Home > Recipes > Breads and Rolls > Cream Cheese Frosted Pumpkin Bread

Cream Cheese Frosted Pumpkin Bread

Pin Recipe Comments

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.

close up on slice of cream cheese frosted pumpkin bread

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!

  1. 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.
  2. 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.
  3. Pumpkin – Canned pumpkin can vary in flavor and texture based on the brand. I always use Libby’s for all of my pumpkin recipes.
  4. 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.
  5. 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.

baked pumpkin bread loaf in a pan

Moist Pumpkin Bread Secret Ingredients

There are two secret ingredients that allow this bread to really stand out:

  1. 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.
  2. 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.
  3. 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.
slices of cream cheese frosted pumpkin bread

Pumpkin Bread with Cream Cheese Frosting FAQs

Can this pumpkin bread be made gluten free?

Yes! Just substitute the flour with a cup for cup gluten free baking flour.

Can I leave out the cream cheese frosting?

Sure! You can leave out the frosting to make this a basic pumpkin bread recipe.

Can I substitute the vanilla bean paste with vanilla extract?

Yes you can substitute the same amount in vanilla extract.

How is this recipe different from your other pumpkin bread recipe?

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!

How do you store pumpkin bread with cream cheese frosting?

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!

Can pumpkin bread be frozen?

Yes, but I suggest freezing it without the frosting. Simply store in a freezer-safe bag.

bite shot of cream cheese frosted pumpkin bread

For more pumpkin recipes, check out my:

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:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
close up on slice of cream cheese frosted pumpkin bread

Cream Cheese Frosted Pumpkin Bread


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 5 reviews

  • Author: Jenna Barnard
  • Total Time: 2 hours, 5 minutes
  • Yield: 10-12 slices

Description

This incredibly moist pumpkin bread is so flavorful and topped with a thick layer of silky cream cheese frosting! It’s the perfect loaf for fall and is always a crowd pleaser. 


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 unsalted butter, room temp
  • 1 cup powdered sugar
  • 1/2 tsp vanilla bean paste

Instructions

Pumpkin Bread

  1. 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). 
  2. In a large mixing bowl, whisk together the pumpkin, brown sugar, maple syrup, and oil. 
  3. Then whisk in the eggs and vanilla, followed by the baking soda, baking powder, salt, pepper, pumpkin pie spice, and cinnamon.
  4. Last, whisk in the flour just until combined.
  5. 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).
  6. 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

  1. 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. 
  2. Then mix in the powdered sugar, followed by the vanilla bean paste.
  3. Spread over the barely warm loaf, then slice and enjoy! 
  • Prep Time: 20 minutes
  • Cooling Time: 45 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Recipe Card powered byTasty Recipes

Join Our Community

Meet Jenna

I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!

Leave a Rating and a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 Comments

  1. I thought this was just ok. The loaf was too dense and I prefer a streusel topping on pumpkin bread. However, the recipe came together quick and I was able to use just one bowl.






  2. It’s pumpkin everything season, and this pumpkin loaf is EVERYTHING !!!
    Easy, moist and with cream cheese frosting !!!
    Perfection.






  3. Absolutely delicious. It is very moist and the frosting is a winner. I used vanilla bean paste, as suggested which I recommend as well. I didn’t change a thing and will definitely be making this again.






  4. This just came out of the oven, there was a larges puffed piece that I took off to making frosting it easier and oh yum this bread is delicious! My baby and I are really enjoying it. I replaced the flour with bobs red mill 1:1 baking flour and it came out perfectly fluffy!






  5. 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!