Pumpkin Bread with Easy Icing Yummy
Elevate your fall baking game with this irresistible Pumpkin Bread with Easy Icing! Bursting with cozy autumn spices like cinnamon, nutmeg, ginger, and cloves, this moist and flavorful bread is perfectly balanced by the creamy vanilla icing drizzled on top. Made with real pumpkin puree, a touch of brown sugar, and simple pantry ingredients, it’s the ultimate seasonal treat that’s quick to prepare—just 15 minutes of prep! Whether enjoyed as a morning indulgence, a snack with coffee, or a dessert centerpiece, this loaf is easy to make, deeply satisfying, and guaranteed to fill your kitchen with the warm aromas of fall. Perfect for holiday gatherings or everyday delight, this pumpkin bread recipe is a must-try for pumpkin lovers!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 teaspoon Baking soda
- 0.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground cloves
- 1 cup Pumpkin puree (not pumpkin pie filling)
- 0.5 cup Vegetable oil
- 0.25 cup Milk
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar
- 2 tablespoons Milk (for icing)
- 0.5 teaspoons Vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper for easy removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk until well combined.
In another medium mixing bowl, whisk together the pumpkin puree, vegetable oil, milk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to gently mix until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
Allow the pumpkin bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before icing.
To make the icing: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Add more milk (1/2 teaspoon at a time) if the icing is too thick.
Once the bread is fully cooled, drizzle the icing over the top. Let the icing set for 10-15 minutes before slicing.
Slice and serve your Pumpkin Bread with Easy Icing. Enjoy!
Nutrition Facts
Calories |
3946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2747 mg | 119% | |
| Total Carbohydrate | 735.9 g | 268% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 528.3 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 351 mg | 27% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1582 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
