Ultimate Pumpkin Bread Recipe: Moist Spiced Loaf for Fall

This pumpkin bread is tender, warmly spiced, and finished with a silky cream cheese frosting—comfort food at its finest.

There’s nothing like baking pumpkin bread to welcome the cooler months. This recipe blends pumpkin puree, brown sugar, vanilla, and pumpkin-pie spices into a moist loaf that’s perfect for sharing.

Rich with autumn flavor and crowned with a tangy cream cheese frosting, this quick bread comes together easily and makes a thoughtful gift for friends, family, or neighbors.

Slice a thick piece, spread on frosting, and enjoy a classic fall treat.

Ingredients for the best pumpkin bread

For the bread:

• All-purpose flour – the structure for the loaf.
• Brown and granulated sugar – brown sugar adds depth while granulated sugar adds sweetness.
• Unsalted butter – melted and cooled to keep the bread moist.
• Baking powder and baking soda – for a tender crumb and proper rise.
• Vanilla extract – rounds out the flavors.
• Eggs – help bind and enrich the batter.
• Pumpkin pie spice (or homemade blend) – warm spices like cinnamon, ginger, nutmeg, and cloves.
• Pumpkin puree – provides flavor and moisture.

For the cream cheese frosting:

• Cream cheese – softened to create a tangy, smooth frosting.
• Unsalted butter – room temperature for a silky texture.
• Powdered sugar – dissolves easily to sweeten the frosting.
• Vanilla extract – enhances the overall flavor.

Make your own pumpkin spice

If you don’t have a pre-mixed pumpkin pie spice, you can easily blend your own. A simple mix of ground cinnamon, ginger, nutmeg, and a pinch of cloves creates a fragrant spice blend that complements the pumpkin perfectly.

Serving suggestions

This bread is lovely on its own, but you can also serve it with a dollop of whipped cream or enjoy it alongside a warm coffee or latte for a cozy snack.

Storage and leftovers

Store leftover pumpkin bread loosely wrapped at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze individual slices wrapped tightly for up to 3 months. Thaw slices at room temperature or gently warm before serving.

More pumpkin recipes

• Pumpkin cold coffee drinks and other seasonal beverages pair well with slices of this loaf.
• Savory pumpkin rolls make a creative breakfast or side option.
• For a richer dessert, try pumpkin cheesecake or pumpkin cinnamon rolls as alternatives.

The Best Pumpkin Bread

By: Brandy O’Neill – Nutmeg Nanny

Servings: 9 (9×5 loaf pan)

Prep: 15 mins

Cook: 55 mins

Total: 1 hr 10 mins

This loaf is tender, pumpkin-spiced, and finished with a smooth cream cheese frosting.

Equipment

• 9×5 loaf pan
• Mixing bowls and whisk or mixer

Ingredients

For pumpkin bread:

• 2-1/4 cups all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1-1/2 cups pumpkin puree
• 2 large eggs, room temperature
• 3/4 cup unsalted butter, melted and cooled
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract

For cream cheese frosting:

• 8 ounces cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 2–3 cups powdered sugar, to taste
• Optional: 2 tablespoons chopped walnuts and a sprinkle of cinnamon for topping

Instructions

For the bread:

1. Preheat oven to 350°F (175°C) and spray a 9×5-inch loaf pan with nonstick spray.
2. Whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt in a medium bowl; set aside.
3. In a large bowl, combine pumpkin puree, eggs, melted and cooled butter, granulated sugar, brown sugar, and vanilla extract.
4. Beat until smooth, then add the dry ingredients and mix on low until just combined.
5. Pour batter into the prepared pan and smooth the top.
6. Bake 55–60 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
7. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.

For the frosting:

1. Beat the softened cream cheese until smooth, then add the butter, vanilla, and powdered sugar.
2. Start with 2 cups powdered sugar; add more (up to an additional cup) if you prefer a thicker frosting.
3. Spread the frosting over the cooled loaf and top with chopped walnuts and a light dusting of cinnamon if desired.
4. Slice and serve.

Nutrition

Nutrition information is an estimate and should be used as a guideline.

Additional Info

Course: Bread

Cuisine: American