This frosted pumpkin bread is cozy, moist, and bursting with warm spice flavor. Topped with creamy frosting and crunchy pecans, it’s perfect for Halloween, fall gatherings, or whenever you crave a sweet seasonal treat.
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Why You’ll Love This Frosted Pumpkin Bread
Frosted pumpkin bread is more than just a fall quick bread. The browned butter adds a nutty richness, while pure pumpkin puree keeps the loaf moist and soft. Sweetness comes from light brown sugar and a touch of maple syrup, which pair beautifully with the cinnamon, ginger, cloves, and nutmeg. Every bite tastes like fall in the best way.
The cream cheese frosting brings tangy balance to the warm spices, making this loaf feel indulgent but never too heavy. Chopped candied pecans on top add a festive crunch that makes each slice look bakery-worthy. This loaf is also sturdy enough to slice and share but tender enough to melt in your mouth.
Whether you serve it for Halloween night, bring it to a holiday potluck, or save it for cozy afternoons with coffee, this frosted pumpkin bread is a crowd-pleaser. It’s easy to make, keeps well for days, and makes your kitchen smell incredible while it bakes.
Ingredients You’ll Need
For the Pumpkin Bread
- Unsalted butter: Browning gives a nutty, toasty depth of flavor.
- Canola oil: Adds extra moisture so the bread stays soft.
- Light brown sugar: Sweetens while adding caramel notes.
- Maple syrup: Enhances flavor with warm, earthy sweetness.
- Eggs: Provide structure and help the bread rise.
- Vanilla extract: Boosts flavor and ties the spices together.
- Pumpkin puree: The star ingredient, giving color, moisture, and earthy sweetness.
- Sour cream: Adds tang and helps create a tender crumb.
- All-purpose flour: The base that holds everything together.
- Baking soda: Helps the loaf rise properly.
- Spices (cinnamon, ginger, cloves, nutmeg): Create that cozy, unmistakable pumpkin bread flavor.
For the Cream Cheese Frosting
- Cream cheese: Brings tangy creaminess.
- Butter: Adds richness and helps whip the frosting smooth.
- Vanilla extract: Softens the tang and balances sweetness.
- Powdered sugar: Makes the frosting light, fluffy, and spreadable.
Optional Toppings and Variations
Chopped candied pecans add a festive crunch, but you can use walnuts or plain pecans instead. For a fun twist, fold chocolate chips or extra nuts into the batter. A maple or vanilla glaze also works if you prefer something lighter than cream cheese frosting. Gluten-free flour can be swapped in for a 1:1 alternative, so everyone can enjoy this loaf.
Step-by-Step Instructions
Brown the Butter
Start by melting butter in a saucepan over medium heat. Stir and swirl often as it foams and turns golden brown. Watch carefully—once it smells nutty, remove it from the heat. Let it cool before mixing it into the batter.
Make the Pumpkin Batter
In a large mixing bowl, whisk together the cooled brown butter, canola oil, brown sugar, and maple syrup until smooth. Add the eggs one at a time, mixing well, then stir in vanilla. Whisk in the pumpkin puree and sour cream until fully combined.
In a separate bowl, whisk the flour, baking soda, cinnamon, ginger, cloves, and nutmeg. Gently fold the dry ingredients into the wet mixture. Stir just until combined to avoid overmixing, which can make the bread dense.
Bake the Loaf
Line a 9×5-inch loaf pan with parchment and pour in the batter, smoothing the top. Bake at 350℉ for 55–60 minutes. A toothpick inserted into the center should come out with just a few moist crumbs. Cool in the pan for 20 minutes before transferring to a wire rack.
Prepare the Cream Cheese Frosting
Beat the softened cream cheese, butter, and vanilla until smooth and fluffy. Gradually add sifted powdered sugar and beat until light and creamy. If you like a thicker frosting, add a little more powdered sugar.
Frost and Finish
Once the bread is fully cooled, spread the frosting evenly over the top. Sprinkle with chopped candied pecans for crunch and a festive look. Slice with a serrated knife for neat, bakery-style pieces.
Tips for Success
Measure flour correctly by spooning and leveling, not scooping, to avoid dense bread. Browning butter requires attention—stir and keep your eyes on the pan to prevent burning. Always let the loaf cool completely before frosting, or the frosting will melt into the bread. Use a serrated knife when slicing for clean edges, especially if serving to guests.
Storing and Freezing
Store frosted pumpkin bread in an airtight container in the fridge for up to 4 days. If you’d like to freeze it, wrap the unfrosted loaf tightly in plastic and then foil. Place in a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the fridge, then frost and serve for the best flavor and texture.
Other recipes you may enjoy
- Pumpkin Cookies with Caramel Frosting
- The Best Pumpkin Cheesecake Bars Ever
- Cinnamon Swirl Pumpkin Bread
- Creamy Pumpkin Pasta for a Spooky Halloween Dinner
Conclusion
This frosted pumpkin bread is soft, spiced, and perfectly sweet, with a creamy topping that makes every slice irresistible. It’s simple enough for everyday baking yet festive enough for Halloween or holiday tables. Bake it once, and it may become your go-to fall treat. For more seasonal inspiration, check out my Pinterest boards filled with cozy recipe ideas.
Frosted Pumpkin Bread
Equipment
- Saucepan For browning butter
- Mixing bowls One for wet, one for dry ingredients
- Whisk For mixing batter
- Loaf pan (9×5-inch) Lined with parchment
- Wire rack For cooling loaf
- Hand mixer or stand mixer For frosting
- Serrated knife For slicing cleanly
Ingredients
- 4 tbsp unsalted butter, browned
- ¼ cup canola oil
- 1 cup packed light brown sugar
- 2 tbsp pure maple syrup
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- ⅓ cup sour cream, room temperature
- 1 ½ cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 4 oz full-fat cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 ½ cups powdered sugar, sifted
- 1 tsp vanilla extract (for frosting)
- ⅓ cup candied pecans, roughly chopped
Instructions
- Brown the butter in a saucepan over medium heat, stirring often, until golden and nutty. Set aside to cool.
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk cooled brown butter, oil, brown sugar, and maple syrup. Add eggs and vanilla, mixing until smooth. Stir in pumpkin puree and sour cream.
- In another bowl, whisk flour, baking soda, and spices. Fold into wet mixture until just combined.
- Pour batter into loaf pan. Bake 55–60 minutes, or until a toothpick comes out with a few moist crumbs. Cool 20 minutes in pan, then transfer to a rack.
- For the frosting, beat cream cheese, butter, and vanilla until smooth. Add powdered sugar gradually and beat until fluffy.
- Spread frosting over cooled bread. Top with chopped candied pecans. Slice with a serrated knife and serve.
