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Pumpkin Bread With Cream Cheese Frosting

Pumpkin bread with cream cheese frosting is a moist, spiced loaf topped with a tangy ivory swirl. Bake it until a toothpick comes out clean, then frost only after the loaf cools for clean slices.
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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, similar
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Flour
  • 1.75 cup flour
Granulated sugar
  • 1 cup granulated sugar
Pumpkin puree
  • 1 can (15 oz) pumpkin puree
Vegetable oil
  • 0.5 cup vegetable oil
Eggs
  • 2 eggs
Pumpkin pie spice
  • 2 tsp pumpkin pie spice
Baking soda
  • 1 tsp baking soda
Cream cheese
  • 4 oz cream cheese softened
Butter
  • 2 tbsp butter softened
Powdered sugar
  • 1 cup powdered sugar
Vanilla extract
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the pumpkin bread
  1. Preheat the oven to 350°F and grease a loaf pan.
  2. Whisk together pumpkin puree, vegetable oil, and eggs, then fold in flour, granulated sugar, pumpkin pie spice, and baking soda until just combined.
  3. Pour the batter into the prepared loaf pan and bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.
  4. Let the pumpkin bread cool completely before frosting.
Make the cream cheese frosting
  1. Beat the cream cheese and butter together until smooth.
  2. Mix in powdered sugar and vanilla extract until fluffy.
  3. Spread or swirl the cream cheese frosting over the cooled pumpkin bread before slicing.

Notes

For the cleanest slices, cool the loaf completely before frosting; warm bread will melt the frosting. Store the frosted pumpkin bread covered in the refrigerator up to 4 days. Freeze unfrosted slices for up to 2 months (thaw overnight in the fridge, then frost if desired). For a dairy-lite option, use cream cheese and butter substitutes in the frosting for a similar tang and spreadable texture.