Description

This Sweet Pumpkin Bread recipe is a moist, easy-to-make quick bread, infused with warm spices and tender pumpkin puree. Perfect for autumn or year-round baking, it features a rich cream cheese frosting that adds a creamy, tangy contrast to the sweet, spiced bread. With simple ingredients and straightforward steps, this pumpkin bread is ideal for both novice and experienced bakers seeking cozy, flavorful comfort food.

Ingredients

Scale

Dry Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger

Wet Ingredients

1 cup canned pumpkin puree (not pumpkin pie filling)
2 large eggs
½ cup vegetable oil (or melted butter)
1 teaspoon vanilla extract

Sugars

1 cup granulated sugar
½ cup packed brown sugar

Cream Cheese Frosting

8 ounces softened cream cheese
½ cup softened butter
3 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal of the bread after baking.
Mix the Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger until evenly combined.
Combine Wet Ingredients: In another bowl, beat the canned pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil (or melted butter), and vanilla extract together until smooth and well mixed.
Make the Batter: Gradually add the dry ingredients to the wet ingredients, mixing on medium speed with a hand mixer or stand mixer until just combined. The batter should be thick but spreadable—avoid overmixing to keep the bread tender.
Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back lightly when touched.
Cool the Bread: Allow the bread to cool in the pan for about 10 minutes to firm up before transferring it to a cooling rack. Let it cool completely to room temperature before frosting to prevent melting of the cream cheese frosting.
Prepare the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter together with a hand or stand mixer on medium speed until smooth and fluffy.
Add Sugar and Vanilla: Slowly add powdered sugar, one cup at a time, beating until smooth after each addition. Mix in vanilla extract and a pinch of salt if using, until fully incorporated and creamy.
Frost the Bread: Once the pumpkin bread is completely cooled, spread the cream cheese frosting evenly over the top with a spatula. Be generous for a rich, creamy finish. Slice and serve.

Notes

Do not use pumpkin pie filling; use pure canned pumpkin puree for best texture and flavor.
Oil keeps the bread moist, but you can substitute with melted butter for a richer flavor.
Make sure the bread is completely cooled before frosting to avoid melting the cream cheese frosting.
This pumpkin bread can be stored in an airtight container in the refrigerator for up to 5 days.
For added texture, consider mixing in ½ cup chopped nuts or chocolate chips before baking.
Adjust spices to your preference, adding a bit more cinnamon or nutmeg if desired.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin bread, pumpkin bread recipe, easy pumpkin bread, moist pumpkin bread, sweet pumpkin bread, cream cheese frosting, autumn dessert, spiced bread