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–+ servings
slice of frosted pumpkin bread on parchment paper

Frosted Pumpkin Bread

Hakima
The most perfect and moist Frosted Pumpkin Bread that is made with pure pumpkin puree, spices, and smothered in a delicious cinnamon cream cheese frosting!
5 from 4 votes
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 1 9x5 Loaf
Calories 5043 kcal

Equipment

  • 1 9x5 loaf pan
  • 2 large mixing bowls bowl
  • 1 whisk
  • 1 handheld mixer

Ingredients
 

Pumpkin Bread

  • 2 cups (240 g) all purpose flour
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 tsp baking soda
  • ½ teaspoon salt
  • 15 oz. can of pure pumpkin puree see notes (not pumpkin pie filling)
  • ¾ cup (150 g) dark brown sugar packed
  • ¾ cup (150 g) granulated sugar
  • ½ cup neutral oil
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup whole milk room temperature

Cinnamon Cream Cheese Frosting

  • 4 tablespoon (56 g) unsalted butter room temperature
  • 5 oz. block, full fat cream cheese cold, straight from the fridge
  • ¼ teaspoon salt
  • 1½ cups (180 g) powdered sugar
  • ¾ teaspoon cinnamon

Instructions
 

Pumpkin Bread

  • Prep: Preheat the oven to 350℉ and grease and line a 9x5 loaf pan with parchment paper, making sure to leave an overhang of a couple inches for easy removal once baked.
  • Dry Ingredients: In a bowl, mix together dry ingredients and set aside.
    2 cups (240 g) all purpose flour, 2 tsp pumpkin pie spice, 1 tsp cinnamon, 1 tsp baking soda, ½ tsp salt
  • Wet Ingredients: In a large bowl, add the whole can of pumpkin puree, brown sugar, granulated sugar, oil, 2 eggs, vanilla extract, and milk and mix with a whisk until completely combined.
    15 oz. can of pure pumpkin puree, ¾ cup (150 g) dark brown sugar, ¾ cup (150 g) granulated sugar, ½ cup neutral oil, 2 large eggs, 1 tsp vanilla extract, ¼ cup whole milk
  • Combine: Sift in the dry ingredients and mix until just incorporated.
  • Bake: Pour into prepared loaf pan and bake for 55-65 minutes until a toothpick inserted comes out with just a few moist crumbs. Mine took about 65 minutes to bake.

Cinnamon Cream Cheese Frosting

  • In a bowl, add the room temperature butter and cream cheese and beat using a handled mixer for about 2-3 minutes until completely smooth and combined. Add salt, and the powdered sugar ½ cup at a time until call is incorporated. Lastly, add the cinnamon and beat for a few minutes until smooth and fluffy.
    4 tbsp (56 g) unsalted butter, 5 oz. block, full fat cream cheese, ¼ tsp salt, 1½ cups (180 g) powdered sugar, ¾ tsp cinnamon
  • Frost the Pumpkin Bread, slice, and enjoy. Keep refrigerated.

Notes

Pumpkin Puree: Make sure it's pure pumpkin puree, and not pumpkin pie filling. Pumpkin pie filling contains more ingredients than pumpkin puree, and has a ton of sugar. My favorite brand of Pumpkin Puree is by Libby's. You can also make your own.

Nutrition

Calories: 5043kcalCarbohydrates: 734gProtein: 53gFat: 221gSaturated Fat: 71gPolyunsaturated Fat: 38gMonounsaturated Fat: 99gTrans Fat: 2gCholesterol: 598mgSodium: 3518mgPotassium: 1831mgFiber: 22gSugar: 510gVitamin A: 70078IUVitamin C: 19mgCalcium: 627mgIron: 22mg
Keyword 9x5 loaf pan, frosted pumpkin bread, pumpkin bread, pumpkin bread with cream cheese frosting
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