Pumpkin quick bread with cream cheese glaze is a match made in heaven. We love to use the same glaze as in Pumpkin Zucchini Bread for this delicious combination and serve it as a special treat alongside an Irish Coffee!
Canned or Fresh Pumpkin
Pumpkin makes baking extra moist from cakes to pumpkin chocolate chip cookies. This bread is no exception.
You can use either canned or fresh pumpkin in this recipe. This is absolutely the perfect time to use fresh pumpkin! Scooping out the flesh and roasting the seeds… simply chop, boil or roast…and mash to make a homemade pumpkin puree.
As wonderful as homemade is, I promise that pumpkin puree from a can is amazing in this easy quick bread too!
How To Make Pumpkin Bread
This quick bread is as easy as 1, 2, 3 but tastes so delicious!
- Mix together the dry ingredients (see recipe below). Blend the wet ingredients and the sugar.
- Combine dry and wet ingredients just until moist (not too much, though, or the bread may get too dense and heavy).
The mixture should be slightly lumpy and not completely smooth.
- Fold in the nuts (or other add-ins), if you are using them.
- Place in a pan, bake and enjoy!
I can’t help myself from sneaking a piece before it is completely cool, though, because… warm pumpkin loaf. Need I say more?
Try adding cranberries, or substituting walnuts or chopped hazelnuts. Although they won’t be as sweet and chewy as pecans, they will still taste amazing!
Or, go for nut-free pumpkin bread, it’s super tasty either way. Try adding in other dried fruit, and/or chocolate chips. It’s hard to go wrong with add-ins on this one!
This is a large loaf and I cook it in a 9″ x 5″ loaf pan, a smaller 8×4 pan might need a bit of extra cook time and the bread could potentially overflow. You’ll know it’s done when a toothpick inserted in the center comes out clean (much like a banana bread recipe).
You’ll often see a crack on the top of your loaf, this is common with quick breads. This is caused when the top of the bread sets and forms a sort of a crust and then as the bread bakes it expands causing a crack. Perfectly normal!
How to Store Pumpkin Bread
This bread is incredibly moist, but it should last on the counter, tightly wrapped in foil or in a container for 2 to 3 days.
If you’re planning to keep it longer, I’d suggest refrigerating or freezing the bread.
Can You Freeze Pumpkin Bread?
This is one of those recipes that’s perfect for freezing! Double wrap in saran wrap then foil or use an airtight container. Or, slice and wrap individually for a quick snack or lunchbox treat.
It can be warmed in the microwave and will taste incredible with a pat of butter melting on top. It’s great for a quick and easy breakfast with your morning coffee too!
More Quick Breads
- Pumpkin Zucchini Bread – with a cream cheese glaze
- Carrot Banana Bread – the best of both worlds!
- Easy Banana Nut Bread – great for freezing
- Warm Apple Bread – Apple Pie Bread
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice or cinnamon
- 1 cup pumpkin puree
- 1 cup sugar
- ½ cup milk
- 2 eggs
- ¼ cup vegetable oil
- 1 cup chopped pecans optional
- Preheat oven to 350°F. Grease and flour a 9"x5" pan or line with parchment paper.
- Combine flour, baking powder, baking soda, salt and pumpkin pie spice in a bowl. Whisk well to combine.
- Combine pumpkin puree, sugar, milk, eggs and oil in a separate bowl. Add to dry mixture and stir just until moist. Fold in nuts if using.
- Bake 55-65 minutes or until a toothpick comes out clean.
- Cool 5 minutes in the pan. Remove and cool completely on a rack.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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