Pumpkin Bread with Cream Cheese Frosting – Olives + Thyme

There’s something about the rich aroma of pumpkin spice that instantly makes me feel at home in my kitchen. This Pumpkin Bread with Cream Cheese Frosting is one of those recipes I return to again and again—especially in the cooler months, though truthfully, I could enjoy it year-round. It all started when I was experimenting with a way to bring autumn flavors into a quick and satisfying bake. I wanted a bread that was moist, full of spice, not overly sweet, and could still feel like a treat. After a few trials, I landed on this perfect balance—and once I topped it with smooth cream cheese frosting, it was love at first bite.

You will absolutely love this recipe for several reasons. First, it’s incredibly moist and rich, thanks to the pumpkin purée and just the right amount of spice. The bread itself is soft and tender, and when paired with the tangy cream cheese frosting, it turns into something special. This is not your average pumpkin bread—it’s elevated, indulgent, and memorable without being complicated.

What makes it so versatile is that it can be enjoyed in so many different ways. I’ve served it as a brunch centerpiece, packed it into lunchboxes, and even sliced it up for afternoon tea. It’s a wonderful addition to potlucks or family gatherings, and you can dress it up with toppings like chopped nuts or a drizzle of maple glaze if you’re feeling extra festive. You could even leave off the frosting entirely for a lighter version, and it still shines on its own.

Another great thing about this recipe is how affordable it is. Most of the ingredients are pantry staples—flour, sugar, eggs, and spices. The pumpkin purée is easy to find year-round in cans, and the cream cheese frosting only requires a few basic items. You don’t need anything fancy or expensive to make a loaf that tastes like it came straight from a bakery.

Ingredients for the recipe:

• For the pumpkin bread:

  • 1 ¾ cups all-purpose flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 tsp cinnamon

  • ½ tsp nutmeg

  • ¼ tsp cloves

  • ¼ tsp ginger

  • 1 cup canned pumpkin purée

  • ½ cup brown sugar

  • ½ cup granulated sugar

  • ½ cup vegetable oil

  • 2 large eggs

  • 1 tsp vanilla extract

• For the cream cheese frosting:

  • 4 oz cream cheese, softened

  • 2 tbsp unsalted butter, softened

  • 1 cup powdered sugar

  • ½ tsp vanilla extract

  • 1–2 tsp milk (if needed, for consistency)

How to Prepare This Recipe

Making this pumpkin bread with cream cheese frosting is a straightforward and enjoyable process. I often turn to this recipe when I want something quick, comforting, and absolutely delicious. From mixing the batter to whipping up the frosting, everything comes together smoothly, and you’ll have a beautiful loaf ready in no time.

Step-by-Step Instructions for Preparation

1. Preheat the oven and prepare the pan

Begin by preheating your oven to 175°C (350°F). Lightly grease a standard 9×5-inch loaf pan or line it with parchment paper for easier removal. This simple step ensures your bread bakes evenly and doesn’t stick to the pan.

2. Mix the dry ingredients

In a medium-sized bowl, whisk together 1 ¾ cups of all-purpose flour, 1 tsp of baking soda, ½ tsp of baking powder, ½ tsp of salt, 1 tsp of cinnamon, ½ tsp of nutmeg, ¼ tsp of cloves, and ¼ tsp of ground ginger. This blend of spices is what gives the bread its warm, aromatic flavor profile. Set this bowl aside while you prepare the wet ingredients.

3. Combine the wet ingredients

In a large mixing bowl, whisk together 1 cup of canned pumpkin purée, ½ cup of brown sugar, ½ cup of granulated sugar, ½ cup of vegetable oil, 2 large eggs, and 1 tsp of vanilla extract. Mix until the texture is smooth and the ingredients are well incorporated. The pumpkin purée brings moisture and richness, while the eggs help bind everything together.

4. Add dry ingredients to wet ingredients

Slowly add the dry ingredient mixture to the bowl with the wet ingredients. Stir just until combined—do not overmix. The batter should be thick but smooth, with no dry streaks of flour. Overmixing can make the bread dense, so a gentle hand is key here.

5. Transfer the batter and bake

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Place it in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Ovens may vary, so begin checking around the 50-minute mark to avoid overbaking.

6. Cool the bread completely

Once baked, remove the pan from the oven and let the bread cool in the pan for about 10–15 minutes. Then transfer it to a wire rack and allow it to cool completely. It’s essential that the bread is fully cooled before adding the frosting, or it may melt and lose its structure.

Making the Cream Cheese Frosting

1. Soften your cream cheese and butter

In a medium bowl, beat 4 oz of softened cream cheese and 2 tbsp of unsalted butter until the mixture is smooth and creamy. A hand mixer works well for this step, though you can do it by hand if needed.

2. Add sugar and flavoring

Gradually add 1 cup of powdered sugar to the mixture, beating after each addition. Once smooth, add ½ tsp of vanilla extract and mix again. If the frosting feels too thick, add 1–2 tsp of milk, just a little at a time, until you reach a spreadable consistency.

3. Frost the cooled bread

Once your bread is completely cool, spread the cream cheese frosting generously over the top. Use a spatula to create swoops and swirls for a rustic finish. You can sprinkle chopped nuts like pecans or walnuts on top for added crunch and flavor, though it’s delicious just as it is.

Quick and Easy

This recipe is perfect when you’re short on time but want something homemade and satisfying. From start to finish, it can be ready in just over an hour, and most of that time is hands-off while the bread bakes. It doesn’t require any fancy equipment or skills—just basic tools and a few bowls.

Customizable

The base recipe is easy to adapt. You can swap out the spices according to your taste, use whole wheat flour for added fiber, or even add in extras like chocolate chips or dried cranberries. If you prefer a dairy-free version, you can substitute the cream cheese with a plant-based alternative and use dairy-free milk in the frosting.

Popular with Many People

This pumpkin bread is always a crowd favorite. Its soft texture, rich flavor, and smooth frosting make it appealing to all ages. I’ve made it for school events, work gatherings, and family get-togethers, and it never lasts long. Everyone asks for the recipe—and now, I’m sharing it with you.

Print

FAQs

Can I make this pumpkin bread ahead of time?
Yes, absolutely. This pumpkin bread stores very well. You can make it a day in advance and keep it covered at room temperature without the frosting. Once frosted, it’s best stored in the refrigerator.

Can I freeze the bread?
Yes, you can freeze the unfrosted bread. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe container. It will keep well for up to 3 months. Thaw it overnight in the refrigerator or at room temperature before frosting and serving.

Can I use fresh pumpkin instead of canned?
Yes, you can use homemade pumpkin purée as long as it is smooth and not too watery. Make sure to drain any excess liquid before using it in the batter.

Is the frosting necessary?
The cream cheese frosting adds richness, but the bread is delicious on its own. If you prefer a lighter version, feel free to leave it off or substitute it with a simple glaze or dusting of powdered sugar.

How do I make it gluten-free?
You can use a 1:1 gluten-free flour blend in place of the all-purpose flour. Be sure the blend contains xanthan gum or another binding agent for best texture.