Pumpkin Loaf Recipe with Cream Cheese Frosting

Easy pumpkin bread loaf sitting on cutting board with a few pieces sliced off. Loaf is topped with cream cheese frosting and pecans.

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Pumpkin Loaf Recipe with Cream Cheese Frosting

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! This recipe makes 2 loaves of pumpkin bread.

Course bread, Breakfast, Dessert

Cuisine American

Keyword easy pumpkin bread recipe, moist pumpkin bread recipe, pumpkin bread, pumpkin bread recipe, pumpkin bread witih cream cheese frosting, pumpkin loaf

Prep Time 20

Cook Time 50

Servings

Calories 382kcal

Author Trish - Mom On Timeout

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

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.

Level up this pumpkin bread with my favorite brown butter cream cheese frosting.

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