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!
If you're looking for more pumpkin recipes, try my Pumpkin Chocolate Chip Cookies, my Pumpkin Sugar Cookies, my Baked Pumpkin Donuts or my Pumpkin Spice Ice Cream.
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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!
- Frosting- It is topped with a delicious cream cheese frosting!
Ingredient Notes
- 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 one because it’s nut safe but it does contain dairy.
- 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. 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. Just like in my pumpkin banana muffins!
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 to use vegan baking sticks instead of butter.
- Only use a vegan cream cheese.
For Regular AP 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 bread!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, combine the gluten free flour, baking powder, baking soda, salt and cinnamon. Whisk to combine.
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
Whisk in the pure pumpkin, oil, and vanilla. Mix until well combined.
Step 5: Add in the Dry Ingredients
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.
Step 6: Smooth The Batter
Add the batter into a parchment lined 9 x 5 loaf pan and smooth the top with a butter knife.
Step 7: Bake
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.
Step 8: Cool
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 Frosting
Step 1: Cream the Butter
While the bread is cooling, in the large bowl of an electric mixer or using a hand held mixer, beat the room temperature butter or vegan baking stick until soft and creamy. About 2 minutes.
Step 2: Add in the Vanilla
Add in the vanilla and beat until combined.
Step 3: Add in the Cream Cheese
Slowly add in the cream cheese and beat until everything is combined and smooth.
Step 4: Add in the Confectioners' Sugar and Salt
Slowly add in the confectioners' sugar and the salt. Beat until combined and smooth.
Step 5: 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
- 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.
- Smoothing the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. When the batter is in the loaf pan, gently smooth the top with a butter knife prior to placing in the oven.
- 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.
- Don't Use Softened Butter- If your butter or vegan baking stick is not at room temperature and soft, be careful if you plan on popping it in the microwave. Vegan baking sticks are different than butter in the sense that if they are too melted in your frosting, they will create a liquid mess and your frosting will be sliding all over your cakes and cupcakes. At that point, even putting the frosting in the fridge would not help. It will still be a liquid mess. If you are using butter, popping the frosting in the fridge would help resolidify and make the frosting thicker and firmer but not with a vegan baking stick. Simply leave your butter or vegan baking stick out for about 10-15min prior to using.
Recipe FAQs
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.
Cream cheese frosting must be refrigerated, therefore once it is frosted, it must be stored in the fridge.
If you don't plan on frosting the bread, you can store it wrapped in foil at room temperature for up to 2 days.
If the frosting is too thin, add more confectioners’ sugar, 1 tablespoon at a time until you get the desired consistency.
You can make this frosting the night before you need to use it.
Store it in an airtight container or a bowl covered with plastic wrap, in the fridge.
When ready to use, let it come to room temperature and rewhip to get that creamy consistency.
Yes. I use a 1 to 1 gluten free flour so ideally you can. Sadly I cannot test the recipe due to celiac disease, but:
- Use 2 packed cups of AP flour (336 grams)
Storing and Freezing
Storing
Since gluten free and eggless baked goods are best the first day, we want to try to keep this pumpkin bread with cream cheese frosting as fresh as possible.
Once the loaf is cut into, it’s best to cut the entire thing into slices, wrap each slice in foil and store in a zip top bag in the fridge or in an airtight container in the fridge.
This is if you will be eating all the slices in the next 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
If not eating all the extra slices within 2 days, 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.
Other Fall Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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Pumpkin Bread with Cream Cheese Frosting
Ingredients
- 2 cups gluten free flour (I use 1:1 gf flour with xanthin gum)
- 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
- 4 ounces cream cheese
- 2 teaspoons pure vanilla extract
- Pinch kosher salt
Instructions
- 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, combine the gluten free flour, baking powder, baking soda, salt and cinnamon. Whisk to combine.
- 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.
- Add the granulated sugar into the cornstarch water mixture and whisk to combine.
- Whisk in the pure pumpkin, oil, and 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.
- While the bread is cooling, in the large bowl of an electric mixer or using a hand held mixer, beat the room temperature butter or vegan baking stick until soft and creamy. About 2 minutes.
- Add in the vanilla and beat until combined.
- Slowly add in the cream cheese and beat until everything is combined and smooth.
- Slowly add in the confectioners' sugar and the salt. Beat until combined and smooth.
- Use an icing spatula or a butter knife to spread the frosting all over the top of the cool bread. Make sure the bread as cooled completely, otherwise the frosting will melt off.
Video
Notes
Storing
Once the loaf is cut into, it’s best to cut the entire thing into slices, wrap each slice in foil and store in a zip top bag in the fridge or in an airtight container in the fridge. This is if eating all the slices in the next two 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
If not eating all the extra slices within 2 days, 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 cake is room temperature and soft.For Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure to use vegan baking sticks instead of butter.
- Only use a vegan cream cheese.
John
So delicious and easy to make!
Lee
SO glad! Thank you!
Terry
This will be a perfect treat for my bunco group. Thanks Lee.
Hannah
This is one of the best pumpkin breads I have ever eaten! I made this recipe the other night to share with my gluten free and non gluten free friends. Every single person couldn’t stop talking about how delicious it was and they all commented that they never would have guessed that it was GF. The bread was perfectly moist with incredible flavor. It was also a very easy recipe to follow! I will now be making this pumpkin bread every fall.
Lee
Oh my gosh I am so so glad! Thanks so so much!
Nancy
This was so easy to make so perfect for this time of year . It is absolutely delicious!
Nancy
So delicious and easy to make . I just love it . Perfect for this time of year .
Lee
SO glad!!! Thanks so much!
Debbie
Can I use arrowroot instead of cornstarch? Allergic to corn. Thanks!
Lee
Hi Debbie! Yes...I read you should be able to replace the cornstarch for equal amounts of arrowroot starch. Or instead you can try to mix together: 2 tablespoons of water, 2 teaspoons baking powder and 1 teaspoon of vegetable oil and you would use this instead of the cornstarch water. Hope this helps!
Steve
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Ashley
Can you tell me which brand of gf flour is best to use when baking? Some of them has a very significant taste in my opinion
Lee
Sent you an email!