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...



  • 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

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