Pumpkin Bread with Cream Cheese Frosting

A loaf of pumpkin bread with white icing drizzled on top, sliced and displayed on parchment paper. A blurred pumpkin is visible in the background, creating a cozy scene reminiscent of a pesto chicken parmesan dinner at home.

5 from 4 votes

Pumpkin Bread with Cream Cheese Frosting

Moist and fluffy Pumpkin Bread made with simple, healthy ingredients and topped with dreamy cream cheese frosting — perfect for fall!

Prep Time15

Cook Time45

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 273kcal

Author: Agnieszka

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

Make sure to wait until the bread cools off completely before frosting it. If it's even a little warm, the cream cheese frosting may melt.

Don't overmix the batter - once you add flour, stir gently until all flour is incorporated.

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 leave the spices out and only use cinnamon.

This is a low sugar recipe. If you prefer sweeter bread, increase the amount of maple syrup to ¾ cup or add ¼ cup of brown sugar.

Bceuase of the cream cheese frosting this bread needs to be stored in the fridge.

Nutrition