This pumpkin bread is soft, moist, and bursting with warm spices. Topped with creamy, sweet cream cheese frosting, it’s a perfect treat for any occasion!
You can’t go wrong with a slice of this bread and a cozy cup of coffee. I love making it for fall gatherings—or just because my sweet tooth said so! 🍂
It’s super easy to whip up since all you need are some basic pantry ingredients. Trust me, you’ll want to make this pumpkin bread again and again!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you need a gluten-free option, try using a gluten-free flour blend. I’ve had great success with almond flour, but be careful as it can make the bread denser.
Canned Pumpkin Puree: This gives your bread its signature flavor and moisture. Make sure it’s pure pumpkin puree and not pumpkin pie filling. If you have fresh pumpkin, you can roast and puree it, but canned saves time!
Spices: The warm spices like cinnamon, nutmeg, and ginger define this bread. Adjust the amounts based on your preference; I sometimes add a pinch more cinnamon for that extra warmth. If you don’t have all the spices, pumpkin pie spice can replace them.
Sugars: Using both granulated and brown sugar adds depth. If you want to cut sugar, you could use coconut sugar or even applesauce to decrease the sweetness and add moisture.
Nuts: Walnuts or pecans add a nice crunch. If you have nut allergies, feel free to leave them out or replace them with seeds like pumpkin or sunflower seeds for a similar texture.
How Do I Ensure My Pumpkin Bread is Moist and Flavorful?
Getting the right texture and flavor in pumpkin bread is key! Here’s how to do it:
- Don’t overmix: Once you combine the wet and dry ingredients, mix gently. Overmixing can lead to tough bread.
- Check for doneness: Use a toothpick to check for doneness but be careful not to open the oven too often. Start checking at the 60-minute mark.
- Cool properly: Allow the bread to cool in the pan for a short while before moving it to a wire rack. This helps prevent sogginess.
- Try resting: If you can wait, letting the bread rest overnight can intensify the flavors as they meld together.
These tips will help you create a delicious, moist pumpkin bread that everyone will love!
How to Make Pumpkin Bread with Cream Cheese Frosting
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup dark raisins or chocolate chips (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 60-70 minutes to bake. Make sure to allow extra time for the bread to cool before frosting, which usually takes about 30 minutes. Total time including cooling is around 2 hours.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking. This step ensures your bread comes out smoothly!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and all your lovely spices (cinnamon, nutmeg, ginger, and cloves). This mixture will bring out the warm autumn flavors in your bread.
3. Mix the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil (or melted butter). Whisk until everything is well blended. Add the eggs one at a time, beating well after each addition. Finally, stir in the pumpkin puree and vanilla extract until smooth.
4. Combine Wet and Dry Mixtures:
Gently fold the dry ingredient mixture into the wet mixture, mixing just until combined. Be careful not to overmix! If you’re using nuts and raisins (or chocolate chips), fold them in gently at this stage.
5. Pour and Bake:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 60-70 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, the bread is ready. Start checking at the 60-minute mark to avoid overbaking.
6. Cool:
Once baked, remove the pan from the oven and let it cool for 10-15 minutes. Then transfer the bread to a wire rack to cool completely before frosting.
7. Prepare the Frosting:
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the vanilla extract and a pinch of salt. Gradually add the powdered sugar, mixing until the frosting is light and fluffy.
8. Frost the Bread:
After your pumpkin bread has cooled completely, spread the cream cheese frosting evenly on top. Use a spatula for a smooth finish.
9. Serve and Enjoy:
Slice your delicious pumpkin bread and enjoy! Store any leftovers in the refrigerator, covered.
—
Notes:
Although the name mentions “Olives + Thyme,” this recipe is for a traditional sweet pumpkin bread. If you’d like to experiment, finely chop fresh thyme leaves (about 1 teaspoon) and fold them into the batter, but avoid adding olives as they might not pair well with the sweetness.
For an entirely different savory bread, consider creating another recipe that showcases those flavors! However, this sweet pumpkin bread is perfect as it is and sure to delight your family and friends!
img src=”https://panperfected.com/wp-content/uploads/2025/09/pumpkin-bread-with-cream-cheese-frosting-olives-thyme.webp” alt=””>
Can I Substitute Canned Pumpkin Puree with Fresh Pumpkin?
Absolutely! If you have fresh pumpkin, you can roast and puree it. Just make sure to remove all the skin and seeds, then roast it until soft before blending. This can add a fresher flavor, but canned puree is more convenient!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
You can! However, if using whole wheat flour, consider using slightly less, about 1 1/2 cups, as it absorbs more moisture. You might want to add an extra tablespoon or two of liquid to keep the bread moist.
How Do I Store Leftover Pumpkin Bread?
Store leftover pumpkin bread in an airtight container in the refrigerator for up to 5 days. You can also wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it in the fridge overnight when you’re ready to enjoy!
