This Pumpkin Maple Bread with Maple Cream Cheese Frosting is a moist, flavorful quick bread that’s perfect for pumpkin season. It combines pumpkin puree, warm spices, and real maple syrup for a loaf that’s simple to prepare yet full of fall flavors.

Whether you serve it as a cozy breakfast, an afternoon snack, or a dessert for gatherings, this bread is a great recipe to make countless times throughout the season. The creamy maple frosting takes it from everyday to something special, making it a go-to fall favorite.

Ingredients

This recipe calls for simple ingredients you can find in any grocery store. Each one plays a special role in creating moist, aromatic bread with cozy pumpkin spice notes.

• Pumpkin puree: brings that rich pumpkin flavor and keeps the loaf moist
• Vegetable oil: ensures tender, soft crumbs without effort
• Large egg: acts as binder and lift for the bake
• Pure maple syrup: adds natural maple flavors and gentle sweetness
• Granulated sugar: balances flavors and enhances the fall spices
• Pumpkin pie spice (or a mix of warm spices): delivers classic fall flavors and aroma
• All-purpose flour: gives structure so your loaf holds together with a great texture
• Baking powder: lightens the crumb for tender bread
• Baking soda: works with the acidic wet ingredients to help the loaf rise
• Salt: boosts all the flavors, making them shine
• Unsalted butter: adds richness, especially to the frosting when at room temperature
• Cream cheese: for a smooth, creamy topping
• Powdered sugar: sweetens and thickens the frosting for that simple maple glaze finish

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-Ons & Substitutions

To make this recipe truly yours, here are a few friendly ideas:

• Add chocolate chips or chopped nuts into the batter for a bit of texture and extra flavor
• You can substitute coconut oil for vegetable oil – it keeps the bread moist and gives a subtle twist
• For smaller portions, pour the batter into prepared mini loaves or muffin tins. They bake up beautifully and shareable. Just reduce the bake time for smaller loaves.

How to Make Pumpkin Maple Bread

Making the Loaf

Preheat your oven to 350°F so it’s ready when you are. Prepare your loaf pan by greasing it with butter and lightly dusting it with flour, or line it with parchment paper for easy removal. Set aside.

In a medium bowl, whisk together the pumpkin puree, vegetable oil, large eggs, pure maple syrup, granulated sugar, pumpkin pie spice, and vanilla extract until the mixture is smooth and well combined. This is your wet ingredients base, and it should look slightly glossy.

In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk until everything is evenly distributed – this keeps the bread’s texture light.

Gently pour the wet ingredients into the bowl of dry ingredients. Using a rubber spatula, fold the mixture together until no streaks of flour remain. Be careful not to overmix – stirring just until combined helps keep the loaf tender and prevents a dense crumb.

Pour the pumpkin bread batter into your prepared loaf pan, smoothing the top. Bake for 50–55 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean or with only moist crumbs. The top should be golden brown and your kitchen should smell like fall spices.

Allow the bread to cool in the pan for 10 minutes, then gently remove it and transfer to a wire rack to cool completely before frosting. This is the best way to keep the frosting from melting.

Making the Frosting

For the frosting, use a hand mixer or electric mixer to beat the unsalted butter and vanilla extract on medium speed until light and fluffy, about 1 minute. Add the cream cheese and pure maple syrup, beating just until combined. Add the powdered sugar and salt, then mix until smooth and lump-free. Do not overbeat, as it can make the frosting runny.

Spread the frosting evenly over the cooled loaf. Slice, serve, and enjoy the perfect balance of pumpkin flavor and maple creaminess.

Check out this how-to video of the recipe process.

Expert Tips

To make sure your loaf bakes beautifully every time:

• Let your ingredients come to room temperature – this helps the wet batter and frosting mix seamlessly
• Use a cake tester or toothpick in the center of the loaf. If it comes out clean (or with just moist crumbs), it’s ready
• If you want a neat slice, let the bread cool fully on a wire rack before cutting so it keeps the texture intact
• Store any unfrosted slices in an airtight container at room temperature. Frosted slices do best refrigerated

Frequently Asked Questions

How should I store this bread?

You can store the unfrosted loaf in an airtight container at room temperature, keeping it fresh for a few days. Once frosted, it’s best refrigerated to keep the cream cheese frosting firm.

Can I make this ahead of time?

Absolutely – bake the loaf ahead, let it cool, and frost just before serving for the best look and taste. Or frost it ahead and keep it refrigerated until you’re ready to enjoy.

Can this bread be frozen?

Yes! To freeze, wrap slices or the whole loaf tightly and store in the freezer. When ready, thaw at room temperature or warm gently. It holds its flavor and texture beautifully.

Can I make mini loaves or muffins?

Yes – this wet batter adapts well to mini loaves or muffins when baked in a prepared pan. They bake faster and are perfect for sharing or gifting.

Why is the frosting lumpy?

If the butter or cream cheese wasn’t at room temperature, lumps can form. You can warm a small portion of the icing to raise the temperature gently of the frosting, and then rewhip to incorporate air back in.

Below you’ll find some more fall dessert recipe inspiration or check out all the other different cakes and frostings here on the blog!

Tag me on Instagram or Pinterest so I can see all your amazing creations
And if you make this Pumpkin Maple Bread with Maple Cream Cheese Frosting, please be sure to give it a star rating and leave a comment!