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Pumpkin Bread With Cream Cheese Frosting

Pumpkin bread with cream cheese frosting—an easy loaf baked until a toothpick comes out clean, then crowned with a thick, cinnamon-spiced frosting swirl. The tender crumb comes from mixing wet into dry until just combined for a gently mixed batter.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 1.75 cup flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup sugar
  • 0.5 cup brown sugar
  • 0.5 cup oil
  • 2 eggs
  • 1 tsp vanilla
For cream cheese frosting
  • 6 oz cream cheese
  • 3 tbsp unsalted butter
  • 2 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2.5 tbsp milk

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the pumpkin bread
  1. Preheat the oven to 350F and grease a 9x5 loaf pan with nonstick coating so the loaf releases cleanly.
  2. Whisk the dry ingredients together until the pumpkin pie spice and cinnamon are evenly dispersed.
  3. Whisk the pumpkin puree, sugar, brown sugar, oil, eggs, and vanilla until smooth and glossy.
  4. Fold the wet mixture into the dry ingredients until just combined, stopping as soon as no dry streaks remain to keep the crumb tender.
  5. Pour the batter into the greased loaf pan and tap the pan lightly to level the top.
  6. Bake for 60-65 minutes at 350F until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  7. Cool the loaf completely in the pan before frosting so the cream cheese layer stays thick and spreadable.
Make and frost
  1. Beat the softened cream cheese and butter until smooth and lump-free.
  2. Add powdered sugar, vanilla, cinnamon, and 2 tablespoons milk, then beat until thick; add 1 more tablespoon milk only if needed for a spreadable consistency.
  3. Spread the frosting generously over the cooled loaf, covering the top edges.
  4. Dust the frosted loaf with cinnamon and serve after the frosting sets slightly.

Notes

For clean slices, refrigerate the frosted loaf uncovered for 30-60 minutes to firm up the frosting, then slice. Store covered in the fridge up to 4 days; freeze the unfrosted loaf for up to 2 months (thaw overnight in the refrigerator) and frost after thawing. For a lighter option, use reduced-fat cream cheese in the frosting.