Pumpkin Bread With Cream Cheese Frosting

This Pumpkin Bread with Cream Cheese Frosting is the autumn indulgence that embodies the essence of fall flavors and cozy gatherings! This delicious and simple treat brings together the warmth of spiced pumpkin bread and the luxurious creaminess of cream cheese frosting!

I am allllll about fall! Watching the leaves change, feeling the crispness in the air... there is just nothing like it! Check out my entire section of fall recipes to find your new staple!

Some of my favorites are these Pumpkin Cheesecake Cookies, these Apple Crumble Cupcakes, and Pumpkin Banana Muffins!

Why You'll LOVE This Recipe

Irresistible Flavor: The combination of the warm spiced pumpkin bread and creamy, tangy cream cheese frosting creates a combo that's simply irresistible.

Easy: This recipe is a one-bowl recipe made without a mixer and is prepped in just 15 minutes!

Fall Comfort: This recipe embodies the cozy comforts of autumn. Imagine wrapping yourself in a warm, fuzzy blanket with the smell of pumpkin and spices wafting through your kitchen!

Perfect for Gatherings: Slicing a loaf into individual servings makes it ideal for sharing with family and friends. It's the perfect addition to holiday gatherings and cozy get-togethers.

Ingredients

• Vegetable Oil: Vegetable oil is the base of this recipe and provides moisture that lasts. You can substitute it for any unflavored oil.
• Granulated Sugar & Light Brown Sugar: Together, both of these sugars contribute to sweetness and moisture.
• Milk: You'll add a bit of milk to the bread to thin out the batter and give it some extra moisture.
• Pumpkin Puree: Pure pumpkin gives this recipe such great flavor and moisture. Note that it is not the same as pumpkin pie filling.
• Vanilla Extract: Vanilla rounds out the overall flavor of the bread!
• Eggs: 2 large eggs at room temperature provide structure in the muffins.
• All Purpose Flour: Simple, plain all purpose flour should be used in these muffins. Measure it properly to create moist and light muffins. Read "Expert Tips" below for more information.
• Baking Powder & Baking Soda: Together, these two leavening agents work to give the muffins rise and gorgeous domes.
• Salt: Salt brings out sweetness and enhances flavor.
• Cinnamon, Nutmeg, and Allspice: Get ready because all of these spices create the best fall flavor!

Step by Step Process

STEP 1: Preheat your oven to 350 degrees Fahrenheit and prepare a 9x5 inch loaf pan by spraying it with cooking spray before placing a rectangle of parchment paper on the bottom.

STEP 2: In a large bowl, use a whisk vegetable oil, granulated sugar, light brown sugar, room temperature milk, pumpkin puree, vanilla extract, and room temperature eggs until combined.

STEP 3: Add all purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice to the large bowl and whisk only until you see the dry ingredients disappear into the wet.

STEP 4: Then, pour the batter into your prepared pan and smooth it evenly in the pan.

STEP 5: Bake for 50-60 minutes. A toothpick inserted into the center on the pan will come out with moist crumbs. It shouldn't come out fully clean! This is a moist bread!

STEP 6: Let bread cool in the pan for about 30 minutes before taking it out of the pan and letting it fully cool on a wire rack or plate.

Cream Cheese Frosting

STEP 1: In a medium bowl, use a fork or electric mixer to beat softened cream cheese and powdered sugar until combined.

STEP 2: Pour 2 tablespoons of milk into the mixture and combine until smooth. The glaze should be thick but should fall from the fork when lifted out of the bowl. Add additional milk by the ½ tablespoon to create a smoother glaze or additional powdered sugar by the tablespoon to thicken the glaze.

Frequently Asked Questions

Expert Tips

• Room Temperature Ingredients: Eggs and milk need to be at room temperature. Heat your milk for 15 seconds in the microwave and run your eggs under hot water for a couple of minutes or place them in a bowl of hot water for 5 minutes before using them!
• Measuring Flour: You will end up with dry cake if you do not measure your flour correctly. Measure out 245g of flour exactly using a kitchen scale or simply use a spoon to carry flour into your measuring cups before using a knife to sweep the flour across the top in order to level the flour.
• Substitutions: I recommend following the recipe, but you can substitute vegetable oil with any neutral oil, use any milk of your choice, and can use one-to-one gluten free flour.

Storing

• Allow the bread and frosting to set completely before storing. If you store the bread before the frosting has set, you risk smearing the frosting.
• Place the bread in an airtight container, tightly cover it, or wrap it in cling wrap.
• Pumpkin bread with cream cheese frosting can be stored at room temperature for up to 1 day, in the fridge for about 6 days, or in the freezer for up to 4 months. Keep the container in a cool place because you don't want the frosting to melt.
• You can freeze the whole loaf in a freezer bag or wrapped in cling wrap, or you can wrap individual slices in cling wrap and freeze them for up to 4 months. Thaw in the fridge or at room temperature.

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