This recipe makes two moist and delicious loaves of old-fashioned pumpkin bread so you can eat one now and freeze one for later.
You’ll love the warm spices, soft texture, and best of all… the cream cheese frosting.
It’s one of the most popular quick breads for a reason.
Table of contents
❤️ Why you’ll love this recipe
- A fall favorite. Curl up with a cup of coffee and a slice of this classic quick bread. It’s sweet, moist, and has just enough fall spices.
- The cream cheese frosting is not too sweet. Yes, you can totally have frosting for breakfast.
- The recipe makes 2 loaves, so you can freeze one for later.
🧂 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following
Here’s what you’ll need to make this classic iced pumpkin bread:
- vegetable oil
- sugar
- all-purpose flour
- canned pureed pumpkin
- eggs
- baking soda
- baking powder
- salt
- cinnamon
- ground ginger
- ground nutmeg
- ground cloves
- cream cheese softened
- melted butter
- powdered sugar
- vanilla
🥣 Equipment
- 2 (8½ x 4½ x 2½) loaf pans
- mixing bowls
- hand mixer
🍴Instructions
Step One: make the batter
Mix the sugar and wet ingredients together. In a large bowl, use an electric or hand mixer to beat the sugar, pumpkin, eggs, and oil together.
Add the flour, baking soda, baking powder, salt, and spices to the bowl. Mix until just combined. Use a spatula to scrape the bottom and sides of the bowl and mix again.
Step Two
Pour the batter into the loaf pans. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for about five minutes before turning out onto a cooling rack. Let cool completely before frosting.
Step three
To make the frosting, beat together cream cheese, butter, and vanilla in a medium bowl until smooth. Add powdered sugar and beat until desired consistency is achieved. Frost the cooled loaves.
🥫 Storage instructions
Wrap any leftovers in plastic wrap, and they’ll store very well in the fridge for up to a week. The loaves will be fine on the counter for a day or two.
This recipe freezes very well, even after it’s frosted. Wrap it once in plastic wrap, then again in aluminum foil, and freeze for up to 3 months.
🔍 FAQs
Absolutely! It’s much better, in fact, but it’s a lot of work. If you’re interested in making your own, follow these instructions.
Can I use a different type of frosting?
Sure! This recipe uses cream cheese frosting, but you can certainly try a traditional buttercream or a simple, poured glaze. Have fun experimenting with different flavors and types of icings for your pumpkin bread.
No. A whisk and some elbow grease will work just fine. 😊
👩🏻🍳 Expert tips
- Keep in mind that the loaves will likely crack on top as they bake – this is normal and a sign of good quick bread.
- Be sure to spray your loaf pans well, as this recipe can tend to be sticky. You may also need to run a butter knife along the outside of the loaves before turning them out onto a cooling rack.
- Try adding in some mix-ins like chocolate chips, walnuts, or dried cranberries for added flavor and texture.
- If you want a deeper, richer flavor, try substituting half of the sugar for dark brown sugar. Or use all dark brown sugar for an even more intense flavor.
📘 Related Recipes
📖 Here’s the recipe
Old Fashioned Pumpkin Bread with Cream Cheese Frosting
Equipment
- 2 8½ x 4½ x 2½ loaf pans
Ingredients
Pumpkin Bread
- 1 cup vegetable oil
- 2 cups sugar
- 2 cups all-purpose flour
- 1 15 ounce can pureed pumpkin
- 4 eggs room temperature
- 1 teaspoons baking soda
- 1½ teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Cream Cheese Frosting
- 4 ounces cream cheese softened
- 4 tablespoons melted butter
- 3 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Prep. Preheat oven to 350° with the rack in the middle. Prepare two loaf pans by spraying generously with non-stick baking spray or lining with parchment paper.
- Mix the sugar and wet ingredients. In a large mixing bowl, beat the granulated sugar, pumpkin, eggs, and oil, using an electric,hand mixer.
- Add the dry ingredients. Add the flour, baking soda, baking powder, salt, and spices. Mix under just combined. Use a spatula to scrape the bottom and sides of the bowl and mix again.
- Pour and bake. Pour the batter evenly into the loaf pans. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for about five minutes before turning out onto a cooling rack. Let cool completely before frosting.
- Frost. Beat the cream cheese, butter, and vanilla in a medium mixing bowl using an electric mixer. Slowly add the powdered sugar and beat until smooth. Frost the cooled loaves.
Notes
