This Moist Pumpkin Bread topped with Cream Cheese Frosting is the best way to enjoy pumpkin this fall with friends and family!
Soooo, for the first few times I listened to Taylor Swift’s new song, “Shake it Off” I thought she was saying: “And the Baker’s gonna bake, bake, bake, bake, bake.” #foodbloggerproblems! It makes no sense at all but I’ve got food on my mind and I’ve been known to be terrible at understanding song lyrics and thinking they’re something totally ridiculous. I also have this Moist Pumpkin Bread with Cream Cheese Frosting on my mind like allll the time.
To those of you who don’t get to experience the weather changes and live where it’s always hot or perfect 70 degree year-round paradise, you have the go-ahead to start inhaling all things pumpkin if you haven’t already. Hello Pumpkin Cupcakes and Pumpkin Pancakes! Sometimes I think it would be nice to live where it doesn’t get lower than 50 and I never have to scrap snow/ice off my car but then I think I’d miss the cool crisp air and wearing coats (yes, sometimes multiple) and boots. 
I can’t believe I am going to admit this, but this fall weather is making me miss high school. Who says that?!! Mostly I miss playing field hockey. I loved being part of a team and running with a purpose– to whack a ball into a box. It’s one of the few sports where your uniform is a skirt/kilt. Plus, field hockey requires you to be in a squatting position pretty much the whole game so my rear was definitely in great shape. ha!
I miss college too! Even the classes and studying. There’s just something so satisfying about learning and also that relieved feeling you get when you leave your last class of the long day and head home to change into some comfy clothes and eat a warm bowl of soup with some toast (yeah, I ate that a lot in college… I really like toast) before hitting the books.
Okay, enough with my ramblings. THIS bread is A-mazing!!!! So so moist and for dayyyys, but it probably will be gobbled up before day 3. And then there is the heavenly cream cheese frosting on top. I really should have covered the sides with it too but then it would be too much like a cake… which it kinda already is if you glance down at the calories or don’t.
Enjoy this yummy Moist Pumpkin Bread with Cream Cheese Frosting and this lovely fall season!
Moist Pumpkin Bread with Cream Cheese Frosting
Pumpkin Bread with Cream Cheese frosting
Ingredients
For the Bread:
- 1 3/4 cup flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 eggs
- 1 1/2 cup sugar
- 1 cup pumpkin puree
- 1/2 cup canola oil
- 1/3 cup water
For the Cream Cheese Frosting:
- 2 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 3/4 cup powdered sugar, (add more if needed)
- 1/4 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F and grease 1 4 1/2" x 8 1/2" loaf pan.
- In a large bowl, mix flour, baking soda, salt, cinnamon and nutmeg together. Make a well and set aside.
- In a medium bowl, thoroughly beat together the eggs, sugar, pumpkin puree, oil, and water. Add to the well of the dry ingredients and mix until combined. Pour batter into greased loaf pan.
- Bake for 60-70 minutes but tent a piece of foil over the top half way through (you need to pinch it at the ends so it forms a dome so the bread can rise) to prevent the top from browning too much. Start checking the bread at 50-55 minutes and if it looks too wet on top, take off the foil and finish cooking without it. Cook until toothpick comes out clean. Let the bread cool completely in the pan before removing.
- Make the frosting by creaming the frosting ingredients together. Spread on top of bread.
Try these other delicious quick breads:
- Cream Cheese Filled Pumpkin bread by Dear Crissy
- Cinnamon Swirl Zucchini Bread by Delightful E Make
- Best Ever Banana Bread by Baked by an Introvert
I can’t believe you are already having temps in the 50’s. Still in the 100’s here! Your pumpkin bread looks perfect and I love that thick layer of cream cheese frosting!
Mmmm yeah! That thick layer is good!!! And 100s!?! That might be worse than 50s. It doesn’t usually get cold this early so hopefully it warms back up or else we’ll probably get snow by the middle of October. 🙁
Looks delicious and moist, I have pinned it for later, thank you. Yes I can relate to the song lyric thing, for years I thought Paul Weller was singing ‘tin pan alley’, when in fact it was ‘town called Alice’, and Neil Diamond was singing ‘Reverend Bluejeans’ instead of ‘forever in blue jeans’! Ah well! Love Linda x
Oh I’m so glad I’m not alone! Haha! Thanks Linda!
I am a sucker for anything with cream cheese frosting! Some good old cream cheese can get my eating just about any vegetable out there 🙂
when does the nutmeg go in?
On my goodness! I’m sorry. It goes in with the rest of the dry ingredients. I’ve updated the recipe. Thank you Katie!
This is in my oven right now! Thanks for the recipe
Yay!!! Hope you enjoy it Stacy.
This looks amazing! My husband bakes something with our 3 kids every Sunday and this was his recipe of choice tonight! Can’t wait for it to get out of the oven!
I hope you all enjoyed it Katy! What a fun tradition and father/child bonding time. I should have my husband do this when my daughter gets a little older… though I’m not sure I can trust him in there. :/
Wow! This was delicious! It reminded me of the Pumpkin Bread with Cream Chees Glaze that we had eaten in Bird-In-Hand, PA this past Fall. Thanks for bringing it on home!
Theresa, I’m so happy you liked this bread! It’s always great to find a recipe that tastes like a restaurant favorite.
Just made this to get rid of some leftover canned pumpkin. Topped with grated whole nutmeg which gave it a great sprinkle on top and a great smell. The hubs said it was the best pumpkin bread I’ve ever made. Thanks!
That is awesome Rebekah! Don’t you love it when your husband says something you made is the best? I do! The nutmeg on top sounds delicious and gorgeous! Now you’ve got me craving pumpkin.
We absolutely love this recipe in our family. In fact my 6 year old daughter went to the grocery store with me a few weeks back and saw pumpkin on the shelf and asked me to make it for her.
Yay! I’m glad the whole family loves it! 🙂
This looks delicious! If I were to make this in a bundt pan, would I have to double it? I’m definitely going to make it this weekend!
Yes. I’d double it for a bundt pan.
Would you store this in the fridge or on the counter?
Thanks.
On the counter is just fine.
This is really a great recipe if u love pumpkin. Easy to make and great for the palit. I have made this recipe several times with and without the icing. My husband not much for pumpkin loves it. In my book that’s a winner. One should give it a try. Can’t go wrong. I give it five stars!
I’m so happy to hear guys have been enjoying it so much. I too know I have a good recipe when my husband likes something he didn’t like before. 🙂 Thank you so much for the review! I appreciate it!
Question- how many ounces are in the can of pumpkin purée you use?
A standard 15 ounce can.
This recipe looks great, I’m looking forward to making it! Would you recommend white or brown sugar?
I use all white (granulated) sugar but in my muffins I substituted half the granulated sugar for brown and it was good too.
I made this yesterday and had a piece this morning with my coffee. This is absolutely delicious!! I didn’t have any nutmeg, so I used allspice instead. I have never made any kind of bread, but this was so easy and so yummy. I will definitely be making this again. Thank you so much for this fabulous recipe!!
Yay! I’m so happy you’re enjoying it Mika! 🙂
This is so delicious! My mother in law even asked for the recipe after I made it for them! Cannot believe how great it taste and how easy it is to make! Thanks for a great recipe!
Glad to hear it’s a keeper! Thanks Kelsey!
Just made this on this snow day! My kids home from college loved it. I’m lucky I got the first piece because this will be gone! I also did not have any nutmeg and added allspice, still great. I might have to double the frosting recipe next time!
Cindy, I’m so glad your family got to enjoy this. We go through it pretty fast too. Thanks for leaving a review! 🙂
I have made a many of pumpkin breads…this was absolutely delicious!! I will be making it again and again!!
I’m so glad you like it Judy! Happy to hear it’s a keeper. 🙂
I love dis stuff boi
Ya boii
Thank you for sharing this recipe. I have some leftover pumpkin that needs to be used asap. My mil mentioned making a pumpkin bread. So this came up at the right time. I will try to let you know how it turns out. May half the recipe for the frosting. Don’t like my cream cheese frosting too thick on anything. Is there a way to make the frosting so it’s not too sweet? Thank you again.
Hey Kelley! Just add less powdered sugar. It just won’t be as thick.
This is in the oven right now. Considering making two! Wondering if it can be frozen?
The pumpkin bread is great, but just a quick tip; you have way too many ads on this recipe. It freezes and reloads so many times it makes the recipe hard to follow and so frustrating
I made this with a few adjustments. I replaced water with 1% milk. I used half white and half brown sugar. This loaf was really good. I plan to make another one in the next few days.
I’m so glad you enjoyed it Norma! Thanks for leaving a review! 🙂
Hi there,
I was looking for a loaf to make for friends and family, this looks amazing, do you think it will wrap well? I want to give as gifts, will the icing stick to the wrapping too much, any ideas?
Thanks so much,
Michelle
Very moist, next time would add a little more spices. I did add 1/2 cup of pecans , but could of used a little more. The icing, I used 125 g of cream cheese & a couple squirts of lemon it was delicious. Will make this yummy recipe again. 🎃