Easy Pumpkin Bread with Maple Frosting

A loaf of pumpkin bread, partially sliced, topped with a thick glaze, on parchment paper with a blurred background.

If you're after a fall treat that’s super easy to make, this Pumpkin Bread with Maple Frosting has you covered. The spiced pumpkin flavor and sweet maple frosting make it perfect for any time of day—whether it’s breakfast, a snack, or dessert. You can bake it ahead, freeze it, and still have it taste amazing later. Plus, your whole kitchen will smell like fall while it’s baking!

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Prep Time: 20

Cook Time: 50

Total Time: 1 10

Course: Bread, Breakfast, Dessert, Snack

Cuisine: American

Keyword: pumpkin bread with maple frosting

Servings:

Calories: 367kcal

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

US Customary - Metric

Instructions

Preheat the oven to 350°F (180ºC). Grease an 8x4-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

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