This delightful Pumpkin Loaf recipe with cream cheese frosting is simply packed with cozy fall flavors! Moist, spiced pumpkin bread is topped with a rich, creamy frosting and a sprinkle of pecans for extra crunch. It’s perfect for breakfast, dessert or anytime you want a comforting treat!
Love all things pumpkin? Make sure to check out these showstoppers: Pumpkin Delight, Praline Pumpkin Roll and this Cranberry Pecan Pumpkin Bread!
Pumpkin Loaf Recipe
Fall is officially here, and nothing says cozy like a slice of homemade pumpkin bread. Soft, tender, and bursting with warm pumpkin spice, this loaf is a comforting treat for breakfast, brunch or dessert. The best part? It’s topped with a rich, creamy cream cheese frosting that takes it from simple to show-stopping.
Whether you’re baking for your family, a holiday gathering, or just because, this pumpkin loaf is easy to make and full of seasonal flavor. With just a few pantry staples and a little love, you’ll have a loaf that tastes like autumn in every bite. Add a decadent layer of cream cheese frosting and a sprinkle of pecans on top for extra flavor and texture and you’ve got a treat that everyone will love!
Why You’ll Love This Pumpkin Bread
This cozy, simple pumpkin bread recipe is everything you love about autumn. Moist, perfectly spiced and topped with rich, creamy frosting – it’s sure to become your new seasonal favorite!
- Perfectly moist and tender: Pumpkin puree and a combination of butter and oil create a soft, fluffy pumpkin loaf every time.
- Fall flavors in every bite: Pumpkin pie spice and brown sugar bring warm, comforting flavors that scream autumn.
- Show-stopping frosting: Creamy, slightly sweet cream cheese frosting elevates this loaf to dessert-worthy status. Leave off for more of a breakfast treat or go all-in and add for a dessert worthy of the holidays.
- Quick and approachable: Despite looking fancy, this recipe is beginner-friendly and easy to follow.
How To Make This Pumpkin Loaf Recipe
It’s a pretty magical thing when a handful of pantry staples turns into something as magical as this pumpkin loaf. Generously spiced, perfectly moist and topped with a decadent cream cheese frosting… good luck stopping at just one slice!
Let’s take a quick look at how to make this simple pumpkin bread recipe and as always, you can find the full printable recipe card at the end of this post.
Make the Pumpkin Loaf:
- Whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt and pumpkin pie spice.
- Whisk together pumpkin puree, melted butter, vegetable oil, eggs, and vanilla extract.
- Add the flour mixture to the pumpkin mixture.
- Gently fold the dry ingredients into the wet ingredients.
- Divide batter evenly between the two prepared pans and smooth the tops.
- Bake for 55 to 65 minutes. Let cool in the pans for 15 minutes, then transfer to a wire rack.
Make the Frosting:
- Beat cream cheese and butter for 2 to 3 minutes until light and creamy. Add vanilla bean paste and salt and mix.
- Add powdered sugar one cup at a time. Add heavy cream, one tablespoon at a time.
- Spread frosting evenly on cooled loaves. Sprinkle with chopped pecans if desired.
If the frosting is too thin, add more powdered sugar to thicken. Too thick? Add a bit more heavy cream.
Level up this pumpkin bread with this amazing brown butter cream cheese frosting that I used on these Carrot Cake Cookies.
Storage Information
- Refrigerator: Since these loaves have a cream cheese frosting, they should be stored in your refrigerator. Be sure to keep them covered in an airtight container, and you should be able to refrigerate them for approximately 5 to 7 days.
- Freezer: You can definitely make these loaves ahead of time and freeze them. I suggest freezing them prior to frosting them. Once your loaves are out of the oven and they have cooled completely, wrap them in two layers of plastic wrap and one layer of aluminum foil before putting them in the freezer in a freezer safe, airtight, ziploc bag. The loaves should last approximately 6-8 weeks in the freezer. When you are ready to use the loaves, thaw them to room temperature and then frost before serving
Variations To Try
This pumpkin loaf recipe is so versatile and you can add in a variety of mix-ins to easily adapt the recipe to your taste.
Common variations include chopped nuts like pecans or walnuts, or even chocolate chips. If you do decide to add in any mix-ins, add approximately 3/4 cup when you are adding your dry ingredients to your wet ingredients and fold them in gently.
What pumpkin puree is best?
Any brand of pumpkin puree will work with this recipe, but my preference is Libby’s. You do want to make sure that you are not using pumpkin pie filling.
Can I make only one loaf?
To only make one loaf, divide the ingredients in half and follow the recipe as directed.
Can I make this pumpkin bread ahead of time and freeze them?
