This post may contain affiliate links. Please see our disclosure policy.
This easy Pumpkin Bread recipe is a delicious baked treat you’ll never forget! It’s perfectly spiced, full of pumpkin flavor, and the cream cheese frosting is beyond delicious! Celebrate pumpkin season and make this pumpkin loaf cake for the BEST fall treat!
While you’re here, check out a couple more pumpkin recipes, make my pumpkin coffee cake, Pumpkin Muffins and my fave Brown Butter Pumpkin Cake!
Table of Contents
Hear me out – I know that there are TONS of pumpkin bread recipes out there and everyone’s is the best. However, THIS homemade pumpkin bread is the only recipe that you’ll need.
I’m a self proclaimed pumpkin lover and have tested this recipe over and over to bring you the most delicious, moist pumpkin bread for the perfect fall treat!
This quick bread recipe is loaded with pumpkin spice flavor in every bite and the texture is so rich and moist, it makes every bite feel like a cozy warm hug. Best part – it’s SO easy to make and that easy cream cheese icing really seals the deal.
Simple ingredients, superior flavor, AND easy?! Now this is the best pumpkin bread recipe ever. And I say that with complete confidence! Happy Baking!
Perfect treat for a midday pick-me-up or afternoon snack! With the tangy cream cheese frosting adding a layer of indulgence, it’s also an incredible dessert!
Pumpkin Bread Ingredients
(full list of ingredients and quantities can be found in the recipe card)
Pumpkin Puree: Be sure to use canned pumpkin puree as opposed to pumpkin pie filling! Just straight pure pumpkin. You can use homemade pumpkin puree, just make sure to cook off any excess water.
Sour Cream and Eggs: Ensure that both are at room temperature for best results!
Brown Sugar and White Sugar: a mix of both sugars makes for a deliciously sweet yet flavorful pumpkin bread!
Oil: use a neutral oil like vegetable oil! This gives the bread a super moist texture!
Unsalted Butter: you can use salted butter, just omit the added salt that listed in the recipe. You’re gonna melt the butter For this recipe, so don’t worry about waiting For room temperature butter.
Warm Spices: I’m going with a homemade pumpkin pie spice blend that’s just ground cinnamon, ginger, nutmeg, cardamom (optional), ground cloves, and allspice. This combo of fall spices really brings out that delicious pumpkin flavor.
Cream Cheese: use full fat cream cheese for the best flavor.
Pure Vanilla Extract: vanilla enhances the flavor of everything! I would be remiss not to add it to this sweet bread! Be sure to use a quality vanilla for the best flavor.
How to make Pumpkin Bread
Preheat oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper. In a large bowl, combine all purpose flour, baking soda, salt, and spices. Whisk ingredients together. (Image #1)
In a separate large mixing bowl, combine pumpkin puree, brown sugar, sugar, melted butter, vegetable oil, eggs, sour cream, and vanilla extract. Whisk together for 2-3 minutes, until smooth.
Add the dry ingredients to the wet ingredients and mix together until all of the ingredients are incorporated. (Image #2)
Pour batter into the prepared loaf pan and bake for 75-80 minutes, until a toothpick comes out of the center of the bread clean or with just a few crumbs. Let the loaf cool for 5 minutes in the loaf pan, then remove and place onto a wire rack to cool completely. (Image #3)
Make the cream cheese frosting by adding cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment or an electric mixer. Cream together for 2 minutes, then add the powdered sugar, vanilla extract, and heavy cream. Mix until fully combined, about one minute.
Add the cream cheese frosting on top of the pumpkin bread.
Variations
- Add chocolate chips like in my chocolate chip pumpkin bread! Put a chocolate twist on this classic recipe by adding chocolate chips to the batter before baking (about a cup should do).
- Want a healthy pumpkin bread? Use greek yogurt instead of sour cream and omit the butter entirely. You’ll get a flavorful bread with less calories but with all of the deliciousness!
- for a crunch, add your favorite nuts to the batter before baking. I like walnuts or pecans!
Storing
Storage: The pumpkin bread needs to be cooled completely before wrapping tightly in aluminum foil or plastic wrap. Place in a cool, dry place for up to 4 days. For the brown butter frosting, keep it inside a tight container inside the refrigerator.
Freeze: Wrapped in two layers of aluminum foil or plastic wrap, place in a tightly sealed container or heavy-duty resealable freezer bags. Freeze for up to 2-3 months. Top with brown butter frosting before serving.
More Pumpkin Recipes
- Pumpkin Pie with Graham Cracker Crust
- Pumpkin Dream Cake
- Pumpkin Chocolate Chip Bread
- Pumpkin Cream Cheese Dump Cake
- Brown Butter Pumpkin Cake
- Spiced Bundt Cake
- Pumpkin Cake with Brown Butter Streusel
- Pumpkin Pecan Scones
Want more delicious and beautiful recipes? Subscribe to my newsletter to receive the latest seasonal creations as soon as they’re released!
If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Pumpkin Bread with Cream Cheese Frosting
Equipment
- 1 9×5 loaf pan
Ingredients
- 2 cups All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1 tbsp 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
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
Instructions
- Preheat oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper.
- In a large bowl, combine flour, baking soda, salt, and spices. Whisk ingredients together.
- In a separate large mixing bowl, combine pumpkin puree, brown sugar, sugar, melted butter, vegetable oil, eggs, sour cream, and vanilla extract. Whisk together for 2-3 minutes, until smooth.
- Add the flour mixture to the wet ingredients and mix together until all of the ingredients are incorporated. Pour batter into the loaf pan and bake for 75-80 minutes. Allow the pumpkin bread to cool for 5 minutes in the loaf pan, then remove and place onto a wire rack to cool completely.
- Make the cream cheese frosting by adding cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Cream together for 2 minutes, then add the powdered sugar, vanilla extract, and heavy cream. Mix until fully combined, about one minute.
- Add the cream cheese frosting on top of the pumpkin bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I cannot wait to try this recipe for Thanksgiving! How long would you recommend baking it for using two 8×4 loaf pans?
i! I’d recommend increasing the recipe by 50% and splitting the batter between the two pans. You can bake as is in the two pans but they’ll be pretty small. If that’s what you want, go for it! Just keep an eye on bake time.
This pumpkin bread is so delicious!!!
Goodness, this recipe is both decadent and delicious! I’ve been cooking quick breads for decades but never have I encountered one like this. So many rich ingredients and spices and the finished product is rather addictive! Will be saving this for sure!
Thank you! That is so kind 🥰
This bread hit on all the right notes! I did not have any sour cream so I used plain yogurt and I don’t like vegetable oil so I used avocado oil. Other than that, I followed the recipe exactly. It’s phenomenal without the cream cheese spread. I just have not done it yet. It’s slightly sweet. It’s got all the right spices. It’s just moist enough. I’ll be making this again and again! You should too!!!
Thanks so much Sharon!