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Pumpkin Bread With Cream Cheese Frosting

Pumpkin bread with cream cheese frosting—spiced quick bread baked until just set with a toothpick-clean center, then topped with a thick, swirled frosting. The loaf stays moist from pumpkin puree, while cinnamon and pumpkin pie spice give warm, fragrant flavor in every slice.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin bread
  • 1.75 cup all-purpose 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 granulated sugar
  • 0.5 cup brown sugar
  • 0.5 cup vegetable 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 tbsp milk Start with 2 tbsp, add up to 3 tbsp for spreading consistency.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the pumpkin bread
  1. Preheat oven to 350F, then grease a 9x5 loaf pan for easy release.
  2. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined, with no visible lumps.
  3. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth and glossy.
  4. Fold the flour mixture into the pumpkin mixture just until no dry streaks remain, keeping the batter thick.
  5. Bake for 60-65 minutes, until a toothpick inserted in the center comes out clean with only a few moist crumbs.
  6. Cool completely in the pan before frosting to prevent melting or sliding.
Make and frost
  1. Beat cream cheese and unsalted butter until smooth and creamy, with no lumps.
  2. Beat in powdered sugar, vanilla, and cinnamon until the frosting is thick and smooth.
  3. Add milk 1 tbsp at a time until the frosting is spreadable, pausing when it slowly ribbons off the spoon.
  4. Spread frosting generously over the cooled loaf in an even layer.
  5. Dust the top with cinnamon for a finished look.

Notes

For best slices, let the loaf cool completely before frosting; if the kitchen is warm, chill frosted slices for 10–15 minutes to firm up the topping. Store covered in the refrigerator up to 4 days; freeze unfrosted or fully frosted for up to 2 months (wrap well). To make it dairy-light, use low-fat cream cheese and swap milk for unsweetened almond milk in the frosting if needed for spreadability.