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A moist and flavorful pumpkin bread loaf packed with warm fall spices and topped with a sweet and tangy cream cheese frosting. Perfect for cozy autumn mornings or holiday gatherings.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350°F (170°C). Line a 9×5-inch loaf pan with parchment paper with an overhang on two sides.
  2. Whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, cardamom, and salt in a large bowl.
  3. In a separate large bowl, whisk together the canola oil, granulated sugar, light brown sugar, pumpkin puree, eggs, and vanilla extract 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. To make the frosting, beat the softened cream cheese and unsalted butter together until creamy and combined.
  9. Add the 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.

Notes

Use room-temperature ingredients for easier mixing and better texture., Mix the batter gently and only until combined to keep the bread tender and moist., Do not frost the bread while warm; cool completely first to avoid melting the frosting., Optional mix-ins include 1 cup (140 g) chocolate chips or ¾ cup chopped toasted walnuts or pecans., Try a streusel topping with ½ cup flour, ¼ cup brown sugar, and 4 tbsp cold butter rubbed into crumbs sprinkled on top before baking., For gluten-free or dairy-free variations, use appropriate flour blends and dairy substitutes., Pumpkin bread without frosting can be stored at room temperature in an airtight container up to 3 days and refrigerated for 2 more days., Frosted pumpkin bread should be stored in the refrigerator in a sealed container for up to 5 days., Freeze individual slices wrapped tightly in plastic wrap and zip-top bags for up to 2 months.

Nutrition

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