Description
Bakery-style moist pumpkin bread crowned with tangy cream cheese frosting. A tender, spiced pumpkin loaf with cinnamon, pumpkin pie spice, and a silky topping—simple ingredients, big fall flavor.
Ingredients
1 3/4 cups (220g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup (120ml) neutral oil (vegetable or canola)
3/4 cup (150g) granulated sugar
1/2 cup (100g) packed light brown sugar
2 large eggs, at room temperature
1 cup (240g) pumpkin puree (not pumpkin pie filling)
2 tablespoons milk or plain yogurt
2 teaspoons pure vanilla extract
Optional: 1/2 cup chocolate chips or chopped pecans
For the Cream Cheese Frosting:
6 ounces (170g) cream cheese, softened
4 tablespoons (56g) unsalted butter, softened
1 1/2 cups (180g) powdered sugar, sifted
1 teaspoon pure vanilla extract
Pinch fine sea salt
1–2 tablespoons milk or heavy cream, as needed
Instructions
1. Preheat oven to 350°F (177°C). Grease and line a 9×5-inch loaf pan with parchment, overhanging the long sides for easy removal.
2. Whisk flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl.
3. In a separate bowl, whisk oil, granulated sugar, brown sugar, eggs, pumpkin puree, milk (or yogurt), and vanilla until smooth.
4. Pour wet into dry and whisk just until combined; a few small lumps are okay. Fold in chocolate chips or nuts if using.
5. Transfer batter to prepared pan. Bake 50–60 minutes, tenting with foil at 45 minutes if browning too quickly. A tester should come out with a few moist crumbs.
6. Cool in pan 10 minutes, then lift out and cool completely on a rack—important before frosting.
7. Beat cream cheese and butter until creamy. Mix in powdered sugar, vanilla, and salt. Add milk/cream 1 teaspoon at a time until spreadable.
8. Spread frosting over cooled pumpkin bread. Chill 15 minutes for clean slices; serve and enjoy.
Notes
Measure flour correctly; too much flour dries the loaf.
Let batter rest 5–8 minutes before baking for a fuller rise.
Chill the frosted loaf 15–20 minutes for clean slices.
For a thinner glaze, add milk 1 teaspoon at a time to the frosting.