Fall is my favorite time of year. The leaves change color, the air gets chillier, and pumpkin everything appears on menus. I especially love pumpkin bread. The spices and flavors make the house smell amazing while it’s cooking. This recipe is one of my favorites because it includes cream cheese frosting. Cream cheese frosting makes everything better! 

What is Pumpkin Bread?

Pumpkin bread is a quick bread, meaning that it doesn’t require yeast for leavening. Instead, baking powder and soda are used to create a light and fluffy texture. The bread is typically flavored with spices like cinnamon, ginger, and nutmeg.

Some variations of pumpkin bread include adding chocolate chips, nuts, or raisins. Pumpkin bread is a popular seasonal treat that is often enjoyed during the fall and winter months. 

Whether you enjoy it plain or jazzed up with some tasty add-ins, pumpkin bread is sure to please your taste buds!

Frosted Pumpkin Bread Ingredients 

For this recipe, you’ll need ingredients for both the bread and the frosting. Here’s what you’ll need:

• Flour– Do not pack the flour. Instead use a spoon to scoop the flour into the measuring cup and then level it off with a butter knife. 
• Pumpkin puree– I used canned pumpkin puree to simplify this recipe, but homemade is so much better. 
• Baking powder & soda– Since this is a quick bread, you will need both baking powder and soda to create a fluffy bread. 
• Pumpkin spices– To give this sweet bread that pumpkin flavor, you’ll need pumpkin spice, cinnamon, and salt. 
• Eggs– Set your eggs on the counter for about 30-minutes to bring them to room temperature before using them. 
• Butter– I used unsalted butter. You will melt and cool the butter for the bread, but just allow it to soften for the frosting. 
• Sugars– For the pumpkin bread, you will need both white sugar and brown sugar. Be sure to pack the sugar. 
• Vanilla extract– You will need vanilla extract for both the frosting and the pumpkin bread. 
• Cream cheese– Set the cream cheese on the counter with the butter and eggs to soften before using for the frosting. 
• Powdered sugar– Do not use regular sugar for the frosting. It will not blend into the right consistency. 
• Walnuts– If you choose, you can top your pumpkin bread with chopped walnuts. 

How to Make Frosted Pumpkin Bread

When making this pumpkin bread, keep in mind that every oven is different. I recommend checking the bread towards the last 50 minutes. If the top gets too brown, cover with foil until the end. Follow the steps below!

Step 1: Preheat and Prep

First, preheat the oven to 350 F.Then, grease a loaf tin or line with parchment paper and set to the side. 

Step 2: Beat Wet Ingredients and Sugars

In a large mixing bowl, beat the eggs with a mixer on low, and then add the butter, sugars, and vanilla. Mix again until combined. 

Step 3: Mix Dry Ingredients

In a separate mixing bowl combine dry ingredients (flour, baking soda, baking powder, spices). 

Step 4: Add Dry Ingredients to Wet Ingredients

Next, add the wet ingredients to the dry ingredients. Mix on low until everything combines. Add pumpkin puree.

Step 5: Add the Batter to the Pan

Pour the batter into your prepared loaf tin evenly. 

Step 6: Bake

Finally, bake the pumpkin bread for 55 minutes to an hour or until a toothpick inserted into the center comes out clean, dry or with a few breadcrumbs. 

Step 7: Cool the Pumpkin Bread

Let the bread rest in the tin for 15 minutes before transferring it onto a wire rack to cool completely.

Step 8: Make the Frosting

Beat the cream cheese in a large mixing bowl until softened and add in the remaining ingredients. Beat until fully combined. 

Step 9: Frost the Bread

Cover the entire top of the bread with frosting and add walnuts along with some ground cinnamon. 

Step 10: Serve and Enjoy

Cut in slices and serve right away.

Coffees to Pair with Pumpkin Bread

• Starbucks Pumpkin Spice Frappuccino
• Starbucks Pumpkin Cream Cold Brew
• Pumpkin Spiced Whipped Coffee
• Pumpkin Spice Latte

What Type of Pan Do I Need for Pumpkin Bread?

The best option is a glass or light-colored metal pan with straight sides and a smooth surface. Dark pans absorb heat more quickly, which can lead to overcooked bread. Nonstick pans are also a good choice, as they help to prevent sticking and make cleanup a breeze. 

But regardless of which type of pan you choose, be sure to coat it with cooking spray or oil before adding the batter. This will help to ensure that your bread releases easily and comes out looking perfect.

Can I Use Homemade Pumpkin Puree?

Yes, you can! While many people opt for store-bought pumpkin puree when making pumpkin bread, it is actually quite easy to make your own. Homemade pumpkin puree will have a fresher flavor than the canned variety, and it can be made with very little effort. 

To make pumpkin puree, start by roasting a whole pumpkin in the oven at 400? until it is soft. Then, scoop out the flesh and puree it in a food processor or blender. If you plan to use the puree right away, there is no need to strain it. However, if you want a smoother texture, you can strain the puree through a fine-mesh sieve. Once your puree is ready, simply use it in place of store-bought puree in this recipe.

What is the Type of Frosting Is on this Bread?

The frosting used for this recipe is cream cheese frosting. Cream cheese frosting is a rich, creamy frosting made with cream cheese, butter, and sugar. It’s perfect for topping cakes, cupcakes, and other desserts. 

The cream cheese gives the frosting a tangy flavor, while the butter and sugar make it smooth and sweet. This frosting is easy to make and can be stored in the fridge for up to two weeks. 

How to Store Leftovers

For fresh flavor and texture It is better to consume the bread within 2 days but feel free to refrigerate for 3-4 days for later. Without the frosting the bread will keep for longer.

Other Pumpkin Recipes to Try

• Pumpkin Chocolate Poke Cake
• Pumpkin Pie Oatmeal
• Chocolate Cheesecake Pumpkin Pie
• Pumpkin Snickerdoodles