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It’s pumpkin season! This homemade pumpkin bread recipe is infused with warm spices for that classic flavor, plus sour cream, oil, and eggs to make it moist with an ultra soft texture. Top it with maple-sweetened cream cheese frosting and chopped pecans, and you have a perfect fall bake!
Pumpkin bread with cream cheese frosting is a classic for us the second the temperature starts to drop. I love the combo of the tangy cream cheese frosting with the warm, spiced pumpkin flavor,, and this recipe really hits the nail on the head.
We often roast a bunch of pumpkins at a time to make pumpkin puree, so it’s maybe a little too easy to throw together a batch whenever!
One batch of this easy pumpkin bread recipe makes a towering, generous loaf, and really, it’s so simple.
Just grab a mixing bowl and a whisk, a few pantry staples and spices, and you’re ready to go. Just don’t skimp on the bake time! This beauty needs a solid hour. Trust me, your patience will be rewarded!
Are you a pumpkin lover? Learn how to roast your own pumpkin to make puree for all your favorite pumpkin recipes. The flavor is so much better! Use it to make this maple pumpkin butter to slather on toast. So lovely!
Ingredients for Pumpkin Loaf Cake
For the Homemade Pumpkin Bread
- Pumpkin puree – Although I often use homemade pumpkin puree, you can certainly use canned pumpkin puree and this recipe uses the same amount as one can (15 oz).
- Pumpkin pie spice – My homemade pumpkin pie spice recipe already has all those warm, cozy spices included, like ginger, cinnamon, nutmeg, cloves, and allspice. I like to add extra cinnamon for more oomph, too.
- White and brown sugar – For just enough sweetness.
- Oil – Liquid oils make quick breads and muffins ultra moist and tender. I often use melted coconut oil, but you can certainly use vegetable oil instead.
- Sour cream – To keep the bread extra moist.
- Eggs – For binding and to help the loaf rise nicely in the oven.
- All purpose flour
- Baking soda – For leavening.
For the Cream Cheese Icing (No Powdered Sugar)
- Cream cheese – I usually like to use full fat cream cheese for the creamiest frosting. Make sure it’s fully softened at room temp.
- Room temperature unsalted butter – To help stabilize the frosting.
- Maple syrup – This adds sweetness and a cozy fall flavor.
- Cardamom extract – I love using homemade cardamom extract instead of vanilla for an aromatic twist. Vanilla extract certainly works, too!
- Heavy cream – Yep, it’s decadent and rich, but the cream will whip up to make the frosting just the right thickness. You only need a little.
View the full list of ingredients and measurements in the recipe card below.
How to Make the Best Pumpkin Bread with Cream Cheese Frosting
Prepare the Batter
- Preheat the oven to 350 F. Oil and line a 9×5 loaf pan with parchment paper.
- In a large bowl, use a whisk to stir together the wet ingredients (pumpkin puree, sugars, oil, spices, sour cream, and eggs) until fully incorporated.
Note: I highly recommend a dough whisk for any handmade batters or doughs. They are made for this purpose and work like a charm! - Fold in the dry ingredients (flour, baking powder, baking soda, and salt) until combined.
- Pour the batter into the prepared loaf pan and spread in an even layer.
- Bake for approximately 60-70 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Remove from the oven and let the loaf cool for about 10-15 minutes before lifting out of the pan and cooling completely on a wire rack.
Make the Cream Cheese Frosting
- In a medium bowl, whip the cream cheese with the butter until light and fluffy. Add the extract, maple syrup, and cream and whip until incorporated.
- Spread evenly over the loaf and sprinkle with finely chopped pecans.
Slice and Serve
- Feel free to slice right away or refrigerate to firm up the frosting for neater lines when serving.
Storing Suggestions
Once cooled, the unfrosted pumpkin bread can store in an airtight container at room temperature, but the cream cheese frosting needs to be stored in the refrigerator.
If you’re making one loaf, you may as well make two and freeze the extra! For freezing, I always like to wrap the loaf in aluminum foil then store it in a freezer safe bag.
Tips & Variations
- Fold in your faves. Try adding about 1/2 cup of dark chocolate chips or chopped pecans or walnuts before baking.
- Toast your cinnamon. Did you know you can lightly toast cinnamon in a pan or oven to get the best flavor? I like to do this to a big batch at a time and keep the toasted cinnamon ready to go in a mason jar.
- Use pumpkin puree, not pumpkin pie filling. Pie filling already has spices and sugar, so it’s not the same thing.
More Fall Baking Recipes
- Cozy Pear Crumble
- Old Fashioned Apple Crisp
- Pecan Pie Cobbler
- Pumpkin Pie Crumble
- Pumpkin Pie Pudding Cups
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Pumpkin Bread with Cream Cheese Frosting
Ingredients
For the Pumpkin Bread
- 15 oz pumpkin puree, (1 can)
- ½ cup sugar
- ¾ cup brown sugar
- ½ cup oil
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ cup sour cream
- 2 eggs
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
For the Frosting
- 4 ounces cream cheese, (room temperature)
- 1 tbs unsalted butter, (softened)
- ½ tsp cardamom extract, (or vanilla)
- 2 tbs maple syrup
- ¼ cup heavy cream
To garnish
- 2 tbs chopped pecans
Instructions
Prepare the Batter
- Preheat the oven to 350 F. Oil and line a 9×5 loaf pan with parchment paper.
- In a large mixing bowl, stir together the wet ingredients (pumpkin puree, sugars, oil, spices, sour cream, and eggs) until fully incorporated.15 oz pumpkin puree, ½ cup sugar, ¾ cup brown sugar, ½ cup oil, 2 tsp pumpkin pie spice, ½ cup sour cream, 2 eggs, 1 tsp cinnamon
- Fold in the dry ingredients (flour, baking powder, baking soda, and salt) until combined.2 cups flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp kosher salt
- Pour the batter into the prepared loaf pan and spread in an even layer.
- Bake for approximately 60-70 minutes or until a toothpick inserted into the middle comes out clean.
- Remove from the oven and allow the loaf to cool for about 10-15 minutes before lifting out of the pan and cooling completely on a wire rack.
Make the Frosting
- In a medium bowl, whip the cream cheese with the butter until light and fluffy. Add the extract, maple syrup, and cream and whip until incorporated.4 ounces cream cheese, 1 tbs unsalted butter, ½ tsp cardamom extract, 2 tbs maple syrup, ¼ cup heavy cream
- Spread evenly over the loaf and sprinkle with finely chopped pecans.2 tbs chopped pecans
Slice and Serve
- Feel free to slice right away or refrigerate to firm up the frosting for neater lines when serving.
Nutrition
Did you try this recipe?
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🍂🍪 Want more cozy fall recipes?
My brand new recipe ebook, The Cozy Season Bakebook, has 20 seasonal bakes that taste like a love letter to fall!
You can expect all the most iconic fall flavors, like cinnamon apple, pumpkin spice, maple, pecans, and more.
It’s also intentionally low-tech and beginner-friendly, so anyone can bake along!
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