Description
Deliciously moist pumpkin bread topped with a creamy glaze.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/3 cup light brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
- 4 oz cream cheese
- 3/4 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 9×5 loaf pan with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, and all the spices.
- In a separate bowl, combine pumpkin, eggs, sugars, oil, milk, and vanilla until smooth.
- Fold wet ingredients into dry just until combined—don’t overmix.
- Mix brown sugar, cinnamon, and butter for the swirl.
- Pour half the batter in the pan, dot with half the swirl mix, and swirl lightly.
- Repeat with remaining batter and swirl mixture on top.
- Bake for 50–60 minutes until a toothpick comes out clean.
- Cool in pan 10 minutes, then fully on a wire rack.
- Beat cream cheese until smooth, add powdered sugar, milk, and vanilla to make glaze.
- Drizzle glaze over cooled bread. Slice and enjoy!
Notes
- This pumpkin bread is perfect for fall gatherings.
- Store leftovers in an airtight container to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg