Delicious Pumpkin Loaf with
The arrival of fall brings with it a cornucopia of flavors and aromas that warm our hearts and homes. One of the most beloved and comforting autumn treats is a slice of moist and spiced pumpkin loaf. As the leaves turn brilliant shades of red and orange, it’s time to embrace the cozy vibes and whip up this delectable pumpkin loaf in your kitchen.
Pumpkin Loaf with
Cream Cheese Glaze
This delightful dessert is a perfect addition to your Thanksgiving spread, an excellent accompaniment to your morning coffee, or a comforting indulgence on a crisp autumn afternoon. In this blog post, we’ll share our favorite pumpkin loaf recipe, answer some frequently asked questions, offer some tips for success, and wrap up with a mouthwatering glaze that takes this classic treat to a whole new level.
Pumpkin Loaf with
Cream Cheese Glaze Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- all-purpose flour, sifted then measured
- baking soda
- ground cinnamon
- pumpkin pie spice
- eggs at room temperature
- granulated sugar
- light brown sugar packed, or dark
- pumpkin puree
- vegetable, canola oil, or melted coconut oil
- whole milk
If you’re making the glaze, you’ll need
- cream cheese at room temperature
- confectioners sugar, sifted
- heavy cream
Frequently Asked Questions
Yes, the pumpkin bread is delicious without the
Certainly! You can substitute a gluten-free
If you’re looking for an alternative to
Yes, you can absolutely use fresh pumpkin! To make your own pumpkin puree, simply roast and puree a small sugar or pie pumpkin. Make sure to drain any excess liquid to achieve the desired consistency. Canned pumpkin puree is a convenient alternative, but homemade puree can add a unique touch to your loaf.
Pumpkin loaf is special for several reasons. It’s moist, tender, and filled with warm spices that instantly conjure images of fall. The addition of pumpkin puree not only gives it a gorgeous orange hue but also infuses it with a distinct earthy, cozy flavor that’s hard to resist.
Store the pumpkin loaf in an airtight container in the refrigerator up to five days.
Delicious Pumpkin Loaf Tips
- Sift and measure your flour to ensure an accurate measurement.
- Use room temperature eggs for a smoother batter.
- Experiment with different oils for varied flavors. Vegetable oil, canola oil, and melted coconut oil all work well.
- Adjust the sugar to your taste. You can use more or less depending on your preference for sweetness.
- Let your pumpkin loaf cool completely before glazing to prevent the glaze from melting into the bread.
- Store any leftovers (if there are any) in an airtight container to maintain freshness.
In conclusion, pumpkin loaf is a classic autumn treat that never goes out of style. With its warm spices and cozy flavors, it’s a delightful way to celebrate the fall season. Whether you enjoy it for breakfast, dessert, or a snack, this pumpkin loaf recipe is a must-try. The creamy glaze adds a touch of decadence to this beloved treat, making it a perfect addition to your autumn baking repertoire.
As you embark on your pumpkin loaf baking adventure, remember that experimentation is key. Feel free to customize the recipe with your favorite nuts, chocolate chips, or even a dollop of whipped cream. The possibilities are endless, so let your creativity shine and savor the magic of autumn with each delicious bite.
Enjoy your pumpkin loaf baking adventure and share the warmth of this delightful autumn treat with friends and family!
More to make
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- Fresh Peach Cobbler Bread
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- Healthy Breakfast Cookie Recipe
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- Healthy No-Bake Chocolate Cookies
- Healthy Oatmeal Date Breakfast Cookies
- Brownie Batter Overnight Protein Oats
- Homemade Larabar Bites
- French Quarter Praline Spread
- Pumpkin Morning Glory Muffins
Pumpkin Loaf with Cream Cheese Glaze
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- 1 and ¾ cups all-purpose flour sifted then measured
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 2 large eggs at room temperature
- ½ cup granulated sugar
- ¾ cup light brown sugar packed, or dark
- 1 and ½ cups pumpkin puree
- ½ cup vegetable oil or canola oil or melted coconut oil
- ¼ cup whole milk or any milk
- 4 ounces cream cheese at room temp
- 2 tablespoons butter melted
- 1 and ½ cups confectioners sugar
- ½ teaspoon vanilla
- 3 to 4 tablespoons heavy cream
- In a large bowl, whisk the flour, baking soda, cinnamon, and pumpkin pie spice together.
- In another medium-sized bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Add the pumpkin, oil, and milk and whisk.
- Pour these ingredients into the dry ingredients. Gently mix them together using a spatula or a wooden spoon. There may be a few lumps, but that's okay, you don't want to over-mix.
- Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes. You may need to loosely cover the bread top with aluminum foil halfway through to prevent it from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Start checking around 45 minutes.
- Allow the bread to cool 20 to 30 minutes in the pan on a wire rack before removing.
- If you don't frost it, you can cover and store it at room temperature for up to 3–4 days, or in the refrigerator for up to a week.
- In a large bowl, whisk or beat all the cream cheese glaze ingredients until smooth.
- Pour glaze over cooled bread.