Pumpkin Bread with Cream Cheese Frosting

This moist pumpkin bread with cream cheese frosting is super moist and full of warm fall flavor. It’s has a candied maple streusel baked on top and is drizzled with cream cheese frosting. This pumpkin loaf cake makes the perfect fall breakfast, snack, or dessert!

This flavorful pumpkin bread with cream cheese frosting tastes like fall! Pumpkin puree gives this cake an incredibly moist texture. Bonus! This cake is super easy to make.

If you’re looking for more pumpkin recipes, try my pumpkin banana muffins, pumpkin carrot cake cupcakes, and my pumpkin olive oil cake.

WHY YOU WILL LOVE THIS RECIPE

• This can enjoy this pumpkin bread loaf for breakfast or a snack. It’s also the perfect treat to bring to holiday potlucks and parties.
• The recipe comes together in minutes.
• It’s super moist thanks to the pumpkin!
• It’s the perfect fall bread. It’ll satisfy your craving for classic pumpkin and spice flavors.

INGREDIENT NOTES

Here are some useful notes on the ingredients for this pumpkin loaf cake recipe. Please see recipe card for a full list of ingredients and their measurements.

• Pumpkin puree- Use 100% pure pumpkin puree. Be careful not to confuse pumpkin puree with pumpkin pie filling. They are not the same thing.
• Oil- Oil makes this cake super moist. Use canola or vegetable oil.
• Brown sugar- Brown sugar adds moisture and warm molasses flavor. Use light or dark.
• Milk- Use whole, room temperature milk.
• Cream cheese- Use full fat, room temperature cream cheese.

STEP BY STEP INSTRUCTIONS

Here are the instructions on how to make and bake this pumpkin bread. Please see recipe card below for full recipe and ingredients.

Step One: Make the maple glazed walnuts. Toss the nuts with the cinnamon and salt. Add them to a hot skillet over medium heat. Add the maple syrup and stir for 3 to 4 minutes until the nuts have toasted and the syrup caramelizes. Spread the walnuts evenly on parchment paper. Allow to cool.

Step Two: Make the crumble topping. Mix the melted butter, flour, granulated and brown sugar, cinnamon and the cooled, chopped walnuts together. It’ll seem a bit wet at first, but it’ll thicken up in the fridge.

Step 3: Combine the dry ingredients. Whisk together the flour, baking soda, salt, cinnamon, and nutmeg and ginger. Set aside.

Step 4: Combine the wet ingredients. In a large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, pumpkin, and vanilla.

Step 5: Combine the dry ingredients with the wet ingredients. Fold in half the dry ingredients into the wet ingredients followed by the milk. Add the rest of the dry ingredients. Stir until just combined.

Step 6: Pour the batter into the loaf pan. Pour the batter into a 9 by 5 inch loaf pan. Top the batter with the crumble.

Step 7: Bake. Bake at 350 Fahrenheit for about 1 hour or until a toothpick comes out clean or with just a few moist crumbs on it when inserted into the center.

Let cool for ten minutes in the pan on a wire rack and then remove it from the pan to cool on a wire rack.

Step 8: Make the cream cheese frosting. In a small mixing bowl, cream the butter, cream cheese and vanilla extract with an electric mixer. Add the cinnamon and powdered sugar. Add the milk and beat til combined and creamy.

Next, drizzle the frosting over the bread and enjoy!

RECIPE FAQs

EXPERT TIPS

Tip #1: Use room temperature eggs. Room temperature eggs incorporate more evenly into the batter. Take eggs out of the refrigerator about two hours beforehand.

Tip # 2: Use pure pumpkin puree. Make sure not to grab pumpkin pie filling by mistake. You want to use pure, pureed pumpkin for this pumpkin streusel loaf and not pumpkin pie filling.

Tip #3: Avoid overmixing. Mix the batter just enough that the dry ingredients are combined with the wet. Stop mixing as soon as you no longer see any bits of flour.

Tip #4: Test for doneness. Stick a toothpick in the center of the cake. It will come out clean with no crumbs.

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