This pumpkin bread with cream cheese frosting is incredibly moist and full of warm fall spices. It’s finished with a crunchy pumpkin-spiced streusel and a pourable cream cheese glaze — simple to make and perfect for cozy autumn mornings or dessert.
Using a full 15oz can of pumpkin puree and plenty of pumpkin pie spice, this loaf is tender and deeply flavored. The streusel adds a satisfying crunch while the cream cheese frosting pours over the cooled loaf for a beautiful finish.
The recipe is straightforward: the streusel and batter are mixed by hand (no mixer needed), and the glaze comes together quickly with a hand mixer. It’s a great bake for holiday gatherings, brunch, or any time you crave pumpkin.
Why This Pumpkin Bread Recipe Works
- Exceptionally moist: Pumpkin puree and the right balance of sugars keep the crumb soft and tender.
- Pumpkin spice streusel: Adds texture and a crunchy contrast to the soft loaf.
- Pourable cream cheese frosting: Thinned with milk so it gently coats the loaf without hiding the streusel.
- Simple method: Most steps require only mixing by hand, making this an easy fall bake.
Ingredient Notes
A few quick notes on the main ingredients used in this loaf:
- Brown sugar: Light brown sugar works well, but dark brown adds extra molasses flavor.
- Pumpkin pie spice: Readily available at most grocery stores or make your own blend.
- Unsalted butter: Melted for the batter and streusel; the butter for the frosting should be room temperature.
- Pumpkin puree: Use pure pumpkin puree (not pumpkin pie filling).
- Eggs and cream cheese: Bring to room temperature before using for best texture.
- Powdered sugar: Sifted for a smooth, lump-free frosting.
Ingredient Substitutions
- Dairy-free: Use dairy-free butter and cream cheese alternatives and a plant milk of your choice for the glaze.
- Gluten-free: This recipe hasn’t been tested with gluten-free flour blends; results may vary. If you try it, a 1:1 gluten-free baking mix is a good starting point.
Step-by-Step Instructions
Overview: make the streusel first and chill it, then mix dry and wet ingredients for the batter, bake the loaf, and finish with a cream cheese glaze once fully cooled.
STEP 1: Make the streusel — In a small bowl combine 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1 tsp pumpkin pie spice, and 1/4 cup melted butter. Mix with a fork until combined and refrigerate while you prepare the batter.
STEP 2: Mix dry ingredients — In a medium bowl sift or whisk together 2 cups all-purpose flour, 1 tsp baking soda, 3 tsp ground cinnamon, 2 tsp pumpkin pie spice, and 1 tsp salt.
STEP 3: Mix wet ingredients — In a large bowl whisk together 1/2 cup melted and cooled butter, 3/4 cup granulated sugar, 3/4 cup packed brown sugar, 1 can (15oz) pumpkin puree, 1 tsp vanilla, and 2 large eggs.
STEP 4: Combine — Add the dry ingredients to the wet mixture and fold gently with a rubber spatula until just combined; avoid overmixing.
STEP 5: Pour and top — Pour the batter into a prepared 9×5-inch loaf pan. Crumble the chilled streusel with your hands and evenly sprinkle it over the batter.
STEP 6: Bake — Bake at 350°F (175°C) for 55–70 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to rest in the pan for about 10 minutes, then lift out using the parchment overhang and cool completely on a rack.
STEP 7: Cream cheese frosting — In a small bowl beat 2 oz cream cheese and 2 tbsp butter on high until smooth. Add 1 tsp vanilla and 1/2 cup sifted powdered sugar, mixing on low until combined. Gradually add 1/4 cup milk until the glaze reaches a pourable consistency. Place a cooling rack over a cookie sheet and pour the glaze over the cooled loaf.
Expert Baking Tips
- Measure flour correctly: spoon and level the flour or weigh it to avoid compacted flour, which can dry the bread.
- Line the pan: spray the pan, line the bottom and two sides with parchment, and spray again to make removal easy.
- Do not overmix: Overworking the batter can make the loaf tough.
- Glaze easily: Place a sheet pan under the cooling rack to catch any glaze drips.
FAQ
Yes. You can bake it in an 8×8-inch or 9×9-inch square pan; baking time will be shorter—check for doneness with a toothpick.
Yes. The batter yields about 12–18 muffins. Bake for approximately 18–20 minutes or until a toothpick comes out clean.
Yes. Fold in about 1 cup of chocolate chips if you’d like a chocolatey variation.
Recipe Variations
- Omit the streusel to save time for a simpler loaf.
- Add 1/2–3/4 cup chopped walnuts or pecans for extra crunch.
Special Tools
- Parchment paper: Precut sheets make lining the pan quick and neat.
- Baking spray: Use a nonstick spray that contains flour for easy release.
- Offset spatula: Helpful for spreading glaze or lifting slices.
- 9×5-inch loaf pan: Standard pan size for this recipe.
Storing and Freezing
Store sliced pumpkin bread with cream cheese frosting in an airtight container in the refrigerator for up to 5 days because of the dairy-based glaze.
Freezing
To freeze, wrap individual slices tightly in plastic wrap or place in an airtight container. Freeze for up to 30 days and thaw in the refrigerator before serving.
Other Fall Recipes To Try
Try These Pumpkin Recipes
- Pumpkin pie cookie bars
- Pumpkin cream cheese muffins
- Pumpkin cupcakes
- Pumpkin cheesecake
- Pumpkin cinnamon rolls
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Pumpkin Bread with Cream Cheese Frosting
Ingredients
Pumpkin Spice Streusel
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 tsp pumpkin pie spice
- 1/4 cup unsalted butter, melted
Pumpkin Bread
- 2 cups all-purpose flour
- 1 tsp baking soda
- 3 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 1 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 can (15 oz) pumpkin puree
- 1 tsp pure vanilla extract
- 2 large eggs, room temperature
Cream Cheese Frosting
- 2 oz cream cheese, room temperature
- 2 tbsp unsalted butter, room temperature
- 1 tsp pure vanilla extract
- 1/2 cup powdered sugar, sifted
- 1/4 cup milk (adjust for consistency)
Instructions
Pumpkin Spice Streusel
- Mix flour, brown sugar, and pumpkin spice with a fork. Stir in melted butter, then refrigerate until ready to use.
Pumpkin Bread
- Preheat oven to 350°F. Spray a 9×5 loaf pan and line the bottom and two sides with parchment; spray again.
- Whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt.
- Whisk melted cooled butter, sugars, pumpkin puree, vanilla, and eggs in a separate bowl. Fold wet into dry until just combined.
- Pour batter into the pan and sprinkle chilled streusel evenly over the top.
- Bake 55–65 minutes, or until a toothpick comes out clean. Let rest in the pan 10 minutes, then remove and cool completely on a rack.
Cream Cheese Frosting
- Beat cream cheese and butter until smooth. Add vanilla and powdered sugar, mixing on low. Add milk until the glaze is pourable.
- Place the cooled loaf on a rack over a sheet pan and pour the glaze over the top.
Notes
Flour: Spoon and level or use a scale to avoid compacted flour that can dry the bread.
High altitude: Add an extra 2 tbsp flour if baking at high elevations.
Bring dairy ingredients to room temperature two hours before baking for best results.