Have you ever tasted a loaf bread so moist, so deeply spiced, and topped with frosting that seemed straight out of a bakery? This Pumpkin Loaf Bread with Cream Cheese Frosting is your ticket to that indulgence at home. Despite many believing that frosted pumpkin breads are dry or overly dense, this recipe challenges that myth by integrating warm fall spices, lush pumpkin puree, and a cream cheese topping that brings balance. Within a few simple steps—and with the focus keyphrase beautifully in hand—you’ll master a loaf that’s both cozy morning companion and sweet dessert delight.
Ingredients
- For the Pumpkin Loaf:
- 1 ¾ cups all‑purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 ½ cups pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 6 oz cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- A dash of ground cinnamon (optional topping)
Step‑by‑Step
Step 1: Whisk the Dry Ingredients
Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, baking soda, ground cinnamon, nutmeg, cloves, and salt until well blended. These warm spices are what give the loaf its signature pumpkin aroma and flavor, so make sure the mixture is spotting no lumps or clumps.
Step 2: Mix the Wet Ingredients
In a separate bowl, beat the eggs, granulated sugar, and brown sugar until slightly lightened. Then add pumpkin puree, vegetable oil, milk, and vanilla extract. Mix until the wet ingredients are completely combined and smooth. This wet base ensures moisture, richness, and those notes of autumn that make this loaf special.
Step 3: Combine and Bake
Gently stir the dry mix into the wet mixture. Don’t overmix—stir until just combined to avoid a dense loaf. Pour batter into a greased or parchment‑lined loaf pan. Bake in the preheated oven for about 50‑60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Perfect timing = moist loaf without sogginess.
Step 4: Cool Completely Before Frosting
After baking, allow the loaf to cool in the pan for about 10 minutes. Then transfer to a wire rack and cool completely. Frosting a warm loaf causes melting and runniness; cooling fully helps frosting set beautifully, giving you clean slices with a bakery‑style look.
Step 5: Frost Like a Pro
Beat softened cream cheese and butter together until smooth and lump‑free. Add powdered sugar and vanilla; beat again until fluffy. Spread generously on top of the completely cooled loaf. If desired, top with a dusting of ground cinnamon to enhance flavor and visual appeal.
Variations
- Add chopped pecans or walnuts into the batter for crunch and texture.
- Mix in white chocolate chips or drizzle white chocolate on frosting for a sweet contrast.
- Use gluten‑free flour blend (1:1 substitution) to make a GF version.
- Swap butter in frosting with coconut oil or vegan butter for dairy‑free alternative.
COOKING Note
- Make sure pumpkin puree is well drained and thick—not watery, to avoid a soggy loaf.
- Room‑temperature eggs and cream cheese help ingredients incorporate more smoothly.
- If edges brown too quickly, tent with foil during last 10‑minutes of baking.
Serving Suggestions
This loaf is perfect with a warm mug of chai or cinnamon‑spiced coffee. Serve slices with butter, additionally fresh whipped cream, or a drizzle of caramel sauce for dessert. Great for brunch spread or as a companion to apple cider or pumpkin spice latte.
Storing Tips for the Recipe
- Store the cooled loaf in an airtight container. If frosted, refrigerate and consume within 3‑4 days.
- For longer storage, freeze un‑frosted slices (wrapped well). Thaw overnight and apply fresh frosting.
- You can make the batter ahead (without baking) and refrigerate for a few hours to bake later.
Timing
Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 10 slices
Nutritional Information (Per Slice)
Calories: ≈ 320 kcal
Protein: ≈ 4 g
Sodium: ≈ 210 mg
Healthier Alternatives for the Recipe
Replace half of all‑purpose flour with whole wheat or oat flour for added fiber. Use applesauce or mashed banana in place of some oil to reduce fat. For lighter frosting, use low‑fat cream cheese or reduce amount of butter and sugar. Also, try non‑dairy milk if needed.
Common Mistakes to Avoid
- Baking too hot—edges brown before center bakes through.
- Frosting too early—warm loaf causes frosting to slide.
- Overmixing batter—leads to tough texture.
- Using moist or runny ingredients—ensure dryness (flour, pumpkin puree) is controlled.
Conclusion
This Pumpkin Loaf Bread with Cream Cheese Frosting brings cozy fall flavors, moist texture, and sweet creamy topping all in one loaf. Try this recipe soon—share with family, tag a friend who loves fall baking, and enjoy every slice. Bake it, savor it, and let the aroma fill your kitchen.
Frequently Asked Questions (FAQs)
Q: Can I use homemade pumpkin puree?
Yes—just ensure it’s well strained and thick so the loaf doesn’t become watery.
Q: What kind of cream cheese should I use?
Full‑fat cream cheese gives richer flavor; for lighter version, you can use reduced‑fat but texture may differ slightly.
Q: Can I make this loaf gluten‑free?
Yes—use a reliable 1:1 gluten‑free baking flour blend and perhaps a bit more moisture (milk or pumpkin) to compensate.
Q: How do I prevent frosting from sliding?
Cool loaf completely; chill briefly before frosting; use frosting that’s not too runny.
Pumpkin Loaf Bread with Cream Cheese Frosting
- Total Time: 1 hr 10 mins
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Pumpkin Loaf Bread with a luscious cream cheese frosting—soft, spiced, and irresistible! Perfect for cozy fall mornings or sweet cravings.
Ingredients
Pumpkin Loaf:
1 3/4 cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 cups pumpkin puree (not pumpkin pie filling)
1/2 cup vegetable oil
1/4 cup milk
1 tsp vanilla extract
Cream Cheese Frosting:
6 oz cream cheese, softened
3 tbsp unsalted butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
A dash of ground cinnamon (optional for topping)
Instructions
1. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
2. In another bowl, whisk eggs, both sugars, pumpkin puree, oil, milk, and vanilla until smooth.
3. Stir dry ingredients into wet until just combined.
4. Pour batter into a greased loaf pan and bake at 350°F (175°C) for 50–60 minutes.
5. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
7. Frost the cooled loaf and top with a sprinkle of cinnamon.
Notes
Let loaf cool completely before frosting to avoid melting.
Use canned pumpkin puree, not pie filling, for the right texture and spice balance.
To make it nut-free and allergy-friendly, ensure no cross-contamination with spices or toppings.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg