Step 1

Preheat the oven to 350F and lightly grease an 8x4” loaf pan with nonstick baking spray. You can use a 9x5” pan as well, but it will result in a thinner pumpkin bread.

Step 2

In a large bowl, whisk together the pumpkin puree, eggs, milk, vegetable oil, and vanilla.

Step 3

Once combined, add the light brown sugar. Whisk again until smooth.

Step 4

Next, add the flour, pumpkin pie spice, and baking soda. Mix just until no large lumps of flour remain– the batter will not be completely smooth, but you don’t want to overmix.

Step 5

Transfer the batter to the prepared pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.

Step 6

Allow the pumpkin bread to cool in the pan for 10 minutes. Then remove it to a wire rack and cool completely before frosting.

Step 7

Add the cream cheese and butter to a large bowl (or the bowl of a stand mixer fitted with the paddle attachment). Use a hand mixer to beat the mixture until it is smooth and well combined– about 1 minute.

Step 8

Next, add the vanilla and mix to combine.

Step 9

With the mixer on low speed, slowly add the powdered sugar. Continue mixing until all of the powdered sugar has been incorporated.

Step 10

Then turn the mixer to medium-high speed and beat until the frosting becomes thick and fluffy– about 1-2 minutes.

Step 11

(Optional) You can use the frosting as is, and it will be a thin, spreadable glaze. For a thicker frosting (like the one shown in the photos), place the frosting in the fridge for 15 minutes to thicken.

Step 12

Spread the frosting over the cooled pumpkin bread, and enjoy. You can always garnish this pumpkin bread with a sprinkle of cinnamon or a few pumpkin seeds if you’d like.