Cream Cheese Frosted Pumpkin Bread

Cream Cheese Frosted Pumpkin Bread is soft, moist, and filled with warm pumpkin spice flavor, then topped with vanilla bean cream cheese frosting. Every slice is perfectly tender and tastes like fall!

It’s pumpkin bread season, and this Cream Cheese Frosted Pumpkin Bread is one you need to add to your fall baking list! I took my classic pumpkin bread recipe and gave it a delicious new twist with a homemade cream cheese frosting spread over the top. The bread is perfectly spiced with cinnamon, nutmeg, and cloves, while the sweet cream cheese frosting adds the most delicious finishing touch. I love that this recipe makes two loaves, making it perfect for sharing with family and friends, gifting to neighbors, or keeping one all to yourself!

CREAM CHEESE FROSTED PUMPKIN BREAD

This pumpkin bread is made with simple baking ingredients and real pumpkin puree, giving it that classic homemade flavor and wonderfully moist texture. The combination of cinnamon, nutmeg, and cloves makes every slice taste like fall.

But the best part? The cream cheese frosting! It’s made with just four ingredients, including full-fat cream cheese, butter, powdered sugar, and vanilla bean paste. It’s rich, creamy, and just sweet enough to complement the spiced pumpkin bread. Spread it over the loaves while they’re still slightly warm for an extra delicious treat!

Find my expert tips on how to make Cream Cheese Frosted Pumpkin Bread below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Cream Cheese Frosted Pumpkin Bread Recipe:

• Soft & Moist: This pumpkin bread has a tender, moist texture with plenty of delicious pumpkin flavor in every bite.
• Creamy Frosting: The homemade vanilla bean cream cheese frosting takes this classic pumpkin bread to a whole new level!
• Perfect For Sharing: This recipe makes two full loaves, so you can keep one and share the other with family, friends, or neighbors.
• Easy Fall Baking: Made with simple pantry staples and canned pumpkin puree, this is an easy recipe to whip up whenever a pumpkin craving hits.

Ingredients

Pumpkin Bread

• 1 cup salted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 can (15 ounces) pumpkin puree
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon nutmeg
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves

Cream Cheese Frosting

• 6 ounces full-fat cream cheese, softened to room temperature
• 1/4 cup salted butter, softened to room temperature
• 1 cup powdered sugar
• 1/2 teaspoon vanilla bean paste (or vanilla extract)

Instructions

Preheat oven to 335° F. (Yes, this temperature is correct.) Grease and flour two 9×5-inch loaf pans.

In the bowl of a stand mixer, cream the softened butter and sugar together until smooth and creamy. Add the eggs, one at a time, mixing just until combined after each addition. Mix in the pumpkin puree.

In a separate medium bowl, whisk together the flour, baking soda, salt, nutmeg, cinnamon, and cloves. Gradually add the dry ingredients to the pumpkin mixture, mixing just until combined. Do not over-mix. Divide the batter evenly between the two prepared loaf pans and spread it out evenly.

Bake for 55 to 65 minutes. Cover the pans loosely with foil halfway through baking to prevent the tops from getting too dark. Check for doneness around the 55-minute mark by inserting a toothpick into the center. A few moist crumbs are okay, but you don’t want to over-bake the bread.

Remove from the oven and let the loaves cool in their pans for 10 minutes. Carefully remove them from the pans and transfer to a cooling rack.

Cream Cheese Frosting

In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and mix until combined, then stir in the vanilla bean paste until smooth.

Spread the frosting evenly over each loaf while the bread is still barely warm (not hot.) Slice and enjoy!

Servings

Makes 2 loaves.

Storage and Reheating

Because this pumpkin bread is topped with cream cheese frosting, store any leftovers in an airtight container in the refrigerator for up to 4 days. Let individual slices sit at room temperature for a few minutes before serving for the best texture.

You can also freeze the unfrosted pumpkin bread loaves. Wrap them tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then prepare the frosting and spread it over the bread before serving.

Holly’s Tips for The Best Cream Cheese Frosted Pumpkin Bread:

• Find Your Oven’s Sweet Spot: I love baking these pumpkin bread loaves at 335°F. I find it’s the perfect temperature for getting beautifully baked loaves! Keep in mind that all ovens heat a little differently, and some can run hotter or cooler than the temperature displayed. I recommend keeping an oven-safe thermometer inside your oven so you can check its actual temperature and make adjustments if needed.

• Use Room Temperature Ingredients: Softened butter and room temperature eggs mix more easily into the batter, creating a smooth, even consistency. The cream cheese and butter for the frosting should also be softened so the frosting turns out creamy.

• Don’t Overmix The Batter: Once you add the dry ingredients to the pumpkin mixture, mix just until everything is combined. Overmixing can make the bread dense instead of soft and tender.

• Cover With Foil: The tops of pumpkin bread can brown before the centers are completely baked. Loosely cover the pans with foil halfway through baking to help prevent over-browning.

• Check For Doneness: Start checking the loaves around 55 minutes with a toothpick. A few moist crumbs are fine, but you don’t want wet batter or to overbake the bread.

• Let The Bread Cool Slightly: Allow the loaves to cool in their pans for 10 minutes before transferring them to a cooling rack. Let them cool until barely warm before adding the frosting.

• Use Full-Fat Cream Cheese: Full-fat cream cheese gives the frosting its thick, rich, and creamy consistency. I recommend using a block of Philadelphia cream cheese rather than whipped or spreadable cream cheese.

• Make The Frosting Smooth: Beat the cream cheese and butter together first, then add the powdered sugar and vanilla bean paste. This helps create a smooth, creamy frosting without lumps.

Frequently Asked Questions:

Can I make Cream Cheese Frosted Pumpkin Bread ahead of time? Absolutely! You can bake the pumpkin bread a day ahead and let the loaves cool completely. Wrap them tightly and store them until you’re ready to frost and serve. I recommend making the cream cheese frosting fresh and spreading it over the bread before serving.

Can I use pumpkin pie filling instead of pumpkin puree? No, I recommend using 100% pure pumpkin puree for this recipe. Pumpkin pie filling already contains added sugar and spices, which can change the flavor and texture of the bread.

Can I make this pumpkin bread without the cream cheese frosting? Of course! The pumpkin bread is delicious on its own, too. You can enjoy it plain or add your favorite topping. The cream cheese frosting just makes it extra special!

Can I use vanilla extract instead of vanilla bean paste? Yes! If you don’t have vanilla bean paste, you can substitute it with 1/2 teaspoon of vanilla extract. The frosting will still taste delicious.

Why is my pumpkin bread dense? Overmixing the batter or adding too much flour can make pumpkin bread dense. Be sure to measure your flour carefully and mix the batter just until the dry ingredients are incorporated.

Does Cream Cheese Frosted Pumpkin Bread need to be refrigerated? Yes. Since the bread is topped with homemade cream cheese frosting, it should be stored in an airtight container in the refrigerator to keep the frosting fresh.

Can I freeze Cream Cheese Frosted Pumpkin Bread? Yes, but I recommend freezing the pumpkin bread without the frosting for the best results. Wrap the cooled loaves tightly and freeze for up to 3 months. Thaw completely, then make the cream cheese frosting and spread it over the top.

Similar Recipes

Craving another pumpkin bread? Try my White Chocolate Pumpkin Bread with Streusel Topping next!

Wanting another cozy fall treat? Make my Pumpkin Cinnamon Rolls for a delicious breakfast or dessert.

Looking for more pumpkin desserts? You’ll love my Pumpkin Cobbler and Pumpkin Roll Cake!