Pumpkin Bread with Cream Cheese Frosting: Best Recipe EVER!

I remember the first time I baked pumpkin bread. It was autumn, the leaves were turning, and my kitchen smelled like pure comfort. I wanted something special to share with my friends and family, something that truly captured the essence of the season. Little did I know that experimenting with a few tweaks would lead to the most amazing Pumpkin Bread with Cream Cheese Frosting: Bake This and Watch Jaws Drop. Today, I’m sharing all my secrets for the most amazing Pumpkin Bread with Cream Cheese Frosting you’ll ever make!

The Ultimate Pumpkin Bread with Cream Cheese Frosting Recipe

Alright, my friends, let’s get down to business! This isn’t just any pumpkin bread recipe; this is the pumpkin bread recipe. It’s moist, it’s flavorful, it’s perfectly spiced, and that cream cheese frosting? Oh, it’s heavenly. Prepare to be the star baker of your friend group. Trust me; this recipe is foolproof, and I’m here to guide you every step of the way. Let’s bake!

What You’ll Need: Pumpkin Bread Ingredients

Before we dive into the baking process, let’s gather our ingredients. Having everything prepped and ready to go will make the whole experience smoother and more enjoyable. Here’s what you’ll need for the pumpkin bread:

• All-Purpose Flour: 3 cups (360g). Make sure to measure this correctly!
• Baking Soda: 1 teaspoon
• Baking Powder: 1 teaspoon
• Ground Cinnamon: 2 teaspoons
• Ground Nutmeg: 1 teaspoon
• Ground Ginger: 1/2 teaspoon
• Ground Cloves: 1/4 teaspoon (a little goes a long way!)
• Salt: 1/2 teaspoon
• Granulated Sugar: 1 cup (200g)
• Brown Sugar: 1 cup (200g), packed
• Vegetable Oil: 1 cup (240ml)
• Eggs: 4 large, at room temperature
• Pumpkin Puree: 1 15-ounce can (425g), not pumpkin pie filling
• Vanilla Extract: 2 teaspoons
• Chopped Walnuts or Pecans: 1 cup (optional, but highly recommended!)

What You’ll Need: Cream Cheese Frosting Ingredients

And now, for the star of the show – the cream cheese frosting! This frosting is tangy, sweet, and utterly irresistible. Here’s what you’ll need:

• Cream Cheese: 8 ounces (226g), softened to room temperature
• Unsalted Butter: 1/2 cup (113g or 1 stick), softened to room temperature
• Powdered Sugar: 3 cups (360g), sifted
• Vanilla Extract: 1 teaspoon
• Milk or Heavy Cream: 1-2 tablespoons, to adjust consistency

Step-by-Step Instructions: Making the Pumpkin Bread

Okay, let’s get baking! Follow these steps carefully, and you’ll be rewarded with the most delicious pumpkin bread you’ve ever tasted.

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans. Alternatively, you can use baking spray with flour.
2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. This ensures that everything is evenly distributed.
3. Combine Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until well combined. The mixture should be smooth and slightly thickened.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in a tough bread.
5. Fold in Nuts (Optional): If using, gently fold in the chopped walnuts or pecans.
6. Pour into Pans: Divide the batter evenly between the prepared loaf pans.
7. Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The bread should be golden brown and spring back slightly when touched.
8. Cool: Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely. This prevents the bread from sticking and allows it to cool evenly.

Step-by-Step Instructions: Making the Cream Cheese Frosting

While the bread is cooling, let’s whip up that dreamy cream cheese frosting. This is where the magic happens!

1. Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. This is crucial for a lump-free frosting.
2. Add Powdered Sugar: Gradually add the sifted powdered sugar, beating on low speed until combined. Sifting the powdered sugar prevents clumps and ensures a smooth frosting.
3. Add Vanilla: Add the vanilla extract and beat until smooth.
4. Adjust Consistency: If the frosting is too thick, add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency. You want it to be spreadable but not too runny.
5. Frost the Bread: Once the bread is completely cool, spread the cream cheese frosting evenly over the top.
6. Enjoy!: Slice, serve, and prepare for the compliments to roll in!

