Moist Pumpkin Bread with Cream Cheese Frosting – Easy Fall Loaf Recipe

If there were ever a perfect fall bake, this Pumpkin Bread with Cream Cheese Frosting would be it. It’s soft, spiced just right, and topped with a rich cream cheese frosting that melts in your mouth. I make this every September when the mornings start to feel crisp, and let me tell you—it never lasts more than 24 hours in my house.

Whether you’re baking for family, friends, or just a cozy weekend treat, this loaf is an easy, crowd-pleasing favorite that’s great for beginners too.

Why You’ll Love This Pumpkin Bread with Cream Cheese Frosting

• Super moist texture from pumpkin, butter, oil, and sour cream
• Warm fall spices in every bite
• Silky cream cheese frosting on top
• Freezer-friendly, family-friendly, and totally make-ahead
• Smells like autumn in your kitchen

Perfect for breakfast, snack time, or dessert (with a hot cup of coffee or tea, obviously).

Ingredients You’ll Need

For the Pumpkin Bread:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground allspice
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 15 oz pumpkin puree
• 1 cup brown sugar
• 3/4 cup granulated sugar
• 1/2 cup salted butter, melted
• 1/4 cup vegetable oil
• 2 large eggs
• 1/4 cup sour cream
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 4 oz cream cheese, room temperature
• 2 tbsp salted butter, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups powdered sugar
• 3–4 tbsp heavy cream

How to Make Pumpkin Bread with Cream Cheese Frosting

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a 9×5″ loaf pan with parchment paper for easy removal.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour
• Baking soda
• Salt
• All spices (cinnamon, ginger, allspice, nutmeg, cloves)

3. Mix the Wet Ingredients

In another bowl, combine:

• Pumpkin puree
• Brown sugar and granulated sugar
• Melted butter and vegetable oil
• Eggs
• Sour cream
• Vanilla extract

Whisk well for 2–3 minutes until smooth.

4. Combine Wet and Dry

Pour the wet ingredients into the dry mixture. Stir gently until just combined. Don’t overmix.

5. Bake the Bread

Pour the batter into your prepared loaf pan. Bake for 75–80 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

6. Make the Frosting

While the bread cools, prepare your frosting:

In a mixer bowl, beat together cream cheese and butter for 2 minutes. Add powdered sugar, vanilla, and heavy cream. Mix until fluffy and fully combined.

7. Frost the Bread

Spread the cream cheese frosting generously over the cooled loaf. Slice and serve!

Tips for Perfect Pumpkin Bread

• Don’t skip the sour cream: It makes the crumb super moist.
• Use parchment: Makes cleanup a breeze.
• Spices can be adjusted: Add more cinnamon for a warmer flavor.
• Cool completely before frosting: Otherwise, the frosting will melt.
• Bake it the night before: It’s even better the next day!

How I Fell in Love with This Pumpkin Bread Recipe

I still remember the first time I baked this pumpkin bread—it was the middle of a chaotic weekday, my toddlers were painting the kitchen table (and themselves), and I just needed a win.

I had some leftover pumpkin from another recipe and didn’t want to waste it. So I threw this together during nap time. The smell that filled my kitchen was pure magic. And when the kids woke up? Let’s just say they went straight for the frosting with their fingers. It became a tradition from that day forward.

Now, we bake it every fall together. My littlest one loves to add the spices, and my oldest insists on licking the frosting bowl. It’s messy. It’s sweet. And it’s perfect.

Storage + Freezer Tips

• Room Temp: Store unfrosted pumpkin bread for up to 2 days, wrapped.
• Fridge: Store frosted bread in the fridge for 4–5 days.
• Freezer: Freeze unfrosted loaf for up to 3 months. Thaw overnight and frost before serving.

Want to freeze it with frosting? Go for it—just wrap it tight and let it thaw slowly in the fridge overnight.

FAQs about Pumpkin Bread with Cream Cheese Frosting

Can I make this ahead of time?

Yes! You can bake the bread and refrigerate it (or freeze it), then frost the day of serving.

What if I don’t have allspice or cloves?

Just increase the cinnamon and nutmeg slightly. It’ll still taste amazing.

Can I use Greek yogurt instead of sour cream?

Absolutely! Just use full-fat Greek yogurt for best texture.

Can I turn this into muffins?

Yes! Just divide the batter into muffin tins and bake for about 20–25 minutes.

How do I make it healthier?

• Use less sugar (try 1/2 cup brown, 1/4 cup white)
• Use Greek yogurt instead of sour cream
• Try whole wheat flour for a fiber boost

More Bakes You’ll Fall in Love With

If this recipe made your kitchen smell like fall dreams, you’ll want to try these next:

• Moist and Flavorful Pumpkin Muffins – like the loaf, but perfectly portable
• Classic Banana Bread Recipe – no frills, just tender and comforting
• Easy Carrot Cake with Cream Cheese Frosting – same dreamy frosting, different flavor profile

Pin and Share Your Bake!

If this Pumpkin Bread with Cream Cheese Frosting made it to your kitchen, I want to see it! ❤️

• Tag @ritzyrecipes on Pinterest and Instagram
• Leave a comment and let me know how it turned out
• Share this recipe with your fellow pumpkin lovers!

There’s just something about baking in the fall that feels grounding. Cozy. Intentional. I’m grateful you’re here in my kitchen, even if just through the screen.

Now go preheat that oven, friend. You’re about to make something special.