Moist pumpkin bread is warmly spiced with cinnamon, nutmeg, and ginger, then topped with a rich cream cheese frosting. It is an easy fall-inspired loaf that is perfect for breakfast, dessert, or an afternoon treat.
Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
In a large bowl, whisk the granulated sugar, brown sugar, pumpkin puree, oil, eggs, milk, and vanilla until smooth.
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together until smooth and creamy.
Add the powdered sugar, vanilla, and salt, then beat until light and fluffy.
Spread the frosting over the completely cooled pumpkin bread. Slice and serve.
Notes
Be sure the bread is completely cool before frosting to prevent the frosting from melting. For a lighter topping, you can spread on less frosting or skip it entirely. Store leftovers covered in the refrigerator for up to 4 days.