Easy Pumpkin Bread Recipe
Easy Pumpkin Bread Recipe that's soft, moist and spiced with cloves, nutmeg, and cinnamon. Top it with cream cheese frosting for the finishing touch!
Ingredients
FOR THE PUMPKIN BREAD
- 1¾ cups all purpose flour
- ¾ cup granulated sugar
- ¾ cup brown sugar (lightly packed)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1¾ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 2 large eggs
- 1¾ cups pumpkin puree
- ½ cup butter (melted and cooled)
- 1 teaspoon vanilla
FOR THE CREAM CHEESE GLAZE
- ⅓ cup cream cheese (room temperature)
- 3 tablespoons butter (softened)
- ½ teaspoon vanilla
- ¾ cup powdered/icing sugar
Instructions
FOR THE PUMPKIN BREAD
- Pre-heat oven to 375F (190C). Grease and flour a 9" loaf pan.
- In a large bowl whisk together the flour, sugars, baking soda, salt, cinnamon, cloves and nutmeg.
- In another large bowl whisk together the eggs, pumpkin puree, butter, and vanilla. Add the wet ingredients to the dry ingredients and stir together about 15-16 times. Do not over mix. Pour into a loaf pan and bake 45-60 minutes or until a toothpick comes out clean or with a few crumbs attached. Let it cool and serve. Enjoy!
FOR THE CREAM CHEESE GLAZE
- Mix the ingredients together until smooth, drizzle over cooled loaf if desired.
Notes
Homemade pumpkin bread will keep at room temperature for two to three days as long as it’s kept tightly wrapped in plastic wrap.
To freeze the bread, once the bread is completely cooled, wrap it in plastic wrap. Place it in a freezer bag and it will keep in the freezer for up to two months.
Nutrition
Calories: 4051kcalCarbohydrates: 613gProtein: 46gFat: 165gSaturated Fat: 60gPolyunsaturated Fat: 29gMonounsaturated Fat: 64gTrans Fat: 1gCholesterol: 539mgSodium: 3473mgPotassium: 1666mgFiber: 20gSugar: 417gVitamin A: 73403IUVitamin C: 18mgCalcium: 496mgIron: 20mg
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