Easy Pumpkin Bread with Maple Frosting
Add Preferred SourceIf you’re looking for the perfect fall treat that’s easy to whip up, this Pumpkin Bread with Maple Frosting is exactly what you need. The rich, spiced flavors of pumpkin and cinnamon paired with a smooth, sweet maple frosting make this recipe a go-to for cozy mornings, festive gatherings, or anytime you want a slice of comfort.
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I’m a little obsessed with this pumpkin bread recipe; it works as breakfast, a snack, or dessert, and it’s difficult to stop at one slice. It’s a great recipe to make ahead and store for busy days and it also freezes well. And let me tell you, your kitchen will smell amazing while it bakes!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pumpkin Bread with Maple Frosting with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Preheat and Prepare
First things first, set your oven to 350°F (180ºC) and get your loaf pan ready. Grease an 8×4-inch loaf pan and line it with parchment paper. This little trick makes sure your bread comes out easily once it’s baked.
Combine the Dry Ingredients
In a large bowl, mix together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. This step is key to ensuring all those delicious spices get evenly spread throughout your bread.
Mix the Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, almond milk, sugar, vegetable oil, eggs, and vanilla extract until it’s smooth and creamy.
This mixture brings the moist, rich texture to your pumpkin bread. That pumpkin puree? It’s what gives this bread its signature flavor.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
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Combine Wet and Dry Ingredients
Now, gradually fold the dry ingredients into the wet mixture. Stir until everything is just combined.
You don’t want to overmix here—just enough to bring everything together. This is how you keep your bread light and fluffy.
Bake the Bread
Pour the batter into your prepared loaf pan and pop it in the oven. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
If you notice the top browning too fast, cover it loosely with parchment paper for the last few minutes to prevent over-browning.
Prepare the Maple Frosting
While your bread cools, it’s time to whip up the frosting. Mix together the cream cheese, unsalted butter, maple syrup, vanilla extract, and confectioners’ sugar until smooth and creamy.
Once your bread has cooled completely, spread this delicious frosting on top for a rich, sweet finish. Trust me, the combo of pumpkin and maple is pure heaven.
Slice, serve, and enjoy!
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup almond milk
- ½ cup sugar
- ¼ cup vegetable oil
- 2 eggs at room temperature
- 2 teaspoons vanilla extract
For the Maple Frosting:
- 1 cup cream cheese
- 2 tablespoons unsalted butter
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- 2 cups confectioners’ sugar
Instructions
- Preheat the oven to 350°F (180ºC). Grease an 8×4-inch loaf pan and line it with paper.
- In a bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda and salt.1 ½ cups all-purpose flour, 1 tablespoon ground cinnamon, ½ teaspoon ground nutmeg, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In another bowl, with a hand whisk, mix pumpkin puree, milk, sugar, vegetable oil, eggs and vanilla extract.1 cup canned pumpkin puree, ½ cup almond milk, ½ cup sugar, ¼ cup vegetable oil, 2 eggs, 2 teaspoons vanilla extract
- Combine the dry ingredients with the wet ingredients and mix well. Transfer to the prepared loaf pan.
- Bake for 45-50 min or until a toothpick comes out clean (cover with paper until the last minutes of cooking to prevent from burning on the top).
- Mix all the frosting ingredients and serve on top of the pumpkin bread once it’s cold.1 cup cream cheese, 2 tablespoons unsalted butter, 2 tablespoons maple syrup, ½ teaspoon vanilla extract, 2 cups confectioners’ sugar
Notes
- Batter Consistency: Stir the batter until the ingredients are just combined. Overmixing can result in dense bread, and nobody wants that!
- Frosting Spread: Make sure your bread is completely cool before adding the frosting. If it’s still warm, the frosting will melt, and you’ll lose that perfect creamy topping.
- Storage Tip: If you’re not eating all the bread right away, consider waiting to frost individual slices. This keeps the bread from getting too soggy when stored.
- Pumpkin Substitution: You can totally use fresh pumpkin puree if canned isn’t available. Just roast and drain the pumpkin first to avoid adding extra moisture to the batter.
- Nut-Free Option: If almond milk isn’t for you, swap it out for regular dairy milk or any non-nut alternative like oat or soy milk.
- Frosting Alternative: Not a fan of cream cheese frosting? Drizzle a bit of maple syrup over the top for a lighter, but still flavorful, finish.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
Recipe Notes and Expert Tips
I’ve made this bread many times, and here are some tips that will help you make perfect pumpkin bread every time.
- Batter Consistency: Stir the batter until the ingredients are just combined. Overmixing can result in dense bread, and nobody wants that!
- Frosting Spread: Make sure your bread is completely cool before adding the frosting. If it’s still warm, the frosting will melt, and you’ll lose that perfect creamy topping.
- Storage Tip: If you’re not eating all the bread right away, consider waiting to frost individual slices. This keeps the bread from getting too soggy when stored.
- Pumpkin Substitution: You can totally use fresh pumpkin puree if canned isn’t available. Just roast and drain the pumpkin first to avoid adding extra moisture to the batter.
- Nut-Free Option: If almond milk isn’t for you, swap it out for regular dairy milk or any non-nut alternative like oat or soy milk.
- Frosting Alternative: Not a fan of cream cheese frosting? Drizzle a bit of maple syrup over the top for a lighter, but still flavorful, finish.
How to Store Leftover Pumpkin Bread with Maple Frosting
To store, place any leftover pumpkin bread in an airtight container in the fridge for 3-4 days.
If you want to freeze it, it’s best to do so before adding the frosting. Wrap the bread tightly in plastic wrap or foil, and it will keep in the freezer for up to two months.
When you’re ready to enjoy, defrost in the fridge overnight and add the frosting just before serving.
Our Top 3 Money-Saving Tips for This Recipe
- Homemade Pumpkin Puree: If fresh pumpkins are on sale, making your own puree is a great way to save money. Just roast the pumpkin, blend it up, and you’ve got homemade puree ready to go!
- DIY Maple Syrup Substitute: Maple syrup can be pricey, so you can make a simple syrup using brown sugar and vanilla as a more budget-friendly option.
- Stretch Your Cream Cheese: Got leftover cream cheese? Save it for other recipes or snacks like bagels, dips, or even more frosting for your next batch of pumpkin bread!
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