Pumpkin Bread with Cream Cheese Frosting – Olives + Thyme

This pumpkin bread with cream cheese frosting is wonderfully moist, bursting with warm spices, and the perfect cozy treat for fall. Imagine biting into a soft loaf rich with pumpkin and autumn flavors, topped with a luscious, tangy cream cheese glaze that adds just the right touch of sweetness.

There’s nothing quite like a slice of warm, spiced pumpkin bread to welcome the cooler days of fall. This pumpkin bread with cream cheese frosting recipe gives you a moist, flavorful loaf made from simple canned pumpkin and cozy spices, finished off with a creamy, tangy frosting that feels a little decadent. It’s just the kind of thing that makes those quiet weekend mornings even better, brightens school lunches, or earns you a hug when you bring it to share with friends.

This recipe is super approachable, using just two bowls, a whisk, and a 9×5 loaf pan. You’ll find a clear list of what you need, step-by-step instructions for baking and for whipping up the luscious cream cheese frosting, plus tips on substitutions, mix-ins, and how to store your bread so it stays fresh and tasty every time.

Keep reading and you’ll be ready to make a pumpkin bread that feels like it came straight from your favorite bakery — whether you prefer it plain or dripping with that dreamy cream cheese glaze.

What Makes It Irresistible

This pumpkin bread with cream cheese frosting is exactly the kind of cozy, delicious baking you want ready in your kitchen during fall. It’s moist, full of warm spices, and topped with a frosting that’s both sweet and tangy — the perfect balance that makes every slice feel special without any complicated steps.

• Moist and packed with fall flavor: The pumpkin puree combined with a classic blend of cinnamon, ginger, nutmeg, cloves, and a hint of cardamom gives each bite deep, comforting spice. The cream cheese frosting adds a rich, tangy finish that makes it irresistible.
• Simple and quick to make: All it takes is two bowls, a whisk, and a loaf pan. Even if you’re new to baking, you’ll be so impressed with how easily you can pull this together.
• Made with pantry staples: You’ll use ingredients you likely already have: canned pumpkin, flour, sugars, oil, eggs, and cream cheese. It’s a no-hassle recipe perfect for a busy day.
• Super flexible to suit your taste: Add chocolate chips or nuts, sprinkle on a streusel, swirl in cream cheese, or bake as muffins or in a round pan. You can easily swap ingredients to make it gluten-free or dairy-free too.
• Great for prepping ahead or gifting: This bread freezes beautifully—wrap slices individually to enjoy later. It also holds up well in the fridge for several days once frosted, making it a handy treat for busy mornings or sharing with loved ones.
• Comfort food everyone loves: Whether it’s a chilly morning, holiday brunch, or casual get-together, this pumpkin bread with cream cheese frosting will be a crowd-pleaser that feels like a warm hug in every bite.

As someone who loves simple, cozy breads and cakes, I can’t resist this pumpkin bread with cream cheese frosting. The flavors and textures capture the heart of the season—rich pumpkin, warming spices, and smooth frosting come together to make a treat that’s easy to fall in love with. Here’s why you’ll want to bake it again and again:

• Flavor and texture layered to please: From the tender, spiced pumpkin loaf to the sweet, tangy cream cheese glaze, this pumpkin bread delights every sense.
• Easy and fuss-free: It tastes like something from a top bakery, but you only need two bowls, a whisk, and a loaf pan to make it yourself. You’ll wonder why you didn’t try this sooner!
• Made for chilly days: Nothing beats a slice of this spiced pumpkin bread on a cool morning. Topped with luscious cream cheese frosting, it’s a treat that warms you inside out.

Ingredients for Bread and Frosting

• 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 tsp ground cloves
• ¼ tsp 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, 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 the Loaf

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 the flour, baking soda, cinnamon, ginger, nutmeg, cloves, cardamom, and salt in a large bowl.
3. Whisk the canola oil, granulated sugar, light brown sugar, pumpkin puree, eggs, and vanilla in a separate large bowl until smooth.
4. Pour the dry ingredients into the wet ingredients and whisk gently until just combined and smooth, avoiding overmixing.
5. Pour the batter into the prepared loaf pan and drag the tip of a butter knife down the center of the batter to create a groove.

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

   

7. Cool the bread in the pan on a wire rack for about 15 minutes, then lift it out using the parchment overhang and cool completely.
8. Place softened cream cheese and softened butter in a mixing bowl and beat until creamy and combined.
9. Add vanilla extract, powdered sugar, and 1 teaspoon milk; beat until smooth, adding more milk gradually to reach a spreadable or drizzle-able consistency.
10. Spread or drizzle the frosting over the cooled pumpkin bread, then slice to serve.

