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Pumpkin Bread with Maple Cream Cheese Frosting

This Pumpkin Bread is moist, spiced, and topped with a luxurious maple cream cheese frosting, perfect for fall baking and impressing guests.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pumpkin Bread
  • 1 3/4 cups 1 3/4 cups (220 g) all-purpose flour Use all-purpose flour for best results.
  • 1 cup 1 cup (200 g) granulated sugar
  • 1/2 cup 1/2 cup (110 g) light brown sugar, packed
  • 1 teaspoon 1 teaspoon baking soda
  • 1/2 teaspoon 1/2 teaspoon baking powder
  • 1/2 teaspoon 1/2 teaspoon fine sea salt
  • 2 teaspoons 2 teaspoons ground cinnamon Consider using fresh ground spices for better flavor.
  • 1/2 teaspoon 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon 1/2 teaspoon ground ginger
  • 1/4 teaspoon 1/4 teaspoon ground cloves (optional but amazing)
  • 2 large 2 large eggs, room temperature Bring to room temperature for better mixing.
  • 1 cup 1 cup (240 g) pumpkin puree (not pumpkin pie filling) Ensure it's pure pumpkin for best results.
  • 1/2 cup 1/2 cup (120 ml) neutral oil (canola, grapeseed, or light olive oil)
  • 1/4 cup 1/4 cup (60 ml) whole milk or buttermilk Buttermilk adds extra moisture.
  • 2 teaspoons 2 teaspoons vanilla extract
  • 1/2 cup 1/2 cup chopped toasted pecans or walnuts (optional) Can substitute with dark chocolate chips.
  • 1/2 cup 1/2 cup dark chocolate chips (optional)
For the Maple Cream Cheese Frosting
  • 8 oz 8 oz (225 g) cream cheese, softened
  • 4 tablespoons 4 tablespoons (56 g) unsalted butter, softened
  • 1/3 cup 1/3 cup (80 ml) pure maple syrup Use high-quality maple syrup for best flavor.
  • 1 1/4 cups 1 1/4 cups (150 g) powdered sugar, sifted Sift to prevent lumps.
  • 1/2 teaspoon 1/2 teaspoon vanilla extract
  • Pinch Pinch of fine sea salt
  • 1 teaspoon 1 teaspoon lemon juice (optional, for brightness)

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
  2. In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In another bowl, whisk together granulated sugar, brown sugar, oil, and pumpkin until glossy. Add eggs one at a time. Stir in milk and vanilla.
  4. Add wet ingredients to dry ingredients and mix with a spatula until just combined, with streaks of flour barely gone. Fold in nuts or chocolate if using.
Baking
  1. Pour batter into the pan and smooth the top. Bake for 55–65 minutes until a toothpick comes out clean or with a few moist crumbs. If browning too fast, tent loosely with foil at the 45-minute mark.
  2. Let bread cool in the pan for 15 minutes, then lift out to a rack. Cool completely before frosting.
Frosting
  1. Beat cream cheese and butter until smooth and fluffy, about 2–3 minutes. Add maple syrup, vanilla, and salt; beat again.
  2. Gradually add powdered sugar until silky. Add lemon juice if desiring extra tang.
Finishing Touches
  1. Spread a thick layer of frosting over the cooled loaf and swirl with an offset spatula. Optional: garnish with chopped toasted pecans or a drizzle of maple syrup.
  2. Use a sharp, thin knife wiped clean between cuts for bakery-style slices.

Notes

For best texture, frost only after the loaf is completely cooled. Store unfrosted loaf at room temperature or frosted in the fridge.