Say hello to your new favorite pumpkin bread recipe! Not only is it incredibly moist, but it’s perfectly spiced and topped with a thick layer of silky cream cheese frosting.
Before You Start
While this is an easy pumpkin bread recipe, here are a few tips to keep in mind while making this bread. I want to make sure it turns out absolutely perfect for you!
- Flour – I always recommend measuring your ingredients but if you don’t have a scale, spoon the flour into your measuring cup and level it off for light and fluffy cups.
- Pan – For the best results, use a light-colored aluminum baking pan. Also make sure it’s a 9×5 and not a 1 pound loaf pan. They’re the same shape, but the 1 pound is much smaller.
- Pumpkin – Canned pumpkin can vary in flavor and texture based on the brand. I always use Libby’s for all of my pumpkin recipes.
- Doneness – Shown in the picture below, your toothpick should come out clean with a few moist crumbs clinging to it. Make sure to stick the toothpick in a soft section in the center seam of the loaf.
- Frosting – Spread on the frosting when the loaf is just barely warm. If it’s too warm, the frosting will melt. But the slight warmth will soften the frosting just enough to where it’s silky smooth.
Moist Pumpkin Bread Secret Ingredients
There are two secret ingredients that allow this bread to really stand out:
- Maple Syrup – By replacing some of the sugar with liquified sugar, the texture of the bread becomes extra moist and tender. Plus, maple syrup adds an extra special layer of flavor.
- Black Pepper – You might be surprised to see this in the ingredient list, but the additional of just a touch of black pepper allows the other spices to really pop. It enhances the overall flavor of this loaf while somehow going completely unnoticed.
- Vanilla Bean Paste – Swapping vanilla extract with vanilla bean paste is an easy way to elevate any dessert! It’s also provides a stronger vanilla flavor which is needed to complete against all the spices.
Pumpkin Bread with Cream Cheese Frosting FAQs
Yes! Just substitute the flour with a cup for cup gluten free baking flour.
Sure! You can leave out the frosting to make this a basic pumpkin bread recipe.
Yes you can substitute the same amount in vanilla extract.
My maple glazed pumpkin bread is one of my most popular recipes, but is a little bit more involved and takes longer to bake. This is a simplified version that tastes just as good!
Due to the frosting, this bread can be left of a day at room temperature. Otherwise, store in the refrigerator. It’s delicious either way!
Yes, but I suggest freezing it without the frosting. Simply store in a freezer-safe bag.
For more pumpkin recipes, check out my:
- Pumpkin Bread with Maple Glaze
- Gluten Free Pumpkin Bars
- Pumpkin Cinnamon Rolls
- Pumpkin Crisp
- No Bake Pumpkin Cookie Pie
- Pumpkin Chocolate Chip Cookies
- Mini Pumpkin Hand Pies
- Pumpkin Cupcakes
Make sure to tag me @butternutbakery on Instagram and comment below if you make this Pumpkin Bread recipe. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
Watch how to make this pumpkin bread:
Cream Cheese Frosted Pumpkin Bread
- Total Time: 2 hours 5 minutes
- Yield: 10-12 slices
Description
This incredibly moist pumpkin bread is topped with a thick layer of silky cream cheese frosting. It’s a classic combination done so well and it’s bound to be your new favorite pumpkin bread recipe!
Ingredients
Pumpkin Bread
- 1 15oz can pure pumpkin puree
- 1 cup (200g) light brown sugar, packed
- 1/4 cup (80g) pure maple syrup
- 1/2 cup (102g) vegetable oil (olive oil also works)
- 3 large eggs
- 2 tsp vanilla bean paste
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1 tbsp pumpkin pie spice
- 2 tsp ground cinnamon
- 1 2/3 cups (215g) all-purpose flour
Cream Cheese Frosting
- 6 oz Philadelphia full fat cream cheese, room temp
- 1/4 cup (54g) unsalted butter, room temp
- 1 cup (105g) powdered sugar
- 1/2 tsp vanilla bean paste
Instructions
Pumpkin Bread
- Preheat the oven to 350F and grease and line a 9×5 loaf pan with parchment paper (make sure it’s a 9×5 and not a 1 lb loaf pan as there’s a significant size difference).
- In a large mixing bowl, whisk together the pumpkin, brown sugar, maple syrup, and oil.
- Then whisk in the eggs and vanilla, followed by the baking soda, baking powder, salt, pepper, pumpkin pie spice, and cinnamon.
- Last, whisk in the flour just until combined.
- Pour into the prepared pan and bake for 60-70 minutes. The loaf should appear puffed with a crack right down the center. Stick a toothpick in the center and if it comes out with a few moist crumbs, the bread is ready (see picture in post for reference).
- Allow to cool for about 10 minutes, then lift out of the pan and transfer to a wire rack to cool for another 30-40 minutes or until barely warm.
Cream Cheese Frosting
- In the meantime, make the frosting by mixing together the cream cheese and butter. This can be done with an electric mixer or mash by hand with a fork.
- Then mix in the powdered sugar, followed by the vanilla bean paste.
- Spread over the barely warm loaf, then slice and enjoy!
Equipment
Buy Now → - Prep Time: 20 minutes
- Cooling Time: 45 minutes
- Cook Time: 1 hour
So I am not a baker in the slightest – like I ruin boxed cake mix bad at baking – but I got it in my head that I wanted to make a gluten-free pumpkin loaf and decided on this recipe. I used the Cup-4-Cup gluten-free flour, measured everything out in grams, and oh my gaaaaaawd. It turned out PERFECTLY. I wasn’t sure about timing since I’m also at a high-ish altitude (Northern Canada) but went with 70 minutes to bake, then followed the instructions to let it sit for 10, then 30 on the rack. Perfection. The only adaptation I made was adding pumpkin pie spice to the icing (because how could you not?) and it was the perfect finishing touch. Will absolutely be making again and so grateful to have so many good gluten-free recipes to try now!