Pumpkin Bread Recipe Easy – Delicious Frosted or Unfrosted
Pumpkin Bread Recipe Easy – Are you looking for a recipe for pumpkin bread or pumpkin loaf? You will want to make this!
Make this loaf cake with pumpkin for breakfast or dessert. It’s perfect for the fall season or to bring and add to the dessert table at Thanksgiving. Frosted or unfrosted it is delicious. Honestly, I could make pumpkin bread and eat it any time of the year! What about you?
Pumpkin Loaf
Oh, hello my baking friends this recipe is just in time for fall baking! If you don’t bake you should try it! Because nothing is more yummy than freshly baked pumpkin bread. Your home will smell amazing as this bakes in the oven!
This is a pumpkin bread recipe that is moist. I topped my pumpkin bread with a cream cheese frosting. You can serve it unfrosted, frosted, or make a glaze for it. I’m sharing one of our latest quick bread recipes.
Pumpkin Bread
Pumpkin Bread Recipe Easy
Ingredients
- 1 – 15 ounce can of pumpkin puree
- 1 cup of sugar (granulated)
- 1/2 cup of brown sugar (light brown)
- 1/2 cup of vegetable oil
- 2 eggs
- 1/2 cup of almond milk (or milk of your choice)
- 1/2 teaspoon of pure vanilla extract
- 1-3/4 cup of flour (all-purpose)
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 2 teaspoons of ground cinnamon
- 1 teaspoon of pumpkin spice
Instructions
How to make pumpkin bread
Preheat the oven to 325F (if it runs hot) and bake for 75 minutes or 350F for 55-60 minutes (See The Recipe Notes on the Oven, Pans, and Bake Times.
Gather all your baking supplies and a loaf pan.
When Preparing Your Loaf Pan – Optionally you can add parchment paper folded to the prepared loaf pan to help lift out the loaf after baking (and cooling slightly). This is shown in the step-by-step image. Note: I spray the parchment with non-stick spray before adding the batter.
- Prepare a loaf pan with non-stick baking spray or non-stick spray and coat lightly with flour, shaking out excess flour.
- In a large mixing bowl combine the measured dry ingredients and whisk together slowly. Set it to the side.
- In a separate bowl mix together the wet ingredients.
- Combine the dry ingredients and the wet ingredients. Then stir or mix them (by hand). When using a hand mixer or stand mixer stir until combined. Do not over-mix.
- Add into your prepared loaf pan. Bake until a toothpick or knife comes out clean (see recipe notes). Let the pumpkin loaf cool slightly before inverting the pan. Cool completely before frosting (which is optional).
Pumpkin Bread With Cream Cheese Frosting
In my oven, it took about 60-75 minutes at 325F. And it was worth the wait! This is the yummiest, delicious, moist pumpkin bread!
I used a glass baking bread loaf pan because I wanted this shape for the pumpkin bread. I use a metal bread loaf pan too. See the notes below. Both work you just need to adjust bake times slightly.
Below you will find the recipe for the cream cheese frosting.
Baking Tips and Recipe Notes For Quick Bread and Pumpkin Loaf
- Oven temperature varies by brand and altitude. Ensure you are checking on the pumpkin bread at the halfway point and three-quarter points.
- If the top of the pumpkin loaf is done and the inside still needs to bake more – Add aluminum foil tent over the top (loosely) while it finishes baking.
- When the pumpkin loaf bread is done let it cool slightly before inverting the pan. I like to gently, run a knife around the sides without scraping the pan. Tap on the bottom of the loaf if it doesn’t pop out easily.
- Use pumpkin puree and not pumpkin pie filling they are different products.
- Let the loaf cool completely before adding a glaze or frosting it.
- Wipe the bread knife clean in between slices to get a clean cut.
- When the bread is frosted it is easier to get a clean slice after the frosting has had time to set or after refrigerating it.
- Depending on how thick you slice your bread you will get approximately 8 slices per loaf.
- Using glass or ceramic loaf pans will take longer than using a metal pan. And take longer to cool.
- Experimenting with different baking pans can help you find the one that works best for you (and with your oven).
How To Store Pumpkin Bread
- Keep it at room temperature for 3-5 days.
- Store it in the refrigerator for 7-10 days.
- Keep the loaf in an air-tight container. Or wrap it with plastic wrap, securely.
I think it’s going to be gone before then. Wink, wink! Enjoy the recipe for pumpkin bread!
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Print The Recipe For Pumpkin Loaf
Pumpkin Bread Recipe Easy
Pumpkin Bread Recipe Easy - This is a delicious, moist, easy-to-make pumpkin loaf. The pumpkin bead can be served with or without frosting. This recipe includes an easy recipe for the cream cheese frosting too!
Ingredients
- 1 – 15 ounce can of pumpkin puree
- 1 cup of sugar
- 1/2 cup of brown sugar (light brown)
- 1/2 cup of vegetable oil
- 2 eggs
- 1/2 cup of almond milk (or milk of your choice)
- 1/2 teaspoon of pure vanilla extract
- 1-3/4 cup of flour (all-purpose)
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 2 teaspoons of ground cinnamon
- 1 teaspoon of pumpkin spice
Instructions
How To Make Pumpkin Bread
Preheat the oven to 325F (if it runs hot) and bake for 75 minutes or Preheat the oven to 350F and bake for 55-60 minutes (See The Recipe Notes on the Oven, Pans, and Bake Times.
Gather all your baking supplies and a loaf pan.
- Prepare a loaf pan with non-stick baking spray or non-stick spray and coat lightly with flour, shaking out excess flour.
- In a large mixing bowl combine the measured dry ingredients and whisk together slowly. Set it to the side.
- In a separate bowl mix together the wet ingredients.
- Combine the dry ingredients and the wet ingredients. Then stir or mix them (by hand). When using a hand mixer or stand mixer stir until combined. Do not over-mix.
- Add into your prepared loaf pan. Bake until a toothpick or knife comes out clean (see recipe notes). Let the pumpkin loaf cool slightly before inverting the pan. Cool completely before frosting (which is optional).
The recipe for the cream cheese frosting is in another recipe card on the same post.
Notes
Optional Additional Step For Preparing The Loaf Pan
When Preparing Your Loaf Pan - Optionally you can add parchment paper folded to the prepared loaf pan to help lift out the loaf after baking (and cooling slightly). This is shown in the step-by-step image. Note: I spray the parchment with non-stick spray before adding the batter.
Baking Tips and Recipe Notes For Quick Bread and Pumpkin Loaf
- Oven temperature varies by brand and altitude. Ensure you are checking on the pumpkin bread at the halfway point and three-quarter points.
- If the top of the pumpkin loaf is done and the inside still needs to bake more – Add aluminum foil tent over the top (loosely) while it finishes baking.
- When the pumpkin loaf bread is done let it cool slightly before inverting the pan. I like to gently, run a knife around the sides without scraping the pan. Tap on the bottom of the loaf if it doesn’t pop out easily.
- Use pumpkin puree and not pumpkin pie filling they are different products.
- Let the loaf cool completely before adding a glaze or frosting it.
- Wipe the bread knife clean in between slices to get a clean cut.
- When the bread is frosted it is easier to get a clean slice after the frosting has had time to set or after refrigerating it.
- Depending on how thick you slice your bread you will get approximately 8 slices per loaf.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
KitchenAid Artisan Series 5 Quart Tilt Head Stand Mixer, Porcelain
-
Baker's Joy The Original No-Stick Baking Spray with Flour 5 oz. Can
-
Pyrex Basics 1.5qt Loaf Dish, 1.5 Quart, Clear - Single Loaf Pan
-
KitchenAid 7-Speed Mixer-KHM7210 Hand Mixer, White
-
Calphalon Nonstick Bakeware, Loaf Pan, 5-inch by 10-inch
-
Farberware Nonstick Bakeware Bread and Meat Loaf Pan Set, 2-Piece, Gray
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 1106Total Fat 31gSaturated Fat 3gTrans Fat 1gUnsaturated Fat 26gCholesterol 47mgSodium 318mgCarbohydrates 185gFiber 7gSugar 39gProtein 22g
Not all nutritional information is always 100% accurate.
The recipe for the cream cheese frosting is below
Cream Cheese Frosting
Cream Cheese Frosting Recipe
1 cup of Cream Cheese Frosting
- 2 cups of Confectioners Sugar
- 4 ounces of Butter
- 4 ounces of Cream Cheese
- 1 teaspoon of Pure Vanilla Extract
2 cups of Cream Cheese Frosting
- 4 cups of Confectioners Sugar
- 8 ounces of Butter
- 8 ounces of Cream Cheese
- 2 teaspoons of Pure Vanilla Extract
Double the ingredients to make 2 cups for a thick layer of frosting to use on your baked goods.
Instructions
- Soften the butter and cream cheese.
- Cream the butter and cream cheese. Add in the vanilla and confectioners’ sugar and stir until creamy!
- Use a little bit of almond milk or milk to thin it if needed or preferred.
- Or just buy a cream cheese frosting and keep it easy!
Print The Easy Cream Cheese Frosting Recipe
Cream Cheese Frosting Recipe
Cream Cheese Frosting Recipe That Is Easy To Make! With a few ingredients, you can make this cream cheese frosting for your baked goods. The recipe includes two varieties in case you don't need a bigger batch.
Ingredients
- 1 cups of Cream Cheese Frosting
- 2 cups of Confectioners Sugar
- 4 ounces of Butter
- 4 ounces of Cream Cheese
- 1 teaspoons of Pure Vanilla Extract
Instructions
How To Make Cream Cheese Frosting
Double the ingredients to make 2 cups for a thicker layer of frosting to use on your baked goods. Or to frost more than one loaf.
- Soften the butter and cream cheese.
- Cream the butter and cream cheese. Add in the vanilla and confectioners’ sugar and stir until creamy!
- Use a little bit of almond milk or milk to thin it if needed or preferred.
- Or buy a cream cheese frosting and keep it easy!
Notes
Recipe Ingredients Doubled
2 cups of Cream Cheese Frosting
- 4 cups of Confectioners Sugar
- 8 ounces of Butter
- 8 ounces of Cream Cheese
- 2 teaspoons of Pure Vanilla Extract
Follow the same instructions to make it!
A general estimate, approximately 1/2 to 1 cup of frosting should be sufficient to cover a standard loaf of bread with a thin to medium layer. If you prefer a thicker layer, you may need up to 1 1/2 cups.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 378Total Fat 21gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 8gCholesterol 45mgSodium 191mgCarbohydrates 47gFiber 0gSugar 46gProtein 1g
Not all nutritional information is always 100% accurate.
All Image Credits © Theresa Huse DearCreatives.com
Happy Baking!