Frosted Pumpkin Bread
This Frosted Pumpkin Bread is moist, warmly spiced, and topped with a rich cream cheese frosting. It’s an easy fall quick bread that feels special enough for dessert but is still right at home with your morning coffee.
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What Makes This The Best Frosted Pumpkin Bread Recipe
From the tender pumpkin crumb to the creamy vanilla frosting, every bite tastes like fall. The batter uses simple pantry staples, comes together without a mixer, and stays soft for days.
This frosted pumpkin bread recipe makes one generous 9×5-inch loaf, so it’s perfect for breakfast, an after-school snack, or a simple holiday dessert.
If pumpkin season is your favorite too, try my Bread Machine Pumpkin Loaf, Chocolate Bourbon Pumpkin Bread, or Starbucks Pumpkin Loaf next.
Ingredients For Frosted Pumpkin Bread
- All-purpose flour: Gives the pumpkin loaf structure while keeping the crumb tender.
- Baking soda and baking powder: Work together to give the bread a nice rise.
- Cinnamon, nutmeg, and cloves: Add the warm fall flavor that makes this loaf so cozy.
- Granulated and brown sugar: Sweeten the bread while brown sugar adds moisture and a hint of caramel flavor.
- Vegetable oil: Keeps the frosted pumpkin bread soft and moist, even the next day.
- Eggs: Bind the batter and help create a soft, sturdy loaf.
- Pumpkin puree: Gives the bread its signature pumpkin flavor, color, and moisture.
- Milk and vanilla: Loosen the batter and round out the sweet, spiced flavor.
- Cream cheese frosting: Cream cheese, butter, powdered sugar, vanilla, and milk make a smooth, creamy topping.
How To Make Frosted Pumpkin Bread
- In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together.
- In a large bowl, whisk the granulated sugar, brown sugar, oil, eggs, pumpkin puree, milk, and vanilla until smooth.
- Gradually stir the dry ingredients into the pumpkin mixture just until combined. Do not overmix.
- Pour the batter into the prepared pan, smooth the top, and bake for 50–55 minutes, or until a toothpick comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Beat the softened cream cheese and butter together until smooth and creamy.
- Beat in the powdered sugar and vanilla. Add milk a little at a time, until the desired consistency.
- Spread the frosting over the top of the cooled bread before enjoying.
Wendy’s Tips For Glazed Pumpkin Bread
- Measure the flour by spooning it into the cup and leveling it off. Too much flour can dry out the loaf.
- Use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
- Stir the batter only until the flour disappears. Overmixing can make pumpkin bread dense or tough.
- Let the loaf cool completely before adding the frosting so it stays thick and creamy.
FAQ For Frosted Pumpkin Bread Recipe
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
A gummy center usually means the loaf needed more baking time or was sliced while it was still warm. Test the very center with a toothpick and let the bread cool completely before slicing.
No. Pumpkin pie filling contains added sugar and spices that can throw off the flavor and texture. Use 100% pure pumpkin puree for this recipe.
Yes. Because the frosting contains cream cheese, store the bread covered in the refrigerator for up to 5 days. Bring slices to room temperature before serving for the best texture.
What To Serve With Glazed Pumpkin Bread
This glazed pumpkin bread recipe is sweet enough for dessert, but it also makes a cozy finish to a simple fall meal. Try it with one of these family-friendly favorites:
More Pumpkin Recipes
Looking for more cozy pumpkin treats to make this season? These easy recipes are always a hit:
Frosted Pumpkin Bread
Equipment
- 1 9×5 inch loaf pan
- Large Mixing Bowl
- Medium Mixing Bowl
- whisk
- wire rack
- hand mixer
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup granulated sugar
- ½ cup brown sugar packed
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- ⅓ cup milk
- 2 teaspoons vanilla extract
For the frosting:
- 4 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk as needed for consistency
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper if desired.
- In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together.
- In a large bowl, whisk the granulated sugar, brown sugar, oil, eggs, pumpkin puree, milk, and vanilla until smooth.
- Gradually stir the dry ingredients into the pumpkin mixture just until combined. Do not overmix.
- Pour the batter into the prepared pan, smooth the top, and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Beat the softened cream cheese and butter together until smooth and creamy.
- Beat in the powdered sugar and vanilla. Add milk a little at a time until the frosting is thick and spreadable, then spread it over the cooled loaf.
Notes
- Use room-temperature cream cheese and butter for the smoothest frosting.
- Line the pan with parchment paper for easy removal.
- Don’t open the oven before 45 minutes to avoid sinking.
- Start checking for doneness at 50 minutes — ovens vary.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.