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
- 9x5-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 9x5 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.