This pumpkin bread recipe is moist and tender with the perfect pumpkin spice flavor. The soft crumb and warm spices complement each other perfectly for a fall treat that's so much better than the Starbucks version. Top with a drizzle of cream cheese glaze for something a little extra special.
Course Breakfast, Dessert
Cuisine American
Keyword Pumpkin Bread, Pumpkin Bread with Cream Cheese glaze
9x5 inch (23x13 cm) loaf plan an 8x4 inch (20x10 cm) loaf pan is too small
Ingredients
For the Pumpkin Bread
1 and ⅔cupsall-purpose flour (208 grams) spooned & leveled
1teaspoonbaking soda
¼teaspoonsalt
2teaspoonscinnamon
½teaspoonground nutmeg
⅛teaspoonground cloves
1teaspoonorange zestfinely grated orange rind
⅓cupunsalted butter (75 grams) melted and cooled to room temperature
¾cuppacked brown sugar (150 grams) light or dark works
¼cupgranulated sugar (50 grams)
2largeeggs
2teaspoonsvanilla
1cuppumpkin puree (240 ml) NOT pumpkin pie filling - it should be labeled pure pumpkin
3tablespoonssour cream (45 ml)
For the Cream Cheese Glaze
¼cup unsalted butter (56 grams) softened
2ozbrick-style cream cheese (56 grams) softened
½ to 1cupspowdered sugar (55-110 grams)
1tablespoonsmilk or creamif needed
Instructions
Pumpkin Bread
Preheat the oven to 350F (180C or 170C on a fan forced oven) degrees. Line the bottom of a 9x5 inch loaf pan with parchment paper and lightly grease the sides
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and orange zest. Set aside.
In a separate large bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, vanilla, pumpkin and sour cream until there are no lumps of brown sugar and it's evenly combined. Note - the mixture may not look smooth due to the pumpkin.
Pour/spoon the batter into the prepared pan and smooth the top.
Bake in the middle of the preheated oven for 50-60 minutes or until an inserted toothpick comes out clean or with a few crumbs. If the top is starting to overbrown before the bread is baked through, tent a piece of aluminum foil over the loaf and continue baking.
Cool the loaf in the pan for at least 20 minutes, then carefully transfer to a wire rack to continue cooling.
Cream Cheese Glaze
Beat the butter until soft, then mix in the cream cheese.
Mix in the powdered sugar, starting with ½ cup.
Mix in the rest of the powdered sugar and milk/cream as needed depending on the sweetness and thickness you'd like.
Drizzle the loaf with the glaze (I place it in a freezer bag and cut off the bottom corner, then drizzle the glaze over the loaf).
Notes
Flour: Make sure to measure the flour properly, or the loaf can be dry. Whisk first, then spoon into a dry measuring cup and level off the top. Or weigh with a scale.
Spices: Alternatively, you can use 1 teaspoon cinnamon and 1 teaspoon pumpkin pie spice instead of the spices listed (2 teaspoons cinnamon, ½ teaspoon nutmeg and ¼ teaspoon ground cloves).
Orange Zest: The orange zest really complements the warm spices. Feel free to use up to 2 teaspoons to make the orange flavor more pronounced.
Pumpkin: You will not need the entire can. Make sure to measure out 1 cup.
Sour Cream: You can substitute the sour cream with plain Greek yogurt if you prefer.
Glaze: The glaze is optional, but very delicious. It makes the loaf a little sweeter.
Storage: Store bread in an airtight container at room temperature for 4 days, or in the fridge for up to 6 days. To freeze, baked and cooled bread (without glaze) and be wrapped 2-3 times in plastic and then wrapped in foil or placed in a freezer bag. Freeze for up to 2 months. Then thaw in the fridge.
Nutrition: Details provided are an estimate only and based on 1 slice with glaze, assuming the loaf yields 8 equal-sized slices.