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Pumpkin Spice Bread with Maple Cream Cheese Frosting by Baking The Goods

Pumpkin Spice Bread with Maple Cream Cheese Frosting

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5 from 4 reviews


This easy baking Pumpkin Spice Bread with Maple Cream Cheese Frosting has a hefty punch of spices that sing with fall flavors, topped with creamy swoops of frosting adding seasonal sweetness to the spicy loaf.




  • 1 tablespoon butter, at room temperature for pan (- oil or cooking spray work as well)
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice or cloves
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar (+ 1 TB for pan)
  • 1 cup canned pumpkin puree
  • 1/2 cup neutral oil like avocado oil, canola oil or vegetable oil
  • 1/4 cup maple syrup
  • 2 large eggs
  • 1/3 cup buttermilk or whole milk


  • 1/2 cup cream cheese (- softened)
  • 2 tablespoons maple syrup
  • 1 1/2 - 2 cups powdered sugar (- sifted)
  • 1/2 teaspoon cinnamon



  1. Preheat oven to 350°F.
  2. Prepare your 9" x 5" loaf pan by greasing and sugaring or flouring the pan. I like to use butter because it adds a kiss of sweetness and texture. Brush the interior sides and bottom of the loaf pan with 1 TB softened butter or a neutral oil, or spray with non-stick cooking spray. Then sprinkle with 1 TB of granulated sugar and rotate the pan as you gently tap the sides, coating with a thin layer of sugar all over the bottom and up the sides. Set aside.
  3. In a mixing bowl, whisk together the all purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and all spice or cloves. 
  4. In a large mixing bowl, whisk together sugars, oil, pumpkin and maple syrup until smooth. Add eggs, one at a time, whisking until fully incorporated.
  5. Add 1/3 of the dry ingredients, stirring to combine. Then add half of the buttermilk, stir to combine. Repeat with the remaining dry ingredients and buttermilk. Only stir until just combined.
  6. Pour the batter into the prepared loaf pan. Bake for 60-70 minutes. The loaf should turn a deep golden brown and a toothpick inserted in the center should come out clean when ready.
  7. Allow to cool in the pan for at least 15-20 minutes, then invert the loaf on to a cooling rack to finish cooling. Allow to cool completely, at least 45 mins to an hour, while you prepare the Maple Cream Cheese Frosting.


  1. Sift together the powdered sugar and cinnamon. Set aside.
  2. Combine softened cream cheese and maple syrup together in the bowl of a stand mixer. Using the whisk attachment, whip until light and fluffy.
  3. Turn off the mixer and add about 3/4 cups of the sifted powdered sugar. Turn it on low and whip together until incorporated. Add another 3/4 cup of the powdered sugar and whisk together on low until incorporated. Slowly turn up to a medium-high speed and whisk until airy and light. If it's still runny, keep adding the remainder of the powdered sugar until the frosting has some stability and will hold soft peaks.
  4. Once the Pumpkin Bread has fully cooled, transfer the frosting to the top of the bread and use a small spatula to gently swoosh and swirl the frosting evenly over the top of the loaf, spreading almost to the edges.
  5. Slice and serve immediately or place the loaf in the refrigerator to chill for at least and hour so the Maple Cream Cheese Frosting has time to set. This will also help make it easier to get a clean slice. Serve with coffee, tea, cider or a warm fire and enjoy all fall and winter long!


*Store in the refrigerator in an air tight container, for up to 5 days.

*If you want to double this recipe and make 2 loaves, just use one 15 ounce can of pumpkin puree, no need to buy a second can for an additional ounce. 

*Alternatively, this recipe can be baked into mini loaves or muffins. It will make four 5 1/2" x 3" mini loaves, fill the mini pans 2/3 - 3/4 full of batter. Or 12 muffins, fill the each muffin tin 3/4 full of batter.

*The loaf or slices can be wrapped tight and frozen for a month or two, just let it defrost on the counter and maybe revive it in a warm oven for a few minutes just before serving. 

*You can swap in Whole Wheat or even go Gluten Free with Bob's Red Mill 1:1 Gluten Free Baking Flour. I've made GF mini loaves and muffins of this recipe using this GF flour and they came out beautifully tender. 

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes