The Ultimate Moist Pumpkin Bread with Whipped Cream Cheese Frosting: Your Easy One-Bowl Fall Favorite
Imagine a crisp autumn morning, a warm cup of coffee in hand, and a generous slice of incredibly soft, perfectly spiced pumpkin bread with a luscious cream cheese frosting. Does anything sound more comforting? This isn’t just any pumpkin bread; it’s a super moist, deeply flavorful loaf cake that captures the essence of fall in every bite. Best of all, this delightful autumn treat can be effortlessly whipped up in just one bowl, requiring nothing more than a whisk – no stand mixer needed for the bread itself!
This quick and easy pumpkin bread recipe is a beloved adaptation of my popular cheesecake swirl pumpkin bread, simplified for maximum convenience without sacrificing flavor or texture. It’s truly a one-bowl wonder, meaning less cleanup and more time to enjoy your delicious creation. The warm, inviting aroma of baking pumpkin and autumnal spices will fill your kitchen, making this recipe a perfect addition to your fall baking repertoire.
Infused with a symphony of warm spices, this pumpkin loaf cake embodies all the cozy flavors of the season. While it’s utterly divine crowned with the airy cream cheese icing, you can easily omit the frosting for a lighter, more breakfast-friendly pumpkin bread. Whether you serve it as a special breakfast treat, a delightful afternoon snack, or a simple dessert, this will undoubtedly become your new favorite pumpkin recipe.
If you find yourself craving more pumpkin goodness after trying this recipe, I highly recommend exploring some of my other seasonal delights: my rich pumpkin custard pie, chewy pumpkin white chocolate chip cookies, refreshing pumpkin pie smoothie, and comforting pumpkin muffins with streusel topping! Each recipe celebrates the beloved fall gourd in its own unique and delicious way.
Why This Pumpkin Bread Recipe Will Be Your New Fall Favorite
Prepare to fall in love with this extraordinary pumpkin bread recipe. It’s designed for ease, flavor, and that ultimate comforting feeling. Here’s why it stands out:
- Effortless One-Bowl Preparation: Say goodbye to stacks of dirty dishes! This pumpkin bread can be made in a single bowl with no mixer required for the bread batter. All you need is a whisk and a bowl, making cleanup a breeze and the baking process incredibly straightforward. It’s perfect for busy days or when you simply want to enjoy homemade goodness without the fuss.
- Quick and Efficient Baking: From start to finish, the active preparation time for the pumpkin bread batter is only about 10 minutes. While your fragrant loaf is baking to golden perfection and then cooling, you’ll have ample time to prepare the incredibly light and fluffy cream cheese frosting. This streamlined approach means you can enjoy fresh, homemade pumpkin bread sooner than you think!
- Unique, Light Cream Cheese Frosting: Unlike traditional cream cheese frostings that rely heavily on butter and excessive amounts of confectioners’ sugar, our recipe features a delightful whipped cream base. This innovative approach yields a frosting that is wonderfully light, airy, and truly fluffy, complementing the moist pumpkin bread without being overly sweet or heavy. It adds an exquisite touch that elevates the entire experience.
Key Ingredients for the Perfect Pumpkin Bread and Frosting
Crafting this moist pumpkin bread and its heavenly cream cheese frosting requires a few essential ingredients. Here’s a breakdown of what you’ll need and some important tips for each:
- Pumpkin Puree: The star of our show! It’s crucial to use pure pumpkin puree for this recipe, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will alter the flavor and texture of your bread. Look for cans labeled “100% pure pumpkin” or “pumpkin puree.”
- All-Purpose Flour: For optimal results and a consistent texture, I have exclusively tested this recipe with standard all-purpose flour. While other flours may work, they might require adjustments to liquid ratios and baking times, so I recommend sticking with all-purpose for your first try.
- Eggs: Large eggs, at room temperature, are essential for incorporating smoothly into the batter and contributing to the bread’s moist texture and structure.
- Neutral Oil: A neutral-flavored oil like canola, vegetable, or sunflower oil is ideal here. These oils add moisture without imparting a strong flavor, allowing the pumpkin and spices to shine. I specifically used vegetable oil in my testing. Avoid using strongly flavored oils such as olive oil, as they can negatively impact the delicate balance of flavors in the pumpkin bread.
- White Sugar: Granulated white sugar provides sweetness and also helps with the bread’s tender crumb and golden-brown crust.
- Baking Soda and Baking Powder: This dynamic duo acts as our leavening agents, ensuring a perfect rise and a light, airy texture for your pumpkin bread. Make sure they are fresh for best results.
- Warm Spices: This recipe features a delightful blend of warm spices including cinnamon, ginger, nutmeg, and cardamom, with a subtle pinch of ground black pepper to enhance the overall warmth and complexity. This combination creates that signature autumn flavor profile. Feel free to adjust the ratios to your personal preference or substitute with 2 teaspoons of pumpkin pie spice for convenience.
- Fine Sea Salt: A touch of salt is crucial for balancing the sweetness and enhancing all the wonderful flavors in the bread and frosting.
- Heavy Cream (cold): For the frosting, cold heavy cream is key to achieving that beautifully whipped, airy consistency. Ensure it’s very cold before you start whisking.
- Cream Cheese (cold): Use full-fat block cream cheese for the best results in the frosting. If you are in Europe, where cream cheese often comes in tubs and has a higher moisture content, I recommend patting it dry with a paper towel before using to ensure your frosting firms up properly. Keep it cold until ready to use.
For a complete list of precise quantities and detailed nutritional information, please refer to the comprehensive recipe card below.
Easy Step-by-Step Guide to Baking Pumpkin Bread with Cream Cheese Frosting
Follow these simple steps to create your perfect loaf of moist pumpkin bread, topped with a luscious, light cream cheese frosting. Remember, this recipe is designed to be straightforward and enjoyable!
Step 1: Prepare Your Pan and Wet Ingredients. Begin by preheating your oven to 350°F (175°C). Lightly grease an 8.5×4.5 inch loaf pan, then line it with parchment paper, leaving an overhang on the sides to easily lift the finished loaf later. In a large mixing bowl, combine all of your wet ingredients: pumpkin puree, neutral oil, white sugar, room-temperature eggs, and vanilla extract. Whisk these ingredients together thoroughly until the mixture is smooth and well combined, ensuring no lumps remain. This forms the flavorful base of your pumpkin bread.
Step 2: Incorporate Dry Ingredients (Excluding Flour) and Then Flour. To the wet mixture, add your leavening agents (baking powder and baking soda), all the warm spices (cinnamon, ginger, nutmeg, cardamom, and a pinch of ground pepper), and the fine sea salt. Mix everything with a rubber spatula until these dry ingredients are fully integrated. Next, gently pour in the all-purpose flour. Using your rubber spatula, mix until all of the flour is just combined with the wet ingredients. It’s important to mix until no dry streaks of flour remain, but be careful not to overmix, as this can lead to a tough loaf.
Step 3: Bake the Pumpkin Bread. Pour the prepared batter evenly into your greased and parchment-lined 8.5×4.5 inch loaf pan. Gently tap the pan on the counter a few times to release any trapped air bubbles. Before placing it in the oven, take a butter knife and lightly draw a line down the middle of the loaf. This simple trick helps to create a natural weak point in the batter, encouraging the loaf to beautifully split down the center as it bakes, giving it that classic, rustic appearance. Bake in your preheated oven at 350°F (175°C) for approximately 65-75 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean. Once baked, remove the pan from the oven and allow the loaf to cool completely in the pan on a wire rack. Cooling fully is crucial before frosting.
Step 4: Prepare the Whipped Cream Base for the Frosting. For the lightest, fluffiest frosting, chill your mixing bowl (preferably a metal one) and whisk attachment in the fridge for at least an hour, or even overnight. This helps the cream whip up faster and hold its shape better. In this chilled bowl, combine the very cold heavy cream, a small amount of white sugar, vanilla extract, and a pinch of fine salt. Begin whisking on medium-low speed for about 2 minutes, or until the sugar has completely dissolved. Then, increase the speed to medium-high and continue whisking for another 2 minutes. The mixture should thicken significantly and resemble the consistency of thick Greek yogurt.
Step 5: Add the Cream Cheese. With the mixer still running on a low speed, begin adding the cold cream cheese, one tablespoon at a time, allowing each addition to fully incorporate before adding the next. Once all the cream cheese has been added, turn off the mixer. Use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all the cream cheese is thoroughly mixed into the whipped cream base. Then, increase the mixer speed to medium-high and beat for a full 3 minutes until the frosting is perfectly smooth, fluffy, and holds soft peaks. If at any point the frosting seems too soft, a quick chill in the fridge will help it firm up.
Step 6: Frost and Serve. Once your delicious pumpkin bread has cooled completely, it’s time for the grand finale! Generously spread the airy, whipped cream cheese frosting over the top of the loaf. For an extra touch of texture and flavor, I love to sprinkle some chopped pecans over the frosting. Slice, serve, and savor this ultimate fall treat! If the frosting feels a little soft, don’t hesitate to pop the frosted loaf into the fridge for about 30 minutes to let the frosting set beautifully.
Expert Tips & Tricks for Perfect Pumpkin Bread Every Time
Achieving bakery-quality pumpkin bread at home is easier than you think with these expert tips and tricks:
- Embrace a Weighing Scale: For consistent and professional baking results, I cannot emphasize enough the importance of using a digital kitchen scale to measure your ingredients, especially flour and sugar, using metric grams. This method is far more accurate than volumetric cup measurements and makes a significant difference in the final texture of your baked goods.
- Master the “Fluff and Sprinkle” Flour Measurement: If you absolutely must use cup measurements, ensure you’re doing it correctly to avoid adding too much flour. Too much flour is a common culprit for dry, dense bread. The “fluff and sprinkle” method involves lightly fluffing your flour in its container, then gently spooning it into your measuring cup until it’s overflowing, and finally leveling it off with a straight edge (like the back of a knife) without packing it down. For a visual guide, check out this helpful link here. Correct flour measurement is key to those coveted moist crumbs!
- Mind Your Ingredient Temperatures: Most baking recipes, including this pumpkin bread, benefit from having ingredients at room temperature before mixing. This allows them to combine more smoothly and create a more uniform batter. Therefore, pull out your eggs, pumpkin puree, and any other refrigerated ingredients about an hour or two before you plan to bake. However, there’s a crucial exception for the frosting: both the cream cheese and heavy cream *must* be very cold to whip up properly and achieve that light, fluffy texture.
- Pre-Chill Your Mixing Bowl for Frosting: To give your cream cheese frosting the best chance to firm up beautifully and maintain its structure, place your mixing bowl (and whisk attachment if using a stand mixer) in the fridge for at least an hour, or ideally, overnight. A cold bowl helps the heavy cream whip faster and creates a more stable, airy frosting.
- Use the Correct Loaf Pan Size: The size of your loaf pan significantly impacts baking time and the final appearance of your bread. This recipe is optimized for an 8.5×4.5 inch loaf pan. While a 9×5 inch pan might seem similar, it’s larger in volume. Using a larger pan will result in a shorter loaf that doesn’t rise as much and bakes in a shorter amount of time. Conversely, a smaller pan will require a longer baking time to ensure the center is fully cooked. Always double-check your pan dimensions to avoid under or over-baking.
- Don’t Overmix the Batter: After adding the flour, mix the batter only until just combined. Overmixing develops the gluten in the flour too much, leading to a tough, rubbery pumpkin bread rather than a tender, moist one. A few small lumps of flour are better than an overmixed batter.
- Cool Completely Before Frosting: Resist the temptation to frost a warm loaf! Applying cream cheese frosting to warm bread will cause it to melt and slide right off, creating a messy situation. Ensure your pumpkin bread is completely cooled to room temperature before you even think about adding that delicious frosting.
Common Questions About Pumpkin Bread with Cream Cheese Frosting
Here are answers to some frequently asked questions about making this delightful pumpkin bread:
Absolutely! The beauty of homemade baking is that you can always adjust to your taste. I’ve used a blend of cinnamon, ginger, nutmeg, cardamom, and a pinch of pepper for a rich, warm flavor profile. However, feel free to experiment! Cloves, allspice, or even a hint of star anise would also be fantastic additions or substitutions. If you prefer a simpler approach, you can easily substitute the individual spices listed in the recipe card for 2 teaspoons of a pre-mixed pumpkin pie spice blend. Adjust the quantity to your preferred intensity.
Yes, you can certainly use homemade pumpkin puree, and it often adds an extra layer of freshness. However, homemade pumpkin puree tends to have a higher moisture content compared to commercial canned versions. To prevent your bread from becoming too wet or dense, I highly recommend patting your homemade puree dry with several layers of paper towel to remove excess liquid before incorporating it into the batter. This step will help achieve the desired moist but not soggy texture.
There are a few common reasons why pumpkin bread might be raw in the middle. First, accurate measurement is crucial, especially for flour. If you used too little flour or too much liquid (like if your pumpkin puree was too wet), the batter could be too loose. I strongly recommend using metric measurements with a kitchen scale for the most accurate results. Second, consider your loaf pan size. This recipe is designed for an 8.5×4.5 inch pan. If your pan is smaller, the batter will be thicker, requiring a longer baking time. Conversely, a larger pan might result in a shorter loaf that bakes faster. Finally, an inaccurate oven temperature is a frequent culprit. Ovens can often run hotter or colder than their display indicates. Using an oven thermometer to verify that your oven is at the correct temperature (350°F / 175°C) is a simple but effective way to ensure even baking.
Because of the dairy-based cream cheese frosting, this pumpkin bread needs to be stored in the refrigerator. Place the frosted loaf (or individual slices) in an airtight container to prevent it from drying out and absorbing other fridge odors. It will keep well in the fridge for up to 4 days. If you haven’t frosted the bread yet, you can wrap the plain loaf tightly in plastic wrap at room temperature for up to 2-3 days, or freeze it for longer storage (see the next FAQ!). Always allow refrigerated bread to come to room temperature for the best flavor and texture before serving.
Absolutely! Adding mix-ins is a wonderful way to personalize your pumpkin bread. Chopped pecans or walnuts are classic choices that complement the fall flavors beautifully. Chocolate chips (dark, milk, or white) are also a popular and delicious addition. For best results, toss about ½ to 1 cup of your chosen mix-ins with a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the loaf during baking. Add them gently with the flour in Step 2.
Yes, this pumpkin bread freezes beautifully! If you plan to freeze it, I recommend doing so before adding the cream cheese frosting. Once the baked loaf has cooled completely, wrap it tightly in plastic wrap, then an additional layer of aluminum foil. It can be stored in the freezer for up to 2-3 months. To thaw, simply unwrap the loaf and let it come to room temperature on the counter. You can then prepare the cream cheese frosting fresh and frost it before serving. Frosted pumpkin bread can also be frozen, but the texture of the frosting might change slightly upon thawing. For frosted bread, freeze individual slices on a baking sheet until firm, then transfer to an airtight container or freezer bag, separating layers with parchment paper. Thaw in the refrigerator.
Expand Your Fall Baking with These Delicious Recipes!
If you’ve enjoyed the warm, comforting flavors of this pumpkin bread, you’re sure to love these other autumn-inspired treats. Perfect for cozy evenings or festive gatherings, each recipe brings its own unique taste of the season to your table.
- Cinnamon Donuts (Ready in 15 Minutes!)
- Classic Apple Crumble with Vanilla Custard
- Delightful Maple Cupcakes
- Homemade Baked Maple Glazed Donuts
If you’ve tried your hand at this wonderful pumpkin bread recipe, please don’t hesitate to leave a ⭐️ rating and review below! Your feedback is incredibly valuable and helps other home bakers discover delicious new recipes. I absolutely adore seeing your culinary creations, so remember to tag me on Instagram @alpineella when you share your photos. You can also stay connected and find more baking inspiration by following along on Pinterest, Facebook, and TikTok!
Recipe Card: Easy One-Bowl Pumpkin Bread with Cream Cheese Frosting
Pumpkin Bread with Cream Cheese Frosting
Ella Gilbert
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Equipment
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1 8.5×4.5 inch loaf pan
Ingredients
For the Moist Pumpkin Bread
- 1 ⅓ cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- 8 tablespoons neutral oil (such as vegetable, canola, or sunflower oil)
- 1 ¼ cup granulated white sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- pinch ground black pepper (enhances warm spices)
- ¾ teaspoon fine sea salt
- 2 cups all-purpose flour
For the Whipped Cream Cheese Frosting
- 3 tablespoons granulated white sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon fine salt
- ¼ cup heavy cream (very cold)
- 4 tablespoons full-fat cream cheese (very cold, pat dry if using European tub cream cheese)
- 2 tablespoons chopped pecans (for garnish)
Instructions
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Preheat your oven to 350°F (175°C). Lightly grease an 8.5×4.5 inch loaf pan and line it with parchment paper, allowing some overhang on the longer sides to easily lift the bread out later.
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In a large mixing bowl, whisk together the pumpkin puree, neutral oil, granulated sugar, room temperature eggs, and vanilla extract until the mixture is completely smooth and uniform. Add the baking powder, baking soda, ground cinnamon, ground nutmeg, ground cardamom, pinch of black pepper, and fine sea salt to the wet ingredients. Mix everything thoroughly with a rubber spatula until fully combined. Finally, add the all-purpose flour and gently stir until just combined and no dry streaks of flour remain. Be careful not to overmix the batter.1 ⅓ cup canned pumpkin puree, 2 large eggs, 2 teaspoons vanilla extract, 8 tablespoons neutral oil, 1 ¼ cup granulated white sugar, ½ teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cardamom, pinch ground black pepper, ¾ teaspoon fine sea salt, 2 cups all-purpose flour
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Pour the batter into the prepared loaf pan. Gently tap the pan on the counter a couple of times to release any air bubbles. Using a butter knife, draw a shallow line down the middle of the loaf. This helps create a beautiful natural split as the bread bakes.
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Bake in the preheated oven for 65-75 minutes. The pumpkin bread is done when a toothpick inserted into the center comes out clean. Allow the loaf to cool completely in the pan on a wire rack before attempting to remove or frost it.
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To make the frosting, ensure your mixing bowl and whisk attachment are well-chilled (at least 1 hour in the fridge, or overnight). In the chilled bowl, combine the very cold heavy cream, granulated sugar, vanilla extract, and fine salt. Whisk on medium-low speed for about 2 minutes, ensuring the sugar has completely dissolved.3 tablespoons granulated white sugar, 1 teaspoon vanilla extract, ¼ cup heavy cream, ¼ teaspoon fine salt
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Increase the mixer speed to high and whip for another 2 minutes, or until the mixture becomes very thick and resembles the consistency of Greek yogurt. This is your stable whipped cream base.
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While the mixer is running on a low speed, gradually add the very cold cream cheese, one tablespoon at a time. Allow each addition to be fully incorporated before adding the next. Once all the cream cheese is in, turn off the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is evenly mixed. Turn the speed to high and whip for a final 3 minutes until the frosting is wonderfully smooth, airy, and fluffy.4 tablespoons full-fat cream cheese
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Once the pumpkin bread has cooled completely, generously spread the whipped cream cheese frosting over the top. For an extra touch of flavor and texture, sprinkle with chopped pecans if desired. Slice and enjoy this incredible fall treat!2 tablespoons chopped pecans
Notes
Storage Instructions: Due to the fresh cream cheese frosting, this pumpkin bread should be stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days. For the best eating experience, allow slices to come to room temperature before serving. If you haven’t frosted the bread, the plain loaf can be tightly wrapped in plastic wrap and stored at room temperature for 2-3 days, or frozen for longer preservation.
Nutrition