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Pumpkin Bread With Cream Cheese Frosting

Pumpkin bread with cream cheese frosting is a moist, spiced loaf baked until the center is set, then topped with a thick, tangy frosting. The smooth frosting comes together by beating cream cheese and butter and mixing in powdered sugar and vanilla.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the Bread:
  • 1.75 cup flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1.5 cup sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 15 oz pumpkin puree
For the Frosting:
  • 4 oz cream cheese
  • 2 tbsp butter
  • 1 cup powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Bake the Pumpkin Bread
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
  2. Whisk together the flour, baking soda, cinnamon, and salt until evenly combined.
  3. In a separate bowl, whisk the sugar, vegetable oil, eggs, and pumpkin puree until smooth, then fold in the dry ingredients.
  4. Pour the batter into the prepared loaf pan, then bake at 350°F for 55-65 minutes until a toothpick inserted into the center comes out clean.
  5. Cool completely in the pan, then transfer the loaf to a wire rack.
Make and Add the Cream Cheese Frosting
  1. Beat the cream cheese and butter together until smooth.
  2. Gradually mix in the powdered sugar and vanilla extract until the frosting is smooth and spreadable.
  3. Spread the frosting evenly over the completely cooled loaf before slicing.

Notes

For clean slices and frosting that stays put, wait until the loaf is completely cool before spreading the cream cheese frosting. Store frosted bread in the refrigerator for up to 4 days. Freezing is yes—freeze the unfrosted loaf wrapped tightly for up to 2 months, then thaw and frost. For a lighter option, use a reduced-fat cream cheese in the same amount.