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+ servings

Pumpkin Bread with Pumpkin Spice Icing

A delicious, soft pumpkin bread loaf flavoured with warm spices, topped with pumpkin spice icing.
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 184kcal
Author Michelle


  • 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
  • teaspoon ground cloves
  • 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.


Can be kept covered at room temperature for up to 3 days, or sliced individually, wrapped and frozen for up to 1 month.


Calories: 184kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 142mg | Potassium: 75mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1680IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg