Moist Pumpkin Bread with Cream Cheese Glaze Recipe

This pumpkin bread is moist, tender, and filled with warm autumn spices. The soft crumb, brown sugar notes, and a hint of orange zest enhance the pumpkin flavor. For an extra touch, drizzle with a cream cheese glaze.

Post updated September 25, 2022 with new photos and recipe tips

This pumpkin bread has been tested many times and consistently produces a moist, tender loaf that isn’t greasy. The pumpkin spice blend—cinnamon, nutmeg, and cloves—paired with brown sugar and vanilla creates a comforting, well-rounded flavor. A teaspoon of finely grated orange zest brightens the loaf and elevates the pumpkin notes. While optional, the cream cheese glaze adds a delightful sweet finish that pairs perfectly with coffee or tea.

Making Pumpkin Bread – Step-by-Step Photos

The method is straightforward. Below are step-by-step notes and photos to guide you; you can scroll to the ingredient list and full recipe if you prefer.

1. Preheat the oven to 350°F (180°C or 170°C fan). Prepare a 9×5 inch (33×12.5 cm) loaf pan by lining the bottom with parchment paper and lightly greasing the sides—this helps the loaf release cleanly.
2. In a medium bowl, whisk together the dry ingredients: all-purpose flour, cinnamon, nutmeg, ground cloves, orange zest, baking soda, and salt. Whisking first ensures the spices distribute evenly and removes lumps from the flour. If you prefer, you can substitute a pumpkin pie spice blend (see recipe notes).
3. In a large bowl, whisk the melted butter, brown sugar, granulated sugar, eggs, vanilla, pumpkin puree, and sour cream until combined and free of brown sugar lumps. Sour cream adds moisture and a tender crumb. Note: you do not need to blot excess moisture from the pumpkin puree for this recipe.
4. Gently fold the dry ingredients into the wet mixture by hand to avoid overmixing. A few small lumps in the batter are fine.
5. Pour or spoon the batter into the prepared pan and smooth the top.
6. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil for the remainder of baking.
7. Let the loaf cool in the pan for at least 20 minutes, then transfer carefully to a wire rack to finish cooling. The pan will still be warm when you remove the bread.

Baking Tips & Tricks

• This recipe is scaled for a 9×5 inch (33×12.5 cm) loaf pan. An 8×4 inch pan is too small and may overflow.
• Use pure pumpkin puree labeled “pumpkin” — not pumpkin pie filling, which contains added sweeteners and thickeners.
• Sour cream can be swapped for plain Greek yogurt if desired.
• Oven times vary. Start checking at 45 minutes; some ovens may require over an hour.
• If adding the cream cheese glaze, wait until the loaf is completely cool so the glaze doesn’t melt.
• To freeze: wrap cooled, unglazed bread tightly in plastic wrap twice, then in foil or a freezer bag. Freeze up to two months and thaw in the refrigerator. If sliced, wrap slices individually.

This pumpkin bread is moist, flavorful, and ideal for fall gatherings or a cozy weekday treat.

Some seasonal favorites to enjoy alongside this loaf:

• Baked pumpkin doughnuts
• Caramel apple cinnamon coffee cake
• Pumpkin cheesecake with caramel sauce
• Pumpkin coffee cake
• Pumpkin streusel muffins

Pumpkin Bread – Moist & Flavorful

By: Fiona Dowling

A moist, tender pumpkin loaf with warm spices and a hint of orange zest. Optional cream cheese glaze makes it extra special.

Prep: 20 mins

Cook: 55 mins

Total: 1 hr 15 mins

Servings: 10 slices

Pin Recipe
Rate Recipe
Print Recipe

Equipment

• 9×5 inch (23×13 cm) loaf pan an 8×4 inch (20×10 cm) loaf pan is too small

Ingredients

For the Pumpkin Bread

• 1 and 2/3 cups all-purpose flour (208 grams), spooned & leveled
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon orange zest, finely grated
• 1/3 cup unsalted butter (75 grams), melted and cooled
• 3/4 cup packed brown sugar (150 grams)
• 1/4 cup granulated sugar (50 grams)
• 2 large eggs
• 2 teaspoons vanilla
• 1 cup pumpkin puree (240 ml), NOT pumpkin pie filling
• 3 tablespoons sour cream (45 ml)

For the Cream Cheese Glaze

• 1/4 cup unsalted butter (56 grams), softened
• 2 oz brick-style cream cheese (56 grams), softened
• 1/2 to 1 cups powdered sugar (55–110 grams)
• 1 tablespoons milk or cream, if needed

Instructions

Pumpkin Bread

• Preheat the oven to 350°F (180°C or 170°C fan). Line the bottom of a 9×5 inch loaf pan with parchment and lightly grease the sides.
• Whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and orange zest in a large bowl. Set aside.
• In another bowl, whisk melted butter, brown sugar, granulated sugar, eggs, vanilla, pumpkin, and sour cream until combined. The mixture may not look perfectly smooth because of the pumpkin.
• Fold the dry ingredients into the wet mixture gently by hand. Pour the batter into the prepared pan and smooth the top.
• Bake in the center of the oven for 50–60 minutes, or until a toothpick comes out clean or with a few crumbs. If the top overbrowns before the center is done, tent with foil and continue baking.
• Cool in the pan for at least 20 minutes, then transfer to a wire rack to finish cooling.

Cream Cheese Glaze

• Beat the softened butter until smooth, then add the softened cream cheese and mix until combined.
• Stir in powdered sugar, starting with 1/2 cup, then add more to reach your desired sweetness and thickness. If needed, add a tablespoon of milk or cream.
• Once the loaf is completely cool, drizzle the glaze over the top. A freezer bag with a cut corner works well for drizzling.

Notes

1. Flour: Measure flour properly—whisk, spoon into a measuring cup, and level, or weigh to avoid a dry loaf.
2. Spices: As an alternative, use 1 teaspoon cinnamon plus 1 teaspoon pumpkin pie spice instead of the listed spice amounts.
3. Orange Zest: The zest enhances the spices. Use up to 2 teaspoons if you want a stronger orange note.
4. Pumpkin: Measure 1 cup pumpkin puree; you won’t need an entire standard can.
5. Sour Cream: Plain Greek yogurt can substitute for sour cream.
6. Glaze: Optional but delicious; it increases sweetness and richness.
7. Storage: Store in an airtight container at room temperature up to 4 days or in the fridge up to 6 days. Freeze unglazed, cooled bread up to two months; thaw in the fridge.
8. Nutrition: Nutrition info is an estimate per slice with glaze and assumes about 8–10 slices per loaf.

Nutrition

Calories: 330 kcal, Carbohydrates: 46 g, Protein: 4 g, Fat: 15 g, Sugar: 28 g

Like this recipe? Rate and comment below!