This pumpkin bread is soft and moist and topped with a thick and delicious cream cheese glaze. Serve it with a steaming cup of coffee and enjoy.

The Thanksgiving Season is Pumpkin Season

Thanksgiving is the time of year when we get pumpkin season. It’s also one of my most favorite times of the year for cooking, baking and getting together with family and friends.

And, one of my most favorite fall flavors is the pumpkin flavor, which is so versatile. There are so many pumpkin recipes that are both sweet and savory. And, of course, pumpkin pie spice becomes all the rage (I see you pumpkin pie spice latte!).

A Homemade Pumpkin Bread Seems Like a Good Idea!

So, being a pumpkin lover and really enjoying all things pumpkin, I continue to look for new and interesting ways to use pumpkin. I was in the baking mood and had just put together a really delicious Maple Pumpkin Pie. So, I wasn’t in the mood to create another pie, but definitely wanted something sweet.

I’m a big fan a banana bread and thought this might be a good time to try out a homemade pumpkin bread and incorporate that pumpkin spice flavor. A pumpkin spice bread sounded like great way to bring in the rich flavor of the pumpkin together with the mixture of spices you find in a pumpkin pie.

Cream Cheese Glaze is Simple to Make

But, I didn’t want to stop with just the homemade pumpkin bread. I wanted to bring some additional sweetness to the recipe. The best way to do that – a delicious glaze!

A simple glaze is pretty easy to make by just combining powdered sugar and milk. But, I wanted something a little more interesting than that.

I thought adding some tangy cream cheese would be a nice compliment to the sweetness of the powered sugar. Drizzle some of that over the top of the bread and now you have yourself a beautiful, soft and moist pumpkin bread with cream cheese glaze.

You Likely Already Have Most of the Ingredients

This is a pretty easy pumpkin bread recipe in that you likely have most of the wet ingredients and dry ingredients already in your pantry, with the exception of the canned pumpkin puree. So, not a lot of extra expense to make.  This also freezes really well (see below in Tips and Tricks) so you can make it ahead of time when you might not be quite as busy.

So, embrace pumpkin season and try this homemade pumpkin bread. I know your family and friends will love it!

Enjoy!

Tips for Making Soft and Moist Pumpkin Bread with Cream Cheese Glaze

• I’m a fan of unsalted butter because I like to control the salt in my recipes. But, either salted or unsalted butter works just fine in this recipe.
• This bread is freezer friendly. To freeze, wrap tightly with plastic wrap and then aluminum foil. You could also put it in an airtight container for extra protection.
• If you’re planning on freezing one or both of the loaves for later, I suggest you wait to top it with the cream cheese glaze until you’ve defrosted the bread and are ready to serve it.
• Allow the bread to cool completely on a wire rack before adding the glaze.

Ingredients Needed to Make Soft and Moist Pumpkin Bread with Cream Cheese Glaze

Complete instructions can be found below in the recipe card

• White sugar
• Brown sugar
• Butter
• Eggs
• Canned pumpkin puree
• Pumpkin pie spice
• Vanilla extract
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Cream cheese
• Powdered sugar
• Milk

How to Make Pumpkin Bread with Cream Cheese Glaze

• Preheat oven to 400 degrees.
• Coat 2 loaf pans with non-stick spray.
• Add white sugar, brown sugar and butter to a large bowl. With a hand mixer (or stand-up mixer), cream together until light and fluffy, about 2 minutes.
• Reduce mixer to a medium speed and add eggs, one at a time, mixing until combined.
• Add pumpkin puree, mixing until well combined.
• Add vanilla extract and pumpkin pie spice, mixing until combined.
• In a separate large bowl, combine the dry ingredients of all-purpose flour, baking soda, baking powder and salt. Add to pumpkin mixture, mixing on low speed until just combined.
• Divide batter between each prepared loaf pan.
• Place pans in preheated oven. Set timer for 10 minutes. After 10 minutes, reduce heat to 350 degrees and bake for an additional 35-40 minutes or until the tops no longer look moist and the sides are pulling away from the pan.
• Let rest for 10 minutes on top of a wire rack. Then run a knife along the edges and invert loaves on to the wire rack to cool completely.
• While the bread bakes, prepare the cream cheese glaze.
• In a medium bowl, beat cream cheese until creamy.
• Add powdered sugar and beat until well combined.
• Beat in the milk, one tablespoon at a time until it is a consistency that you can drizzle over the bread.
• Drizzle over the top of the bread with a spoon.

More Pumpkin Recipes to Enjoy

• Baked Pumpkin Spice Donuts
• Pumpkin Pie Spice Butter
• The Best Maple Pumpkin Pie
• 3 Ingredient Pumpkin Cake
• Spiced Pumpkin Sugar Cookies
• Pumpkin Pecan Cheesecake
• Pumpkin Dip with Cool Whip

ENJOY!

 

 

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