Iced pumpkin bread with pumpkin puree baked into moist bread with sweet cream cheese icing drizzled on top.
It’s that time of year when everything turns to pumpkin spice and everything nice. Pumpkin spice lattes, pumpkin cheesecake muffins, pumpkin bars, pumpkin cupcakes, pumpkin pie, pumpkin chicken chili, pumpkin cookies, pumpkin pancakes, and I could go on and on!
Iced pumpkin bread is perfect for fall when the leaves begin to change and fall from the trees, the air becomes cool and crisp, and Halloween is just around the corner.
Ingredients for Iced Pumpkin Bread
- Granulated Sugar
- Shortening
- Pumpkin Puree
- Large Eggs
- Cinnamon
- Ground Cloves
- Ground Ginger
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
Cream Cheese Icing Ingredients
- Cream Cheese
- Milk
- Confectioners’ Sugar
- Pure Vanilla Extract
How to Make Pumpkin Bread
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease two 9″ x 5″ loaf pans.
- In a stand mixer, cream together shortening and sugar. Add eggs, and pumpkin puree, and blend well.
- Sift dry ingredients together and slowly add to mixer. Pour batter evenly between both prepared pans.
- Bake in the oven for an hour and 10 minutes to an hour and 20 minutes.
- Check for doneness by inserting a toothpick into the thickest part of the bread and if it comes out clean, it’s done. Allow to cool before icing.
How to Make Cream Cheese Icing
- In a mixing bowl, add cream cheese, milk, and vanilla. Slowly mix in confectioners’ sugar.
- To ice bread, drizzle on top or place the icing in a shallow dish and carefully dip the top of the loaf into the icing. Allow icing to set before serving.
Can you freeze pumpkin bread?
Fully iced pumpkin bread can be kept frozen in an air-tight container for up to 3 months.
To thaw, allow it to set out at room temperature for several hours.
Try these other delicious fall treats!
- Banana Nut Bread
- Caramel Crispix
- Pecan Tassies
- Pumpkin Bars
- Pumpkin Cheesecake Muffins
- Pumpkin Cupcakes
- Snow Ice Cream
Iced Pumpkin Bread
Ingredients
- 2 ½ cups Granulated Sugar
- 1 cup Shortening
- 15 ounces Can of Pumpkin Puree
- 4 Large Eggs
- 1 teaspoon Cinnamon
- ½ teaspoon Ground Cloves
- ½ teaspoon Ground Ginger
- 3 ½ cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Cream Cheese Icing
- 4 tablespoons Cream Cheese
- ½ cup Milk
- 1 ½ cup Confectioners’ Sugar
- 1 teaspoon Pure Vanilla Extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease two 9" x 5" loaf pans.
- In a stand mixer, cream together shortening and sugar. Add eggs, pumpkin puree and blend well. Sift dry ingredients together and slowly add to mixer.
- Pour batter evenly between both prepared pans. Bake in the oven for an hour and 10 minutes to an hour and 20 minutes. Check for doneness by inserting a toothpick into the thickest part of the bread and if it comes out clean, it’s done. Allow to cool before icing.
- In a mixing bowl, add cream cheese, milk, and vanilla. Slowly mix in confectioners’ sugar.
- To ice bread, drizzle on top or place the icing in a shallow dish and carefully dip the top of the loaf into the icing. Allow icing to set before serving.
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