Super Moist Pumpkin Bread with Cream Cheese Frosting

The smell of warm spices like cinnamon, nutmeg, and cloves always takes me straight back to crisp autumn mornings when my grandmother would bake pumpkin bread. The house would fill with that cozy, sweet scent, and I’d sneak into the kitchen just to catch a bite while it was still warm. This super moist pumpkin bread has all those nostalgic flavors, and the cream cheese frosting makes every slice taste like a hug from fall itself.

Callie Brooks

Super Moist Pumpkin Bread with Cream Cheese Frosting

This ultra-soft pumpkin bread is packed with warm spices and topped with a creamy, tangy frosting — like a cozy fall hug in every slice. It’s perfect for breakfast, dessert, or holiday treats.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 12 slices

Course: Breakfast, Dessert

Cuisine: American

Calories: 390

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1 tsp salt
• 15 oz pumpkin puree
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1 pinch salt

Equipment

• 9×13-inch baking pan
• mixing bowls
• whisk
• hand mixer or stand mixer
• spatula
• measuring cups and spoons

Method

 

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a separate large bowl, beat together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Slowly add the dry ingredients into the wet mixture and stir until just combined. Do not overmix.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely.
7. Beat cream cheese and butter together until fluffy.
8. Mix in vanilla and salt.
9. Gradually add powdered sugar; beat until smooth and creamy.
10. Spread over cooled pumpkin bread before slicing.

Nutrition

Calories: 390kcalCarbohydrates: 47gProtein: 4gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 55mgSodium: 330mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 6200IUVitamin C: 2mgCalcium: 60mgIron: 1.7mg

Notes

For a healthier twist, use whole wheat flour or coconut sugar. Want it dairy-free? Swap in vegan cream cheese and butter. You can skip the frosting for a simpler loaf, or dress it up with nuts and caramel drizzle.

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Why you’ll love this recipe

This pumpkin bread is incredibly soft, perfectly spiced, and topped with a tangy cream cheese frosting that balances the sweetness beautifully. It’s quick to make, stays moist for days, and is just as good for breakfast as it is for dessert. Plus, it’s freezer-friendly, so you can bake ahead for the holidays.

Ingredients (with substitutions)

For the Pumpkin Cake:

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
  
• ½ cup (1 stick) unsalted butter, softened
  
• 2 cups powdered sugar
  
• 1 tsp vanilla extract
  
• Pinch of salt
  

How to make super moist pumpkin bread

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
   
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
   
3. In a separate large bowl, beat together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
   
4. Slowly add the dry ingredients into the wet mixture and stir until just combined. Do not overmix.
   
5. Pour the batter into the prepared pan and spread evenly.
   
6. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely.
   

For the Frosting:

1. Beat cream cheese and butter together until fluffy.
   
2. Mix in vanilla and salt.
   
3. Gradually add powdered sugar; beat until smooth and creamy.
   
4. Spread over cooled pumpkin bread before slicing.
   

How to serve pumpkin bread

• Slice into squares and serve with hot coffee or tea.
  
• Dress it up with crushed pecans, a dusting of cinnamon, or caramel drizzle for holidays.
  
• Serve warm with a scoop of vanilla ice cream for dessert.
  
• Cut into mini squares for a fall party platter.
  

How to perfect your pumpkin bread

• Always use canned pumpkin puree (not pumpkin pie filling).
  
• Measure flour correctly by spooning into the cup and leveling off.
  
• Use room temperature eggs for best texture.
  
• For extra flavor, toast the spices lightly before mixing them in.
  

Common mistakes to avoid

• Overmixing the batter (makes it dense).
  
• Using too much flour (dries it out).
  
• Frosting before the bread is completely cooled (frosting will melt).
  
• Skipping the salt in the frosting — it balances sweetness.
  

Storage & reheating instructions

To reheat: Microwave a slice for 15–20 seconds for that fresh-from-the-oven warmth.

Frequently asked questions

Conclusion

This super moist pumpkin bread is the perfect fall bake rich, spiced, tender, and finished with luscious cream cheese frosting. It’s easy enough for weeknights but special enough for Thanksgiving or Christmas. Save this recipe now and share it with friends so everyone can enjoy a slice of cozy autumn.