This easy pumpkin bread has a wonderfully moist, tender crumb, warm fall spices and a thick layer of tangy cream cheese frosting.
There’s nothing quite like a really good pumpkin bread in the fall, and this one has everything I want in a loaf. It’s incredibly moist with a soft, plush crumb, plenty of pumpkin flavor, and the perfect balance of cinnamon, ginger, nutmeg and cloves.
The thick layer of cream cheese frosting makes it even better. It’s creamy and tangy with just enough sweetness to complement the warmly spiced bread without overwhelming it. Serve a thick slice with your morning coffee, make it for an afternoon treat, or add it to your fall and holiday baking list.
Why You’ll Love This Super Moist Pumpkin Bread
This recipe keeps pumpkin bread simple while delivering the soft, moist texture and warm fall flavor you want.
- Super moist and plush – Plenty of pumpkin, brown sugar and oil create a tender crumb that stays moist.
- Warmly spiced – Cinnamon, ginger, nutmeg and cloves give the loaf plenty of fall flavor without overpowering the pumpkin.
- Easy to make – The batter comes together with a whisk and spatula—no mixer needed.
- No special dairy ingredients – You won’t need buttermilk, sour cream or yogurt for a beautifully moist loaf.
- The cream cheese frosting! – Creamy, tangy and not overly sweet, it makes this pumpkin bread especially good.
Ingredients You’ll Need
The ingredients for this pumpkin bread are simple, but each one plays a part in creating the soft, moist crumb and warm fall flavor.
- All-purpose flour – Gives the bread enough structure while keeping the crumb tender.
- Baking soda and baking powder – Using both gives the loaf a nice rise without making it overly cakey.
- Cinnamon, ginger, nutmeg and cloves – A warm blend of spices that complements the pumpkin without overpowering it.
- Pumpkin puree – Use plain canned pumpkin puree, not pumpkin pie filling.
- Brown sugar and granulated sugar – Brown sugar adds moisture and deeper flavor, while granulated sugar provides sweetness and helps keep the crumb light.
- Eggs – Two eggs give the bread structure and help create that soft, cohesive crumb.
- Neutral oil – Helps give the pumpkin bread its especially soft, moist texture. Avocado or canola oil both work well.
- Vanilla extract – Two teaspoons round out the pumpkin and spice flavors.
- Cream cheese frosting – Cream cheese, butter, powdered sugar, vanilla and a little salt make a creamy, tangy frosting that balances the sweet, warmly spiced bread.
How to Make Pumpkin Bread with Cream Cheese Frosting
This pumpkin bread comes together quickly with no mixer needed for the batter. Whisk the dry and wet ingredients separately, gently combine them, and bake until the center is just done. Once the loaf is completely cool, finish it with a generous layer of cream cheese frosting.
1. Combine the wet ingredients.
Whisk the pumpkin puree, eggs, brown sugar, granulated sugar, oil and vanilla together until smooth and well combined.
2. Whisk the dry ingredients.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves.
3. Gently combine the batter.
Add the dry ingredients to the pumpkin mixture and fold gently with a spatula just until no dry streaks remain. Avoid overmixing, which can make the bread less tender.
4. Transfer the batter to the loaf pan.
Spread the batter evenly in the prepared 9 x 5-inch loaf pan and smooth the top. Run the tip of a paring knife shallowly down the center of the batter to encourage the loaf to crack neatly as it bakes.
5. Bake until just done.
Bake at 350°F for 42–45 minutes, beginning to check at 40 minutes. A toothpick inserted deeply into the center should have a few moist crumbs attached, but no wet batter.
6. Make the cream cheese frosting.
Beat the butter until creamy, then add the softened cream cheese. Gradually mix in the powdered sugar, vanilla and salt until smooth and creamy. Frost the bread only after it has cooled completely.
How to Know When Pumpkin Bread Is Done
The key to especially moist pumpkin bread is taking it out of the oven before it becomes overbaked. Begin checking at about 40 minutes. A toothpick inserted deeply into the center should come out with a few moist crumbs attached, but no wet batter.
For this recipe, the bread should bake for about 42 to 45 minutes at 350°F in a 9 x 5-inch light-colored metal loaf pan.
Tips for the Best Pumpkin Bread
A few simple details will help give you a beautifully baked loaf with a soft, moist crumb every time.
- Don’t overmix the batter. Fold the dry ingredients into the wet just until you no longer see streaks of flour.
- Don’t overbake. A few moist crumbs on the toothpick are exactly what you’re looking for.
- Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices and isn’t interchangeable here.
- Use a light-colored metal loaf pan. Dark pans can cause the outside of quick breads to brown before the center is finished.
- Cool the loaf completely before frosting. Even a slightly warm loaf can cause the cream cheese frosting to soften and slide.
- Give it time if you can. This pumpkin bread is wonderful the day it’s baked and even better after the flavors have had time to meld.
Cream Cheese Frosting for Pumpkin Bread
The cream cheese frosting is an important part of this recipe, not just a finishing touch. It’s creamy and tangy rather than overly sweet, which is especially good with the moist, warmly spiced pumpkin bread.
There’s no need to add milk or cream—the frosting should be soft and spreadable rather than stiff. Spread it generously across the top of the completely cooled loaf, taking it to the edges and letting a few swoops fall slightly down the sides.
How to Store Pumpkin Bread
Because of the cream cheese frosting, store the finished pumpkin bread covered in the refrigerator. A covered loaf or cake container works especially well and keeps the frosting from sticking to plastic wrap.
For the best flavor and texture, enjoy the pumpkin bread within 2 days. It’s especially good the day after baking, when the crumb becomes even more moist and the spices have had time to meld. The bread is still delicious on the third day, but the spice flavors will begin to mellow.
