This Pumpkin Bread with Cream Cheese Frosting is a moist pumpkin bread that is topped with a delicious cream cheese frosting. It's the perfect blend of spice and sweetness, with a mild tang from the cream cheese. If that wasn't enough, it's of course gluten free, nut free, eggless and can easily be vegan with a few adjustments!
This Pumpkin Bread with Cream Cheese Frosting is the perfect breakfast, snack or dessert for those chilly autumn days. Don't get fall temperatures where you live? No worries! If you love pumpkin, this loaf is perfect anytime and is so simple to make; no mixer required!
Reasons To Love This Bread
- Allergy Friendly- This bread is gluten free, nut free, egg free and can easily be dairy free (vegan).
- Moist- This pumpkin bread is so soft and moist like my Chocolate Chip Pumpkin Bars!
- Frosting- It is topped with a delicious cream cheese frosting!
- Easy To Make- The batter mixes up with a whisk and spatula...no mixer is needed just like in my Pumpkin Banana Muffins!
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- Vegetable Oil- This recipe uses oil instead of butter/vegan baking stick to help the loaf stay moist like in my Gluten Free Pumpkin Muffins.
- Cornstarch and Water- This is an eggless loaf so this mixture helps bind everything together.
- Granulated Sugar- I use this instead of light brown because it helps the bread keep that orange hue, like in my Pumpkin Cupcakes. Also, there is enough moisture in the bread due to all the pumpkin.
- Pure Pumpkin- Make sure to use only pure pumpkin, not pumpkin pie filling like in my Pumpkin Snickerdoodle Cookies.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make This Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter in the frosting.
- Only use a vegan cream cheese.
How to Make this with All Purpose Flour
- Use 2 packed cups of AP flour (336 grams).
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Pumpkin Bread with Cream Cheese Frosting
Here are the step by step instructions to make this pumpkin bread!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, salt and cinnamon. Set aside.
Step 2: Make the Cornstarch Water
In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Sugar
Add the granulated sugar into the cornstarch water mixture and whisk to combine.
Step 4: Add in the Other Ingredients
Into the creamed sugar, whisk in the pure pumpkin, oil, and vanilla. Mix until well combined.
Step 5: Add in the Dry Ingredients and add to Loaf Pan
Using a whisk, stir in the gluten free flour mixture a third at a time until just combined. If it gets too thick, switch to a spatula.
Add the batter into a parchment lined 9 x 5 loaf pan and smooth the top with a butter knife.
Step 6: Bake and Cool
Bake in the center rack of the oven at 350 degrees Fahrenheit for 70 minutes until the loaf is risen and springy when gently touched.
After removing from the oven, let the bread cool in the pan for about 15 minutes. Then remove from the pan using the parchment paper overhang and let cool completely on a wire cooling rack.
Make The Cream Cheese Frosting
Step 1: Mix The Frosting Ingredients
In a small bowl, using a spatula, or in the bowl of an electric mixer, mix together the ½ cup of butter, 4 ounces of cream cheese, 2 cups of confectioners' sugar, 2 teaspoons pure vanilla extract and a pinch of kosher salt until the frosting is smooth and creamy.
Step 2: Frost the Bread
Use an icing spatula or a butter knife to spread the frosting all over the top of the cool bread.
Make sure the bread is completely cool, otherwise the frosting will melt off.
Expert Baking Tips
For the Loaf
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Don't Strain The Pumpkin- In some of my other pumpkin recipes, I say to put the pumpkin in a paper towel and to squeeze out the excess liquid. We do not want to do that with this recipe. For this loaf we are going to take the pure pumpkin directly out of the can and add it to our recipe. We want the extra moisture.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the loaf pan, gently smooth the top with a butter knife prior to baking.
- Leave a Parchment Overhang- When lining the loaf pan with parchment paper, make sure to leave about a one inch overhang on either side of the loaf pan. This way, when the bread has cooled a bit after coming out of the oven, you can just lift the entire loaf out using the parchment overhang. In addition, this prevents you from having to grease the loaf pan. I find that greasing the pan can make the bread soggy on the bottom.
For the Frosting
- Making The Frosting- If the frosting is too liquidy, here is how to thicken cream cheese frosting; add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cookies and not run off. If the cream cheese buttercream appears too thick, add a little water ¼ teaspoon at a time. Make sure your butter isn't too soft. It should be room temperature, not softened.
I use a 9 x 5 loaf pan.
If you’re using an 8.5 x 4.5 pan, only fill the pan ¾ of the way.
Most gluten free baked goods are best made the same day, but you can make this bread the night before.
Once it cools, wrap it in aluminum foil and then place inside a zip top bag at room temperature.
Frost it the day you plan on serving it. Once frosted, it must go in the fridge. Do not leave it at room temperature since the frosting contains cream cheese.
Yes! If making the frosting ahead of time, store the frosting in a bowl covered with plastic wrap in the fridge.
When ready to use, bring the frosting to room temperature and mix with a spatula or electric mixer to regain that creaminess.
Yes, of course! You can use my recipe for my Vegan Vanilla Frosting! Just divide the recipe in half. You'll still have some frosting left over.
Storing: Once the loaf is cut into, cut the entire thing into slices, wrap each slice in foil and store in a zip top bag in the fridge for 2 days.
When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft.
Freezing: Take the slices wrapped in foil and in the zip top bag and freeze them.
You can keep the slices frozen for up to 30 days. When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the bread is room temperature and soft.
Pumpkin Bread with Cream Cheese Frosting
- 2 cups gluten free flour (I use a 1:1 gluten free multipurpose flour with xanthan gum already in it)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 4 heaping tablespoons cornstarch mixed with 6 tablespoons of water
- 1 ¼ cups granulated sugar
- 1 ¼ cups pure pumpkin
- 1 teaspoon pure vanilla extract
- ½ cup vegetable oil
For The Frosting
- 2 cups confectioners' sugar
- ½ cup unsalted butter or vegan baking stick, room temperature
- 4 ounces cream cheese
- 2 teaspoons pure vanilla extract
- Pinch kosher salt
For the Bread
- Preheat the oven to 350 degrees. Line a 9 x 5 loaf pan with parchment paper leaving a one inch overhang on either side. Set aside.
- In a medium bowl, whisk together the 2 cups of gluten free flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt and 2 teaspoons cinnamon. Set aside.
- In a large bowl, using a spoon, mix together the 4 heaping tablespoons cornstarch and the 6 tablespoons of water until thin and watery. It will be thick and tacky at first.
- Add the 1 ¼ cups granulated sugar into the cornstarch water mixture and whisk to combine.
- Into the creamed sugar, whisk in the 1 ¼ cups pure pumpkin, ½ cup vegetable oil, and 1 teaspoon vanilla. Mix until well combined.
- Using a whisk, stir in the gluten free flour mixture a third at a time until just combined. If it gets too thick, switch to a spatula.
- Add the batter into a parchment lined 9 x 5 loaf pan and smooth the top with a butter knife.
- Bake in the center rack of the oven at 350 degrees Fahrenheit for 70 minutes until the loaf is risen and springy when gently touched.
- After removing from the oven, let the bread cool in the pan for about 15 minutes. Then remove from the pan using the parchment paper overhang and let cool completely on a wire cooling rack.
For the Frosting
- In a small bowl, using a spatula, or in the bowl of an electric mixer, mix together the ½ cup of butter, 4 ounces of cream cheese, 2 cups of confectioners' sugar, 2 teaspoons pure vanilla extract and a pinch of kosher salt until the frosting is smooth and creamy.
- Use an icing spatula or a butter knife to spread the frosting all over the top of the cool bread. Make sure the bread is completely cool, otherwise the frosting will melt off.
You can keep the slices frozen for up to 30 days. When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the bread is room temperature and soft. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.