This Pumpkin Bread with Cream Cheese Frosting is moist, full of flavor and so easy to make! Made with pumpkin puree, applesauce, and a mixture of spices in addition to the cream cheese frosting, everyone will love this treat!
2 different Starbucks treats inspire this pumpkin loaf. The Pumpkin loaf and the Gingerbread loaf. I've always thought that the frosting from the gingerbread loaf would be amazing on the pumpkin loaf so I decided to make it myself!
Jump to:
- Why You Will Love This Recipe
- What Kind of Pumpkin to Use for Pumpkin Bread
- How to Make Pumpkin Bread
- How to Make the Cream Cheese Icing
- What Toppings To Put On This Starbucks Copycat Bread
- Expert Tips for This Recipe
- My Favorite Tool for Grating Spices
- Recipe FAQs
- Pumpkin Bread and Cream Cheese Frosting
- Did You Make This Recipe?
Why You Will Love This Recipe
You'll love this pumpkin bread with cream cheese frosting because the combination of the spiced pumpkin bread paired with the tangy cream cheese frosting creates the perfect balance of fall flavors in every bite. This quick bread always comes out super moist and fluffy and the cream cheese frosting takes it from good to great!
What Kind of Pumpkin to Use for Pumpkin Bread
You can use canned pumpkin puree from the grocery store or make your own. Check out my recipe Easy Instant Pot Pumpkin Puree and make your own in the Instant Pot or pressure cooker.
If you purchase canned pumpkin, make sure it's pumpkin puree and NOT pumpkin pie filling which has added sweetener and spices.
How to Make Pumpkin Bread
Preheat the oven to 350° and prep the bread pan. In a mixing bowl add the flour, baking soda, nutmeg, cinnamon, cloves, ginger, baking powder, and salt. Mix together and set aside.
Place the eggs, sugar, brown sugar, and vanilla in another mixing bowl and beat everything together with a hand mixer. Add the pumpkin and apple sauce and beat everything together. Mix the dry ingredients with the wet ingredients with a rubber spatula instead of the hand mixer.
Pour the batter into the prepared pan and bake for 50-60 minutes. Remove the bread from the pan and allow it to cool on a wire rack.
How to Make the Cream Cheese Icing
Place the cream cheese and vegetable shortening in a mixing bowl and beat together until smooth. Add the powdered sugar and vanilla and continue to beat for another 2-3 minutes until everything is fully combined and the frosting is nice and smooth.
You can substitute unsalted butter for the vegetable shortening if you would like. I use vegetable shortening because it gives the frosting a firmer texture which works well on bread and is similar to the Starbucks loaves that were the inspiration for this recipe.
What Toppings To Put On This Starbucks Copycat Bread
I used candied ginger on my pumpkin bread because I LOVE candied ginger and it adds a crunch and spiciness that works nicely with the sweet frosting. It's also just like the Starbucks Gingerbread Loaf.
If you don't have candied ginger, you can make your own. Check out my recipe How to Make Candied Ginger and Ginger Syrup, you will love it! Below are some more ideas for what to put on top of the cream cheese frosting:
- pumpkin seeds
- toasted walnuts
- sprinkles
- sliced almonds
Expert Tips for This Recipe
- Use High-Quality Ingredients: Using high-quality ingredients can make a huge difference in the flavor and texture of your pumpkin bread. Opt for fresh pumpkin puree or high-quality canned pumpkin (not pumpkin pie filling).
- Room Temperature Ingredients: Allow your eggs, butter, cream cheese, and pumpkin puree to come to room temperature before making the batter. This ensures that the ingredients combine smoothly, resulting in a uniform batter.
- Don't Overmix the batter: Overmixing the batter can lead to dense bread loaf. Use a spatula to combine the dry and wet ingredients to avoid over-mixing.
- Bake Until Just Done: Use a toothpick to check for doneness. Insert it into the center of the bread, if it comes out clean, the bread is done. Overbaking will result in a dry bread loaf.
- Cool Before Frosting: Allow the bread to cool completely before applying the cream cheese frosting. If the bread is warm, the frosting will melt and become runny.
My Favorite Tool for Grating Spices
My favorite tool for grating fresh nutmeg is this mini grater complete with a little pocket to store your whole nutmeg seed. Not only does it work great, but it's also small so it's easy to store for any recipe that calls for nutmeg!
Recipe FAQs
Yes, you can use canned pumpkin puree for this recipe, and it is a convenient alternative to fresh pumpkin puree. However, ensure you are using pumpkin puree and NOT pumpkin pie filling which has added spices and sugar.
Yes, you can freeze pumpkin bread for up to 2-3 months without the frosting. Thaw the bread in the refrigerator overnight and then add the frosting before serving.
Substitutions for cream cheese in the frosting include Greek yogurt or mascarpone cheese. The consistency and texture will change slightly if you use these substitutions.
Yes, you can substitute gluten-free flour made for baking in place of regular all-purpose flour. Double-check that your other ingredients, such as baking powder and spices, are also gluten-free.
Store any leftover pumpkin bread in an airtight container at room temperature for 1-2 days. For longer storage, keep it in the refrigerator in an air-tight container for 3-4 days.
Pumpkin Bread and Cream Cheese Frosting
Equipment
Ingredients
Pumpkin Bread
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon freshly ground nutmeg (or 1 teaspoon ground nutmeg)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 4 large eggs
- ¾ cup sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ¾ cup applesauce
Cream Cheese Frosting
- 8 ounces cream cheese, softened (1 package)
- ½ cup vegetable shortening (OR unsalted butter)
- 1 cup confectioners powdered sugar
- ½ teaspoon vanilla extract
Topping Ideas (optional)
- candied ginger
- pumpkin seeds
- walnuts
Instructions
Pumpkin Bread
- Preheat the oven to 350°F and prep the bread pan with parchment paper and/or non-stick spray and flour. I used a 9x5x3 loaf pan.
- In a mixing bowl add the flour, baking soda, nutmeg, cinnamon, cloves, ginger, baking powder, and salt and mix together with a whisk or a spoon. Set aside.
- Place the eggs, sugar, brown sugar, and vanilla in another mixing bowl and beat everything together with a hand mixer. Once combined, add the pumpkin and apple sauce and beat everything together again.
- Add the dry ingredients to the wet ingredients and combine with a rubber spatula. This will make sure all of the ingredients are mixed together but you don't overmix and your bread be nice and moist.
- Pour the batter into the prepared pan, give it a tap on the counter to release bubbles, and bake for 50-60 minutes. Check with a toothpick and when it comes out clean, your bread is done. A darker pan will cook faster, my bread only took 50 minutes.
- Remove the bread from the pan and allow it to cool on a wire rack. Once completely cool, you can add the cream cheese icing and any desired toppings.
Cream Cheese Frosting
- Place the cream cheese and vegetable shortening in a mixing bowl and beat on medium smooth until combined.
- Add the powdered sugar and vanilla and continue to beat for another 2-3 minutes until everything is fully combined and the frosting is nice and smooth.
- Frost the cooled pumpkin bread using a slanted spatula or rubber spatula. Add toppings if desired and enjoy! Store covered in the fridge for up to 3 days.
Notes
- Store any leftover pumpkin bread in an airtight container at room temperature for 1-2 days. For longer storage, keep it in the refrigerator in an air-tight container for 3-4 days.
- You can freeze pumpkin bread for up to 2-3 months without the frosting. Thaw the bread in the refrigerator overnight and then add the frosting before serving.
- You can use canned pumpkin puree for this recipe, and it is a convenient alternative to fresh pumpkin puree. However, ensure you are using pumpkin puree and NOT pumpkin pie filling which has added spices and sugar.
- Use High-Quality Ingredients: Using high-quality ingredients can make a huge difference in the flavor and texture of your pumpkin bread. Opt for fresh pumpkin puree or high-quality canned pumpkin (not pumpkin pie filling)
- Room Temperature Ingredients: Allow your eggs, butter, cream cheese, and pumpkin puree to come to room temperature before making the batter. This ensures that the ingredients combine smoothly, resulting in a uniform batter
- Don't Overmix the batter: Overmixing the batter can lead to dense bread loaf. Use a spatula to combine the dry and wet ingredients to avoid over-mixing
- Bake Until Just Done: Use a toothpick to check for doneness. Insert it into the center of the bread, if it comes out clean, the bread is done. Overbaking will result in a dry bread loaf
- Cool Before Frosting: Allow the bread to cool completely before applying the cream cheese frosting. If the bread is warm, the frosting will melt and become runny.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Did You Make This Recipe?
If you make this Pumpkin Bread with Cream Cheese Frosting, tag me on Instagram or Facebook and show me! If you want to stay in the know of all my new recipes including desserts, dinners, and cocktails, sign up for my mailing list and follow me on Pinterest.
Sue says
I've been craving a trip to Starbucks and this pumpkin bread just met that need!
Emily says
And you didn't even have to wait in line, LOL. Enjoy!
Holly says
The loaf has a good flavor, but I came here mainly for the frosting. I have yet to find someone who has perfected the thick, rich frosting that’s on top of the gingerbread loaf at Starbucks. This frosting is more like a typical cream cheese butter cream frosting.
Emily says
Hi Holly, I'm glad you liked the bread but I was sorry to hear you didn't find what you were looking for in the frosting. Did you use vegetable shortening? I know exactly what texture you are referring to which is what I was trying to imitate. Thanks for trying it out!
Holly says
Yes, I did use shortening. I thought maybe that was the key, but alas, it was not. I will keep looking and trying. Thanks!
Emily says
Thanks for trying the recipe, Holly. If I come across something that is even closer to the Starbucks version, I will let you know!
Audrey says
Fantastic!! I love pumpkin bread and this one is so good.
Emily says
That's so awesome to hear, Audrey!
Rosario Arecco says
Perfect with my morning coffee!
Emily says
That's exactly what I do too, enjoy!!
Katie says
Looks so good. I know my family would love this! Can't wait to try it.
Emily says
Thanks, Katie, I know your family is going to enjoy this bread.
Noelle Simpson says
This was delicious, loved it a little warmed up! Thanks for sharing, big hit at my house!
Emily says
There are not many things better than warm homemade bread! I'm so glad you enjoyed it.
April King says
My family loved everything about this tasty pumpkin bread. The tip on the grate was so helpful.
Emily says
It's a family favorite in my house as well, I'm so glad you all enjoyed it!
sarah johnson says
My family loved this recipe! It will be my regular go-to pumpkin bread recipe.
Emily says
So great to hear! My family loves it too and I've learned to just make 2 since they disappear so fast!
Jess says
Thanks for your tip on the mini grater for the fresh nutmeg. I love it!
Emily says
You are so welcome, Jess, I use that little gadget all the time!!
Mihaela says
I always thought that frosting is a complicated business, but it is clearly not!:) I love how it sounds and that you uploaded pictures with every step of the method; a must try recipe, thanks for sharing it:)
Emily says
You are welcome, Mihaela! Most frosting is pretty easy to make and you are going to love this recipe!