yep. honestly, I usually do. it holds up really well, and somehow it’s even better the next day. bake it the night before, let it cool, wrap it up tight, and frost it whenever you’re ready. i’ve done it both ways, and no one’s ever complained.

what if I’m missing a spice or two?

it’s fine. really. cinnamon is the one you want for sure, but if you’re out of nutmeg or cloves or whatever, don’t stress. just use what you’ve got. give the batter a smell, if it smells cozy, it’s gonna taste great.

can I use fresh pumpkin instead of canned?

sure, if you’ve got it and feel like putting in the work. i’ve done it. but 99% of the time? i reach for the canned stuff. it’s easy, it’s consistent, and it’s already the perfect texture. less mess, more bread.

do I really have to frost it while it’s still warm?

no, you don’t. that’s just my thing. i like how it melts a little and drips down the sides—it feels homemade and kind of lovely. but if you want it to stay neat and thick on top, just wait for the bread to cool completely. do it your way.

Pumpkin Bread Recipe – A Cozy Favorite with Irresistible Frosting

Name: Pumpkin Bread with Cream Cheese Frosting
Prep time: 15 min
Cook time: 55 min
Total time: 2 h 10 min
Yield: 1 9x5 loaf
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 2 tsp ground cinnamon; 1 tsp ground ginger; ½ tsp ground nutmeg; ½ tsp ground cloves; ¼ tsp ground cardamom; ½ tsp salt; ½ cup canola oil; ¾ cup granulated sugar; ½ cup light brown sugar; 2 large eggs; 1¼ cup canned pumpkin puree; 2 tsp vanilla extract; 4 oz cream cheese, room temp; 4 tbsp unsalted butter, room temp; 1 tsp vanilla extract; 1 cup powdered sugar; 1–3 tsp milk

Description

This Pumpkin Bread with Cream Cheese Frosting is soft, spiced, and perfectly moist with just the right amount of sweetness. A cozy fall favorite you’ll want to bake on repeat.

Ingredients

Scale

2 cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground cardamom
½ tsp salt
½ cup canola oil
¾ cup granulated sugar
½ cup light brown sugar
2 large eggs
1¼ cup canned pumpkin puree
2 tsp vanilla extract
—
4 oz cream cheese, room temp
4 tbsp unsalted butter, room temp
1 tsp vanilla extract
1 cup powdered sugar
1–3 tsp milk

Instructions

1. Preheat oven to 350°F and line a 9×5 loaf pan with parchment.

2. Whisk flour, baking soda, and all spices together in a bowl.

3. In another bowl, whisk oil, sugars, eggs, pumpkin, and vanilla until smooth.

4. Stir the dry ingredients into the wet mixture until well combined.

5. Pour batter into loaf pan and drag a knife down the middle.

6. Bake for 55–65 minutes until a toothpick comes out with a few crumbs.

7. Cool for 15 minutes in pan, then lift out and cool fully.

8. Mix cream cheese and butter until fluffy. Add vanilla, powdered sugar, and milk to make frosting.

9. Spread or drizzle frosting over cooled bread. Slice and enjoy.

Notes

Store frosted pumpkin bread in the fridge up to 5 days. Unfrosted bread can stay at room temperature up to 3 days.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 18g
Sodium: 220mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: pumpkin bread, fall baking, cream cheese frosting, easy loaf cake