Success Tips for Perfect Pumpkin Bread

Okay, friend, I’m about to share my top-secret tips for ensuring your pumpkin bread turns out absolutely perfect every single time. These are the little things that make a big difference, so pay attention!

• Measure Flour Correctly: This is HUGE! The best way to measure flour is to use a kitchen scale. If you don’t have one, spoon the flour into your measuring cup and level it off with a knife. Do not scoop the flour directly from the bag, as this compacts it and can result in dry, dense bread.
• Don’t Overmix: Overmixing develops the gluten in the flour, leading to a tough bread. Mix the wet and dry ingredients until just combined. A few streaks of flour are okay.
• Room Temperature Ingredients: Using room temperature eggs, cream cheese, and butter is essential for a smooth batter and frosting. Room temperature ingredients emulsify better, resulting in a lighter and more even texture.
• Cool Completely Before Frosting: I know it’s tempting to frost the bread while it’s still warm, but resist! Frosting warm bread will cause it to melt and slide off. Be patient and let the bread cool completely before frosting.
• Make-Ahead & Freezing Instructions: You can bake the pumpkin bread ahead of time and store it, unfrosted, in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze the unfrosted bread for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before frosting. The cream cheese frosting can also be made ahead of time and stored in the refrigerator for up to 3 days. Let it soften slightly before using.

Variations and Add-Ins: Let’s Get Creative!

Want to put your own spin on this already amazing recipe? Go for it! Here are a few ideas to get your creative juices flowing:

• Chocolate Chips: Add 1 cup of chocolate chips (milk, semi-sweet, or dark) to the batter for a chocolatey twist.
• Dried Cranberries: Add 1 cup of dried cranberries for a tart and chewy addition.
• Spiced Glaze: Instead of cream cheese frosting, drizzle the bread with a simple spiced glaze made from powdered sugar, milk, and cinnamon.
• Pumpkin Pie Spice: If you don’t have individual spices, you can use 2 1/2 teaspoons of pumpkin pie spice instead.
• Maple Syrup: Replace some of the sugar with maple syrup for a richer, more complex flavor.

Serving Suggestions: Elevate Your Pumpkin Bread Experience

Okay, so you’ve baked this incredible pumpkin bread, and now you’re wondering how to serve it? Here are a few ideas to take your pumpkin bread experience to the next level:

• Warm with a Dollop of Whipped Cream: Serve a slice of warm pumpkin bread with a dollop of freshly whipped cream and a sprinkle of cinnamon.
• Alongside Coffee or Tea: Pumpkin bread is the perfect accompaniment to a cup of coffee or tea, especially on a chilly autumn morning.
• As a Dessert for Thanksgiving or Christmas: This pumpkin bread makes a fantastic addition to your holiday dessert spread.
• Gift It to Friends and Family: Wrap a loaf of pumpkin bread in cellophane and tie it with a ribbon for a thoughtful and delicious gift.

Other Fall Baking Favorites

If you’re in the mood for more fall baking, I’ve got you covered! There are so many delicious treats to make this time of year. Consider trying these other recipes that are perfect for the season:

If you’re looking for something a little different, but still with that fall flavor, check out my Caramel Apple Cupcakes. They’re always a hit! Or, for a quick and easy breakfast treat, try my Pumpkin Cream Cheese Muffins. And if you’re looking for a cookie that screams fall, don’t miss my Caramel Apple Cookies.

Don’t forget about baking with zucchini! My Banana Zucchini Muffins are a guilt-free treat, and Zucchini Meets Chocolate is a surprising and delicious combination. For a lighter option, try my Lemon Blueberry Zucchini Bread.

