Ready to bake in under 10 minutes, this Pumpkin Bread With Cream Cheese Frosting is made with simple, healthy ingredients. Moist, fluffy, and full of flavor, it’s a great start - or end - to any fall weather day.
Easy Frosted Pumpkin Bread
This moist, fluffy, and perfectly spiced Pumpkin Bread with Cream Cheese Icing is made with wholesome ingredients like real pumpkin, Greek yogurt, and pure maple syrup. Like my Pumpkin Banana Bread Muffins and Pumpkin Energy Balls, this pumpkin loaf cake is also simple to make with minimal equipment.
Packed with pumpkin flavor, this frosted pumpkin bread is a fall favorite that’s rich in flavor and sweetness but lower in sugar than most pumpkin bread recipes.
The luscious cream cheese frosting is made with yogurt and maple syrup. Perfect for breakfast, snack, or dessert, it pairs beautifully with coffee or tea. My 7-year-old daughter gave it 10 out of 10 so it's definitely kid approved!
This recipe is featured in my roundup of 15 Healthy Pumpkin Desserts.
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Ingredient notes
- Pumpkin puree - canned or homemade; do not use pumpkin pie filling
- All purpose flour - use a trusted GF flour if needed
- Large egg - you need 1 egg plus an extra egg white (liquid egg whites will work)
- Maple syrup - sub with light or dark brown sugar
- Avocado oil - or other neutral tasting plant oil
- Baking powder and Baking soda
- Ground cinnamon
- Pumpkin pie spice - swap it out for a bit of ground cloves, allspice and ginger if you prefer
- Salt
- Cream cheese, Greek yogurt, maple syrup and vanilla - for making the frosting
See recipe card for quantities.
How to make pumpkin bread with cream cheese frosting
- Step 1: Whisk together flour, baking powder and baking soda, cinnamon, salt and pumpkin pie spice in a medium or large mixing bowl. Set aside.
- Step 2: In a separate bowl combine all wet ingredients. Stir together until smooth.
- Step 3: Add wet ingredients into dry ingredients.
- Step 4: Mix until just combined.
- Step 3: Transfer batter into the prepared loaf pan. Bake for 45 minutes or until a toothpick inserted in the center of the bread comes out clean.
- Step 4: Let the loaf cool in the pan for 15 minutes, then carefully remove the loaf and cool completely on a wire rack.
- Step 3: While the bread bakes or as it cools, prepare the frosting. Combine cream cheese, yogurt, maple syrup and vanilla in a medium bowl.
- Step 4: Beat with an electric mixer until smooth. Scrape the sides down and place the mixture in the fridge until ready to use.
- Once bread has cooled completely, you can frost the top.
Storage and Freezing Tips
Because of the cream cheese frosting this bread requires refrigeration. Store leftover pumpkin bread in an airtight container for up to 5 days in the fridge.
You can also freeze an unfrosted loaf for up to 2 months. Be sure to wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer so it’s stored properly. Thaw overnight in the fridge and frost before serving.
Tips & Tricks
- This bread is designed to be a low sugar recipe. If you prefer sweeter bread, increase the amount of maple syrup or add a couple tablespoons (up to ¼ cup) of brown sugar.
- Don't overmix the batter - just stir gently until all flour is incorporated. Overmixing will result in dense bread.
- Don't confuse canned pumpkin puree with canned pumpkin pie filling
- Make sure the bread cools off completely before frosting it. If it's still even just a little warm, the frosting may melt and run off.
- If you don't have pumpkin pie spice, you can swap it for ¼ teaspoon ground cloves, ¼ teaspoon ground dried ginger and ¼ teaspoon ground allspice. You can also just use cinnamon only or add a little nutmeg.
Top Tip
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
FAQ
That usually happens if the batter was overmixed or if too much flour was added. Be sure to measure flour correctly (spoon and level) and stir only until just combined.
I’ve tested this recipe with both avocado oil and melted butter and I like the texture of bread made with oil better. The bread made with liquid oil is lighter and fluffier. Butter made it a little denser.
I would say the texture is between quick bread and a cake. Because it’s frosted, I wanted the bread to be lighter and a little more cake-like than traditional pumpkin bread.
Yes but not frosted. For best results, freeze the unfrosted loaf (wrapped tightly) for up to 2 months. Thaw overnight in the fridge and frost before serving.
More fall baking recipes
Looking for other recipes like this? Try these:
Recipe
Pumpkin Bread with Cream Cheese Frosting
Equipment
Ingredients
- 1 cup pumpkin puree canned or homemade
- 1 ⅛ cup all purpose flour (1 cup and 2 tablespoons)
- 1 egg large
- 1 egg white large
- ½ cup maple syrup or brown sugar
- ½ cup avocado oil or light olive oil or other neutral tasting plant oil
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Maple Cream Cheese Frosting
- 4 oz reduced fat cream cheese or full fat cream cheese
- 2 tablespoon plain Greek yogurt
- 2 tablespoon maple syrup
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a standard loaf pan and line it with parchment paper.
- In a medium bowl whisk together all-purpose flour, baking powder, baking soda, cinnamon, salt and pumpkin pie spice. Set aside.
- In a second bowl combine all wet ingredients: pumpkin puree, maple syrup, egg, egg white and oil. Stir together until smooth.
- Add wet ingredients into dry and mix until just combined.
- Transfer the batter into the prepared loaf pan.
- Place in the preheated oven and bake for 45 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan for 15 minutes, then take out of the pan and cool completely on a wire rack.
- While the bread is baking, prepare the frosting. In a medium bowl combine softened cream cheese, Greek yogurt, maple syrup and vanilla. Beat with an electric hand mixer until smooth all lumps are gone. Place in the fridge until ready to use.
- Once the bread is at room temperature, place all frosting on top and spread it around evenly.
- Cut into thick slices and serve. Store leftovers covered in the fridge.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Nisha says
Loved this moist pumpking bread, it had the right amount of sweetness and tasted great with cream cheese frosting!
Jet says
This pumpkin bread lives up to its name. Dreamy is right! That cream cheese frosting is silky, tangy perfection. Thank you for such a cozy bake!
Krystle Smith says
The bread turned out super moist and fluffy, and that frosting? Absolutely amazing!
Nicole says
This pumpkin bread with cream cheese frosting is amazing! Such a great recipe.