Why is my pumpkin bread dense at the bottom?

This usually happens if the dry ingredients weren’t fully whisked in, or if the batter sat too long before baking. To prevent it, fold gently until no flour streaks remain, then get it straight into the oven. Also, always bake on the middle rack.

Why did my pumpkin bread crack on top?

A cracked top is actually a good thing! It means the loaf rose properly. The edges set first while the centre keeps rising, causing a split. If you want a smoother top, bake at 170°C instead of 175°C and cover loosely with foil for the last 15 minutes.

How do I know when it’s baked through?

Insert a skewer into the centre – it should come out clean or with just a few moist crumbs. Start checking at the 50-minute mark.

Can I use fresh pumpkin instead of Libby’s?

Yes! Roast butternut pumpkin until tender, mash or purée it, and drain off ALL excess liquid. Properly prepared homemade pumpkin purée works beautifully in this recipe.

Pumpkin bread with frosting

Name: Pumpkin bread with frosting
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12
Cuisine: American
Ingredients: 1 ¾ cups (220g) plain flour; 1 tsp baking soda; ½ tsp baking powder; 1 tsp ground cinnamon; 3 tsp my home made pumpkin pie spice mix (see notes or store bought); ½ tsp salt; 2 large eggs, room temperature; 1 cup (200g) brown sugar, packed; ½ cup (100g) white sugar; ¾ cup (180ml) neutral oil (canola or vegetable); 1 ½ cups (340g) pumpkin purée (Libby’s 100% Pure Pumpkin or homemade – see notes); ¼ cup (60ml) milk; 1 tsp vanilla extract; 225g cream cheese, softened; 115g unsalted butter, softened; 2 cups (250g) icing sugar, sifted; 1 tsp vanilla extract; Pinch of salt

Description

This pumpkin bread with cream cheese frosting never lasts long enough to worry about storing! It’s a true crowd pleaser that always brings back holiday memories.

Ingredients

Units Scale

Pumpkin Bread mix

1 3/4 cups (220g) plain flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
3 tsp my home made pumpkin pie spice mix (see notes or store bought)
1/2 tsp salt
2 large eggs, room temperature
1 cup (200g) brown sugar, packed
1/2 cup (100g) white sugar
3/4 cup (180ml) neutral oil (canola or vegetable)
1 1/2 cups (340g) pumpkin purée (Libby’s 100% Pure Pumpkin or homemade - see notes)
1/4 cup (60ml) milk
1 tsp vanilla extract

Cream Cheese Frosting

225g cream cheese, softened
115g unsalted butter, softened
2 cups (250g) icing sugar, sifted
1 tsp vanilla extract
Pinch of salt

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Instructions

Preheat oven & prepare pan

Preheat oven to 175°C (350°F). Grease and line a 23×13cm loaf pan with baking paper.

Mix dry ingredients

In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.

Mix wet ingredients

In another bowl, whisk eggs, both sugars, oil, pumpkin purée, milk, and vanilla until smooth.

Combine & bake

Add wet mixture to dry ingredients. Stir gently until just combined – don’t overmix. Pour into the prepared pan and smooth the top.

Bake for 55–65 minutes, or until a skewer comes out clean. Cool completely before frosting.

Make cream cheese frosting

Beat cream cheese and butter until creamy. Add icing sugar, vanilla, and salt. Beat until fluffy.

Frost & serve

Spread frosting over the cooled pumpkin bread. Slice and enjoy.

Notes

Homemade Pumpkin Pie Spice - add together and mix well or see full recipe (makes 3 tsp)

1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground allspice
¼ tsp ground cloves

Storage

Fridge: Store frosted bread in an airtight container for up to 5 days.
Freezer: Freeze unfrosted loaf for up to 3 months. Thaw overnight in the fridge before frosting.

Top Tips for Perfect Pumpkin Bread

Whisk dry ingredients well before adding wet — this stops dense patches at the bottom.
Don’t overmix once wet and dry are combined — just fold until no flour streaks remain.
Bake on the middle oven rack for even cooking.
Check with a skewer at 50 minutes — every oven runs differently.
Cool completely before frosting — otherwise the cream cheese frosting will melt.

Libby's 100% Pure Pumpkin

For Australian readers: If Libby’s 100% Pure Pumpkin is available at Coles. If you can't find it, use homemade pumpkin purée from roasted butternut pumpkin, drained well to remove ALL excess moisture.

Prep Time: 15
Cook Time: 60
Category: Baking
Method: Oven
Cuisine: American