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Pumpkin Bread With Cream Cheese Frosting

Pumpkin bread with cream cheese frosting that bakes into a tender loaf and gets a thick, cinnamon-scented swirl on top. Made with pumpkin puree, pumpkin pie spice, and a fluffy frosting that spreads easily once the loaf is fully cooled.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 1.75 cup 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 sugar
  • 0.5 cup brown sugar
  • 0.5 cup 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

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 the dry ingredients together until evenly combined.
  3. Whisk the wet ingredients together until smooth.
  4. Fold the wet mixture into the dry mixture until just combined.
  5. Pour the batter into the greased loaf pan.
  6. Bake for 60–65 minutes, until a toothpick comes out clean.
  7. Cool the loaf completely before frosting.
Make and apply the cream cheese frosting
  1. Beat the cream cheese and butter until smooth.
  2. Add the powdered sugar, vanilla, cinnamon, and enough milk to make a thick but spreadable frosting.
  3. Spread the frosting generously over the cooled loaf, then dust with cinnamon and serve.

Notes

For the smoothest crumb, mix just until the flour disappears—over-mixing can make the loaf tough. Store covered in the refrigerator for up to 4 days; let slices come to room temperature for the best texture. Freezing is yes: freeze unfrosted or frosted (wrap well) for up to 2 months. For a lighter option, swap half the oil for unsweetened applesauce to reduce fat while keeping moisture.