Moist and perfectly spiced homemade pumpkin bread with cream cheese frosting. It makes the perfect treat to enjoy with a cup of coffee on cooler fall days.
This moist pumpkin bread is full of warming spices and topped with tangy cream cheese glaze. It's an easy, quick bread that the whole family can make.
It's like a spiced pumpkin cake, baked in a bread loaf pan, made with pumpkin puree and lots of spices. The bread is sweet with a brilliant orange hue thanks to the pumpkin puree.
Adding fall spices pairs well with the earthy-sweet flavor of pumpkin. The addition of the puree to the loaf keeps it moist and soft.
You'll find the full list of ingredients for this pumpkin loaf in the printable recipe card at the bottom of this post. But here is a rundown of what you will need.
- All-purpose flour
- Pumpkin puree - Pumpkin is a key ingredient in this bread to bring the pumpkin flavor. You can use canned puree or make your homemade pumpkin puree. Making your own pureed pumpkin is simple and cheap, especially if you are a pumpkin lover and grow your pumpkins! Once fall comes around, its pumpkin season; they are abundant in the store or at your local pumpkin patch. You can make a big batch of homemade pumpkin puree and freeze it for future uses!
- Vegetable oil
- Large eggs
- Vanilla extract or paste
- Granulated white sugar - You could swap this for soft brown sugar for some molasses flavor.
- Baking powder and baking soda - the rising agents
- Ground cinnamon, ground nutmeg, and ground cloves, You can also use a 'pumpkin pie spice' mixture of spices instead. That adds ginger and allspice too, which will work great to bring the pumpkin spice flavor!
The easy cream cheese icing is super easy to whip together and pairs perfectly with the loaf.
- Cream cheese
- Room temperature butter
- Powdered sugar
- Pecans (optional)- to give a little crunch
You could also try a Brown Butter Cream Cheese Frosting!
- The pumpkin spice bread is baked in an 8.5 x 4.5-inch loaf pan.
- A hand mixer will also come in handy to beat the frosting.
Preheat the oven to 350°F/180°C and place a rack in the center. Grease or line a loaf pan with parchment paper.
Whisk together the flour, spices, salt, baking soda, and salt in a medium bowl and set it aside.
Add the sugar, oil, eggs, pumpkin puree, and vanilla in a separate large bowl. Beat it all together until combined.
Add the dry ingredients to the wet ingredients and mix them together with a rubber spatula or the hand mixer on low speed until combined. Don't over mix it.
Spoon the batter into the prepared loaf pan and bake the loaf for around 50-60 minutes until a skewer inserted into the middle of the cake comes out clean.
Let the loaf cool in the pan for 5 minutes before removing it and placing it on a wire rack. Let the bread cool down to room temperature before frosting.
In a small bowl, beat softened cream cheese and butter together on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed.
Add the powdered sugar and vanilla and mix it on low speed until combined.
Once the pumpkin bread is completely cooled, spread the cream cheese frosting onto the bread with an offset spatula. Roughly chop up some pecans and sprinkle them on top.
Enjoy a slice of pumpkin bread with your morning coffee or as an afternoon snack. Leftover pumpkin bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
This easy pumpkin bread recipe can also be frozen for up to 3 months. Thaw it overnight in the refrigerator before serving.
Additions and substitutions
This easy pumpkin bread recipe is delicious the way it is but there are a few things that can be added and tweaked according to your tastes!
- Swap the white sugar for brown sugar to bring a deeper flavor.
- Add chocolate chips to the pumpkin bread.
- Orange zest can be added to the batter for a fragrant touch.
- Toasted pecans or walnuts can be added to the batter too.
- 156g (1 ¼ cup*) all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 150g (¾ cup) granulated sugar
- 80g (6 Tablespoons) vegetable oil
- 2 large eggs
- 225g (1 cup) pumpkin puree
- 1 teaspoon vanilla extract or paste
- 60g (2oz) cream cheese, room temperature
- 28g (2 Tablespoons) unsalted butter, room temperature
- 90-120g (¾ - 1 cup) powdered sugar
- ½ teaspoon vanilla extract or paste
- 30g (¼ cup) pecan halves
- Preheat the oven to 350°F/180°C and place a rack in the center of the oven. Grease or line an 8½x4½inch (21x11cm) loaf pan with parchment paper.
- In a medium bowl whisk together the flour, spices, salt, baking soda, and salt and set it aside.
- In a large bowl, whisk together the oil, sugar, and eggs. Add the pumpkin puree and the vanilla and mix it in.
- Add in the dry ingredients and mix them together with a rubber spatula or the hand mixer on low speed, until combined. Don't overbeat it.
- Spoon the batter into the prepared loaf pan and bake the loaf for around 50-55 minutes until a skewer inserted into the middle of the cake comes out clean.
- Let the loaf cool in the pan for 5 minutes before removing it from the pan and placing it on a wire rack. Let the bread cool down to room temperature before frosting.
- In a small bowl, beat softened cream cheese and butter together on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed.
- Add in the powdered sugar and vanilla and mix it in on low speed until combined. If it's too runny, add in a little more powdered sugar.
- Once the pumpkin bread is completely cooled, spread the cream cheese frosting onto the bread with an offset spatula. Roughly chop up the pecans and sprinkle them on top.
*The cup sizes given are US cups. Please note that these are smaller than metric cups. For best results use grams.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 67mgSodium: 195mgCarbohydrates: 41gFiber: 2gSugar: 27gProtein: 4g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist