This pumpkin spice bread bakes into a moist, tender loaf with a warm blend of cinnamon, ginger, nutmeg, and cloves, then gets a swirl of tangy cream cheese frosting and toasted pecans. It is a simple fall loaf that needs one bowl for the dry ingredients and a mixer for the rest.
Cream cheese in the batter keeps the crumb soft and adds a slight tang, while pumpkin puree adds moisture. After a bake of 55 minutes and a full cool down, the loaf is ready to frost, which brings the total to about 2 hours 25 minutes including cooling.
Table of Contents
Why This Pumpkin Spice Bread Recipe Works
Both butter and cream cheese go into the batter, so the loaf stays moist for days and slices cleanly without crumbling.
The spices are measured with care. Cinnamon leads, ginger and nutmeg add warmth, and a small amount of cloves adds depth without overpowering the pumpkin.
Baking soda and baking powder work together. The soda reacts with the pumpkin and brown sugar for lift, and the powder gives steady rising through the long bake.
The frosting is the finishing touch. A thin layer of whipped cream cheese and powdered sugar makes the loaf feel like a bakery treat.
Ingredients for Pumpkin Spice Bread
- 1 1/2 cups all purpose flour
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 6 tbsp unsalted butter, at room temperature
- 4 oz cream cheese, at room temperature, for the batter
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 tsp vanilla extract, for the batter
- 2 large eggs
- 1 cup canned pumpkin puree
- 4 oz cream cheese, softened, for the frosting
- 1 1/2 cups powdered sugar
- 2 tsp vanilla extract, for the frosting
- 1/4 tsp ground cinnamon, for the frosting
- 1/4 cup toasted chopped pecans, for topping
All purpose flour. Spoon it into the cup and level it. Too much flour makes the loaf dry.
Cream cheese. Use full fat block cream cheese, softened. It gives the crumb a rich, tender feel.
Canned pumpkin puree. Plain puree adds moisture and color. Do not use pie filling.
Baking soda and baking powder. Together they give lift and a golden crust. Check that both are fresh.
Brown sugar. It adds moisture and a soft caramel note that suits the spices.
Spices. Cinnamon, ginger, nutmeg, and cloves build the fall flavor. Fresh spices are brighter, so replace jars older than a year.
Pecans. Toast them for 5 minutes in a dry skillet to bring out a deeper nutty flavor.
How to Make Pumpkin Spice Bread
1. Heat the oven. Heat the oven to 350 degrees F and grease a 9×5 loaf pan with nonstick spray.
2. Whisk the dry ingredients. Whisk the flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt in a large bowl.
3. Cream the fats. Beat the butter, 4 oz cream cheese, and both sugars on medium high for 2 to 3 minutes, until light and fluffy.
4. Add the eggs. Mix in 2 tsp vanilla, then add the eggs one at a time, mixing well after each.
5. Alternate. On low speed, add the dry mixture and the pumpkin in three additions, starting and ending with the dry ingredients. Mix just until combined.
6. Bake. Pour the batter into the pan and bake for about 55 minutes, until a tester inserted in the center comes out clean.
7. Cool. Cool in the pan for 10 minutes, then move the loaf to a wire rack to cool completely, about 1 hour.
8. Make the frosting. Beat the remaining 4 oz cream cheese for 2 to 3 minutes until fluffy. Gradually add the powdered sugar, then the vanilla and cinnamon, and beat for 1 to 2 minutes.
9. Frost and top. Spread the frosting over the cooled loaf and sprinkle with the pecans.
How to Serve Pumpkin Spice Bread
Slice the loaf into 10 pieces and serve at room temperature with coffee or tea. It also makes a lovely addition to a brunch plate next to pumpkin doughnut muffins and blueberry crumble muffins. For a bigger bake sale table, add cinnamon streusel coffee cake and zucchini carrot muffins.
How to Store and Reheat Pumpkin Spice Bread
Because of the cream cheese frosting, store the frosted loaf covered in the refrigerator for 3 to 4 days, and let slices sit at room temperature for 20 minutes before serving. Unfrosted bread keeps at room temperature for 3 days. To freeze, wrap the unfrosted loaf tightly and freeze for up to 3 months, then thaw overnight and frost before serving.
Tips and Variations for Pumpkin Spice Bread
Soften the dairy. Butter and cream cheese at room temperature blend without lumps.
Do not overmix. Stop as soon as the flour disappears for a tender crumb.
Check early. Ovens vary, so start testing at 50 minutes.
Tent if browning. If the top darkens too quickly, cover it loosely with foil for the last 15 minutes.
Cool fully. Frosting a warm loaf makes the frosting melt and slide off.
Add mix ins. Fold in 1/2 cup chocolate chips or raisins for extra interest.
Bake mini loaves. Split the batter between three small pans and bake 30 to 35 minutes.
Slice with a serrated knife. It cuts through the frosting without crushing the loaf. For general guidance on storing baked goods with dairy frosting, see this University of Wisconsin Extension leftovers guide.
Frequently Asked Questions About Pumpkin Spice Bread
Can I make pumpkin spice bread without the frosting?
Yes. The loaf is flavorful plain and keeps well at room temperature for 3 days.
Can I freeze pumpkin spice bread?
Yes. Freeze the unfrosted loaf wrapped tightly for up to 3 months, then thaw and frost.
Why did my pumpkin spice bread sink?
The usual causes are underbaking, too much leavening, or opening the oven early. Test the center with a toothpick before removing it.
Can I use fresh pumpkin?
Yes, as long as it is well drained and pureed smooth. Blot excess water with paper towels.
Can I use a different pan size?
Yes. Two 8×4 pans bake in 40 to 45 minutes.
Pumpkin Spice Bread with Cream Cheese Frosting
Equipment
- 9×5 loaf pan
- Electric mixer
- Wire rack
- Mixing bowls
- Serrated knife
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour
- 1 ½ tsp ground cinnamon
- ¾ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp kosher salt
- 6 tbsp unsalted butter at room temperature
- 4 oz cream cheese at room temperature, for the batter
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 2 tsp vanilla extract for the batter
- 2 large eggs
- 1 cup canned pumpkin puree
- 4 oz cream cheese softened, for the frosting
- 1 ½ cup powdered sugar for the frosting
- 2 tsp vanilla extract for the frosting
- ¼ tsp ground cinnamon for the frosting
- ¼ cup pecans toasted and chopped, for topping
Instructions
Cooking
- Preheat. Heat the oven to 350 degrees F and spray a loaf pan. Combine the dry mix. Whisk the flour, spices, baking soda, baking powder, and salt.
- Cream. Beat the butter, cream cheese, and both sugars until fluffy, 2 to 3 minutes. Add eggs. Mix in the vanilla and then the eggs, one at a time.
- Fold. Alternate the dry mix and pumpkin in three additions, mixing just until combined. Bake. Bake about 55 minutes until a tester comes out clean.
- Cool. Rest 10 minutes in the pan, then cool completely on a rack.
- Whip the frosting. Beat the cream cheese, powdered sugar, vanilla, and cinnamon until light.
- Finish. Spread over the cooled loaf and scatter with pecans.
