There is no flavor combination that screams “autumn” quite like warm, spiced pumpkin and cool, tangy cream cheese. This recipe for the Best Moist Pumpkin Bread with Cream Cheese Frosting is the ultimate fall comfort food. The bread itself is incredibly tender and moist, packed with the cozy flavors of cinnamon and nutmeg. But the real star is the thick, luscious layer of cream cheese frosting that provides the perfect sweet and tangy contrast. It’s an easy-to-make quick bread that feels special enough for a holiday, yet simple enough for a crisp weekend afternoon.
Why This is the Ultimate Fall Treat
This recipe is the perfect pairing of two classic flavors. Here’s why you’ll love it:
- Perfectly Moist & Tender: This pumpkin bread recipe is designed to be exceptionally moist, so it stays delicious for days.
- The Best Tangy Frosting: The cream cheese frosting isn’t just an afterthought; it’s the perfect sweet and tangy counterpoint to the spiced bread.
- Classic Cozy Flavors: Every bite is infused with the quintessential taste of autumn—warm spices, sweet pumpkin, and rich cream cheese.
- Easy to Make, Impressive to Serve: It’s a straightforward quick bread recipe, but the addition of the thick frosting makes it look and taste like a truly special treat.
Your Ingredient Checklist
This recipe is broken down into two simple parts: the bread and the frosting.
For the Moist Pumpkin Bread:
- Flour: 1 ¾ cups all-purpose flour.
- Spices: 1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground ginger, and ¼ tsp ground cloves (or 2 tsp total of pumpkin pie spice).
- Leavening: 1 tsp baking soda.
- Salt: ½ tsp salt.
- Sugar: 1 ½ cups granulated sugar.
- Pumpkin Puree: 1 cup 100% pure pumpkin puree.
- Oil: ½ cup vegetable or canola oil.
- Eggs: 2 large eggs.
For the Tangy Cream Cheese Frosting:
- Cream Cheese: 8 ounces of full-fat block cream cheese, softened to room temperature.
- Butter: ¼ cup (4 tablespoons) of unsalted butter, softened to room temperature.
- Powdered Sugar: 2 cups, sifted.
- Vanilla Extract: 1 tsp.
- Salt: A pinch of salt to balance the sweetness.
Step-by-Step Guide
Follow these easy steps to create the perfect fall loaf.
Part 1: Baking the Pumpkin Bread
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, all the spices, baking soda, and salt.
- Combine Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, pumpkin puree, oil, and eggs until everything is smooth and well combined.
- Mix Wet and Dry: Pour the dry ingredients into the bowl of wet ingredients. Use a rubber spatula to stir everything together until just combined. Be careful not to overmix the batter.
- Bake: Pour the batter into your prepared loaf pan and spread it evenly. Bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool Completely: Let the bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. This is a crucial step before frosting.
Part 2: Whipping Up the Cream Cheese Frosting
- Beat Cream Cheese and Butter: In a large bowl, using an electric hand mixer or a stand mixer, beat the softened cream cheese and softened butter together on medium speed until smooth and creamy with no lumps.
- Add Sugar and Vanilla: Add the sifted powdered sugar, vanilla extract, and a pinch of salt to the bowl. Start mixing on low speed until the sugar is incorporated, then increase the speed to medium-high and beat for 2-3 minutes until the frosting is light and fluffy.
Part 3: Frosting and Serving
- Frost the Cooled Bread: Once the pumpkin bread is 100% cool to the touch, spread the cream cheese frosting generously over the top.
- Slice and Enjoy: Slice the bread and serve immediately, or chill it slightly to help the frosting set.
Tips for Perfect Pumpkin Bread
- Room Temperature is Key: For the frosting, your butter and cream cheese MUST be fully softened to room temperature. This is the only way to get a perfectly smooth, non-lumpy frosting.
- Cool it Down: Do not attempt to frost a warm loaf of bread! The frosting will melt and slide right off. Patience is key; let it cool completely.
- Don’t Overmix: When making the bread batter, mix only until you no longer see streaks of dry flour. Overmixing develops gluten and can result in a tough, dense bread.
- Storage: Because of the cream cheese frosting, this bread must be stored in an airtight container in the refrigerator. It will stay fresh for up to 5 days.
The Best Moist Pumpkin Bread with Cream Cheese Frosting
This moist and tender pumpkin bread is topped with a rich and tangy cream cheese frosting, making it the ultimate fall comfort treat. Perfect for breakfast, brunch, or dessert on a crisp autumn day.
Equipment
- 9×5-inch loaf pan
- Mixing bowls
- whisk and rubber spatula
- electric hand mixer or stand mixer
- Wire Cooling Rack
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 1 cup 100% pumpkin puree
- 1/2 cup vegetable or canola oil
- 2 large eggs
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt.
- In a large bowl, whisk sugar, pumpkin puree, oil, and eggs until smooth and well combined.
- Gently fold dry mixture into wet ingredients until just combined. Do not overmix.
- Pour batter into the prepared loaf pan. Bake 60–65 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pan 15 minutes, then remove to a wire rack to cool completely.
- In a large bowl, beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and pinch of salt. Beat until light and fluffy, 2–3 minutes.
- Spread frosting over completely cooled pumpkin bread. Slice and serve.
Notes
Cool the bread completely before frosting to prevent melting. Ensure cream cheese and butter are fully softened for a smooth frosting. Store tightly covered in the refrigerator for up to 5 days.