Warm October light streamed through the window as I pulled the loaf from the oven. The scent of browned butter, pumpkin, and spice clung to the air like a cozy sweater. I remember thinking, this is the kind of thing you bake not just for flavor, but for comfort. And the cream cheese frosting? It’s like wrapping it all in a hug.
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Why You’ll Love This Frosted Pumpkin Bread
Frosted pumpkin bread is more than just another fall treat. It’s soft, tender, and rich with brown butter and warm autumn spices. The pumpkin keeps it moist, while the sour cream adds tang and structure.
But the real kicker? A thick layer of fluffy cream cheese frosting and a sprinkle of candied pecans. Every bite gives you creamy, crunchy, sweet, and spiced all at once.
You can serve it for breakfast, slice it as dessert, or sneak a bite as a mid-afternoon treat. It travels well, keeps beautifully, and brings people together. Whether you’re hosting or heading out, this loaf fits right in.
Key Ingredients and Substitutions
Brown Butter for Depth of Flavor
Brown butter makes a huge difference. It adds a nutty richness that regular butter just can’t match. If you’ve never browned butter before, don’t worry—it’s easy and totally worth it.
Can’t use butter? A neutral oil works too, but you’ll lose that nutty flavor.
Pumpkin Purée (not pumpkin pie filling)
Use pure pumpkin purée, not the pre-spiced pie filling. That gives you full control over the flavor. Canned works great, but if you’ve got fresh pumpkin purée, go for it.
Sour Cream for Moisture
Sour cream gives the loaf a creamy texture and tender crumb. Greek yogurt is a fine stand-in if needed. Just make sure it’s full-fat and room temp.
Cream Cheese Frosting and Toppings
The frosting is simple: cream cheese, butter, vanilla, and powdered sugar. It’s creamy and just sweet enough to balance the loaf.
You can skip the frosting and go for a maple or vanilla glaze instead. Or try a sprinkle of powdered sugar for a lighter touch.
Candied pecans on top add crunch and a little extra sweetness. Toasted walnuts or plain chopped pecans work in a pinch.
Optional mix-ins? Toss in some chocolate chips or chopped nuts to the batter for a twist. You can also sub gluten-free 1:1 flour if needed.
Step-by-Step: How to Make Frosted Pumpkin Bread
Make the Brown Butter
Add butter to a small pan and cook over medium heat. Stir as it melts. It’ll foam, then turn golden and smell nutty. Once you see brown bits on the bottom, remove it from heat and cool.
Prepare the Pumpkin Bread Batter
In a large bowl, whisk together browned butter, oil, brown sugar, and maple syrup. Then beat in eggs and vanilla. Mix in pumpkin purée and sour cream.
In another bowl, combine flour, baking soda, cinnamon, ginger, cloves, and nutmeg. Gently fold the dry mix into the wet until just combined.
Bake and Cool the Loaf
Pour batter into a greased 9×5″ loaf pan lined with parchment. Bake at 350°F for 55–60 minutes. A toothpick should come out clean.
Cool in the pan for 20 minutes, then transfer to a wire rack. Let it cool fully before frosting.
Make the Cream Cheese Frosting
Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla. Whip until fluffy and spreadable.
Assemble and Garnish with Candied Pecans
Spread the frosting generously over the cooled loaf. Scatter chopped candied pecans on top. Slice with a serrated knife and serve.
Tips for Perfect Pumpkin Bread
- Don’t skip browning the butter. It adds so much flavor.
- Measure flour correctly. Spoon it into the cup and level with a knife. Too much = dense loaf.
- Cool completely before frosting. Warm bread will melt the frosting.
- Use a serrated knife for clean slices. Especially helpful once frosted.
- Store leftovers well. See below for storage tips.
Frequently Asked Questions
Can I make this pumpkin bread gluten-free?
Yes, a 1:1 gluten-free flour blend works well. Make sure it contains xanthan gum for structure.
Can I bake this as muffins instead of a loaf?
Absolutely! Line a muffin tin and bake at 350°F for 20–25 minutes. Check with a toothpick at 20.
Can I make the frosting ahead of time?
Yes, the cream cheese frosting keeps for up to 3 days in the fridge. Store it airtight and bring it to room temp before using.
Storing and Freezing Frosted Pumpkin Bread
Keep the frosted loaf in an airtight container in the fridge for 3–4 days. The frosting holds up well and even firms up a little, which makes slicing easier.
Want to freeze it? You can freeze the whole loaf (frosted or unfrosted). Wrap it tightly in plastic and foil. Thaw overnight in the fridge before serving.
Frosted Pumpkin Bread Recipe Card
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Frosted Pumpkin Bread | Moist, Spiced & Delicious
- Total Time: 1 hour 25 minutes
- Yield: 10 slices 1x
Description
Moist pumpkin bread made with brown butter and warm spices, topped with fluffy cream cheese frosting and crunchy candied pecans.
Ingredients
Brown Butter Pumpkin Bread:
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
1½ 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
Cream Cheese Frosting:
4 oz full-fat cream cheese, softened
2 tbsp unsalted butter, softened
1½ cups powdered sugar, sifted
1 tsp vanilla extract
⅓ cup candied pecans, chopped
Instructions
1. Preheat oven to 350°F, grease and line a 9×5″ loaf pan.
2. Brown the butter over medium heat until golden and nutty; set aside to cool.
3. In a bowl, whisk together brown butter, oil, sugar, and maple syrup.
4. Add eggs and vanilla, then mix in pumpkin purée and sour cream until smooth.
5. In a separate bowl, whisk flour, baking soda, cinnamon, ginger, cloves, and nutmeg.
6. Gently fold dry ingredients into the wet mixture until just combined.
7. Pour batter into the prepared loaf pan and smooth the top.
8. Bake for 55–60 minutes, or until a toothpick comes out clean.
9. Let cool in the pan for 20 minutes, then remove and cool fully on a wire rack.
10. Beat cream cheese and butter until smooth, then add powdered sugar and vanilla; whip until fluffy.
11. Spread frosting evenly over the cooled loaf.
12. Sprinkle chopped candied pecans on top.
13. Slice with a serrated knife and serve.
Notes
Use pure pumpkin purée, not pumpkin pie filling.
Room-temperature ingredients make a smoother batter.
Sour cream keeps the bread moist and rich.
Brown butter adds deep nutty flavor — don’t skip it.
Cool completely before frosting to avoid melting.
Optional mix-ins: ½ to 1 cup chopped nuts or chocolate chips.
You can substitute gluten-free 1:1 flour.
To make muffins: Bake 20–25 minutes at 350°F.
Cream cheese frosting can be made up to 3 days ahead.
Store in fridge 3–4 days or freeze tightly wrapped.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Halloween Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 442
- Sugar: 44g
- Sodium: 184mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 67mg
More Such Recipes
If you’re in the mood for fall baking, don’t miss these:
- Try these soft pumpkin scones with spiced glaze for your next brunch.
- This rich and buttery classic pumpkin bread is perfect for gifting.
- These easy pumpkin bars with chocolate chips are a favorite with kids.
- And don’t skip the best pumpkin cheesecake bars for fall gatherings. They’re always a hit.
Final Thoughts
This frosted pumpkin bread brings all the best parts of fall into one slice: warm spices, creamy frosting, and just the right amount of crunch. It’s simple, comforting, and always welcome on the table.
Try it this season, share a loaf with someone you love, or keep it all to yourself. Either way, it’ll bring you a little closer to cozy.
You can follow along with even more seasonal bakes on Pinterest or stay connected with our kitchen stories on Facebook.