Pumpkin Bread With Cream Cheese Frosting

This pumpkin bread with cream cheese frosting is probably the most moist pumpkin bread! It is topped with both a pumpkin pie streusel and cream cheese glaze. This bread is super easy to make and the perfect fall bake!

This pumpkin bread with cream cheese frosting is the definition of fall to me. Once September 1st or pumpkin season rolls around I need to make a pumpkin bread!

The pumpkin bread uses a whole can of pumpkin puree and is loaded with spices! It is topped with a streusel which gives it a great crunch.

Then, it is topped with a cream cheese frosting that gets poured on top!

For more pumpkin recipes, try Swirled No Bake Pumpkin Cheesecake, Pumpkin S’mores Cookies, and Halloween Pumpkin Ghost Cupcakes.

Why This Pumpkin Bread Recipe Works

• Moist pumpkin bread- The pumpkin bread has the best texture! It is super soft and full of spices. This bread is also perfect for a pumpkin lover.
• Pumpkin spice streusel- This gives the bread a great crunch!
• Cream cheese frosting- The frosting has extra milk so it gets poured on top of the cake.
• Easy to make- The pumpkin bread and the streusel doesn’t need a mixer!

Ingredient Notes for Pumpkin Bread with Cream Cheese Frosting

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Brown sugar- I used light brown sugar.
• Pumpkin pie spice- You can find this at your local grocery store.
• Unsalted butter- The butter is melted for both the streusel and the pumpkin bread. The butter for the frosting is pulled out 2 hours before using.
• Pumpkin puree- Use a whole can of Libby’s pumpkin puree. Make sure it is not pumpkin pie filling!
• Eggs- Pull the large eggs out 2 hours before baking.
• Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
• Powdered sugar- Make sure this is sifted to avoid a gritty frosting.
• Milk- Use any milk.

Ingredient Substitutions

• Dairy free- You can use your favorite dairy free options for this recipe!
• Gluten free- I haven’t tested this gluten free. Let me know if you do.

Step By Step Instructions

Here is how to make and bake this pumpkin loaf. The bread and streusel doesn’t need an electric mixer. The glaze needs a hand mixer. You will need a 9X5-inch loaf pan.

STEP 1: Make the streusel- Start by mixing the all-purpose flour, brown sugar, pumpkin pie spice and melted butter in a bowl using a fork.

Then, place in the fridge to firm up while you make the batter.

STEP 2: Mix the dry ingredients. In a medium bowl, sift the flour. Add the baking soda, salt, ground cinnamon, and pumpkin pie spice.

STEP 3: Mix the wet ingredients. In a large bowl, mix the melted butter (make sure it is cooled to room temperature before using), white sugar, brown sugar, pumpkin puree, vanilla extract, and eggs. Use a whisk to mix it together.

STEP 4: Add the flour mixture. Next, add the flour mixture and use a rubber spatula to mix until just combined.

STEP 5: Pour. Pour the batter into the prepared loaf pan. Then, take the streusel out of the fridge and use your hands to crumble the streusel. Sprinkle the streusel on top of the batter. Use it all!

STEP 6: Bake. Bake the bread for 60-70 minutes until a toothpick inserted comes out clean.

Let the bread sit in the hot pan before transferring to a cooling rack.

STEP 7: Cream cheese frosting- In a small bowl, mix the butter and cream cheese on high speed. Then, add the powdered sugar, vanilla, and milk. It should be thin enough to pour on top of the bread.

Expert Baking Tips

• Properly measure the flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cake to be dry.
• To easily remove the bread from the pan. Make sure to first spray the pan with baking nonstick spray. Then, line the bottom with parchment paper, so when it is time to remove the cake, it can be easily lifted out of the pan.
• Make sure to not over mix the batter, so it doesn’t get tough.
• Keep the bread on a cooling rack and place a cookie sheet underneath, then pour the cream cheese icing on top.

FAQ

Recipe Variations

• You can skip the streusel topping to save time.
• If you like nuts, you can chopped walnuts or pecans to the batter.

Special Tools

• Parchment paper: I use premade sheets of parchment paper vs the roll of parchment paper. It makes baking a lot easier!
• Baking spray: I use the nonstick spray that has flour in it.
• Offset spatula: I use this to easily spread the frosting or fillings.
• 9X5-inch loaf pan- Here is the pan I use.

Storing and Freezing

Store the pumpkin bread with cream cheese frosting in an airtight container in the fridge up to 5 days. It needs to go in the fridge because of the frosting.

Freezing

Wrap the individual slices in plastic wrap or use an airtight container. Freeze up to 30 days.

Other Fall Recipes To Try

Try These Pumpkin Recipes

• Pumpkin pie cookie bars
• Pumpkin cream cheese muffins
• Pumpkin cupcakes
• Pumpkin cheesecake
• Pumpkin cinnamon rolls

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.