Pumpkin Bread Cream Cheese Frosting

This moist pumpkin bread topped with tangy cream cheese frosting has become my signature fall treat. Every October, when the leaves start changing and there's that first crisp morning air, I find myself reaching for my loaf pan and a can of pumpkin puree. What started as a simple weekend baking project has turned into something my neighbors request by name, and honestly, I can see why. The combination of warm spices and that luscious cream cheese topping creates something that tastes like it came from a high end bakery.

I discovered this recipe during a particularly busy autumn when I needed something impressive but simple for a potluck dinner. The first time I made it, I was amazed at how the spices bloomed in the oven and filled my entire house with the most incredible aroma. Now my kids know fall has officially arrived when they smell this bread baking.

Ingredients

• 2 cups all purpose flour: provides the structure and creates that tender crumb
• 1 teaspoon baking soda: gives the perfect lift without making it too airy
• 1 teaspoon salt: enhances all the other flavors beautifully
• 1 teaspoon ground cinnamon: adds warmth and that classic fall taste
• 1/2 teaspoon ground ginger: brings a subtle heat and complexity
• 1/2 teaspoon ground nutmeg: creates depth with its slightly sweet note
• 1/4 teaspoon ground cloves: adds an earthy richness
• 1/4 teaspoon ground cardamom: provides an unexpected floral note
• 1/2 cup canola oil: keeps the bread incredibly moist for days
• 1 can pumpkin puree: forms the base and adds natural sweetness
• 1 1/2 cups granulated sugar: provides sweetness and helps create the tender texture
• 1/2 cup packed light brown sugar: adds molasses notes and extra moisture
• 2 large eggs: bind everything together and add richness
• 1 teaspoon vanilla extract: rounds out all the flavors perfectly
• 8 ounces cream cheese at room temperature: creates the smoothest frosting
• 4 tablespoons unsalted butter also at room temperature: for easy mixing
• 1 teaspoon vanilla extract: complements the bread beautifully
• 2 cups powdered sugar: sweetens and thickens the frosting
• 1 to 2 teaspoons milk: helps achieve the perfect consistency

When selecting pumpkin puree, make sure you grab plain pumpkin and not pumpkin pie filling. The spice blend in this recipe is carefully balanced, and pie filling would throw off those proportions completely.

Step by Step Instructions

Prepare Your Workspace:

Preheat your oven to 350 degrees Fahrenheit and line a standard 9x5 inch loaf pan with parchment paper, leaving some overhang on the long sides. This creates handles that make removing the finished bread so much easier.

Create the Dry Mixture:

In your largest mixing bowl, whisk together the flour, baking soda, salt, and all the spices until everything is evenly distributed. I like to give this mixture a really good whisking to make sure there are no clumps and the spices are well incorporated throughout.

Combine the Wet Ingredients:

In another large bowl, add the oil, both sugars, pumpkin puree, eggs, and vanilla extract. Whisk this mixture vigorously until it becomes completely smooth with no visible lumps of brown sugar or streaks of egg. The mixture should look glossy and well combined.

Bring It All Together:

Pour the dry ingredients into the wet mixture and gently fold everything together until you have a smooth, velvety batter. The key here is not to overmix, which can make the bread tough. Stop mixing as soon as you no longer see streaks of flour.

Prepare for Baking:

Transfer the batter to your prepared loaf pan and spread it evenly. Here comes my favorite trick: take a butter knife and drag it down the center of the batter lengthwise, creating a shallow indentation. This weak spot will give you that beautiful bakery style crack down the middle as it bakes.

Bake to Perfection:

Slide the pan into your preheated oven and bake for 55 to 65 minutes. You'll know it's done when a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. The top should be golden brown and spring back lightly when touched.

Cool Properly:

Let the bread cool in the pan for exactly 15 minutes, then use those parchment paper handles to lift it out onto a wire rack. This is crucial: the bread must be completely cool before you add the frosting, or it will melt into a sad puddle.

Make the Frosting:

While the bread cools, beat the room temperature cream cheese and butter together until the mixture is light and fluffy. Add the vanilla, powdered sugar, and one teaspoon of milk, then beat until smooth. Add more milk gradually if you want a thinner, more glaze like consistency.

The Final Touch:

Once your bread is completely cool, spread or drizzle the cream cheese frosting over the top. I like to let some of it drip down the sides for that rustic, homemade look that somehow manages to appear elegant.

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My secret ingredient in this recipe is actually the cardamom, which most people skip. It adds this subtle floral note that makes people ask what makes this bread taste so special. I learned about adding cardamom from my grandmother, who always said that the difference between good baking and great baking was in the unexpected touches.

Storage and Make Ahead Tips

Store unfrosted bread wrapped tightly in plastic wrap at room temperature for up to three days, then move it to the refrigerator for an additional two days. Once frosted, keep the bread covered in the refrigerator for up to five days. For longer storage, slice the cooled bread and wrap individual pieces in plastic wrap, then place them in freezer bags. They'll keep for two months frozen and thaw beautifully overnight in the refrigerator.

Smart Ingredient Substitutions

If you need to make this gluten free, Bob's Red Mill 1 to 1 baking flour works perfectly in this recipe without any other adjustments needed. For a dairy free version, use vegan butter and cream cheese alternatives, though the frosting texture will be slightly different. You can swap the oil for melted butter if you prefer that flavor, just make sure it's cooled slightly before mixing. If you only have one type of sugar on hand, you can use all granulated or all brown sugar, though the texture will change slightly.

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Serving Suggestions and Variations

This bread is incredible on its own, but try serving thin slices toasted with a pat of butter for breakfast. For special occasions, I sometimes add a cup of chocolate chips or chopped pecans to the batter. The bread also makes an excellent base for French toast when it's a day or two old. During the holidays, I've been known to add a splash of bourbon to the frosting for the adults.

Frequently Asked Questions About Recipes

→ Can I add chocolate chips to this pumpkin bread?

Absolutely! Add 1 cup of chocolate chips to the batter right after mixing the dry ingredients into the wet ingredients. Mini chocolate chips distribute more evenly throughout the loaf.

→ Can I make this in a different sized pan?

Yes! You can bake this batter in a circular 8-9 inch pan for 30-35 minutes, or in a muffin tin for about 18-20 minutes. Adjust baking time based on the size of your pan.

→ How do I store leftover pumpkin bread?

Store unfrosted bread at room temperature for up to 3 days, then refrigerate for 2 more days. Frosted bread should be refrigerated and consumed within 5 days for best quality.

→ Can I make this gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend like Bob's Red Mill. The texture will be slightly different but equally delicious.

→ Why does my cream cheese frosting look lumpy?

Make sure both cream cheese and butter are at room temperature before mixing. Cold ingredients don't blend smoothly and can create a lumpy texture in the frosting.

→ Can I freeze this pumpkin bread?

Yes! Wrap individual slices in plastic wrap and store in freezer bags for up to 2 months. Thaw overnight in the refrigerator before serving.