Baker’s Tips for Success

• Use room-temperature ingredients: It makes mixing easier and helps your bread and frosting reach the perfect texture without overmixing.
• Mix batter gently: Stir just until combined to keep the bread tender and moist. Overmixing toughens baked goods.
• Don’t skimp on spices: This pumpkin bread deserves all the cinnamon, ginger, nutmeg, cloves and cardamom to bring out that warm, cozy flavor.
• Cool completely before frosting: Frosting a warm loaf will melt your cream cheese frosting into a runny mess. Patience pays off here!

Mix-Ins and Substitutions

If you want to mix things up or tailor the pumpkin bread with cream cheese frosting to your family’s taste, try these easy tweaks:

• Chocolate chips: Stir in 1 cup (140 g) of your favorite chocolate chips for a classic pumpkin chocolate combo.
• Nuts: Add ¾ cup chopped toasted walnuts or pecans for crunch and extra flavor.
• Streusel topping: Sprinkle a crumbly mix of ½ cup flour, ¼ cup brown sugar, and 4 tbsp cold butter rubbed into crumbs on top before baking for a sweet crunchy crust.
• Cream cheese swirl: Hold some of the frosting mixture (make it stiffer by using less milk), dollop it on half the batter, pour the rest of the batter over, then gently swirl with a knife before baking.
• Maple or brown butter twist: Mix 1–2 tablespoons maple syrup into the frosting or make a maple glaze by tossing powdered sugar with maple syrup and milk. For a nuttier depth, swap the oil for browned butter (melted and cooled).
• Citrus or extra spice: Add a teaspoon of orange zest to brighten flavors or bump up the spice blend to 2–3 teaspoons for a spicier loaf.
• Shape variations: Bake as muffins for about 18–20 minutes or in an 8-9 inch round pan for 30–35 minutes—just watch the bake time and test for doneness.
• Gluten-free or dairy-free: Use a 1-to-1 gluten-free flour blend instead of all-purpose flour. Choose dairy-free cream cheese and butter to frost it. For a vegan attempt, try flax eggs and non-dairy swaps, though note the original recipe isn’t tested that way.

Storing and Freezing Tips

• Storing pumpkin bread without frosting: Keep it in an airtight container at room temperature up to 3 days, then move to the fridge for another couple of days.
• Storing pumpkin bread with cream cheese frosting: It’s best kept in the fridge in a sealed container for up to 5 days.
• Freezing pumpkin bread with cream cheese: For longer storage, wrap individual slices tightly in plastic wrap, place them in a zip bag and freeze up to 2 months.
• Thawing: The easiest way to thaw frosted pumpkin bread is overnight in the fridge. It’ll be just as tasty as freshly baked!

Common Questions

Can I add chocolate chips to this pumpkin bread?

Definitely! Stir 1 cup (140 g) of chocolate chips into the batter right after mixing the wet and dry ingredients together.

Can I bake this pumpkin bread in a different sized pan?

Yes! A circular 8-9 inch pan works, baking about 30–35 minutes. Or use a muffin tin for about 18–20 minutes. Just keep an eye on them and test with a toothpick.

Why did my pumpkin bread come out dry?

Dryness usually happens from too much flour, overmixing the batter, or baking it too long. Be gentle with mixing and watch your oven time carefully.

How do I know when the pumpkin bread is done?

It will be puffed and golden, with a crack down the middle. Insert a toothpick into the center; if it comes out with just a few moist crumbs, it’s perfect. If you’re picky, an internal temp of 200-205°F means done.

Should I refrigerate pumpkin bread?

If it’s topped with cream cheese frosting, yes — it needs refrigeration. Without frosting, you can keep it at room temp for a couple of days before moving it to the fridge.

If you give this pumpkin bread with cream cheese frosting a try, I’d love if you’d rate the recipe and leave a comment below. It really helps other readers decide if it’s the right cozy bake for them. Happy baking, friends! —Lisa

Pumpkin Bread with Cream Cheese Frosting Recipe

This pumpkin bread with cream cheese frosting is a moist, flavorful loaf loaded with pumpkin and warm spices—ideal for your fall baking. Top it with a sweet, creamy, tangy cream cheese glaze for the perfect finishing touch.

Equipment

• 1 9×5 loaf pan
• 2 large mixing bowls
• 1 whisk
• 1 spoon or spatula

Notes

Store unfrosted slices at room temperature in an airtight container up to 3 days, then refrigerate for 2 more. Frosted slices keep in the fridge for up to 5 days.