bring your dairy ingredients to room temperature for the smoothest frosting.”

Mary Berry’s advice: “A gentle hand with mixing keeps your bread tender – treat it like you’re folding silk.”

❗ You Must Know

Room temperature cream cheese and butter are non-negotiable for smooth frosting – cold ingredients create lumpy messes that no amount of beating will fix. Never frost warm bread unless you want melted frosting running everywhere (been there, done that).

My Secret: I mix all my spices with the flour first, then whisk everything together. This prevents those sad bites with no flavor and ensures every slice tastes perfect.

💡 Pro Tips & Cooking Hacks

Check your spice freshness – if they’ve been sitting there since forever, replace them.Flour it is. When possible use fresh spices, everything is not created equal when it comes to spices. For that toothpick test, you’re looking for moist crumbs, not wet batter. Dry means overbaked and nobody wants that.

Begin with a little less milk in your frosting that you think you will need. You can always add.More doesn’t turn back into less. Here’s a game-changer: Drop a tiny pinch of espresso powder in to amp up all those warm flavors — it won’t make the cake taste like coffee.

🎨 Flavor Variations & Suggestions

For chocolate lovers, fold in half a cup of mini chocolate chips before baking – pumpkin and chocolate are basically made for each other. Want some crunch? Add half a cup of chopped toasted pecans or walnuts.

Try a maple twist by replacing two tablespoons of oil with pure maple syrup and adding a tablespoon to your frosting. For a chai vibe, bump up the cardamom to half a teaspoon and add just a pinch of black pepper.

⏲️ Make-Ahead Options

I actually prefer this bread the day after I bake it – something about sitting overnight makes it taste richer. When I’m bringing it to a party, I bake it two days early and keep it wrapped on the counter. The frosting though? Make that fresh or it gets weird and separated.

My freezer always has slices of this wrapped up because my kids love grabbing them for breakfast. Just wrap each slice in plastic wrap really tight, then throw them in a freezer bag. They last about two months, but honestly they never make it that long in my house.

Recipe Notes & Baker’s Tips

I couldn’t find ground cardamom at my regular grocery store, so I bought the whole pods and crushed them myself. Just crack about five pods, pull out the little black seeds, and grind them up. Takes an extra minute but makes a huge difference.

Don’t use olive oil – I tried it once thinking it would be fancy and it just tasted weird with all the spices. Stick with boring vegetable oil. Also, if you frost it and put it straight in the fridge, let it sit out for like twenty minutes before serving or the frosting will be too firm.

🍽️ Serving Suggestions

This is my go-to when friends come over for coffee in the morning. I slice it thick and we sit around my kitchen table gossiping. It’s also fancy enough that I’ve brought it to book club meetings and gotten recipe requests every time.

My husband likes it with his afternoon coffee, and my kids eat it for breakfast (I pretend it’s healthy because it has pumpkin). Last Christmas I made three loaves and wrapped them up for neighbors – way better than store-bought cookies and people actually remember it.

🧊 How to Store Your Pumpkin Bread

Unfrosted loaf stays fresh covered at room temperature for up to three days – it actually gets more moist and flavorful each day. Frosted loaf needs to go in the fridge for up to five days, but bring it to room temperature before serving.

For freezing, wrap slices individually in plastic wrap, then store in a freezer bag for up to two months. Thaw at room temperature and enjoy.

This recipe has become my go-to for fall gatherings and last-minute gifts. There’s something so satisfying about pulling that perfect loaf from the oven and knowing you’re about to make people very happy.

⚠️ Allergy Information

Contains: Gluten (flour), dairy (cream cheese, butter), eggs

Gluten-free option: Substitute with a 1:1 gluten-free flour blend

Dairy-free option: Use vegan butter and dairy-free cream cheese for the frosting

Egg substitute: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 minutes)

❓ Questions I Get Asked A Lot

Can I use fresh pumpkin instead of canned?

Absolutely! You’ll need about 1¼ cups of roasted, mashed pumpkin. Just make sure it’s well-drained – excess moisture can make your bread soggy.

Why is my pumpkin bread dense?

Usually this comes from overmixing the batter or using too much flour. Mix just until combined and measure your flour by spooning it into the cup, then leveling.

Can I make this as muffins instead?

Yes! Divide the batter among 12 muffin cups and bake at 350°F for 18-22 minutes. Perfect for grab-and-go treats!

How do I know when it’s done baking?

A toothpick inserted in the center should come out with just a few moist crumbs. The top should spring back lightly when touched.

Can I skip the frosting?

You can, but why would you want to? 😉 The cream cheese frosting really makes this special, but if you must, a simple dusting of powdered sugar works too.

💬 Tried this recipe? Leave a comment and rating below! I absolutely love hearing about your baking adventures and any creative variations you come up with. Did you add chocolate chips? Try a different spice blend? Share your pumpkin bread story with our community!