If you use plastic wrap, insert a few toothpicks into the top of the loaf to keep the wrap from touching the frosting. For the best texture and flavor, take the bread out of the refrigerator about an hour before serving.
Can I Make Pumpkin Bread Ahead of Time?
Yes, and this pumpkin bread is actually even better the next day. Overnight, the crumb becomes even more moist and tender without becoming gummy, and the cinnamon, ginger, nutmeg and cloves meld into a wonderfully cohesive flavor.
For the easiest make-ahead option, bake and completely cool the loaf, wrap the unfrosted bread well, and add the cream cheese frosting before serving. You can also refrigerate the bread already frosted; just bring it toward room temperature before serving.
More Pumpkin Recipes to Try
If you’re ready for more fall baking and pumpkin favorites, here are a few more Good Dinner Mom recipes to try next.
- Pumpkin Cream Cheese Muffins – Soft, warmly spiced pumpkin muffins with a creamy cheesecake center and a buttery streusel topping.
- Pumpkin Cinnamon Roll Cake – All the cozy flavors of a pumpkin cinnamon roll in an easy cake, complete with a sweet cinnamon swirl and glaze.
- Pumpkin Risotto – Creamy, savory pumpkin risotto is a comforting fall dinner or side dish with plenty of Parmesan and warm autumn flavor.
- Pumpkin Cheddar Cheese Ball – A festive savory appetizer made with pumpkin, cheddar and warm spices that’s especially fun for fall and holiday gatherings.
This Super Moist Pumpkin Bread with Cream Cheese Frosting has quickly become one of my favorite fall bakes. The tender, warmly spiced bread is delicious the day you make it and somehow even better the next day, when the crumb becomes even more moist and the flavors have had time to meld. And don’t skimp on that tangy cream cheese frosting—you’ll want a little in every bite!
Super Moist Pumpkin Bread with Cream Cheese Frosting
Ingredients
Pumpkin Bread
- 1½ cups (180g) all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 large eggs
- 1 cup pumpkin puree
- ¾ cup (160g) packed light brown sugar
- ½ cup (100g) granulated sugar
- ⅓ cup neutral oil such as avocado or canola oil
- 2 tsp pure vanilla extract
Cream Cheese Frosting
- 4 ounces full-fat block cream cheese softened
- 4 Tbsp (¼ cup) unsalted butter softened
- 1 cup (120-125g) powdered sugar
- 1 tsp pure vanilla extract
- ⅛ tsp fine sea salt
Instructions
- Prepare the oven and pan. Preheat oven to 350°F. Lightly grease a 9 x 5-inch light-colored metal loaf pan and line with parchment paper, leaving enough overhang on two sides to easily lift out the bread.
- Combine the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves.1½ cups (180g) all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, ½ tsp fine sea salt, 1½ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground cloves
- Combine the wet ingredients. In a large bowl, whisk together the eggs, pumpkin puree, brown sugar, granulated sugar, oil and vanilla until smooth and well combined.2 large eggs, 1 cup pumpkin puree, ¾ cup (160g) packed light brown sugar, ½ cup (100g) granulated sugar, ⅓ cup neutral oil, 2 tsp pure vanilla extract
- Make the batter. Add the dry ingredients to the pumpkin mixture. Fold gently with a spatula just until no dry streaks of flour remain. Do not overmix.
- Fill the pan. Transfer the batter to the prepared loaf pan and smooth the top. Run the tip of a paring knife shallowly down the center of the batter to encourage the loaf to crack neatly as it bakes.
- Bake. Bake for 42–45 minutes, beginning to check at 40 minutes. The bread is done when a toothpick inserted deeply into the center comes out with a few moist crumbs attached but no wet batter. Take care not to overbake.
- Cool. Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it from the pan. Transfer to a wire rack and cool completely before frosting.
- Make the cream cheese frosting. Beat the softened butter with an electric mixer until smooth and creamy, about 1 minute. Add the softened cream cheese and beat just until smooth. Gradually beat in the powdered sugar on low speed. Add the vanilla and salt and beat briefly until smooth and creamy.4 ounces full-fat block cream cheese, 4 Tbsp (¼ cup) unsalted butter, 1 cup (120-125g) powdered sugar, 1 tsp pure vanilla extract, ⅛ tsp fine sea salt
- Frost the pumpkin bread. Spread the frosting generously over the completely cooled loaf, taking it all the way to the edges and allowing some of the frosting to swoop slightly down the sides.
Equipment
Notes
- Pumpkin: Use plain pumpkin puree, not pumpkin pie filling.
- Loaf pan: A light-colored metal 9 x 5-inch loaf pan works best. A dark pan may brown the outside more quickly before the center is fully baked.
- Don’t overmix: Fold the dry ingredients into the wet ingredients just until no streaks of flour remain. Overmixing can make the bread less tender.
- Doneness: Begin checking the bread at 40 minutes. A toothpick inserted deeply into the center should come out with a few moist crumbs, but no wet batter. Mine was perfectly baked at 42 minutes.
- Cool before frosting: Be sure the loaf is completely cool before adding the cream cheese frosting so the frosting stays thick and creamy.
- Storage: Because of the cream cheese frosting, store the bread covered in the refrigerator. For the best flavor and texture, enjoy within 2 days and let it sit at room temperature for about an hour before serving. The bread will keep longer, but the spice flavor begins to mellow after the second day.
- Make ahead: This pumpkin bread is especially good the next day as the crumb becomes even more moist and the spices meld. You can bake and wrap the unfrosted loaf a day ahead and frost before serving, or refrigerate it already frosted.
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