Pumpkin Spice Bread with Cream Cheese Frosting

shrimp pizza

I have to admit I’m not the biggest fan of all things pumpkin spice, but with that being said I LOVE this pumpkin spice bread recipe. Each bite is so darn delicious I’ve been making this recipe for a while now and every time it just tastes better and better! This recipe includes cream cheese frosting to put on top, and if you ask me, cream cheese anything makes everything better! 


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup canned pumpkin puree


  • 4 ounces cream cheese
  • 1 1/2 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup toasted chopped pecans


  1. Preheat oven to 350 degrees F. Lightly coat a 9×5 loaf pan with nonstick spray.
  2. In a large bowl, combine flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, cream cheese and sugars on medium-high until light and fluffy, about 2-3 minutes. Beat in vanilla until well combined. Beat in eggs, one at a time, until well combined.
  4. With the mixer on low speed, add dry ingredients and pumpkin alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.
  5. Scoop the batter evenly into the loaf pan. Place into oven and bake for 55 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.

For the Frosting…

  1. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, approximately 2-3 minutes. With the mixer on low speed, gradually add confectioners’ sugar, beating just until incorporated. Add vanilla and cinnamon until well combined. Increase speed to medium-high and beat until frosting is light and fluffy approximately 1-2 minutes.
  2. Using a small offset spatula, spread top of the bread with cream cheese frosting, garnished with pecans, if desired.