Super moist and soft, this is the ultimate easy pumpkin bread recipe! Topped with a delicious whipped pumpkin spice cream cheese spread. 

This post is sponsored by Sprouts Farmers Market. All opinions are my own. Thanks for supporting brands that make Zen & Spice possible! 

Hi friends! I am so excited that this Saturday will mark the first official day of Fall. Even though here in Texas, we’re still expecting temperatures in the 90’s. Nevertheless, Fall means the start of cozy Fall favorites like this easy pumpkin bread. 

I originally posted the recipe for this easy pumpkin bread about four years ago. Our family has been making this for years around the start of the Fall season and the holidays. My Grandma must have made this bread the first time probably 15-20 years ago. I still have the original printout of the email that she sent my mom with the recipe in 2004.

My mom always makes several loaves of this during the holidays, and she sometimes batch cooks it and hands it out to friends as Christmas presents. My Grandma’s original recipe calls for three cups of sugar and one cup of oil which sounds like a lot, but this recipe makes two loaves of bread, and each loaf has about 10-12 slices. So it is more of a dessert bread! I use 9″x5″ loaf pans for this recipe. 

Whenever I bake this bread, the yummy smell fills my entire apartment with the smells of Christmas and the holidays! It brings back memories of my Grandma bringing this bread and us kids devouring the entire loaf in five minutes. This easy pumpkin bread tastes even more delicious when slathered with my whipped pumpkin spice cream cheese spread! 

Other Fall Pumpkin Dishes: 

• Pumpkin Herb Lasagna Rolls
• Creamy Pumpkin Pasta

Here’s the recipe for Pumpkin Bread with Whipped Pumpkin Spice Cream Cheese:

5 from 1 vote

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Easy Pumpkin Bread with Whipped Pumpkin Spice Cream Cheese

 Super moist and soft, this is the ultimate easy pumpkin bread recipe! Topped with a delicious whipped pumpkin spice cream cheese spread. 

Author Emily Weeks, RDN, LD

Ingredients

• 4 eggs
• 3 cups granulated white sugar
• 1/2 cup olive oil
• 1/2 cup unsweetened applesauce
• 15 oz can pureed pumpkin
• 4 tsp cinnamon
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 2/3 cup water
• 3 1/3 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt

For the cream cheese spread:

• 8 oz cream cheese room temperature
• 1/2 cup pumpkin puree
• 1/4 cup brown sugar
• 1 tsp pumpkin pie spice

Instructions

1. Preheat your oven to 350 degrees.

2. Beat eggs in a stand or hand mixer on medium-high for several minutes. Slowly mix in the sugar, oil, applesauce, pumpkin and spices.

3. In a medium bowl, combine the flour, baking soda and salt. Mix well. 

4. Add flour mixture, 1/4 cup at at time, alternatively with the water. Divide the batter between two greased 9" x 5" loaf pans.

5. Bake for one hour (until a toothpick comes out clean).

6. While the bread is baking, make your cream cheese spread. Add the cream cheese, pumpkin puree, brown sugar and pumpkin pie spice to the bowl of a stand mixer, or use a hand mixer. Whip on medium-high until smooth and creamy. 

Recipe Notes

Makes two large 9x5” loaves (about 20-30 slices).