Go Back
–+ servings

Pumpkin Bread with Cream Cheese Frosting

A moist and flavorful pumpkin bread topped with a rich cream cheese frosting, perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Pumpkin Bread
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 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 nutmeg
  • 1/4 teaspoon ground ginger
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Prepare Pumpkin Bread
  1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
  2. In a mixing bowl, combine pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
  3. In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare Cream Cheese Frosting
  1. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.
  3. Once the pumpkin bread is completely cool, spread the cream cheese frosting evenly on top.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gFiber: 1gSugar: 15g

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Tried this recipe?

Let us know how it was!