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Pumpkin Bread with Cream Cheese Frosting

The Best Pumpkin Bread with Cream Cheese Frosting Ever!

Course: Bread
Cuisine: American
Keyword: autumn baking, Baking, cream cheese frosting, Desserts, fall recipes, Pumpkin Bread
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Cooling Time: 30 minutes
Total Time: 2 hours
Servings: 10 slices
Calories: 250kcal
This Pumpkin Bread with Cream Cheese Frosting is a delightful treat perfect for autumn, featuring moist pumpkin bread and a rich cream cheese frosting.
Print Recipe

Equipment

  • Loaf Pan
  • Mixing bowls
  • electric mixer
  • Measuring cups and spoons

Ingredients

For the Bread

  • 1 cup Salted Butter Use unsalted butter for a less salty flavor.
  • 1 cup Granulated Sugar Brown sugar can be substituted for a deeper flavor.
  • 1 cup Pumpkin Puree Ensure it's pure pumpkin without additives.
  • 1 large Egg No substitute recommended for this recipe.
  • 2 cups All-Purpose Flour Gluten-free flour can be used at a 1:1 ratio.
  • 2 teaspoons Baking Powder Ensure it's fresh for best results.
  • 2 teaspoons Pumpkin Pie Spice Substitute with cinnamon, nutmeg, and ginger if needed.

For the Cheesecake Filling

  • 8 oz Plain Cream Cheese Can be replaced with vegan cream cheese for a dairy-free option.
  • ½ cup Granulated Sugar Do not substitute directly.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results.
  • 1 tablespoon All-Purpose Flour Helps stabilize the filling.

For the Frosting

  • 4 oz Plain Cream Cheese Can replace with mascarpone for a different flavor.
  • 4 tablespoons Salted Butter Use unsalted if preferred.
  • 2 cups Powdered Sugar No direct substitutes recommended.

Instructions

Pumpkin Bread Preparation

  • Preheat your oven to 325°F (163°C) and prepare a loaf pan by lining it with parchment paper or greasing it.
  • In a large mixing bowl, cream together the salted butter and granulated sugar until light and fluffy. Add in the egg and pumpkin puree, mixing until well combined.
  • Gently fold in the all-purpose flour, baking powder, and pumpkin pie spice. Mix until just combined; avoid overmixing.
  • Pour about two-thirds of the pumpkin batter into the prepared loaf pan, spreading it evenly across the bottom.
  • In a separate bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and flour until smooth and creamy.
  • Spread the cream cheese mixture over the first layer of pumpkin batter, then pour the remaining pumpkin batter on top.
  • Bake in the preheated oven for 65-75 minutes, checking for doneness with a toothpick.
  • Remove from the oven and allow to cool completely in the pan.
  • Blend the frosting ingredients together until smooth, and store in the refrigerator until ready to use.
  • Once cooled, frost the top generously and slice into pieces.

Notes

Optional: Sprinkle with chopped walnuts for an extra crunch and flavor.

Nutrition

Serving: 1slice | Calories: 250kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 180mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2000IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg