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Pumpkin Bread With Cream Cheese Frosting

This pumpkin bread with cream cheese frosting is moist, fluffy, perfectly pumpkin spiced, and can be made in one hour. With no mixer required and common pantry ingredients, this loaf is ideal for cozy Fall mornings or your Christmas brunch!
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 large slices

Ingredients
 

Pumpkin Bread

  • 1 ¾ cups (219 grams) all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ½ teaspoon fine sea salt
  • ¾ cup (150 grams) light brown sugar
  • ½ cup (100 grams) granulated sugar
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (100 grams) vegetable oil
  • cup (80 grams) yogurt room temperature, greek or regular works!
  • ¼ cup (60 grams) whole milk room temperature
  • 1 cup (244 grams) pumpkin puree

Cream Cheese Frosting

  • 4 oz cream cheese room temperature
  • 1 cup (120 grams) powdered sugar
  • 1 pinch fine sea salt
  • 1 teaspoon vanilla extract

Instructions

Pumpkin Bread

  • Preheat oven to 350F and line a 9x5 inch loaf pan with parchment paper with overhang on at least two sides. This will make it easier to remove the loaf from the pan.
  • In a medium-sized bowl, whisk together the all purpose flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
  • In a separate medium-sized bowl, whisk together the brown sugar, granulated sugar, eggs, and vanilla extract until combined. Add the oil, yogurt, milk, and pumpkin puree and whisk until combined.
  • Add the dry ingredients to the wet ingredients and whisk together until combined and no streaks of flour remain. The batter will be thick - small lumps are okay.
  • Pour the batter into the prepared pan and bake for 55-65 minutes. The pumpkin bread is finished when a toothpick inserted into the center comes out clean and the edges begin to peel away from the sides of the pan. Let the pumpkin bread cool in the pan for at least an hour.

Cream Cheese Frosting

  • While the pumpkin bread is baking, make the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, or a medium-sized bowl if using a handheld mixer, beat the cream cheese by itself for 2-4 minutes on high speed until smooth and creamy. You can also do this by hand with a wooden spatula.
  • Add the powdered sugar, salt, and vanilla extract and beat on low speed for 30 seconds, then on medium-high speed until combined. Once the ingredients are fully incorporated, turn your mixture up to high speed and beat for a few minutes. This will make the frosting super smooth and creamy.
  • Once the cake is cool or almost cool, frost with the cream cheese frosting and enjoy!
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