Pumpkin spice signals the start of cozy baking season, and this Pumpkin Spice Bread with Maple Cream Cheese Frosting is a fall essential. The loaf is moist and tender, packed with warm spices, and finished with a whipped maple cream cheese frosting that balances spice with a gentle sweetness. It’s perfect for breakfast, dessert, or an afternoon pick-me-up on cool days.
The spice blend—cinnamon, ginger, nutmeg and allspice—gives the bread that classic, comforting fall aroma. Combined with pumpkin puree, a neutral oil, and a touch of maple syrup, the result is a dense yet tender crumb that stays moist for days. The frosting brings a maple-scented creaminess that turns this quick bread into something that feels a bit like cake, in the best way.
Quick bread recipes are a comforting kickoff to the fall baking season
As the weather cools, it’s natural to spend more time in the kitchen. Quick breads are an easy way to ease into the baking season—less fuss than yeast breads and faster to the oven. A slice of freshly baked Pumpkin Spice Bread with Maple Cream Cheese Frosting pairs beautifully with coffee and sets the tone for cozy meals ahead.
What exactly is a quick bread?
Quick breads include loaves, muffins, coffee cakes, cornbread, scones and biscuits. The defining feature is the use of chemical leaveners—baking soda and/or baking powder—so they rise quickly without yeast. Texture-wise they’re often closer to cake than to traditional yeast breads, though usually a bit heartier. For this recipe, the quick bread format yields a tender, spice-forward loaf ready in about an hour.
Let’s be honest, a quick bread is more like a cake than a bread.
Given the ingredients and method, quick breads often resemble cake in texture and sweetness. I’m perfectly fine with that — especially when the final product tastes like fall in a slice.
Key ingredients
- Flour – All-purpose works well; you can swap whole wheat or a 1:1 gluten-free flour if needed.
- Baking soda and baking powder – A combination helps lift a batter that includes moist ingredients.
- Pumpkin spice – A blend of cinnamon, ginger, nutmeg and allspice gives consistent fall flavor.
- Pumpkin puree – Canned pumpkin adds moisture, color and depth.
- Neutral oil – Avocado, canola, vegetable, or another neutral oil keeps the crumb tender and moist.
- Maple syrup – Adds natural sweetness and enhances the frosting’s flavor.
- Buttermilk – A small amount adds a slight tang and reacts with baking soda for lift.
- Granulated and brown sugar – A mix of both layers the sweetness and adds depth.
- Cream cheese – The base for the maple cream cheese frosting that finishes the loaf.
A thick slice of this pumpkin spice loaf goes well with coffee for breakfast or becomes a simple rustic dessert when topped with maple cream cheese frosting. The frosting adds a seasonal finish and makes slices even more satisfying. The loaf also freezes well if you want to bake ahead and enjoy later—simply thaw at room temperature and warm briefly in the oven before adding frosting.
Make the Pumpkin Spice Bread ahead
This loaf freezes nicely either whole or sliced. Thaw on the counter and revive in a warm oven for a few minutes before spreading the frosting. Having a frozen loaf ready is a great shortcut for hosting or busy mornings.
If you’re looking for one easy recipe to capture fall flavors, this Pumpkin Spice Bread with Maple Cream Cheese Frosting is a winner. It’s straightforward to prepare, stores well, and makes the house smell incredible while baking.
This post was made in partnership with Bob’s Red Mill. Thank you for supporting the brands that help bring these recipes to life.
Recipe
Pumpkin Spice Bread with Maple Cream Cheese Frosting
5 from 4 reviews
- Author: Becky Sue of Baking The Goods
- Total Time: 1 hour 40 minutes
- Yield: 12 slices
Description
An easy-to-make pumpkin spice loaf with a bold spice profile, finished with a smooth maple cream cheese frosting that adds seasonal sweetness and texture.
Ingredients
PUMPKIN SPICE BREAD
- 1 tablespoon butter, at room temperature for pan (oil or cooking spray work too)
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice or cloves
- ½ cup brown sugar
- ½ cup granulated sugar (+ 1 TB for pan)
- 1 cup canned pumpkin puree
- ½ cup neutral oil (avocado, canola or vegetable)
- ¼ cup maple syrup
- 2 large eggs
- ⅓ cup buttermilk or whole milk
MAPLE CREAM CHEESE FROSTING
- ½ cup cream cheese, softened
- 2 tablespoons maple syrup
- 1½ – 2 cups powdered sugar, sifted
- ½ teaspoon cinnamon
Instructions
PUMPKIN SPICE BREAD
- Preheat oven to 350°F (175°C).
- Grease a 9″ x 5″ loaf pan with 1 tablespoon softened butter or a neutral oil and coat lightly with 1 tablespoon granulated sugar, or flour the pan.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice (or cloves).
- In a separate bowl, whisk brown sugar, granulated sugar, oil, pumpkin puree, and maple syrup until smooth. Add eggs one at a time, whisking until incorporated.
- Add one third of the dry ingredients and stir until combined, then add half the buttermilk and mix. Repeat with remaining dry ingredients and buttermilk, stirring only until just combined.
- Pour batter into the prepared loaf pan and bake 60–70 minutes, or until the top is deep golden and a toothpick inserted in the center comes out clean.
- Cool in the pan 15–20 minutes, then invert onto a cooling rack. Let cool completely, about 45–60 minutes, before frosting.
MAPLE CREAM CHEESE FROSTING
- Sift the powdered sugar and cinnamon together and set aside.
- In a mixer bowl, whip softened cream cheese with maple syrup until light and smooth.
- Add about ¾ cup of the sifted powdered sugar and mix on low until incorporated. Add another ¾ cup and mix. Increase speed to medium-high and whip until airy. Add remaining powdered sugar as needed to achieve a spreadable, stable frosting that holds soft peaks.
- Once the loaf is completely cool, spread the frosting evenly over the top using a small spatula to create soft swirls.
- Slice and serve immediately, or refrigerate the loaf for at least an hour so the frosting sets. Store refrigerated in an airtight container for up to 5 days.
Notes
* To double the recipe and bake two loaves, one 15-ounce can of pumpkin puree is sufficient.
* The batter works well for mini loaves or muffins: it makes four 5½” x 3″ mini loaves or 12 muffins—fill pans about ⅔–¾ full.
* Wrap slices or the whole loaf tightly and freeze for one to two months. Thaw at room temperature and warm briefly in the oven before frosting.
* Swap in whole wheat or a 1:1 gluten-free flour if needed; the recipe adapts well.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
