Pumpkin Bread with Cream Cheese Frosting

5 from 1 vote

Easy brown sugar pumpkin bread recipe with rich cream cheese frosting. A cozy, make-ahead dessert for fall gatherings and holiday baking.

Prep Time10

Cook Time40

Course: Dessert

Cuisine: American

Servings: slices

Calories: 410kcal

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.

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.

Store refrigerated for up to 1 week (due to the cream cheese frosting).

You can store the bread separately at room temperature for 3-4 days in an airtight container, or freeze for up to 3 months.

Use the metric conversion button on the recipe card if needed.