Jump to Recipe
As the leaves start to turn and the air takes on that crisp autumn quality, I always find myself reaching for my favorite pumpkin bread recipe. There’s something so heartwarming about the aroma of cinnamon and nutmeg wafting through the house, almost like a cozy embrace. The very first time I made pumpkin bread, it was a delightful project with my kids during a chilly Saturday afternoon. We mixed, measured, and stirred until our kitchen was filled with laughter and a bit of flour!

This seasonal favorite isn’t just for fall gatherings; it makes for an ideal breakfast treat or a sweet snack alongside your afternoon coffee. The combination of pumpkin and spices is not only comforting but also brings back memories of family traditions. I remember my grandmother serving her famous pumpkin bread every Thanksgiving, slightly warm from the oven, with a generous drizzle of cream cheese glaze on top. Now, I’ve made it my own, and I love sharing it with family and friends.

One of my favorite tips is to make sure you use real pumpkin puree for the best flavor and moisture. If you can’t find pumpkin puree, mashed cooked sweet potatoes can serve as a fantastic alternative! And don’t hesitate to experiment with your spices; adding a pinch of clove or ginger can elevate the flavor even further.

This pumpkin bread is amazing on its own, but that cream cheese glaze really takes it to another level! It adds a delicious tang and sweetness that contrasts beautifully with the warm spices of the bread. Whether enjoyed fresh out of the oven or toasted the next day, your taste buds will thank you for this delightful treat.

If you’re eager for more seasonal recipes, don’t forget to check out our other pumpkin-inspired dishes!

Pumpkin Bread with Cream Cheese Glaze

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 cup pumpkin puree
• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• ½ teaspoon vanilla extract
• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

• Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
• In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• In another bowl, mix pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla until smooth.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 55-60 minutes, or until a toothpick comes out clean.
• Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
• For the cream cheese glaze, mix softened cream cheese, powdered sugar, milk, and vanilla until smooth.
• Once the bread is cooled, drizzle the cream cheese glaze over the top.