Pumpkin Bread with Cream Cheese Frosting – Olives + Thyme

This pumpkin bread with cream cheese frosting is a moist, tender, and packed with warm pumpkin spice flavors—just right for cozy fall mornings or a sweet afternoon treat. Picture a soft pumpkin loaf topped with a smooth, tangy cream cheese icing that perfectly complements the spices and pumpkin.

Megan

This pumpkin bread with cream cheese frosting is exactly the kind of fall baking I love—moist, full of cozy spices, and finished with a luscious cream cheese glaze that’s sweet and slightly tangy. It’s the kind of loaf that fills your kitchen with autumn scents and warms your heart with each bite.

4.69 from 135 votes

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Cooling Time 1 hour hr

Total Time 2 hours hrs 10 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 1 9×5 loaf

Equipment

• 1 9X5 loaf pan
• 2 large mixing bowls
• 1 whisk
• 1 spoon or spatula

Ingredients

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Pumpkin Bread

• 2 cups (240 g) all purpose flour
• 1 tsp (6 g) baking soda
• 2 tsp (6 g) ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ½ teaspoon ground cloves
• ¼ teaspoon ground cardamom
• ½ tsp salt
• ½ cup (118 ml) canola oil
• ¾ cup (150 g) granulated sugar
• ½ cup (100 g) light brown sugar
• 2 large eggs (US), room temperature
• 1¼ cup (325 g) canned pumpkin puree
• 2 tsp (10 ml) vanilla extract

Cream Cheese Frosting for Pumpkin Bread

• 4 oz. (113 g) cream cheese, room temperature
• 4 tbsp (57 g) unsalted butter, room temperature
• 1 tsp (5 ml) vanilla extract
• 1 cup (125 g) powdered sugar
• 1-3 tsp (5-15 ml) milk, as needed

Instructions

Pumpkin Bread

• Start by preheating your oven to 350 F (170 C). Line a 9×5 loaf pan with parchment paper, leaving some overhang on two sides—that way it’s easy to lift out later.
• In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, cardamom (or your favorite spice blend) and salt until everything is combined.
• In another large bowl, add the canola oil, granulated sugar, light brown sugar, pumpkin puree, eggs, and vanilla extract. Whisk those together really well until you have a smooth, lump-free mixture.
• Next, pour the dry ingredients into the wet and whisk gently until just combined. The batter will look thick and smooth, like a velvety cake mix.
• Pour the batter into your prepared loaf pan. For a classic bakery-style crack on top, drag the tip of a butter knife down the center of the batter. This weak spot will help the bread crack beautifully as it bakes.
• Bake for 55-65 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs sticking to it. Don’t overbake or you’ll dry it out!
• Let the bread cool in the pan for about 15 minutes. Then use the parchment paper sling to lift it out and place it on a wire rack. Allow it to cool completely before frosting with the cream cheese icing.

Cream Cheese Frosting for Pumpkin Bread

• Place the softened cream cheese and butter in a mixing bowl.
• Beat on medium speed until fluffy and smooth, about 2-3 minutes.
• Add the vanilla extract, powdered sugar, and 1 teaspoon milk. Beat until the frosting is creamy and well blended. If it seems too thick, add a little more milk one teaspoon at a time to get a spreadable or drizzle-able consistency.
• Spread or drizzle the frosting on your completely cooled pumpkin bread. Slice and enjoy every bit of that creamy, spiced goodness!

Notes

If you have leftover pumpkin bread without the cream cheese frosting, store it in an airtight container at room temperature for up to 3 days. After that, move it to the fridge to keep it fresh for another 2 days.

Leftover pumpkin bread with cream cheese frosting needs to be refrigerated; store it in an airtight container in the fridge for up to 5 days.

Keyword Icing for Pumpkin Bread, Moist Pumpkin Bread, Pumpkin Bread with Cream Cheese, Pumpkin Bread with Cream Cheese Frosting

This pumpkin bread with cream cheese frosting is the ultimate comfort bake for pumpkin lovers everywhere. You’ll get a moist loaf, bursting with smooth pumpkin and cozy autumn spices like cinnamon, ginger, nutmeg, and cloves. The cream cheese frosting on top adds just the right touch of sweet and tangy to round out the flavors perfectly.

The recipe itself is wonderfully simple—a classic two-bowl method using pantry staples you probably already have. Just 15 minutes to prepare, about 55 minutes in the oven, and an hour to cool means you’ll be slicing into your pumpkin bread with cream cheese frosting in just over two hours total.

• Flavor/texture: Moist, tender pumpkin bread infused with warm spices and topped with a creamy, tangy frosting.
• Time & yield: Around 15 minutes prep, 55 minutes bake, and cool time of about an hour—makes one 9×5 loaf.
• Equipment & skill: Just two big bowls, a whisk, and a loaf pan—no special techniques needed.
• What’s included: Full ingredient list, step-by-step baking and frosting instructions, plus tips and mix-in ideas like chocolate chips or nuts.

Keep reading, and you’ll have everything you need to bake, frost, and enjoy a cozy pumpkin bread with cream cheese frosting, plus smart swaps if you want to customize it for your kitchen or diet.

Why You’ll Love It

This pumpkin bread with cream cheese frosting is packed with all the flavors and textures that make fall baking so irresistible. Whether you’re new to baking or just want an easy, delicious loaf to share with your family, here’s why this recipe should be your go-to this season.

• Rich layers of flavor and texture: The moist pumpkin bread brings warm spices and pumpkin flavor, while the creamy, tangy cream cheese frosting lightens and balances every bite.
• Simple to make, easy to bake: With just two bowls, a whisk, and a loaf pan, you’ll have this pumpkin bread with cream cheese frosting in the oven in minutes—yet it tastes like a fancy bakery treat! Prefer an unfrosted loaf? Try this easy pumpkin bread recipe.
• Perfect cozy comfort food for chilly days: There’s nothing better than starting a cool morning with a thick slice of spiced pumpkin bread topped with silky cream cheese frosting—or making a batch of Pumpkin Cream Cheese Muffins for grab-and-go coziness; it’s like a hug from the inside out.

Loaf and Frosting Ingredients

• 2 cups (240 g) all purpose flour
• 1 tsp (6 g) baking soda
• 2 tsp (6 g) ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ½ teaspoon ground cloves
• ¼ teaspoon ground cardamom
• ½ tsp salt
• ½ cup (118 ml) canola oil
• ¾ cup (150 g) granulated sugar
• ½ cup (100 g) light brown sugar
• 2 large eggs (US), room temperature
• 1¼ cup (325 g) canned pumpkin puree
• 2 tsp (10 ml) vanilla extract
• 4 oz. (113 g) cream cheese, room temperature
• 4 tbsp (57 g) unsalted butter, room temperature
• 1 tsp (5 ml) vanilla extract
• 1 cup (125 g) powdered sugar
• 1-3 tsp (5-15 ml) milk, as needed

How to Make It

1. Preheat oven to 350°F (170°C) and line a 9×5-inch loaf pan with parchment paper leaving an overhang on two sides.
2. Whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, cardamom, and salt in a large bowl until combined.
3. Whisk together canola oil, granulated sugar, light brown sugar, pumpkin puree, eggs, and vanilla in a separate large bowl until smooth and lump-free.
4. Pour the dry ingredients into the wet ingredients and whisk gently until just combined, leaving some small lumps.
5. Pour the batter into the prepared loaf pan and run the tip of a butter knife down the center of the batter to create a score for a bakery-style crack.

6. Bake 55–65 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.

   

7. Let the loaf cool in the pan for about 15 minutes.
8. Use the parchment sling to lift the loaf out of the pan and transfer it to a wire rack; cool completely before frosting.
9. Place softened cream cheese and softened butter in a mixing bowl.
10. Beat the cream cheese and butter on medium speed until fluffy and smooth, about 2–3 minutes.
11. Add vanilla extract, powdered sugar, and 1 teaspoon milk; beat until creamy and well blended, adding additional milk 1 teaspoon at a time if needed to reach a spreadable consistency.
12. Spread or drizzle the cream cheese frosting over the completely cooled pumpkin bread.

Pro Tips and Troubleshooting

• Set cold ingredients on the counter: Room temperature ingredients blend better, so your pumpkin bread comes out moist and your cream cheese frosting is silky smooth.
• Mix gently and don’t overdo it: Stir the dry ingredients into the wet by hand or on low mixer speed until just combined to avoid a tough loaf.
• Load up on spices: This recipe uses nearly a tablespoon of spices for a pumpkin bread that truly tastes like fall.
• Cool completely before frosting: If the pumpkin bread is even a bit warm, the cream cheese frosting will melt and slide off too quickly—just as it would on pumpkin bars with cream cheese frosting. Prefer a cream cheese swirl instead of frosting? Try cream cheese-filled pumpkin bread.

