Pumpkin Bread with Cream Cheese Frosting Recipe

Pumpkin Bread with Cream Cheese Frosting Recipe: It is without a doubt the most tender thing I have ever consumed, and it is this pumpkin bread with cream cheese frosting. It is so delicious that it practically melts in your mouth and, thanks to the autumn spices, it makes you feel all warm and cosy inside too. It is imperative that you do not overlook the vanilla bean cream cheese frosting that is placed on top.



Pumpkin Bread with Cream Cheese Frosting Recipe


Pumpkin Bread

  • 2 cups (240g) all-purpose flour, spooned and leveled
  • 3/4 cups (150g) granulated sugar
  • 1/2 cup (100g) dark brown sugar, lightly packed
  • 2 Tbsp pumpkin pie spice
  • 1 Tbsp (10g) baking powder
  • 1/2 tsp salt
  • 1 cup (227g) unsalted butter, room temperature
  • 3 large eggs, room temperature
  • 1 cup (244g) pumpkin puree

Cream Cheese Frosting

  • 2 oz cream cheese, softened
  • 1 1/2 cups (180g) powdered sugar, spooned and leveled
  • 1/2 tsp vanilla bean paste
  • 1-2 Tbsp (15-30mL) milk


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  • Prepare a 9×5-inch loaf pan by greasing and lining it, and then preheat the oven to 350 degrees Fahrenheit and 177 degrees Celsius for convection (325 degrees Fahrenheit and 163 degrees Celsius for conventional).
  • In a large mixing bowl or the bowl of a stand mixer, combine the all-purpose flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, and salt by whisking them together until they are evenly distributed.


  • When the butter has reached room temperature, add it to the mixture and use an electric mixer equipped with the whisk attachment to beat it for two to three minutes at a medium speed until it forms chunks that are about the size of peas.
  • For one minute, increase the speed of the mixer to high, and continue doing so until the mixture begins to resemble a paste.


  • The eggs should be added one at a time, and the mixture should be beaten at a medium speed until each egg is completely incorporated.
  • Be sure to scrape the sides and bottom of the bowl at regular intervals by scraping them.


  • The pumpkin puree should be added and beaten until it is completely incorporated.
  • In the pan that has been prepared, spread the batter out evenly and bake it for approximately 55 to 60 minutes, or until it springs back when you press on the tallest part.


  • It is recommended that you wait fifteen to thirty minutes for the cake to cool in the pan before removing it from the pan and allowing it to cool to room temperature.
  • Just to make the cream cheese a little bit more pliable, microwave it for ten to fifteen seconds.


  • The powdered sugar, vanilla bean paste, and HALF OF THE MILK (which is only one tablespoon) should be added, and then the mixture should be whisked until it is completely smooth.
  • Add the second tablespoon of milk if it is too thick for your liking.


  • On top of the pumpkin loaf that has been allowed to cool, spread the icing, and allow it to run down the sides of the loaf.



  • Calories: 389g
  • total Fat: 19 g
  • saturated Fat: 11 g
  • trans Fat: 0 g
  • unsaturated Fat: 6 g
  • cholesterol: 92 mg
  • sodium: 259 mg
  • carbohydrates: 53 g
  • fiber: 1 g
  • sugar: 34 g
  • protein: 5 g



How to store this pumpkin bread

Ensure that you do not repeat the error that I made when I initially created this. You should make sure to cover the loaf and store it in the refrigerator for up to a week if it is frosted, as the cream cheese will go bad if it is left out at room temperature for an entire night. I would suggest slicing it fresh as it is being consumed in order to keep the moisture that it contains intact.



How to freeze pumpkin bread

When frozen, baked goods maintain a significantly higher level of freshness. You can place the entire loaf in a freezer bag after wrapping it in plastic wrap and placing it in the bag. Alternatively, you could wrap each slice separately in plastic wrap and then place them in a freezer bag.

This would allow you to remove each slice one at a time without any difficulty. Put in the freezer for a period of up to two months. Rest until the temperature is at room temperature before serving.



How can I make this ahead of time?

Putting together the loaf in advance is a simple process. To store it at room temperature for one to two days, simply bake it, cover it, and keep it there. After that, prepare the cream cheese frosting and apply it on top of the cake.




    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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