Troubleshooting: Common Pumpkin Bread Problems and Solutions

Even with the best recipes, baking can sometimes be unpredictable. Here are a few common pumpkin bread problems and how to fix them:

• Dry Bread: This is usually caused by overbaking or using too much flour. Make sure to measure your flour correctly and don’t overbake the bread.
• Dense Bread: This can be caused by overmixing or using old baking soda or baking powder. Make sure to mix the wet and dry ingredients until just combined and use fresh leavening agents.
• Soggy Bread: This can be caused by underbaking or using too much pumpkin puree. Make sure to bake the bread until a wooden skewer inserted into the center comes out clean and use the correct amount of pumpkin puree.
• Cracked Top: This is perfectly normal and nothing to worry about! It’s caused by the bread rising quickly in the oven.
• Frosting Too Thin: Add more powdered sugar, one tablespoon at a time, until you reach your desired consistency.
• Frosting Too Thick: Add milk or heavy cream, one teaspoon at a time, until you reach your desired consistency.

Why This Recipe Works

This recipe isn’t just another pumpkin bread recipe; it’s a carefully crafted masterpiece. Here’s why it works so well:

• The Perfect Balance of Spices: The combination of cinnamon, nutmeg, ginger, and cloves creates a warm and comforting flavor that is perfectly balanced.
• The Use of Both Granulated and Brown Sugar: Granulated sugar provides sweetness, while brown sugar adds moisture and a hint of molasses flavor.
• The Right Amount of Oil: Vegetable oil keeps the bread moist and tender.
• The Cream Cheese Frosting: The tangy and sweet cream cheese frosting perfectly complements the spiced pumpkin bread.

Conclusion: Bake This and Watch Jaws Drop!

So there you have it, my friend! My ultimate recipe for Pumpkin Bread with Cream Cheese Frosting. With these tips and tricks, you’re well on your way to baking a loaf that will impress everyone who tastes it. This recipe is more than just a set of instructions; it’s an invitation to create memories, share joy, and experience the magic of fall baking. So, gather your ingredients, preheat your oven, and get ready to bake this and watch jaws drop! I can’t wait to hear about your baking success. Happy baking!

Lady Maria

Pumpkin Bread with Cream Cheese Frosting: Bake This and Watch Jaws Drop

This ultra-moist, perfectly spiced pumpkin bread topped with tangy cream cheese frosting is everything you crave in a fall dessert. One bite and everyone will be asking for the recipe!

Print Recipe Pin Recipe

Course: Dessert, Snack

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 0.5 tsp ground ginger
• 0.25 tsp ground cloves
• 0.5 tsp salt
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs, at room temperature
• 1 15-ounce can pumpkin puree (not pumpkin pie filling)
• 2 tsp vanilla extract
• 1 cup chopped walnuts or pecans (optional)
• 8 oz cream cheese, softened
• 0.5 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 tsp vanilla extract (for frosting)
• 1–2 tbsp milk or heavy cream (to adjust frosting consistency)

Equipment

• 2 loaf pans (9×5 inch)
• Mixing bowls
• whisk
• Spatula or wooden spoon
• electric mixer
• wire rack
• measuring cups and spoons

Method

 

1. Preheat oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans or use baking spray with flour.
2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
3. In another bowl, whisk together granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla until smooth.
4. Add dry ingredients to wet mixture gradually and mix until just combined. Do not overmix.
5. Fold in chopped nuts if using. Divide batter evenly between the loaf pans.
6. Bake for 50–60 minutes or until a toothpick comes out clean. Let cool 10 minutes in pans, then transfer to wire racks to cool completely.
7. In a large bowl, beat softened cream cheese and butter until smooth and creamy.
8. Gradually add sifted powdered sugar. Beat until fluffy. Mix in vanilla. Add milk or cream to adjust consistency.
9. Spread cream cheese frosting evenly over cooled pumpkin bread. Slice and serve.

Notes

Wrap unfrosted loaves tightly and freeze up to 3 months. Add chocolate chips, dried cranberries, or swap frosting for a spiced glaze for fun twists!