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loaf of pumpkin bread with one slice cut off

Pumpkin Bread with Cream Cheese Frosting

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5 from 1 review

  • Author: Tara Smithson
  • Total Time: 2 hours, 20 minutes
  • Yield: 1 loaf of bread 1x


This pumpkin bread with cream cheese frosting is the Fall dessert! It completely kicks off the holiday season. This bread is moist and scrumptious.


  • 1 3/4 cups of all purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 stick of salted butter, softened at room temperature
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar, dark or light is fine
  • 2 eggs
  • 1 1/4 cup of canned pure pumpkin
  • 1/8 cup sour cream

Cream Cheese Frosting:

  • 1/2 stick salted butter (1/4 cup), softened to room temperature
  • 4 ounces cream cheese, softened to room temperature
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • 1-2 tablespoons of whole milk
  • You will also need a bread pan, baking non-stick spray, a stand mixer or hand mixer.


  1. Preheat the oven to 350 degrees. Spray a 10 inch bread pan with baking spray. Line the bottom in parchment paper and set aside. 
  2. Mix Dry Ingredients: In a large bowl, mix together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Whisk to combine and set aside. 
  3. Place the softened butter in the stand mixer and mix at medium speed for 1 minute.
  4. Add white and brown sugars and combine on medium speed for two minutes. 
  5. Next, add in the eggs and mix on low speed until incorporated. Mix in the pumpkin and sour cream, and blend together on medium speed until mixed well.
  6. Now in two batches, slowly mix in the flour. Only mix until combined.
  7. Pour pumpkin batter into the greased bread pan. Bake for 60-70 minutes until fully cooked. Remove from oven and do the toothpick test: Insert the toothpick into the highest portion of the bread and after removing, check for any wet batter. Keep in mind that a few crumbs are okey dokey and it should be done. Allow the bread to cool for at least an hour. 
  8. Work a butter knife around the edges and it should be easy to remove. I dump it upside down into my hand, then place it back on the rack to cool to room temperature. 
  9. Make the Frosting: After the bread has cooled down to room temperature, begin the cream cheese frosting. Baker's Tip: Make sure the cream cheese and butter are both softened!
  10. In a stand mixer, mix together the butter and cream cheese on medium low speed.
  11. Add in the vanilla extract. Reduce speed to low and slowly add in the powdered sugar. 
  12. Pour in the milk a little at a time until you get the desired consistency. If you like your icing really thick, you may have leftover milk. That's ok.
  13. Spread cream cheese icing over pumpkin bread. Optional: Sprinkle a little bit of pumpkin pie spice or cinnamon over the top of the icing.
  14. Slice into wide slices and enjoy.


Baker's Tip: Make sure the cream cheese and butter are both softened for the frosting. 

Don't overmix the dry ingredients into the wet ingredients. Just blend until incorporated.

  • Prep Time: 20 minutes
  • Cooling Time: 60 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American