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Pumpkin Bread With Cream Cheese Frosting

Pumpkin bread with cream cheese frosting that bakes up a tender, spice-forward loaf with a thick, swirlable frosting. Finished with a light cinnamon dust for a bakery-style top on a loaf pan.
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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: 420
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 as needed for spreadable consistency.

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.
  2. Whisk together all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla, then fold in the flour mixture until just combined.
  4. Bake for 60-65 minutes, until a toothpick comes out clean.
  5. Cool the loaf completely.
Make and finish the frosting
  1. Beat cream cheese and unsalted butter until smooth and spreadable.
  2. Beat in powdered sugar, vanilla, and cinnamon, then mix in 2-3 tablespoons milk until the frosting is thick but spreadable.
  3. Spread the frosting generously over the cooled loaf.
  4. Dust with cinnamon to finish.

Notes

For the cleanest slices, let the loaf cool completely before frosting—warm bread will melt the cream cheese layer. Store covered in the refrigerator up to 4 days; freeze unfrosted slices up to 2 months and frost after thawing for best texture. For a dairy-light option, use plant-based cream cheese and butter sticks in the frosting (texture is closest when they’re softened and labeled spreadable).