Easy pumpkin bread recipe with rich cream cheese frosting is a cozy, make-ahead dessert for fall gatherings and holiday baking.
Besties. This is a one bowl pumpkin spice bread recipe and I love it. It mixes up fast, bakes beautifully moist, and best of all is super EASY. It uses half a can of pumpkin (¾ cup) so doubling it uses one whole can! Better to have two loaves anyways, right?? If you decide to just use the half can, you can always use the rest of the pumpkin puree by making pumpkin spice mug cake or sugar cookies with pumpkins.
The secret ingredient for pumpkin bread is either sour cream OR greek yogurt (homemade in the instant pot!) The recipe is actually pretty similar to my Sourdough Discard Banana Bread but needs more sugar since pumpkin isn't as sweet as banana, and the flavor profile is different.
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Why You'll Love This Recipe
- Taste: Buttery, soft spiced pumpkin bread with a creamy, rich cream cheese frosting. The brown sugar in it is delicious!
- Ease: One bowl!! As easy as mixing the wet ingredients, then the dry on top, then baking.
- Time: Less than 10 minutes to make the pumpkin bread batter, and about 40 to bake.
🛒 Key Ingredients
- Pumpkin puree- I will say it every time, get the 100% puree, not the canned pie filling. It won't taste the same, ask me how I know.
- Brown Sugar - I only use brown sugar in this recipe, for depth of flavor! It's delicious and creates the perfect texture.
- Sour Cream - I use sour cream or plain greek yogurt to help make nice moist pumpkin bread.
See the recipe card below for full information on ingredients and quantities.
✏️ Substitutions & Variations
- Pumpkin loaf with glaze made with maple syrup and powdered sugar. Yum!
- Add-in ideas: pecans, dark chocolate chips, crystallized ginger.
- Convert to pumpkin bread muffins with cream cheese frosting! Bake for 15-17 min at 350 ℉.
🧑🍳 Instructions
- Step 1. In a mixing bowl, whisk together the pumpkin, eggs, melted butter, sour cream (or greek yogurt), vanilla, and milk. Mix until smooth, 1-2 minutes.
- Step 2. On top of the wet ingredients add the flour, cinnamon, ginger, baking soda, salt, and allspice. Mix until a batter forms and no flour pockets are left.
PRO TIP: Instead of just melting the butter, BROWN the butter first in a saucepan. It's the best way to level up pumpkin bread!
- Step 3. Transfer to a parchment lined 9x5 inch bread loaf pan. Bake for 40-45 minutes until an inserted toothpick comes out clean. Let cool at least 20 minutes before frosting.
- Step 4. Make the cream cheese frosting by combining the softened cream cheese, vanilla, and powdered sugar in a bowl. Mix well for 1-2 minutes and frosting is smooth.
TIP: Cooling the bread before frosting it helps to keep the frosting firmer. It melts when the bread is too warm!
- Step 5. Spread generously over cooled pumpkin bread before slicing and serving. Yum! It serves up similar to cake, you'll probably want a plate and a fork.
📌 Troubleshooting
- Weeping frosting - make sure the pumpkin bread is cooled to room temp before frosting it! If the cream cheese is too warm it will melt. Try refrigerating the frosting or adding another ¼ to ½ cup or powdered sugar before spreading if it's on the thin side.
- Raw in the middle - oven wasn't hot enough (make sure to use an oven thermometer) or didn't bake long enough. Try adding another 5 minutes to the baking time and make sure you check that an inserted knife or toothpick to the middle of the bread comes out clean before removing it from the oven.
❄️ Make Ahead, Store, and Freezing Tips
Make ahead: up to 3 days ahead of time (separate from the frosting) and store at room temperature in an airtight container. Refrigerate the cream cheese frosting then spread on top of the bread before serving.
Freeze: for up to 3 months.
❓Frequently Asked Questions
Yes, I'd recommend freezing the frosting separate since it can become grainy after thawing.
Make sure it's fully cooled! It will melt the frosting if frosted when warm.
🎃 More Delicious Pumpkin Recipes
Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!
📝 Printable Recipe
Pumpkin Bread with Cream Cheese Frosting
Ingredients
- ¾ cup pumpkin
- 1 cup brown sugar
- ⅓ cup sour cream or plain greek yogurt
- ⅓ cup melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon allspice or nutmeg
Frosting Ingredients:
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350℉. Line a 9x5 inch bread pan with parchment paper.
- In a mixing bowl, whisk together ¾ cup pumpkin , 1 cup brown sugar, ⅓ cup sour cream or plain greek yogurt , ⅓ cup melted butter, 1 teaspoon vanilla extract, and 2 eggs . Whisk until smooth, for about a minute.
- On top of the wet ingredients add 1½ cups flour, 1 teaspoon baking soda , ½ teaspoon salt , 1 teaspoon cinnamon, ¼ teaspoon ginger, and ⅛ teaspoon allspice or nutmeg . Mix until batter forms and there are no flour pockets left.
- Transfer to lined bread loaf pan and bake for 40-50 minutes until inserted toothpick comes out clean. Cool at least 20 minutes before frosting.
Make the Frosting:
- In a small bowl, mix together 8 oz cream cheese, softened, 1 teaspoon vanilla extract , and 2 cups powdered sugar until smooth, 1-2 minutes. Add milk as needed to thin it out. Spread over cooled pumpkin bread before slicing and serving.
Notes
Nutrition
Hi, I'm Sara!
Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.
Sara says
I love to make this on weekends and using one bowl. I especially love that I can make 2 loaves with one can of pumpkin!