• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Free Bonus
  • About
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Boulder Locavore®

Easy Flavorful Recipes for Everyday

menu icon
go to homepage
  • Home
  • Recipes
  • Free Bonus
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Free Bonus
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Desserts (Baked) » The Best Pumpkin Bread recipe

    PUBLISHED: August 19, 2022 • By Toni Dash 6 Comments

    The Best Pumpkin Bread recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    best pumpkin bread with cream cheese frosting.

    If you love a dense, moist Pumpkin Bread and are a fan of the Starbuck’s version, this best pumpkin bread recipe is for you!! It’s easy and irresistibly good. Topped with a cream cheese frosting and toasted pecans. It doesn’t get any better than this!

    best pumpkin bread with cream cheese frosting.

    Quick breads (think banana bread) are a favorite recipe when you want an easy sweet bread with moist texture. This favorite fall recipe serves up warm spices and the best pumpkin flavor. It’s an easy pumpkin bread recipe perfect for pumpkin spice season!

    The moist crumbs and fresh pumpkin flavor truly makes it a favorite of the fall season. It makes a great gift too any time of the year.

    Jump to:
    • Why is the best?
    • Recipe Ingredients Notes
    • How to make this favorite Pumpkin Bread
    • Expert Tips
    • How to store
    • Frequently Asked Questions
    • More recipes you’ll love!
    • Recipe
    best pumpkin bread sliced loaf on wire rack.

    Why is the best?

    • Moist crumb
    • Dense satisfying texture
    • Sweet without being overly sweet
    • Pure pumpkin flavor with warm spices
    • Melt-in-your-mouth cream cheese frosting
    • Toasted pecans on top that put it over the top

    Recipe Ingredients Notes

    best pumpkin bread labelled ingredients.

    All purpose flour. Regular or gluten-free measure-for-measure flour can be used. For gluten-free baking we use and recommend Bob’s Red Mill gluten-free 1-to-1 baking flour.

    Baking flour and baking soda. This combo gives perfect rising power for this homemade pumpkin bread.

    Pumpkin pie spice. This homey blend of warm spice in fall flavors that just tastes like pumpkin season. If you can’t find it or want to make your own: 1 teaspoon ground cinnamon + ½ teaspoon nutmeg + ½ teaspoon ginger.

    Unsalted butter. Start with room temperature butter for best results. It will be used both for the moist pumpkin bread recipe and the frosting.

    Eggs. Three eggs, room temperature before starting.

    Pumpkin puree. Use 100% pumpkin puree not pumpkin pie filling. You can use canned or homemade pumpkin puree. Canned puree is generally slightly denser both in thickness and flavor.

    Cream cheese. For the frosting you’ll need 4 ounces of cream cheese softened before starting the recipe.

    Pecans. These will be toasted before adding to the top of the frosting. Instructions included!

    How to make this favorite Pumpkin Bread

    Printable recipe card at the end of this post.

    STEP 1. Preparation

    Preheat oven to 350 degrees. Spray a 9-inch by 5-inch loaf pan with non-stick spray (photo 1).

    best pumpkin bread recipe steps 1-4.

    STEP 2. Make batter

    In a medium bowl, whisk the dry ingredients together: flour, baking powder, baking soda, salt, and pumpkin pie spice (photo 2). Set aside.

    Combine the wet ingredients: in a large bowl (separate bowl), using a handheld or stand mixer fitted with a paddle attachment, mix the butter until smooth and creamy. Add the granulated white sugar and brown sugar; mix until combined (photo 3).

    Add the eggs one at a time, mixing between each addition (photo 4). Add the flour mixture, pumpkin, and vanilla; mix until combined (photo 5).

    best pumpkin bread recipe steps 5-8.

    STEP 3. Bake

    Pour batter into the prepared loaf pan, spreading to the edges (photo 6). Bake for 50-60 minutes, or until a toothpick or cake tester inserted into the middle comes out clean.

    STEP 4. Cool

    Cool in the pan for 10 minutes. Invert the pan to release the loaf and place onto a wire rack to finish cooling (photo 7). Cool completely before frosting.

    STEP 5. Toast the pecans

    Preheat oven to 350 degrees, spread the pecans on a cookie sheet and bake for 5-10 minutes. They are done when the pecans begin to smell fragrant.

    Remove from oven to allow them to cool while making the frosting.

    best pumpkin bread recipe steps 9-12.

    STEP 6. Cream Cheese Frosting

    In a medium bowl, using a handheld electric mixer or stand mixer with a paddle attachment, beat the cream cheese and butter until smooth and fluffy . Add the powdered sugar, vanilla extract, and 2 tablespoons milk; mix until well combined (photos 8-9).

    If the frosting is a little thick, mix in the last tablespoon of milk.

    Frost the pumpkin bread (photos 10-11) and add the toasted pecans (photo 12).

    Expert Tips

    Don’t over mix the batter. Overmixing causes quick breads and cakes to become tough. Mix just until all the ingredients are combined.

    Don’t rush the cooling. Allow the bread to cool a full 10 minutes before removing it from the pan. This will ensure it doesn’t break apart and will come out of the pan easily. If it’s sticking run a dull knife around the outside of the bread (between the bread and pan).

    best pumpkin bread sliced loaf.

    How to store

    Store covered with plastic wrap or in an airtight container in the refrigerator for up to 1 week. Slice into 10 thick slices for serving.

    Frequently Asked Questions

    Can I freeze this pumpkin quick bread recipe?

    Yes! The best way is to freeze the bread before it’s frosted. Allow the bread to cool completely. Wrap tightly in plastic wrap then place it a freezer bag. Freeze for up to 3 months and thaw in the refrigerator. Once thawed you can proceed with frosting. You can also freeze individual slices.

    Should I use canned pumpkin puree or homemade pumpkin puree?

    You can use either. Canned puree will save time however if you want to make homemade pumpkin puree choose sugar pumpkins which are small and perfect (sweet with loads of pumpkin flavor). Use our pumpkin puree recipe for great results.

    Is it normal for the bread to crack on top?

    Yes! This happens when the top of loaf has set before the bread has finished rising. It doesn’t affect the moistness or flavor. You won’t see it after adding the frosting too!

    More recipes you’ll love!

    • Easy Italian Baked Meatballs recipe
    • Pear Salad
    • Shrimp Alfredo Spaghetti Squash
    • Green Smoothies: The Ultimate Guide for Beginners + Pro Smoothie Lovers

    Recipe

    best pumpkin bread sliced loaf from above crop.

    Best Pumpkin Bread with Cream Cheese frosting

    This delicious best pumpkin bread is dense and moist, just like the pumpkin loaf from Starbucks. The creamy frosting makes it melt in your mouth mouth with each bite. The toasted pecans on top elevate this bread to an over the top fall treat.
    5 from 54 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert, Snack
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Cooling Time (estimate): 30 minutes
    Total Time: 1 hour 50 minutes
    Servings: 10 slices
    Calories: 466kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Equipment

    9-inch by 5-inch loaf pan

    Ingredients

    Pumpkin Bread

    • 1 ½ cups all-purpose flour regular or gluten-free measure-for-measure flour blend
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon kosher salt
    • 1 ½ teaspoon pumpkin pie spice see notes for DIY version
    • 12 tablespoons unsalted butter room temperature
    • ½ cup granulated sugar
    • ½ cup light brown sugar packed
    • 3 eggs room temperature
    • ¾ cup 100% pumpkin puree (do not use pumpkin pie filling)
    • 1 teaspoon vanilla extract

    Frosting

    • 4 ounces cream cheese room temperature
    • 4 tablespoons unsalted butter room temperature
    • 1 ½ cups powdered sugar
    • 1 teaspoon vanilla extract
    • 2-3 tablespoons milk

    Topping

    • ¼ cup toasted chopped pecans (toasting instructions included below)

    Instructions

    Pumpkin Bread

    • Preheat oven to 350 degrees F. Spray a 9-inch by 5-inch loaf pan with non-stick spray.
    • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
    • In a separate large bowl, using an electric hand mixer or stand mixer fitted with the paddle attachment, beat together the butter until smooth and creamy.
    • Add the granulated sugar and brown sugar; mix until combined.
    • Add the eggs one at a time and mixing between each addition.
    • Add the flour mixture, pumpkin, and vanilla; mix until combined.
    • Pour batter into the prepared pan, spreading to the edges. Bake for 50-60 minutes, or until a toothpick inserted into the middle comes out clean.
    • Cool in the pan for 10 minutes. Invert the pan to release the loaf and place it onto a wire cooling rack to finish cooling.
      Cool completely before frosting.

    Toasting the pecans

    • Preheat oven to 350 degrees. Spread the pecans on a cookie sheet and bake for 5-10 minutes. They are done when the pecans begin to smell fragrant.

    Frosting

    • In a medium bowl, using an electric hand mixer or stand mixer, beat together the cream cheese and butter until smooth and fluffy.
    • Add the powdered sugar, vanilla, and 2 tablespoons milk; mix until well combined.
      If the frosting is a little thick, mix in the last tablespoon of milk. Frost the pumpkin bread and add the toasted pecans.

    Notes

    If pumpkin pie spice isn’t available here is a substitute:
    1 teaspoon ground cinnamon + ½ teaspoon nutmeg + ½ teaspoon ginger
    How to store
    Store covered with plastic wrap or in an airtight container in the refrigerator for up to 1 week. Slice into 10 thick slices for serving.
    How to freeze
    Freeze the pumpkin bread before frosting.
    Allow bread to fully cool. Wrap snugly in saran wrap and place into a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator. Procced with frosting and serve.

    Nutrition

    Calories: 466kcal | Carbohydrates: 56g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 149mg | Potassium: 150mg | Fiber: 1g | Sugar: 40g | Vitamin A: 3650IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « Zucchini Cake with Blueberries
    Chocolate Zucchini Cake »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

    Free Email Course

    5 FAST & EASY 15-MINUTE RECIPES
    Spending too much time in the kitchen?
    These recipes are fast, easy, and perfect for every occasion.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Dana says

      August 19, 2022 at 10:06 am

      5 stars
      My absolute favorite pumpkin bread! It’s so hard not to eat too much of it in one go, haha.

      Reply
    2. Beth says

      August 19, 2022 at 9:45 am

      5 stars
      On its own, pumpkin bread is delicious. But then you went and added that frosting and the toasted nuts. DEE-licious.

      Reply
    3. Kathleen says

      August 19, 2022 at 8:35 am

      5 stars
      What an irresistible pumpkin bread. It’s moist, dense and the frosting with pecans makes this bread a step above the rest.

      Reply
    4. Debibe says

      August 19, 2022 at 8:34 am

      5 stars
      I am beyond ready for pumpkin recipes, and I made this over the weekend! It really is the BEST. Thanks so much for sharing the recipe!

      Reply
    5. Jen says

      August 19, 2022 at 8:28 am

      5 stars
      The frosting and toasted pecan is such a perfect topping for this bread! So good and totally irresistible!

      Reply
    6. Tara F says

      August 19, 2022 at 7:23 am

      5 stars
      I don’t know what I love more the bread or the frosting!! Perfect with a cup of coffee!

      Reply

    Primary Sidebar

    About Toni Dash

    Toni Dash BoulderLocavore.com Head Shot

    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

    Search Boulder Locavore

    AS FEATURED ON….

    BoulderLocavore.com Featured By Press

    Easy Dinners

    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Instant Pot Smoked Paprika & Garlic Chicken Legs with lime wedges on a pewter platter Instant Pot Smoked Paprika & Garlic Chicken Legs
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • Instant Pot Corned Beef Brisket title image Instant Pot Corned Beef Brisket: an Easy One Pot Meal
    • Shrimp Salad title image Shrimp Salad Recipe
    • Green Chile Stew title image Hearty New Mexican Green Chile Pork Stew

    TRENDING RIGHT NOW

    • How to Make Moist Homemade Shredded Chicken Breast title How to Make Moist Homemade Shredded Chicken Breast Recipe
    • Subway Cookies Raspberry Cheesecake Cookies (Subway Cookies Copycat Recipe)
    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • cilantro lime rice title image Easy Instant Pot Cilantro Lime Rice Recipe
    • Sparkling Cranberry Vodka Punch Sparkling Cranberry Vodka Punch Recipe

    Footer

    • Facebook
    • Twitter
    • Pinterest
    • Instagram

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!

    Don't miss our TRAVEL SECTION!


    Copyright © 2010-2023 All Rights Reserved

    Boulder Locavore is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.