Add-Ins and Substitutions

Want to switch things up? Here are some fun ways to customize your pumpkin bread with cream cheese frosting while keeping the same foolproof base:

• Chocolate chips: Toss in 1 cup (about 140 g) chocolate chips after mixing wet and dry ingredients. Toss first with a little flour to keep them from sinking. If you love this combo, try Pumpkin Chocolate Chip Cookies for another fall-favorite treat.
• Nuts or seeds: Stir in ¾ cup toasted pecans, walnuts, or ½ cup pepitas for added crunch and flavor.
• Streusel topping: Mix ⅓ cup light brown sugar, ¼ cup flour, 2 tablespoons cold butter, and ½ teaspoon cinnamon until crumbly. Sprinkle on top before baking for a crunchy finish.
• Cream cheese swirl or filled: Blend 4 oz cream cheese, ¼ cup powdered sugar, and 1 egg until smooth. Pour half the batter, add dollops of filling, swirl with a knife, then cover with remaining batter before baking.
• Muffins or pan swap: Use the batter for muffins (bake 18–20 minutes) or in an 8–9″ round pan (bake 30–35 minutes), adjusting times accordingly. For a dedicated muffin recipe with pro tips, see Best Pumpkin Muffins.
• Gluten-free: Swap the all-purpose flour for a reliable 1:1 gluten-free flour blend; your results may vary slightly.
• Butter swap: Replace oil with ½ cup melted butter for richer flavor.
• Extra moist/tangy: Replace up to ¼ cup oil with Greek yogurt or sour cream for more moisture and a slight tang.
• Spice blends: Use 2–3 tsp pumpkin spice, chai spice, or apple pie spice instead of separate spices for ease.
• Less sweet: Cut granulated sugar by ¼ cup or use all brown sugar for deeper caramel flavor and less sweetness.
• Vegan option: Use two flax eggs (2 tbsp ground flax + 6 tbsp water, mixed and rested), dairy-free cream cheese, and vegan butter. The texture will be slightly different but delicious.

Storing, Chilling, and Freezing

• To store leftover pumpkin bread without frosting: Keep the pumpkin loaf in an airtight container at room temperature for up to 3 days. After that, move it to the fridge for up to 2 more days.
• To store pumpkin bread with cream cheese frosting: Because of the frosting, store in an airtight container in the fridge for up to 5 days, just as you would with a cream cheese–filled pumpkin roll.
• To freeze pumpkin bread with cream cheese: Wrap each slice tightly in plastic wrap, then place wrapped slices into a zip-top bag. Freeze for up to 2 months.
• To thaw frozen pumpkin bread: The best way is to thaw slices slowly in the fridge overnight. Then let them come to room temperature before enjoying.

Common Questions Answered

Can I add chocolate chips to this pumpkin bread?

Yes! Fold in 1 cup (140 g) chocolate chips right after you mix the dry ingredients into the wet. It adds a wonderful melty chocolate surprise in every bite. If you love that combo, try my pumpkin chocolate chip muffins.

Can I make this pumpkin bread with cream cheese recipe in a different sized pan?

Absolutely. You can bake this batter in an 8-9 inch round pan for 30-35 minutes, or bake as muffins for about 18-20 minutes. For a tested muffin variation with a creamy swirl, see pumpkin cream cheese muffins. Just check with a toothpick to know when it’s done.

Why is my pumpkin bread dry?

Dry pumpkin bread often means either too much flour, overmixing the batter once you add the dry ingredients, or baking it too long. Use a gentle hand and check for doneness early.

How can I tell if my pumpkin bread is done?

Look for a nice crack on top and that the bread has puffed up. A toothpick inserted in the center should come out with a few moist crumbs—not wet batter. If you use a thermometer, aim for 200-205°F inside.

Do you refrigerate pumpkin bread?

If your pumpkin bread has cream cheese frosting, it should definitely be stored in the fridge to keep it fresh. If it’s unfrosted, it can stay on the counter in an airtight container for a few days without issue.

If you try this pumpkin bread with cream cheese frosting recipe, please rate it and leave a comment below. Your feedback really helps other home bakers find a new favorite loaf. Happy baking! -M