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Fall gatherings are sweeter with this Frosted Pumpkin Bread. It is rich, perfectly spiced, and topped with a creamy vanilla glaze that tastes like it is straight from the bakery.
The Perfect Fall Treat
Pumpkin season isn’t complete without this Frosted Pumpkin Bread. The bread is soft, sweet, and full of warm spices. The cream frosting on top is the perfect finish that sets it apart from other recipes. Every slice is an indulgent slice of Heaven that everyone loves.
This recipe makes two loaves, which means you can keep one and share the other, or stash it in the freezer for later. It is perfect for holiday gatherings, gift giving, or just making your kitchen smell like fall.
Ingredients
Below is everything you need to make this bread, as well as a few substitution recommendations.
- Salted butter (¾ cup) – Adds richness to the bread.
- Sugar (2 ½ cups) – Sweetens the bread. You can use brown sugar for a deeper flavor.
- Eggs (4) – Binds the ingredients together.
- Pure Pumpkin (15oz can) – Gives the bread its signature pumpkin flavor.
- Water (⅔ cup) – Helps with the consistency of the bread. Apple cider is an excellent substitute for some extra Fall flavor.
- All-Purpose Flour (3 ½ cups) – Provides the bread with structure.
- Baking soda (2 teaspoons) – Helps the bread rise.
- Baking powder (1 ½ teaspoons) – Adds extra lift to the bread.
- Salt (½ teaspoon) – Enhances the overall flavor. Sea salt or kosher salt will work.
- Cinnamon (1 teaspoon) – Adds a warm spice. Pumpkin spice will work as an alternative.
- Ground cloves (1 teaspoon) – Gives an earthy taste. Use nutmeg or allspice as a substitute.
- Powdered sugar (2 cups) – Creates the sweet glaze topping.
- Vanilla Extract (1 teaspoon) – Enhances the flavor of the glaze. Almond Extract works as an alternative.
- Heavy cream (6-8 Tablespoons) – Gives the glaze its creamy texture.
How To Make Frosted Pumpkin Bread
Make the batter, bake, make the glaze, top the loaves with the glaze, and serve. Let me show you how.
Make the Bread:
- Preheat the oven to 350°F. Grease and flour two loaf pans, then set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, pumpkin, and water, and mix until thoroughly combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and cloves.
- Gradually add the dry ingredients to the pumpkin mixture, one cup at a time, mixing gently after each addition. Mix until just combined.
- Divide the batter evenly between the two prepared loaf pans.
- Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
- Allow the loaves to cool in the pans for 15 minutes, then remove and transfer to a wire rack to cool completely.
Make the Frosting:
- In a mixing bowl, combine the powdered sugar, vanilla, and 6 tablespoons of heavy cream. Beat until smooth and fluffy, adding more cream if needed for a spreadable texture.
- Frost the cooled pumpkin bread loaves, then sprinkle with pumpkin pie spice before serving.
Recipe Tips
- Make sure the loaves are completely cooled before frosting to prevent melting.
- Use high-quality pumpkin puree (not pumpkin pie filling) for the best flavor and texture.
- Add extra cinnamon or a pinch of nutmeg if you love a stronger spice flavor.
Frosted Pumpkin Bread
Equipment
- mixing bowls
- Measuring cups & spoons
- whisk
- Spatula
- Hand mixer or stand mixer
- 9×5-inch loaf pan
- Cooling rack
- Small saucepan
Ingredients
Pumpkin Bread
- ¾ cup salted butter, softened
- 2 ½ cups granulated sugar
- 4 large eggs
- 15 oz can pumpkin puree
- ⅔ cup water
- 3 ½ cups flour
- 2 teaspoons baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
Frosting
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 6-8 Tablespoons heavy cream
Garnishes
- pumpkin pie spice
Instructions
For the bread:
- Preheat the oven to 350°F. Grease and flour two loaf pans and set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, pumpkin, and water until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and cloves.
- Add the dry ingredients to the pumpkin mixture, one cup at a time, mixing gently after each addition.
- Divide the batter evenly between the two prepared pans.
- Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
- Let the loaves cool in the pans for 15 minutes, then remove to a wire rack to cool completely.
For the frosting:
- In a mixing bowl, combine powdered sugar, vanilla, and 6 tablespoons of heavy cream. Beat until smooth and fluffy, adding more cream as needed to reach a spreadable consistency.
- Frost the cooled pumpkin bread loaves. Sprinkle lightly with pumpkin pie spice. Slice and serve.
Notes
- Store frosted pumpkin bread in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to 5 days.
- Freeze unfrosted loaves tightly wrapped for up to 2 months. Thaw overnight in the fridge, then frost before serving.
- You can also make the frosting a day ahead and keep it in the fridge until ready to use—re-whip before spreading over the loaves.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frosted Pumpkin Bread Recipe FAQs
Absolutely. You can bake this bread the day before and store it in an airtight container. Make the frosting just before serving.
The glaze is literally the frosting on top, but you can leave it off altogether and still enjoy a delicious slice of bread.
I tested this recipe with 9×5-inch loaf pans. They are perfect. If you bake the bread in glass pans, be aware that it may need to cook longer.
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