Pumpkin Bread with Cream Cheese Frosting – Olives + Thyme

This pumpkin bread with cream cheese frosting is one of those moist, flavorful loaves packed full of pumpkin and cozy spices — a perfect treat to bake once fall rolls in. And topped with that sweet, creamy, slightly tangy cream cheese frosting? It’s just pure autumn magic on a plate.

What Makes It Irresistible

This pumpkin bread with cream cheese frosting hits all the warm and comforting notes of fall baking. If you love a moist, tender loaf with just the right mix of spices, you’re going to appreciate what this recipe brings to the table. Here’s why I think this pumpkin-spiced bread will become a favorite in your home too.

• Rich layers of taste and texture: The soft, spiced pumpkin bread pairs perfectly with the silky, sweet and tangy cream cheese frosting, creating a treat that truly delights every bite.
• Simple to make, bake, and enjoy: You won’t believe how easy this flavorful pumpkin bread with cream cheese frosting is to pull together. Two bowls, a whisk, a loaf pan, and you are set! It’s perfect for busy days when you want a homemade treat without the fuss.
• Cozy and comforting for cool weather: There’s just something so satisfying about having a slice of this spiced pumpkin bread on a crisp morning. The cream cheese frosting adds a touch of indulgence that warms you from the inside out.

When you make this pumpkin bread with cream cheese frosting, you get all the best parts of fall baking — the cozy spices, the moist crumb, and that creamy topping that’s both sweet and a little tangy. Plus, it’s totally fuss-free! If you’re wondering why this loaf should be your next go-to, here’s why:

• Café-worthy flavor with kitchen-friendly ease: It tastes like it came from a bakery, but you’ll pull it off with just two bowls, a whisk, and a 9×5 loaf pan right at home.
• Moist and perfectly spiced crumb: The pumpkin blends with classic fall spices to keep every bite tender, aromatic, and delicious.
• That perfect sweet and tangy frosting: The cream cheese frosting adds a smooth, slightly tangy contrast that finishes each slice beautifully, or go for a cream cheese-filled pumpkin bread if you prefer the tangy swirl baked inside.
• Ready in about two hours: With just 15 minutes of prep, around 55 minutes of baking, and a bit of cooling time, you’ll have a warm loaf to share the same day you start baking.
• Ingredients from your pantry: No need for fancy specialty items; you likely already have all-purpose flour, sugar, pumpkin puree, common spices, eggs, and oil on hand.
• Completely customizable: Add chocolate chips, nuts, or a streusel topping; make Pumpkin Cream Cheese Muffins instead of a loaf; or swap in gluten-free and dairy-free options easily.
• Perfect for ahead-of-time baking and gifting: This pumpkin bread stores and freezes beautifully (individual slices freeze up to two months!), making it great for meal prep, potlucks, or homemade gifts.
• Comfort food for any time: Whether it’s breakfast, brunch, an afternoon snack, or dessert, this pumpkin bread with cream cheese frosting is a crowd-pleaser for cooler days.

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 (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

Bake and Frost the Loaf

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

6. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (or internal temp ~200–205°F/93–96°C).

   

7. Cool the bread in the pan for 15 minutes, then use the parchment overhang to lift the loaf out and transfer to a wire rack to cool completely before frosting.
8. Beat room-temperature cream cheese and unsalted butter together on medium speed until light and fluffy.
9. Add vanilla, powdered sugar, and 1 teaspoon milk; beat until smooth, adding more milk to reach desired consistency.
10. Spread or drizzle the frosting over the completely cooled pumpkin bread.

Tips for Tender, Spiced Bread

• Room temperature ingredients: Bringing cold ingredients like eggs, cream cheese, and butter to room temp helps them mix evenly, giving you smooth batter and frosting without overworking the mix.
• Mix gently: Stir or whisk just until combined when combining dry and wet ingredients to keep the pumpkin bread tender, not tough.
• Don’t skimp on spices: This recipe uses nearly a tablespoon of fall spices, which gives the pumpkin bread that deep, warming flavor you want during the season.
• Cool totally before frosting: If the bread’s even a little warm, the cream cheese frosting will melt into a runny mess—this is true for bar desserts like Pumpkin Bars with Cream Cheese Frosting, too. Patience really pays off here!

