Easy Pumpkin Bread Recipe
This easy pumpkin bread recipe makes a moist homemade bread loaf with a creamy and mildly sweet cream cheese frosting and crunchy roasted salted pepitas. It’s better than Starbuck’s!
Servings 10 slices
Cost $ 0.50 per slice
For the bread batter:
- 1/2 cup unsalted butter softened
- 1 cup dark brown sugar
- 1 cup pumpkin puree NOT pumpkin pie filling
- 2 eggs at room temperature
- 2 1/2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt optional
- 1½ cups all-purpose flour
For the frosting:
- 4 oz cream cheese softened
- 3 tbsp unsalted butter softened
- 1 cup powdered sugar
- 1 tsp vanilla
- 2 tbsp roasted salted pepitas
Preheat oven to 350 degrees F (180 C). Liberally grease an 8-inch loaf pan with cooking spray and cover bottom with parchment paper hanging on the sides if desired. This will remove the loaf easier from the pan.
In a large bowl, beat together the butter and brown sugar until creamy, about 1 minute. Beat in the eggs just until combined. Then combined the pumpkin puree and spice, baking powder, baking soda, salt, and lastly the flour. Do not overmix; otherwise, the bread will be tough.
Pour the mixture into the prepared pan and smooth out the top. Bake for about 45-55 minutes or until a toothpick inserted near the center comes out clean (or with moist, not wet crumbs).
Let it cool for 15- 20 minutes before removing from the pan and enjoy warm, or allow bread loaf to cool completely before frosting.
To make the cream cheese frosting, beat cream cheese and butter until creamy, about 30-60 seconds. Add powdered sugar and vanilla and beat at low speed until homogeneous and without lumps. Spread over cool easy pumpkin bread and add salted pumpkin seeds to the top.
Homemade Pumpkin Pie Spice
To make your own pumpkin pie spice blend, combine 1 tablespoon of ground cinnamon with 1 teaspoon ground nutmeg, 1 teaspoon of ground ginger, and 1/2 teaspoon ground allspice. See? It is simple!
How To Store Homemade Pumpkin Bread
Store this pumpkin loaf in an airtight container either at room temperature for 2-3 days or in the fridge for 3-4 days
How to Freeze
Let this simple pumpkin bread cool, wrap tightly in parchment paper or foil, and place in a resealable freezer bag. Then freeze for up to 3 months. Make sure to let it come to room temp before frosting or slicing!
Calories: 374kcal | Carbohydrates: 52g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 442mg | Potassium: 214mg | Fiber: 1g | Sugar: 35g | Vitamin A: 4313IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg
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