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Home » Recipes » Breads and Muffins

Pumpkin Bread with Maple Cream Cheese Frosting

Published: Aug 1, 2023 by Jennifer

Jump to Recipe Print Recipe

Who's ready for the fall season? This irresistibly moist Pumpkin Bread with Maple Cream Cheese Frosting is autumn on your plate. Everyone's beloved fall favorite get's a makeover with the most delicious creamy frosting infused with rich notes of maple syrup. Bonus, your kitchen will smell like hopes and dreams (ok, not really, but it will smell like cinnamon, and that's basically the same thing).

Three slices of pumpkin bread with maple cream cheese frosting stacked on top of each other.

Pumpkin bread is a classic autumn favorite, and this recipe takes it to the next level. The addition of warm spices like cinnamon, nutmeg, and ginger enhances the natural sweetness of the pumpkin, creating a perfectly balanced quick bread.

But this isn't just any ol' pumpkin bread. This one has a decadent maple cream cheese frosting that crowns the top of each slice. Creamy, tangy, and infused with the rich caramel notes of pure maple syrup, this frosting adds an extra layer of indulgence to everyone's favorite fall treat.

So now that your mouth is watering, let's get baking!

Jump to:
  • Why you will love this recipe
  • What you will need
  • Equipment
  • Step by step
  • Substitutions and variations
  • Storage and make ahead
  • 👇Avoid this rookie mistake
  • FAQ
  • Love fall flavors?
  • 📖Recipe

Why you will love this recipe

  • Tastes like Fall
  • Easy to make
  • Kid-friendly
  • Makes a great hostess or housewarming gift
  • Perfect for breakfast or dessert
  • Can be turned into mini loaves or even muffins
  • Stores easily and can be frozen

What you will need

Here is what you will need to make this pumpkin bread with maple cream cheese frosting.

Cream cheese frosting in a clear bowl on a wood surface.
  • Flour
  • Baking soda
  • Salt
  • Spices- I use a mixture of cinnamon, cloves, allspice, ginger, and nutmeg. You can use pumpkin pie spice if you have.
  • Eggs
  • Sugar- Brown and white sugar.
  • Milk- I used 2%.
  • Vegetable oil
  • Pumpkin- Pumpkin puree only- not pumpkin pie filling.
  • Cream cheese- Full or low fat.
  • Unsalted butter
  • Powdered sugar
  • Maple syrup- The real deal.

See the recipe card for quantities.

Equipment

You will need a 9x5 loaf pan, mixing bowls, measuring cups, and spoons. For the frosting you will need an electric mixer or you can whisk by hand.

Step by step

Below is a quick visual on how to make pumpkin bread. Full instructions are located in the recipe card.

Dry ingredients in a clear bowl for pumpkin bread.

Preheat the oven to 350. In a large bowl, whisk the dry ingredients together.

Wet ingredients in a clear bowl for pumpkin bread.

In a separate bowl, combine your wet ingredients (your sugars will be added to the wet ingredients).

Blended wet ingredients in a clear bowl for pumpkin bread.

Whisk the wet ingredients until combined. Now add your wet ingredients to your dry ingredients, and stir until incorporated.

Prepared pumpkin bread batter in a blue loaf pan.

Prepare a 9x5 loaf pan with baking spray, and pour the batter into the pan spreading it evenly.

Bake at 350 for 45-60 minutes until a toothpick inserted in the center comes out clean. Allow to cool fully before icing the loaf.

While the pumpkin bread is cooking, make your icing. With an electric mixer, beat the cream cheese and butter until soft and fluffy. Slowly add the powdered sugar and maple syrup, and continue to beat until smooth and thick. Set aside until ready to use.

📝Tester's notes: This recipe calls for a 9x5 loaf pan, however, you can also make it in a standard 8x4 loaf pan. If you cook it in an 8x4 pan, it will take longer to cook (closer to 1 hour and the loaf will be taller). The 9x5 loaf will cook in less time, and produce a shorter loaf.

Substitutions and variations

  • You can skip the cream cheese and make a simple maple glaze of confectioner's sugar and maple syrup.
  • Add ½ cup of chopped toasted nuts such as walnuts or pecans.
  • Get seedy! Add ½ cup toasted pumpkin seeds.
  • Try adding some diced apples to the batter.
  • Don't like frosting? Skip it, or just add a tablespoon of turbinado sugar to the top before baking for some crunch.
  • Add chocolate chips or raisins to the pumpkin batter for texture.
Side view of pumpkin bread cut, with one slice laying flat with frosting in the background.

Storage and make ahead

Be sure to cool the pumpkin bread completely before storing it. Once cool, wrap the entire loaf tightly in plastic wrap and store it at room temperature for 2-3 days, or store it in the refrigerator in an air-tight container for 4-5 days.

The frosting can be made ahead and stored in a lidded container for up to 3 days or stored in the freezer for up to 3 months.

👇Avoid this rookie mistake

When preparing the maple cream cheese frosting, make sure your cream cheese and butter are at room temperature before beating. If not, you will without a doubt have a lumpy frosting!

Close-up of a slice of pumpkin bread with frosting with crumbs on a wood board.

FAQ

What is the difference between pumpkin puree and 100% pumpkin?

Canned pumpkin and pumpkin puree are the same thing. This means the product is simply steamed pumpkin made into a puree with no extra add-ins. Pumpkin pie filling, on the other hand, is pumpkin with other additives such as sugar, spices, and preservatives. For this recipe, you want to avoid anything that says pumpkin pie filling.

Why is my frosting lumpy?

Their are 2 main reasons your frosting is lumpy- cold ingredients and unsifted powdered sugar. Make sure your butter and cream cheese are at room temperature before mixing. Try cutting them into smaller pieces to bring them to room temperature quicker and for easier mixing. Lastly, make sure to sift powdered sugar before using to avoid any clumps.

Love fall flavors?

Me too! Give some of these fall favorites a try:

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Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.

📖Recipe

Three slices of pumpkin bread with maple cream cheese frosting stacked on top of each other.

Pumpkin Bread with Maple Cream Cheese Frosting

Who's ready for the fall season? This irresistibly moist Pumpkin Bread with Maple Cream Cheese Frosting tastes like autumn on your plate. Everyone's beloved fall favorite get's a makeover with the most delicious creamy frosting infused with rich notes of maple syrup. Bonus, your kitchen will smell like hopes and dreams (ok, not really, but it will smell like cinnamon, and that's basically the same thing).
5 from 4 votes
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Prep Time 15 minutes mins
Cook Time 1 hour hr
Cooling Time 15 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Breakfast, Dessert
Cuisine American
Servings 10
Calories 283 kcal

Equipment

  • 9x5 loaf pan can also be made in an 8x4 loaf pan
  • mixing bowls
  • electric mixer or whisk

Ingredients
 

Pumpkin Bread

  • 1¾ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon Kosher salt
  • 1¾ teaspoon ground cinnamon (if using pumpkin pie spice instead of individual spices, use 1 teaspoon pumpkin pie spice + ¾ additional cinnamon)
  • ⅜ tsp (¼+⅛) ground cloves
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon freshly grated nutmeg
  • 2 large eggs room temperature
  • ¾ cup dark brown sugar
  • ½ cup white granulated sugar
  • 1 cup pumpkin puree not pumpkin pie filling
  • ¼ cup milk room temperature
  • ½ cup vegetable oil

Maple Cream Cheese Frosting

  • 4 oz brick-style cream cheese room temperature
  • 3 tablespoon unsalted butter room temperature
  • 1½ cups sifted powdered sugar
  • 2 tablespoon maple syrup

Instructions
 

Pumpkin Bread

  • Preheat the oven to 350℉. Spray a 9x5 loaf pan with baking spray.
  • In a large bowl, combine the flour, baking soda, salt and spices. Whisk to combine. Set aside.
    1¾ cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon Kosher salt, 1¾ teaspoon ground cinnamon, ⅜ teaspoon (¼+⅛) ground cloves, ¼ teaspoon ground allspice, ¼ teaspoon ground ginger, ⅛ teaspoon freshly grated nutmeg
  • In another bowl, whisk together the eggs and the sugars until combined. Add the pumpkin, milk, and vegetable oil and continue to whisk until blended.
    2 large eggs, 1 cup pumpkin puree, ¾ cup dark brown sugar, ½ cup white granulated sugar, ¼ cup milk, ½ cup vegetable oil
  • Add the pumpkin mixture to the flour mixture, and stir until combined (no flour streaks remain). Pour the batter into a prepared loaf pan, and bake at 350℉ for 45-60 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool to room temperature before frosting. (After 15 minutes, you can invert the bread to a wire rack to continue cooling).
  • When the pumpkin bread has cooled, spread the maple cream cheese frosting over the top using a knife or spatula, covering evenly. You can do a light or thicker layer depending on your taste.

Maple Cream Cheese Frosting

  • In a large bowl, combine the room-temperature cream cheese and butter. With an electric mixer (or a whisk), beat on medium-high speed until light and fluffy. Slowly add the powdered sugar and maple syrup and continue to beat until light, fluffy, and thickened. Use immediately or store until ready to frost the bread.
    4 oz brick-style cream cheese, 3 tablespoon unsalted butter, 1½ cups sifted powdered sugar, 2 tablespoon maple syrup

Notes

Be sure to cool the pumpkin bread completely before storing it. Once cool, wrap the entire loaf tightly in plastic wrap and store it at room temperature for up to 2-3 days or in the refrigerator in an air-tight container for up to 4-5 days.
The frosting can be made ahead and stored in a lidded container for up to 3 days or stored in the freezer for up to 3 months.

Nutrition*

Serving: 1 slice (without frosting)Calories: 283kcalCarbohydrates: 40.4gProtein: 4gFat: 12.3gSaturated Fat: 2.6gCholesterol: 38mgSodium: 139mgPotassium: 159mgFiber: 1.6gSugar: 21.8gCalcium: 58mgIron: 2mg

*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.

Have you tried this recipe?Leave a comment below and share a photo on Instagram. Tag @brunchandbatter or hashtag it with #brunchandbatter

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Comments

    5 from 4 votes (2 ratings without comment)

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    Recipe Rating




  1. Jane says

    November 08, 2023 at 2:42 pm

    5 stars
    This was such a good pumpkin bread. I have tried so many overcthe years, but this by far is my favorite. I made it witout the frosting, but next time I'm definitely going to try it.

    Reply
  2. Linda Mazzo says

    November 22, 2023 at 6:57 pm

    5 stars
    Excellent recipe for the most delicious pumpkin bread I have ever made! The combination of spices (allspice, ginger, nutmeg) use of oil vs butter give this pumpkin bread a moist aromatic taste of fall! The maple syrup adds a perfect touch to the cream cheese icing without being too sweet!

    Reply
    • Jennifer says

      November 23, 2023 at 7:26 am

      It's our favorite too! So glad you loved the recipe.

      Reply
Author looking at the camera holding eggs.

About Jennifer

Oh hey there! I'm Jennifer, the recipe developer, blogger, and food photographer behind Brunch and Batter. I've been a seasoned home cook (and nurse) for over 25 years, specializing in unique breakfast recipes, updated lunch classics, and simple, no-fuss desserts. I'm so glad you found me! Read more...

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