Spiced Frosted Pumpkin Bread: A Fall Favorite (Print Version)

This Frosted Pumpkin Bread recipe brings warm spices and creamy frosting together for a comforting fall treat. Simple to make, full of flavor.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 75 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pumpkin Bread Base

01 - 1 ¾ cups (210g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - ½ cup (100g) packed light brown sugar
04 - 1 (15-ounce) can (425g) 100% pumpkin puree
05 - ½ cup (120ml) vegetable oil
06 - 2 large eggs, at room temperature

→ Flavor Boosters & Spices

07 - 2 teaspoons pumpkin pie spice
08 - 1 teaspoon baking soda
09 - ½ teaspoon baking powder
10 - ½ teaspoon salt
11 - 1 teaspoon vanilla extract

→ Cream Cheese Frosting

12 - 4 ounces (113g) cream cheese, softened, full-fat
13 - ¼ cup (56g) unsalted butter, softened
14 - 2 cups (240g) powdered sugar, sifted
15 - ½ teaspoon vanilla extract

→ Garnish & Finishing

16 - Optional: pinch of cinnamon for dusting
17 - Optional: chopped pecans

# Instructions:

01 - First things first, let's get that oven ready. Preheat it to 350°F (175°C). Then, grab a 9x5-inch loaf pan. I usually grease it well and then dust it with a little flour, or just line it with parchment paper leaving an overhang on the sides. That parchment paper trick? Total game-changer for getting the Frosted Pumpkin Bread out without a fight. I remember once I didn't grease enough, and half the loaf stuck to the pan. What a mess!
02 - In a large bowl, combine your all-purpose flour, granulated sugar, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt. Give it a good whisk until everything is well combined. You want to make sure those spices are evenly distributed, otherwise, you might get a super spicy bite here and a bland one there. I always get a little cloud of flour when I do this, honestly, it's just part of the baking charm!
03 - In a separate, medium bowl, whisk together the pumpkin puree, vegetable oil, and eggs until they're smooth and fully blended. This is where you really start to smell that lovely pumpkin aroma. Don't worry if it looks a bit thick, that's what we want. I always give it an extra minute of whisking just to make sure those eggs are really incorporated; no one wants scrambled egg bits in their Frosted Pumpkin Bread!
04 - Now, pour the wet ingredients into the dry ingredients. With a rubber spatula, gently fold them together until *just* combined. And I mean *just*. Overmixing is the enemy of tender Frosted Pumpkin Bread! A few lumps are totally fine, honestly. That's a lesson I learned the hard way with a few dense loaves back in the day. This step usually takes me about 30 seconds, max.
05 - Pour your batter into the prepared loaf pan and spread it evenly. Pop it into your preheated oven and bake for 55-65 minutes. You'll know it's done when a wooden skewer or toothpick inserted into the center comes out clean. The top will be beautifully golden brown and your kitchen will smell absolutely incredible. I always start checking around the 50-minute mark because my oven runs a little hot, oops!
06 - Once baked, let the Frosted Pumpkin Bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This is crucial! Don't even think about frosting a warm loaf; that frosting will just melt right off, and it's a sad sight. While it cools, whip up your cream cheese frosting. Once the bread is completely cool, spread that glorious frosting all over the top. It looks so tempting, you won't want to wait!

# Notes:

01 - Don't overmix the batter; a few lumps are totally fine and actually help keep the bread tender. Trust me, I learned that the hard way with a few dense loaves!
02 - This Frosted Pumpkin Bread keeps beautifully wrapped at room temp for a couple of days, or in the fridge for up to a week. It even freezes well without the frosting!
03 - No buttermilk? Mix a tablespoon of white vinegar or lemon juice into regular milk and let it sit for 5 minutes. It works like a charm for this Frosted Pumpkin Bread!
04 - A sprinkle of cinnamon or a few chopped pecans on top of the frosting just before serving makes this Frosted Pumpkin Bread look extra special.

# Equipment Needed:

01 - 9x5-inch loaf pan
02 - large mixing bowls
03 - whisk
04 - rubber spatula
05 - wire rack
06 - electric mixer (optional
07 - for frosting)

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 4g

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