Best-Ever Pumpkin Bread with Cream Cheese Frosting
This is the best pumpkin bread recipe! It's incredibly moist, perfectly spiced with cinnamon, nutmeg, and cloves, and topped with a decadent, tangy cream cheese frosting.
Equipment
- 9x5 inch loaf pan
- Mixing bowls
- Electric mixer
- Wire rack
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup pumpkin puree (100% pure, not pie filling)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/4 cups granulated sugar
- 1/4 cup water
- 4 oz cream cheese, at room temperature
- 2 Tbsp unsalted butter, at room temperature
- 1/2 tsp vanilla extract
- 1 cup confectioners' sugar, sifted
Instructions
- Preheat & Prep: Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, granulated sugar, and water until fully combined.
- Combine Batter: Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix.
- Bake: Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. This will take at least 2 hours.
- Make Frosting: In a medium bowl, beat the cream cheese, butter, and vanilla extract with an electric mixer until smooth. Add the sifted confectioners' sugar and beat on low speed until combined, then on high speed until light and fluffy.
- Frost: Spread the frosting evenly over the top of the completely cooled loaf. Slice and serve. Store covered in the refrigerator.
Notes
Ensure the bread is 100% cool to the touch before frosting, otherwise the frosting will melt. Store the frosted loaf covered in the refrigerator.