Go Back
Three slices of frosted pumpkin bread stacked on top of each other on a white dessert plate.
Print Recipe

Frosted Pumpkin Bread

This frosted pumpkin bread is soft, spiced, and topped with creamy vanilla frosting. A cozy fall recipe that is perfect for holidays, gifts, or an afternoon treat.
Prep Time15 minutes
Cook Time1 hour
Cooling Time2 hours
Total Time3 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin
Servings: 16 people
Author: Jenna Harrison

Equipment

  • mixing bowls
  • Measuring cups & spoons
  • whisk
  • Spatula
  • Hand mixer or stand mixer
  • 9x5-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.