Nothing says bringing in Fall like this easy pumpkin spice bread, with icing! I absolutely love Fall, all of the desserts, decor, and anything cozy. Warming up our kitchen with scents and flavors of the season makes our home so inviting. So, if you’re like me, you love pumpkin, bread, and anything fall baking.
So why not make an ultra-delicious pumpkin spice bread? Bread is one of my weaknesses and I love to make it so many different ways. Zucchini bread for the summer, pumpkin bread for the fall and we shall see what I make in the wintertime!
So, grab yourself a cup of coffee, or your pumpkin spice latte, and get ready to make your own homemade pumpkin bread. You are going to be making this time and time again this season! Keep on reading to see how.
What you will need for this pumpkin bread recipe:
There are only a few tools and ingredients needed in order to make this perfect Fall treat right at home.
Tools needed:
- Large mixing bowl
- Medium mixing bowl
- Small bowl
- 2 bread loaf pans
- Whisk
- Toothpick (optional)
- Measuring cups
Ingredients needed:
- All purpose flour
- Granulated or brown sugar
- Baking soda
- Baking powder
- Ground cinnamon
- Pumpkin pie spice (or pumpkin spice)
- Eggs
- Olive, avocado, or vegetable oil (If you don’t have any of these, you can also use room temperature butter)
- Canned pumpkin puree (not pumpkin pie filling)
- Vanilla extract
For the pumpkin spice icing:
- Powdered sugar
- Milk
- Pumpkin spice
How to make this easy recipe:
Firstly, you will preheat your oven to 325 and prepare your 2 loaf pans. You can do this by using parchment paper,
Secondly, what you will want to do is mix all of your dry ingredients in a large bowl. All-purpose flour, baking soda, baking powder, granulated sugar, cinnamon, and pumpkin spice. You can use a hand mixer for this step or a whisk. Mix until they are incorporated well.
Then, take your medium bowl and mix the wet ingredients together. canned pumpkin puree, oil, and eggs. In this medium bowl whisk together the ingredients. Making sure they are well incorporated and mixed thoroughly.
Once you have both bowls prepared, pour the wet ingredients into the dry and mix well. You can throw it all into a stand mixer, or you can mix it by hand. Then, once everything is well mixed together, use a rubber spatula to make sure you scrape the sides of the bowl well. Scrape the mixture into your prepared loaf pan, this recipe will make two pumpkin loaves.
Place into the oven at 350 for 50-60 minutes. At the 45-minute mark, check the loaf using the toothpick test. If it comes out clean, remove it from the loaf from the oven. But, if the toothpick doesn’t come out clean, allow it to remain in the oven.
How to make the icing:
So, while your perfect pumpkin bread is baking in the oven, you will now need to prepare your icing!
Now, to make the icing, all you will need is powdered sugar and milk. Mix these two until well combined.
However, if the icing is too runny, add more powdered sugar. If it’s too thick, add more milk. Either way, it will be so delicious on your pumpkin loaf. The icing adds extra flavor to your moist pumpkin bread.
Once the bread has finished, allow your fresh pumpkin bread to cool in the loaf pan for 15-20 minutes. After that, transfer the moist pumpkin spice bread to a wire rack to cool.
During this time you can drizzle on your icing. Also, I’ve found the least messy way to do this is to place a plate under the cooling rack to catch the excess icing. Additionally, I put a cutting board under the wire rack to catch all of the excess icing and that worked wonderfully.
FAQ
How do I store my pumpkin bread?
You can place it inside an airtight container, plastic wrap, or a large bag. You can leave it on your counter or fridge in an airtight container for 5-7 days. If it looks or smells bad, toss it out.
Can I use cream cheese for icing?
Yes! You can always use my cream cheese filling for my cream cheese pumpkin roll. So, I am sure it would go marvelously on this easy pumpkin bread recipe.
Can I use my own pumpkin puree that’s homemade?
Absolutely! If you have made your own homemade pumpkin puree, go for it! As long as it’s not pumpkin pie filling, you’re good to go.
Printable Recipe Card For Easy Pumpkin Bread With Icing Glaze
Easy Pumpkin Bread With Icing Recipe
Nothing says bringing in Fall like this easy pumpkin spice bread, with icing! I love warming up our kitchen with scents and flavors of the season makes our home so inviting.
Ingredients
- For the bread recipe:
- 2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 2 tsp baking soda
- 3 eggs
- 1 cup olive oil
- 15 oz pumpkin puree (not pumpkin pie filling)
- For the icing:
- 1 cup powdered sugar
- 2 tablespoons of milk
Instructions
- Preheat your oven to 325 degrees
- Prepare 2 bread loaf pans with non-stick spray or parchment paper
- Mix dry ingredients in a large bowl, flour, baking soda, baking powder, cinnamon, and pumpkin spice. Whisk and mix ingredients together well.
- In a medium bowl, mix wet ingredients. Eggs, oil, and pumpkin puree. Whisk together well.
- Next, pour the wet ingredients into the dry and mix until thoroughly incorporated.
- Pour mixture into your prepared loaf pans and bake at 325 for 50-60 minutes. Checking the loaf with the toothpick test at the 45-minute mark.
- While the pumpkin bread is baking, prepare your icing. To a small bowl, add 1 cup of powdered sugar and 2 tablespoons of milk. If it's too runny, add a little more sugar. If it's too thick, add more milk.
- Once the bread has finished baking, allow to cool in loaf pans for 15-20 minutes. Then, transfer to a cooling rack.
- Pour icing on top of the bread and enjoy!
Notes
*for this recipe, make sure you're using real pumpkin puree and not pumpkin pie filling
Did you make this recipe? Let me know in the comments how you loved it!
Thanks for stopping by y’all!
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I’m so busy with my Mom could you make me two pumpkin spice loaves and two zucchini loaves. I’m thinking I can freeze whole or by the slice just let me know when and how much if you can do this. Thanks