I love making this Cream Cheese And Pumpkin bread recipe. Its mix of pumpkin puree, aromatic spices like cinnamon and ginger, and a touch of tangy cream cheese frosting creates a moist, flavorful loaf. Each bite offers the perfect balance of sweet spice and rich cream cheese harmony that is delightful.
Hey everyone, I just whipped up a new twist on Pumpkin Bread With Cream Cheese Frosting that I think you’ll really dig. I started with a can of pumpkin puree, mixing it with 2 cups all purpose flour, baking soda, baking powder, salt and a bunch of spices like cinnamon, ginger, nutmeg and cloves.
I then blended in granulated sugar, light brown sugar, eggs, vegetable oil and a splash of vanilla extract. The mixture came together real nice and created a moist, flavorful loaf that’s just begging for a sweet finishing touch.
Once the bread cooled, I topped it off with a cream cheese icing made from softened cream cheese, unsalted butter, powdered sugar and a bit more vanilla extract. It’s a perfect mix of pumpkin and cream cheese magic that even turned my DIY pumpkin bread into something special.
Give it a try if you wanna change up your usual pumpkin loaf bread routine!
Why I Like this Recipe
I love this recipe because the mix of spices totally reminds me of fall—the cinnamon, ginger and nutmeg all come together to make something that just feels warm and nostalgic.
I also like how simple it is to make, even if I’m not the best cook sometimes. The steps are straightforward enough that I can follow them without getting too confused and end up with a loaf that turns out pretty good every time.
Another reason is the cream cheese frosting. Its sweet and tangy taste really complements the pumpkin bread, and I appreciate that extra burst of flavor on top.
Lastly, I enjoy that it’s a recipe that feels comforting and homemade, even if it’s a bit flawed. It gives me that cozy vibe that makes every bite feel like I’m enjoying a little piece of home.
Ingredients
- Pumpkin puree adds natural sweetness, moisture, fiber, and vitamins for healthy digestion.
- All purpose flour provides carbohydrates and structure to hold the bread together.
- Granulated sugar brings sweetness which balances spices and enriches the loaf flavor.
- Eggs supply protein, binding ingredients together for a moist, rich texture in the bread.
- Cream cheese frosting adds tang, extra creaminess, and a delightful sweet finish.
- Vegetable oil ensures the bread remains tender and soft with added moisture.
- Light brown sugar deepens flavor with rich molasses notes complementing the spices beautifully.
Ingredient Quantities
- 1 (15 ounce) can pumpkin puree
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar (packed firmly)
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 8 ounces cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 cup powdered sugar (adjust to your taste)
- 1/2 teaspoon vanilla extract (for the frosting)
How to Make this
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a medium bowl, sift together 2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.
3. In a large bowl, mix 1 (15 ounce) can pumpkin puree with 3/4 cup granulated sugar, 1/2 cup firmly packed light brown sugar, 2 large eggs, 1/2 cup vegetable oil and 1 teaspoon vanilla extract until smooth.
4. Gently fold in the dry ingredients into the wet mix, stirring until just combined (dont over mix or the bread might be too dense).
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool completely in the pan on a wire rack.
7. For the cream cheese frosting, beat 8 ounces softened cream cheese and 1/4 cup unsalted butter (both at room temperature) until creamy.
8. Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract into the cream cheese mixture, beating until smooth and fluffy. Taste and adjust the sweetness if needed.
9. Once the bread is fully cooled, spread the frosting evenly over the top. Enjoy your Pumpkin Bread with Cream Cheese Frosting as a delicious fall treat!
Equipment Needed
1. Oven (preheat to 350°F)
2. 9×5-inch loaf pan (greased before use)
3. Medium bowl (for sifting together all the dry ingredients)
4. Sifter (or a fine mesh strainer to sift the flour and spices)
5. Large bowl (for mixing the pumpkin puree, sugars, eggs, oil and vanilla extract)
6. Measuring cups and spoons (for all the ingredients)
7. Spatula (to gently fold the wet and dry ingredients, and to smooth the batter in the loaf pan)
8. Electric mixer or hand whisk (for beating the cream cheese, butter, powdered sugar and vanilla for the frosting)
9. Cooling rack (to allow the bread to cool completely)
10. Toothpick (to check if the bread is fully baked)
FAQ
Pumpkin Bread With Cream Cheese Frosting Recipe Substitutions and Variations
- For the pumpkin puree, you can use mashed butternut squash if you can’t find pumpkin readily. It gives a similar texture and adds a nice sweetness.
- If you run out of vegetable oil, melted coconut oil works pretty well as a substitute. Just keep in mind it might slightly alter the taste.
- You can swap the light brown sugar with white sugar by mixing it with a little molasses. This trick helps you achieve that deep, rich flavor that brown sugar provides.
- For the cream cheese in the frosting, try using equal parts ricotta cheese. It makes a lighter, slightly tangy frosting that many people enjoy.
Pro Tips
1. Let your cream cheese and butter sit out until they’re really soft – this makes for a way smoother frosting than trying to whip with everything cold.
2. Sift your dry ingredients really well (and maybe a second time) so the spices and flour mix together evenly, which helps keep the bread light and not too dense.
3. Be super careful when folding your wet and dry ingredients together. Overmixing can easily kill the texture, making your bread overly heavy.
4. Always wait until your bread is completely cooled before frosting it, or else the fat in the frosting might melt and become runny.
Pumpkin Bread With Cream Cheese Frosting Recipe
My favorite Pumpkin Bread With Cream Cheese Frosting Recipe
Equipment Needed:
1. Oven (preheat to 350°F)
2. 9×5-inch loaf pan (greased before use)
3. Medium bowl (for sifting together all the dry ingredients)
4. Sifter (or a fine mesh strainer to sift the flour and spices)
5. Large bowl (for mixing the pumpkin puree, sugars, eggs, oil and vanilla extract)
6. Measuring cups and spoons (for all the ingredients)
7. Spatula (to gently fold the wet and dry ingredients, and to smooth the batter in the loaf pan)
8. Electric mixer or hand whisk (for beating the cream cheese, butter, powdered sugar and vanilla for the frosting)
9. Cooling rack (to allow the bread to cool completely)
10. Toothpick (to check if the bread is fully baked)
Ingredients:
- 1 (15 ounce) can pumpkin puree
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar (packed firmly)
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 8 ounces cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 cup powdered sugar (adjust to your taste)
- 1/2 teaspoon vanilla extract (for the frosting)
Instructions:
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a medium bowl, sift together 2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.
3. In a large bowl, mix 1 (15 ounce) can pumpkin puree with 3/4 cup granulated sugar, 1/2 cup firmly packed light brown sugar, 2 large eggs, 1/2 cup vegetable oil and 1 teaspoon vanilla extract until smooth.
4. Gently fold in the dry ingredients into the wet mix, stirring until just combined (dont over mix or the bread might be too dense).
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool completely in the pan on a wire rack.
7. For the cream cheese frosting, beat 8 ounces softened cream cheese and 1/4 cup unsalted butter (both at room temperature) until creamy.
8. Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract into the cream cheese mixture, beating until smooth and fluffy. Taste and adjust the sweetness if needed.
9. Once the bread is fully cooled, spread the frosting evenly over the top. Enjoy your Pumpkin Bread with Cream Cheese Frosting as a delicious fall treat!
