Old Fashioned Frosted Pumpkin Bread

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. You can totally have icing for breakfast.

Old Fashioned Pumpkin Bread with Cream Cheese Frosting

This recipe makes two loaves of sweet and moist pumpkin bread, topped with a not-too-sweet cream cheese frosting. A classic fall recipe done right.
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Serving Size 16 slices

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
  • 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 batter. In a large mixing bowl, beat the granulated sugar, pumpkin, eggs, and oil, using an electric,hand mixer. 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.
    batter before and after adding dry ingredients.
  • 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.
    batter in 2 loaf pans and fully baked loaf.
  • 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.
    batter in 2 loaf pans and fully baked loaf.

Notes

The loaves will likely crack on top as they bake.  This is normal and a sign of a good quick bread.
This recipe is quite sticky, so be sure to spray your pans well.  You may also need to run a butter knife along the outside of the loaves before turning them out.
You can certainly cut the recipe in half if you just want one loaf, but it freezes very well and uses a full can of pumpkin so you might as well make two!
ingredients on dark counter.

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

🥫 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

Can I use fresh, pureed pumpkin?

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.

Do I need a hand mixer to make pumpkin bread?

No. A whisk and some elbow grease will work just fine. 😊

👩🏻‍🍳 Expert tips

slices frosted pumpkin bread loaf.
  • 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

finished loaf of frosted old fashioned pumpkin bread.
Old Fashioned Frosted Pumpkin Bread

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