The BEST Pumpkin Bread Recipe you’ll ever taste, this bread is moist in the center and loaded with warm pumpkin flavor. With the option to add silky cream cheese frosting, it’s the perfect loaf for fall! 

If you’ve ever tried my old-school banana bread, this recipe is a riff on that one. So, you know you’re in for a real treat! Plus, I added cream cheese frosting which takes this loaf to the next level. This step is totally optional, but highly recommended. 

Pumpkin Bread- Healthyish Foods

Ready to eat in just over an hour, this recipe is even better than your local bakery’s version. It’s perfect for a crowd-pleasing bread. I love to treat myself to a slice for breakfast with a warm cup of coffee. It’s the perfect way to start the day! 

Looking for more pumpkin recipes? Try my Easy Pumpkin Cake with Cream Cheese Frosting and Pumpkin Chocolate Chip Pancakes, too! 

Recipe Ingredients

For the Homemade Pumpkin Bread

  • Butter – Use unsalted butter for this recipe. It allows you to control how mush salt is added!
  • Sugar – A combination of cane sugar and light brown sugar adds a sweet flavor to the bread and keeps it moist. 
  • Eggs – These act as a binder, holding the ingredients together and giving the bread structure. I haven’t tested this recipe with egg substitutes and can’t guarantee your results if you do!
  • Pumpkin Puree – Make sure to use pure pumpkin puree, not pumpkin pie filling! The only ingredient on the can should be pumpkin. 
  • Vanilla Extract – This infuses the bread with vanilla flavor and enhances the taste of the rest of the ingredients. 
  • Milk – I use 2% milk to combine all the ingredients. If preferred, low-fat or dairy-free milk will work, but the flavor of the bread won’t be quite as rich! 
  • Flour – All-purpose flour forms the base of the batter. 
  • Baking Soda – This acts as a leavening, helping the bread rise.
  • Baking Powder – This also helps the bread rise!
  • Salt – Just a pinch helps enhance the rest of the ingredients. 
  • Pumpkin Spice – This adds delicious warmth. Use a store-bought blend, or make homemade pumpkin spice instead. 
Pumpkin Bread- Healthyish Foods

For the Cream Cheese Frosting – Optional

  • Butter – I recommend using unsalted softened butter. 
  • Cream Cheese – Make sure it is softened.
  • Powdered Sugar – This adds a sweet taste, balancing the tanginess of the cream cheese. 
  • Salt – This helps enhance the rest of the ingredients. I promise it doesn’t make the frosting taste salty! 
  • Vanilla Extract – Use pure vanilla extract, not imitation varieties. 

How to Make Pumpkin Bread with Cream Cheese Frosting 

  1. Prepare. Before you begin, preheat your oven to 350 degrees Fahrenheit. Then, grease a 9.25 x5.25 inch loaf pan with baking spray, and set it aside. 
  2. Combine the wet ingredients. Cream the room temperature butter, cane sugar and light brown sugar together in a large mixing bowl. Add one egg at a time, making sure to whisk until well combined. Next, add the pumpkin puree, vanilla extract, and milk. Whisk well.
  3. Whisk the dry ingredients. In a separate large bowl, whisk the all-purpose flour, baking soda, baking powder, salt, and pumpkin spice until well combined. 
  4. Combine. Pour the dry ingredients into the wet ingredients and whisk until the batter forms. Pour the batter into the prepared loaf pan.
  5. ** Important note** If you’re NOT adding the cream cheese frosting, you can sprinkle cinnamon sugar over the batter before baking to form a crispy crust. Combine 1.5 tablespoons granulated sugar + 1/4 teaspoon cinnamon, mix well and sprinkle over the top.
  6. Bake. Bake for 50-55 minutes of until fully cooked through.
  7. Prepare the frosting, optional. Add the butter, cream cheese, salt, vanilla, and powdered sugar to a large mixing bowl. Use an electric mixer or hand mixer to cream until light and fluffy. Then, cover the bowl, and transfer it to the fridge. Remove the frosting from the fridge to soften for 10 minutes before spreading it over the bread. 
  8. Frost. Allow the pumpkin loaf to cool completely. Then, spread the cream cheese frosting on top, and enjoy! 
Pumpkin Bread- Healthyish Foods

Flavor Variations 

This moist pumpkin bread is incredible on its own, but you can easily mix and match different ingredients to make it your own. For instance, you can add raisins, cranberries, semi-sweet chocolate chips or chopped nuts. Or, omit the frosting, and add a dusting of cinnamon sugar, powdered sugar or a powdered sugar glaze instead. 

Serving Suggestions

This isn’t called the best pumpkin bread recipe for nothing! It’s incredible on its own. However, if not using the frosting, I love to serve it with spreads like peanut butter, honey, or regular butter for even more flavor. Enjoy it at room temperature. Or, warm unfrosted slices in the microwave for 10-20 seconds. 

Frequently Asked Questions 

How do you know when pumpkin bread is done? 

You’ll know your pumpkin bread is done baking when it’s fluffy and golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

How long does this pumpkin bread recipe last? 

Once cool, you can transfer leftovers to an airtight container, and store at room temperature for three to four days. If adding the cream cheese frosting, store the bread in the refrigerator for three to four days instead. 

Can I freeze leftovers? 

Yes! If planning to freeze your bread, omit the frosting. Then, let it cool completely, wrap it in plastic wrap followed by aluminum foil, and freeze for up to three months. Thaw in the fridge overnight when you’re ready to serve.

Other Breads to Consider Trying

Pumpkin Bread- Healthyish Foods

The BEST Pumpkin Bread Recipe with Cream Cheese Frosting

Author: Sarah Thomas-Drawbaugh
Yield: 8 servings / slices
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
The BEST Pumpkin Bread Recipe you’ll ever taste, this bread is moist in the center and loaded with warm pumpkin flavor. With the option to add cream cheese frosting, it’s the perfect loaf for fall!
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5 from 3 votes
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Equipment

  • 1 9.25 x 5.25 loaf pan
  • 2 mixing bowls
  • 1 whisk or handheld mixer
  • 1 spatula

Ingredients

Wet Ingredients

  • 1 stick unsalted butter, room temperature
  • ¾ cup cane sugar
  • ¼ cup light brown sugar, packed
  • 2 eggs
  • 1 cup pumpkin puree, make sure it is not pumpkin pie mix
  • 1 teaspoon vanilla extract
  • ½ cup 2% milk

Dry Ingredients

  • 2 cups AP flour, all purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin spice

Cream Cheese Frosting – Optional

  • 2 tablespoons butter, room temperature
  • 4 ounces cream cheese, softened, option to use low fat
  • 1-1.5 cups powdered sugar
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla extract

Instructions 

Make the Bread

  • Preheat the oven to 350 degrees. Lightly spray the 9.25 x 5.25 loaf pan with baking spray and set it aside.

Combine Wet Ingredients

  • Cream the room temperature butter, cane sugar and light brown sugar together in a large mixing bowl.
    Add one egg at a time, making sure to whisk until well combined.
    Next, add the pumpkin puree, vanilla extract, and milk. Whisk well.

Combine Dry Ingredients

  • In a large mixing bowl, combine the AP flour, baking soda, baking powder, salt, and pumpkin spice. Whisk well.

Combine

  • Pour the dry ingredients into the wet ingredients and whisk until the batter forms. Pour the batter into the prepared loaf pan.
    ** Important note** If you're not adding the cream cheese frosting, you can sprinkle cinnamon sugar over the batter before baking to form a crispy crust. 1.5 tablespoons granulated sugar + 1/4 teaspoon cinnamon, mix well and sprinkle.
    Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
  • Place the bread on a cooling rack to cool completely. Spread with cream cheese frosting and enjoy.

Combine Cream Cheese Frosting – OPTIONAL

  • Cream together room temperature butter, softened cream cheese, salt, vanilla, and powdered sugar using a handheld blender. Cover and refrigerate.
    Remove from the refrigerator 10 minutes before spreading. This will make it easier to spread.

Notes

Store leftovers in an airtight container at room temperature for 3-4 days. If adding cream cheese frosting, store leftovers in an airtight container in the refrigerator instead. 
Cream cheese frosting needs to be refrigerated. 

Nutrition

Serving: 1serving, Calories: 426kcal, Carbohydrates: 70g, Protein: 6g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 433mg, Potassium: 169mg, Fiber: 2g, Sugar: 28g, Vitamin A: 5473IU, Vitamin C: 1mg, Calcium: 93mg, Iron: 2mg
Course: Breakfast
Cuisine: American
Calories: 426
Author: Sarah Thomas-Drawbaugh