You can definitely make these loaves ahead of time and freeze them. I suggest freezing them prior to frosting them. Once your loaves are out of the oven and they have cooled completely, wrap them in two layers of plastic wrap and one layer of aluminum foil before putting them in the freezer. The loaves should last approximately 6-8 weeks in the freezer. When you are ready to use the loaves, thaw them to room temperature and then frost them prior to serving
Trish’s Tips
- Don’t forget to line your loaf pans with parchment paper. This will allow the loaves to cook evenly and will allow you to have an easy release of the loaves from the pans.
- For your cream cheese frosting, make sure that you are using a block of cream cheese and not using cream cheese out of a tub.
- Prior to frosting, make sure that your loaves have come to room temperature 100%. If you try frosting your loaves too soon out of the oven, the frosting will melt. I prefer wrapping the loaves in plastic wrap and frosting them the next day.
More Amazing Pumpkin Recipes
Pumpkin Loaf Recipe with Cream Cheese Frosting
Ingredients
Pumpkin Loaves
- 2 ¼ cups all-purpose flour
- ¾ cup light brown sugar or dark brown sugar
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 4 teaspoons pumpkin pie spice
- 15 ounces pure pumpkin puree 1 can, preferably Libby’s
- 8 tablespooons unsalted butter melted
- ½ cup vegetable oil plus 1 tablespoon
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese full fat, cut into pieces
- 4 tablespoons unsalted butter softened
- 2 teaspoon vanilla bean paste
- ¾ teaspoon fine sea salt
- 4 cups powdered sugar sifted
- 4 tablespoons heavy cream room temperature
- 1 cup pecans toasted, chopped optional garnish
Instructions
Make the Pumpkin Loaf:
- Place the oven rack in the center and preheat to 350°F. Spray two 8 ½” x 4 ½” loaf pans with cooking spray and line with parchment paper.
- In a medium bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt and pumpkin pie spice.2 ¼ cups all-purpose flour, ¾ cup light brown sugar, ¾ cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon fine sea salt, 4 teaspoons pumpkin pie spice
- In a separate large bowl, whisk together pumpkin puree, melted butter, vegetable oil, eggs and vanilla extract. (Be sure to use pumpkin puree, not pumpkin pie filling.)15 ounces pure pumpkin puree, 8 tablespooons unsalted butter, ½ cup vegetable oil, 3 large eggs, 1 teaspoon vanilla extract
- Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix until just combined – do not over mix.
- Divide batter evenly between the prepared pans and smooth the tops with an offset spatula. Bake for 55 to 65 minutes. Start checking for doneness at 50 minutes: the loaf should spring back when touched, and a toothpick inserted in the center should come out clean. If loaves brown too quickly, start checking around 40 minutes, tent loosely with foil.
- Let loaves cool in the pans for 15 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Frosting:
- In a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), beat cream cheese and softened butter on medium speed for 2 to 3 minutes until light and creamy. Scrape down the bottom and sides of the bowl as needed.8 ounces cream cheese, 4 tablespoons unsalted butter
- Add in your vanilla bean paste and salt and mix thoroughly for another minute. Scrape down the bottom and sides of the bowl as needed.2 teaspoon vanilla bean paste, ¾ teaspoon fine sea salt
- With the mixer on low speed, slowly add in the sifted powdered sugar one cup at a time.4 cups powdered sugar
- Slowly add in heavy cream, one tablespoon at a time, until the frosting is smooth and spreadable. If frosting is too thin, add more powdered sugar to thicken. Too thick, add a bit more heavy cream. Scrape down the bottom and sides of the bowl as needed.4 tablespoons heavy cream
- Using an offset spatula or piping bag, spread frosting evenly on cooled loaves.
- Sprinkle with chopped pecans if desired.1 cup pecans
Notes
- Refrigerator: Since these loaves have a cream cheese frosting, they should be stored in your refrigerator. Be sure to keep them covered in an airtight container, and you should be able to refrigerate them for approximately 5 to 7 days.
- Freezer: You can definitely make these loaves ahead of time and freeze them. I suggest freezing them prior to frosting them. Once your loaves are out of the oven and they have cooled completely, wrap them in two layers of plastic wrap and one layer of aluminum foil before putting them in the freezer in a freezer safe, airtight, ziploc bag. The loaves should last approximately 6-8 weeks in the freezer. When you are ready to use the loaves, thaw them to room temperature and then frost before serving.
Tools and Equipment (affiliate links): (2) 8.5 x 4 .5 Loaf Pans| Kitchen Scale | Glass Mixing Bowls | Whisk | Electric Mixer (Hand Mixer or Stand Mixer) | Offset Spatula | Piping Bag (Reusable or Disposable)
Level up this pumpkin bread with my favorite brown butter cream cheese frosting.
Please see post above for more information, recipe tips and frequently asked questions.
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