This easy recipe for Pumpkin Bread with Pumpkin Spice Icing yields a soft and light loaf and uses pure pumpkin puree in the batter. Pumpkin pie spice adds warmth and flavour to the loaf. Enjoy a slice with a mug of coffee and cozy up with a book.
This recipe first appeared on Sift & Simmer in October 2018. Updated October 2021.
Why you'll love this recipe
This easy Pumpkin Bread recipe comes together in one-bowl.
The pumpkin puree gives the loaf a beautiful orange hue and keeps it soft.
Adding pumpkin spice icing takes this Pumpkin Bread up a notch without making it too sweet.
It's ready within 90 minutes.
Ingredients you'll need
You'll need the following ingredients:
For the pumpkin bread:
- large eggs
- pumpkin puree: use pure pumpkin puree, not pumpkin filling, which already contains spices. You can use fresh pumpkin or canned pumpkin; note that different varieties of pumpkin will vary in sweetness and flavour
- yogurt: keeps the pumpkin bread moist; if you don't have yogurt on hand, you can substitute with 80ml of milk + 15ml vinegar instead
- avocado oil: or neutral vegetable oil
- granulated sugar: or any sweetener you like; I've used ginger or maple syrup which is also very nice
- all-purpose flour: will work fine in this recipe; if you prefer a more cake-like texture, use cake flour instead
- baking powder: acts as a leavener
- baking soda: reacts with the acid in the yogurt/vinegar to create leavening
- pumpkin pie spice: is a combination of ground spices that flavours the pumpkin bread
- sea salt: balances out the sweetness
For the pumpkin spice icing:
- powdered sugar
- vanilla extract
- pumpkin pie spice
What is pumpkin pie spice?
Pumpkin pie spice (or pumpkin spice) is a combination of ground spices that is commonly used in pumpkin pie.
The spices are usually a combination of ground:
If you don't have pumpkin pie spice on hand, it's simple to make.
In a bowl, combine a mixture of the ground spices and give it a stir.
Store in a clean, airtight container for up to 1 year.
How to make it
Make the pumpkin bread:
Preheat oven to 350F/177C.
Prepare a loaf pan by lining it with parchment paper. Set aside.
In a bowl, whisk together the eggs, pumpkin puree, yogurt (or milk + vinegar), avocado oil, and granulated sugar.
Sift in the flour, baking powder, baking soda, pumpkin pie spice, and sea salt.
Use a spatula to fold the mixture together, being careful not to overmix.
Transfer the batter the loaf pan and give it a few taps to release any trapped air bubbles.
Bake at 350F for 55-60 minutes, or until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
Transfer to a cooling rack and let cool before icing.
Make the pumpkin spice icing:
In a bowl, combine the powdered sugar, vanilla extract, milk, and pumpkin pie spice.
Give it a stir. Adjust the consistency to your liking by adding additional powdered sugar or milk.
For a thinner icing, add more milk; for a thicker icing, add more powdered sugar.
Spread the icing over the surface of the pumpkin bread and sprinkle with additional pumpkin spice.
Let the icing set before slicing.
How to serve
Serve the Pumpkin Bread at room temperature or slightly warmed.
If you love the warm cozy flavours of fall, pair it with a Pumpkin Spice Latte.
How to store
Store the Pumpkin Bread in an airtight container at room temperature for up to 3 days.
Or store in the fridge for up to 1 week.
Alternatively, you can store individually wrapped slices of Pumpkin Bread in the freezer for up to 3 months (it's best to not ice the bread if you're planning to store it in the freezer).
Reheat the Pumpkin Bread in the microwave for about 60 seconds, or until warmed through.
Note: if Pumpkin Bread is iced, it will melt when warmed up -- however, it will still taste fine.
Try adding chai tea in place of the yogurt/milk for some tea flavour.
Note: adding chai tea will make the Pumpkin Bread darker in colour.
Use maple or ginger syrup in place of the granulated sugar for a sweet twist.
Other recipes you may like
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If you try this recipe, I'd love to see! Tag me @siftandsimmer on Instagram or leave me a comment/rating below.
Pumpkin Bread with Pumpkin Spice Icing
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 2 large eggs
- 125 ml plain yogurt
- 125 ml pumpkin puree
- 60 ml avocado oil or vegetable oil
- 80 g granulated cane sugar
- 225 g all-purpose flour or cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 2 g sea salt
Pumpkin Pie Spice: (makes more than needed)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground all-spice
- ½ C powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon milk more or less as desired
- ¼ teaspoon pumpkin pie spice
Make the pumpkin bread:
- Preheat oven to 350°F/177°C.
- Prepare an 8" by 4" loaf pan by lining it with parchment paper. Set aside.
- In a bowl, whisk together the eggs, pumpkin puree, yogurt (or milk + vinegar), avocado oil, and granulated sugar.
- Sift in the flour, baking powder, baking soda, pumpkin pie spice, and sea salt.
- Use a spatula to fold the mixture together, being careful not to overmix.
- Transfer the batter the loaf pan and give it a few taps to release any trapped air bubbles.
- Bake at 350°F/177°C for 55-60 minutes, or until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
- Transfer to a cooling rack and let cool before icing.
For the pumpkin spice icing:
- In a bowl, combine the powdered sugar, vanilla extract, milk, and pumpkin pie spice.
- Give it a stir. Adjust the consistency to your liking by adding additional powdered sugar or milk.
- For a thinner icing, add more milk; for a thicker icing, add more powdered sugar.
- Spread the icing over the surface of the pumpkin bread and top with additional pumpkin spice.
- Let the icing set before slicing.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.