Pumpkin Bread with Cream Cheese Frosting

by Elisa Pecorari

Pumpkin Bread with Cream Cheese Frosting

Reposted and originally written by Sloane Papa, a New York baker and food photographer baking with Baker's Secret pans

If you haven’t fully accepted pumpkin season yet, take this as your sign!!⁠ Because when you take a bite of this pumpkin bread, you’ll be wondering why we don’t make it all year round! Here below, we've got you covered this fall to switch up your go-to classics, instead of a regular loaf pan divide the batter up into 4 minis with these Baker's Secret loaf pans. All it takes to bake is 35 minutes!⁠ Here's what you'll need...

  • Mini Loaf Pans
  • Whisk
  • Mixing Bowls
  • Spatula
  • Piping Bag



  • 280g (2 1/3 cup) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tbsp pumpkin pie spice
  • 15 oz pumpkin purée*
  • 213g (1 cup) dark brown sugar
  • 100g (1/2 cup) granulated sugar
  • 175g (3/4 cup + 2 tbsp) neutral oil*
  • 3 eggs (room temp)
  • 2 tsp vanilla bean paste or extract


  • 227g (8 oz; 1 block) cream cheese (cold)*
  • 56g (4 tbsp) unsalted butter (room temp)
  • 1 tsp kosher salt
  • 170g (1 1/2 cups) powdered sugar (sifted)*
  • 1 tbsp heavy cream



  1. Preheat the oven to 350 degrees F and line a Pullman pan or 9x5 loaf pan with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
  3. In a separate medium bowl, whisk together the pumpkin purée, brown sugar, and granulated sugar.
  4. Mix in the oil.
  5. Then, whisk in the eggs one at a time, as well as the vanilla.
  6. Pour the wet ingredients into the dry ingredients and gently mix with a rubber spatula until fully combined.
  7. Pour the batter into the prepared pan and smooth out the top.
  8. Tap the pan on the counter a few times to release any air bubbles.
  9. Bake the pumpkin bread for 55 minutes - 1 hour or until a toothpick inserted comes out with a few moist crumbs.
  10. Allow the pumpkin bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.



  1. In a medium bowl, add the cold cream cheese and beat with an electric mixer until smooth.
  2. Add the room-temperature butter and salt, and mix until fully combined.
  3. Add the sifted powder sugar in 3-4 additions, and mix until smooth.
  4. Pour in the heavy cream and mix one last time.
  5. Transfer the frosting to a piping bag fitted with a large round piping tip.
  6. Pipe the frosting in zigzags on top of the cooled pumpkin bread and enjoy!*

Click here for the FULL RECIPE step-by-step by Sloane Papa

Leave a Comment

Your email address will not be published.


Conversion Charts