Mix-Ins and Flavor Swaps

If you want to switch things up or add extra goodies, here are some fun and easy ideas to make this pumpkin bread with cream cheese frosting your own:

• Chocolate Chip Pumpkin Bread: Stir in about 1 cup (140 g) semi-sweet chocolate chips right after mixing wet and dry ingredients.
• Nutty Twist: Fold in ¾ cup chopped pecans or walnuts, or sprinkle them on top before baking for a satisfying crunch.
• Streusel Topping: Mix brown sugar, a little flour, chilled butter, and cinnamon to sprinkle on top, adding a crispy, sweet topping.
• Glaze Instead of Frosting: Mix powdered sugar with 1–2 teaspoons milk and vanilla to make a thinner glaze to drizzle instead of spreading frosting; for a classic unfrosted loaf, see our Pumpkin Bread recipe.
• Adjust the Spices: Use pumpkin pie spice instead of separate spices, or up the cinnamon and ginger to make it spicier. Cut back on cloves and cardamom if you prefer milder flavors.
• Sugar Swaps: You can swap some granulated sugar for maple syrup or use all light brown sugar for a deeper flavor.
• Butter or Oil Swaps: Use melted butter instead of oil for richness. For the frosting, try dairy-free alternatives if needed.
• Gluten-Free Option: Use your favorite 1:1 gluten-free flour blend instead of all-purpose flour (this recipe works great that way).
• Different Pans: Bake in an 8 or 9-inch round pan for 30-35 minutes or make muffins by baking in a muffin tin for 18-20 minutes (or follow our Best Pumpkin Muffins recipe).
• Fruit and Seed Add-ins: Mix in ½ to ¾ cup dried cranberries or raisins (optional to soak briefly) or sprinkle pepitas on top before baking for a festive look and texture.

Storing, Freezing, and Thawing

• Store unfrosted pumpkin bread slices: Keep in an airtight container at room temperature for up to 3 days, then move to the fridge for another 2 days. These same storage times work for other unfrosted quick breads like cinnamon apple bread.
• Store frosted pumpkin bread: Always refrigerate once frosted and keep tightly covered for up to 5 days.
• Freeze pumpkin bread with cream cheese frosting: Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. Freeze up to 2 months. For another freezer-friendly pumpkin dessert, try this easy pumpkin roll.
• Thawing tips: The best way is to thaw frozen slices slowly overnight in the fridge.

Answers to Common Questions

Can I add chocolate chips to this pumpkin bread?

Absolutely! Adding 1 cup (140 g) of chocolate chips to the batter after mixing the wet and dry ingredients is a great way to make it extra special. If you love the pumpkin and chocolate combo, try these pumpkin chocolate chip cookies.

Can I bake this pumpkin bread with cream cheese frosting in different pans?

Yes! You can use an 8- or 9-inch round pan and bake for about 30-35 minutes, or bake as muffins in a muffin tin for 18-20 minutes. Just keep an eye on the baking times.

Why did my pumpkin bread turn out dry?

This usually results from overmixing the batter, especially once you add the dry ingredients, or baking too long. Make sure to mix gently and check the bread a bit earlier.

How do I know when my pumpkin bread is done?

The bread will puff up, crack down the middle, and a toothpick inserted into the center will come out with just a few moist crumbs. If you use a thermometer, aim for an internal temp around 200-205°F (93-96°C).

Should I refrigerate pumpkin bread?

If your pumpkin bread has cream cheese frosting, it definitely needs to be refrigerated to stay fresh. If unfrosted, storing it at room temperature in an airtight container is fine for a few days.

If you try this pumpkin bread with cream cheese frosting recipe, please rate it and leave a comment below. I love hearing how your baking turns out! Happy baking, friends! – Lisa