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A loaf of pumpkin bread with white icing on top sits on a white plate, with a few slices cut. A white pumpkin and plates with forks are in the background.
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Frosted Pumpkin Bread

This moist pumpkin bread is packed with warm fall spices and finished with a creamy vanilla frosting for the perfect sweet treat. The tender pumpkin loaf makes a cozy breakfast, afternoon snack, or dessert that tastes even better the next day.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 slices
Calories: 319kcal
Author: Wendy

Equipment

  • 1 9x5 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 9x5-inch loaf pan and line it with parchment paper if desired.
    A glass bowl with flour, baking powder, cinnamon, nutmeg, and salt on a white surface, surrounded by bowls of sugar, eggs, milk, oil, vanilla, brown sugar, and a whisk.
  • In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together.
    A glass bowl with eggs, canned pumpkin, brown sugar, white sugar, and oil, surrounded by a milk jug, a bottle of vanilla, flour, and eggs on a white surface.
  • In a large bowl, whisk the granulated sugar, brown sugar, oil, eggs, pumpkin puree, milk, and vanilla until smooth.
    A glass bowl containing a mound of flour on top of a brownish liquid mixture, viewed from above on a white surface.
  • Gradually stir the dry ingredients into the pumpkin mixture just until combined. Do not overmix.
    A rectangular loaf pan lined with parchment paper, filled with unbaked brown cake or bread batter, viewed from above.
  • 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.
    A loaf of banana bread in a parchment-lined pan sits on a metal cooling rack against a white background.
  • Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
    A glass bowl with creamed butter, a bowl of powdered sugar, milk, vanilla extract, a loaf cake on a rack, and a hand mixer on a white surface.
  • Beat the softened cream cheese and butter together until smooth and creamy.
    A glass bowl of whipped cream sits next to an electric mixer and a loaf of baked bread on a cooling rack, all on a white surface.
  • 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.
    A rectangular cake on a white plate is being frosted with white icing using a metal spatula.

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.

Nutrition

Serving: 1Slice | Calories: 319kcal | Carbohydrates: 58g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 256mg | Potassium: 117mg | Fiber: 1g | Sugar: 42g | Vitamin A: 3483IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg