Soft, spiced, and slathered with tangy sweetness, this Pumpkin Bread with Cream Cheese Frosting might just be the best thing to come out of your oven all season. And here’s the kicker: it’s secretly keto-friendly (but no one would ever guess).
There’s something wildly comforting about a thick slice of frosted pumpkin bread. Am I right?! That perfect balance of cozy fall spice, tender crumb, and just-sweet-enough icing that melts into every bite. It’s the kind of bake that makes your whole kitchen smell like cinnamon and nutmeg, and somehow feels just as right for lazy Sunday mornings as it does for a last-minute dessert. If you love all things pumpkin, don’t miss my creamy pumpkin pasta — a savoury way to get those same fall vibes in dinner form.
This loaf nails that classic pumpkin flavour, but with a modern twist. It’s moist, warmly spiced, and perfectly light, just like the pumpkin bread you grew up with — only lighter on carbs and totally gluten-free. You’d never know the difference. Old-school flavour, new-school texture — it’s the best of both worlds. If you’re looking for more cozy bakes like this one, check out my gluten free banana loaf and apple pie cinnamon rolls next.
What makes this one special? That 5-minute homemade frosting. It’s rich, silky, and not too sweet — a simple cream cheese frosting that you’ll want to put on everything. Pair it with your morning coffee or a mug of turmeric milk, and suddenly the day feels about 50% more magical. Want something even more indulgent? Try my easy pumpkin mousse recipe — same cozy flavour, extra creamy payoff.
Whether you’re here for a classic fall bake or you’re looking for a keto pumpkin bread recipe that actually tastes like the real thing, this loaf has you covered. Frosted, fragrant, and utterly irresistible! It’s the kind of recipe that makes people ask, “Wait, this is keto?”
What You’ll Need to Make Pumpkin Bread with Cream Cheese Frosting
A soft, spiced loaf like this one doesn’t take much — just a few pantry staples, a can of pumpkin, and a little fall magic. Every ingredient pulls its weight here, bringing something special to the texture or flavour. Here’s what goes into this pumpkin bread recipe with cream cheese and why it works:
- Pumpkin Purée: The heart of the loaf! It adds rich colour, moisture, and that unmistakable pumpkin flavour. Use 100% pure pumpkin (not pumpkin pie filling).
- Almond Flour: Our main low-carb base. It keeps the crumb tender and moist while giving that buttery, bakery-style texture.
- Coconut Flour: Just a touch helps absorb extra moisture and gives the bread structure. Together with almond flour, it creates a perfect balance for this moist pumpkin bread.
- Pumpkin Pie Spice: A cozy blend of allspice, cinnamon, nutmeg, ginger, and cloves. It’s what makes your kitchen smell like fall! Try my homemade pumpkin pie spice blend for the freshest flavour.
- Baking Powder & Baking Soda: The lift team. They give this loaf a soft rise and a light, cake-like texture.
- Salt: Just a pinch enhances the spices and keeps the sweetness in check.
- Eggs: Essential for binding and creating that rich, tender crumb. They also help the bread stay moist without falling apart.
- Butter: Adds depth and richness, and keeps almond flour bread from drying out. You can also use coconut oil if you prefer.
- Sweetener: Go for a monk fruit or allulose blend for that real-sugar flavour without the carbs. It sweetens the loaf and frosting perfectly without any aftertaste. If you’re not keto, regular granulated sugar works just as well.
- Vanilla Extract: Rounds out the flavour with a warm, mellow sweetness that ties everything together.
- Cream Cheese: The star of the frosting! Smooth, tangy, and perfectly spreadable when softened.
- Heavy Cream: A splash or two makes the frosting smooth, spreadable, and easy to swirl on top.
My Best Tips for the Perfect Pumpkin Loaf (and That Frosting!)
You can find full instructions for how to make this pumpkin loaf with cream cheese frosting in the recipe card down below, but here are a few quick tips to keep in mind:
- Use room temperature ingredients. Cold ingredients won’t blend smoothly and can make the frosting lumpy. Let them sit out for about 30 minutes before mixing — they should feel soft, not melty.
- Don’t overmix the batter. Stir the wet and dry ingredients together just until no streaks remain. Overmixing can make the loaf dense instead of tender.
- Line your loaf pan with parchment. Keto batters (and really, any moist pumpkin loaf) can stick more than you expect. A parchment sling makes lifting it out a breeze.
- Bake on the center rack. The middle rack gives you the most even heat. No burnt bottoms or underbaked centers.
- Check for doneness early. Almond flour browns quickly, so start testing around the 45-minute mark. A toothpick should come out mostly clean with just a few crumbs, or use a thermometer — the center should read 200–205°F. If the top starts browning too fast, cover it loosely with foil.
- Cool completely before frosting. It’s tempting, but frosting a warm loaf will cause it to melt and slide off. Let it cool at least 45 minutes first.
- Whip the frosting until smooth and fluffy. This makes it easy to spread and gives that bakery-style finish.
- Add your own flair. Sprinkle chopped toasted pecans, a pinch of cinnamon, or a drizzle of sugar-free maple glaze over the top to make it yours.
- Chill before slicing. Pop the frosted loaf into the fridge for about 15–20 minutes before cutting. It helps the frosting set and gives you those picture-perfect, clean slices.
Pan Options: This batter works great in a 9×5-inch loaf pan, but you can also make 12 muffins (20–25 minutes) or mini loaves (30–35 minutes). Always check for doneness early.
How to Store & Freeze Pumpkin Bread
How to store pumpkin bread:
Once the loaf is completely cool, cover it tightly or transfer it to an airtight container. If it’s frosted with cream cheese, store it in the fridge for up to 5 days. If unfrosted, it can sit at room temperature for 2–3 days — just wrap it well to keep it soft and moist.
RECIPE NOTE: This pumpkin bread actually gets more flavourful the next day, so it’s perfect to bake ahead for brunches or holidays.
How to freeze pumpkin bread:
Let your cream cheese pumpkin bread cool fully, then slice it for easy grab-and-go portions. Wrap each slice (or the whole loaf) tightly in plastic wrap and place in a freezer bag or sealed container. It’ll stay fresh for about 3 months. Thaw at room temperature or warm a slice in the microwave for 15–20 seconds for that just-baked texture.
Frequently Asked Questions About Pumpkin Bread
Oh, absolutely. The tangy cream cheese balances all those warm pumpkin spices perfectly. It adds just enough sweetness without overpowering the loaf. Basically, it’s what takes pumpkin bread from snack to dessert.
Not this time. Pumpkin pie filling already has sugar and spices mixed in, which can make your bread too sweet and change the texture. You want 100% pure pumpkin purée for this easy pumpkin bread as it gives you full control over sweetness and spice.
You can’t go wrong with a few handfuls of chopped pecans or walnuts, a sprinkle of chocolate chips, or dried cranberries for a festive touch. If you like texture, a mix of nuts and seeds adds a nice little crunch that balances the soft, spiced crumb.
If the center’s still gooey, your oven temperature might be off or the loaf needed a few more minutes. Try testing for doneness with a toothpick and covering the top loosely with foil if it’s browning too fast. Also, make sure your pumpkin purée isn’t too watery as that extra moisture can throw off the bake.
Yep, because of the cream cheese frosting, it’s best to store it in the fridge. Keep it covered and it’ll stay moist and fresh for up to five days. If you prefer it soft, just let your slice sit at room temperature for 15–20 minutes before eating.
Yes! In fact, this pumpkin bread tastes even better the next day! The spices deepen, and the texture gets even softer. You can bake it a day in advance, let it cool completely, then wrap it tightly or store it in an airtight container. Frost it the next day before serving for the best flavour and presentation.
More Cozy Pumpkin Recipes
If you’re as obsessed with pumpkin season as I am, here are a few more recipes to cozy up with — from sweet treats to savoury fall favourites:
- Creamy Pumpkin Chicken Curry – rich, comforting, and full of warm spice.
- Pumpkin Spice Ice Cream – a cool twist on everyone’s favourite fall flavor.
- Espresso Martini with Pumpkin Spice – the perfect drink for crisp autumn nights.
- Easy Pumpkin Protein Balls – a grab-and-go snack that tastes like dessert.
- Pumpkin Deviled Eggs – cute, festive, and guaranteed to steal the party spotlight.
- Festive Pumpkin Cheese Ball – a savoury showstopper for your fall table.
LOVE THIS RECIPE? PIN IT FOR LATER!
LOVE PUMPKIN BREAD? Then you have to try my chocolate chip pumpkin bread or my banana pumpkin bread next!
Pumpkin Bread with Cream Cheese Frosting
Ingredients
FOR THE PUMPKIN BREAD
- 1.5 cups (150g) blanched almond flour
- 2 tbsp (16g) coconut flour
- 2 tsp (8g) baking powder
- 1 tsp (5g) baking soda
- 1 tbsp (8g) pumpkin pie spice
- ½ tsp (3g) salt
- 1 cup (240g) pumpkin purée (not pumpkin pie filling)
- 3 large eggs
- ½ cup (100g) granulated sweetener (like allulose or monk fruit + erythritol blend)
- ¼ cup (60g) melted butter or coconut oil
- 2 tsp (10g) vanilla extract
FOR THE CREAM CHEESE FROSTING
- 4 oz (115g) cream cheese softened
- 2 tbsp (28g) butter softened
- ⅓ cup (40g) powdered sweetener (monk fruit or allulose confectioners blend)
- 1 tsp (5g) vanilla extract
- 1-2 tbsp (15-30g) heavy cream to thin as needed
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5” loaf pan with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, whisk pumpkin purée, eggs, sweetener, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir until just combined. Batter should be thick but spreadable.
- Pour into the loaf pan and smooth the top.
- Bake 45–50 minutes — until a toothpick inserted into the center comes out clean. It's okay if the center sinks a little (it makes a cool design with the frosting!) Let cool completely before frosting.
- FOR THE FROSTING: Beat together cream cheese and butter until fluffy. Add sweetener and vanilla. Mix well. Slowly add heavy cream until smooth, creamy, and spreadable.
- Spread evenly over cooled bread. Chill 15 minutes before slicing for clean cuts.
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Notes
Nutrition
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