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Pumpkin Bread with Cream Cheese Frosting

This delightful loaf is soft, moist, and bursting with the warm flavors of cinnamon, nutmeg, and pumpkin—perfect for family gatherings or cozy evenings at home.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 220
Ingredients Method Notes

Ingredients
  

For the bread
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon vanilla extract
For the frosting
  • 4 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a large mixing bowl, beat the pumpkin puree, vegetable oil, sugar, brown sugar, and eggs until everything is well combined and smooth.
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  5. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
Baking and Cooling
  1. Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Frosting
  1. While the bread cools, whip the softened cream cheese and butter together until creamy.
  2. Gradually add the powdered sugar and vanilla, mixing until smooth and fluffy.
Serving
  1. Once the bread is cool, spread the cream cheese frosting generously on top.

Notes

To keep your Pumpkin Bread with Cream Cheese Frosting fresh, store any leftovers in an airtight container in the refrigerator for about a week. You can freeze the un-frosted pumpkin bread for up to three months.