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Whether you are a pumpkin spice fanatic or not, there is no denying that all things pumpkin spice dominate fall flavors. This moist and tender Pumpkin Spice Bread with Maple Cream Cheese Frosting is the ultimate fall bake. That comforting combo of luscious pumpkin bread scented with warm pumpkin spice and fluffy, whipped maple cream cheese frosting comforts like a warm blanket.
The popularity of my Pumpkin Spice Brown Butter Bourbon Bundt Cake just goes to show you that our collective love of pumpkin spice baked goods runs as thick as maple syrup. The spicy mix of ground cinnamon, ginger, nutmeg and allspice is a deliciously balanced combination of spices that brings warmth and comfort to baked goods.
Quick bread recipes are a comforting kickoff to the fall baking season
The comfort of fall leads us back to our kitchens. That shift in the weather encourages heartier meals and ushers in the baking season. This time of year, I personally like to ease into the baking phase with simple and spiced baked goods. Biting into a slice of fresh from the oven Brown Butter Pecan Chocolate Chip Banana Bread or Pumpkin Spice Bread with Maple Cream Cheese Frosting sets the tone for colder months.
What Exactly is a Quick Bread?
Quick breads can come in many forms; quick bread loaves, muffins, coffee cakes, cornbread, scones and biscuits. They can be sweet or savory. Technically they are all quick breads because they use chemical leavening agents; baking soda and/or baking powder to quicken the rise. Unlike traditional breads that are made with yeast and take hours, even days, to bulk up and rise. The chemical leavening agents make it quick bread. Personally I generally only think of quick bread loaves, muffins, cornbread and maybe coffee cakes as classic quick breads. I consider scones and biscuits to have their own identity. The lines are blurry here.
Let's be honest, a quick bread is more like a cake than a bread.
Considering the ingredients, process and texture of quick breads they really are less like traditional breads and more like cake. Although they are often heartier and less sweet than cake. For the record, I am totally ok with a cake masquerading as a bread.
This Pumpkin Spice Bread with Maple Cream Cheese Frosting has all of the things you want in a quick bread. It's loaded with pumpkin spice, that's a given. But, it's got much more to offer beyond your basic PSL shell. The bread itself is undeniably moist thanks to a few key ingredients, see the list below. It's got a dense bite without feeling heavy and that hefty punch of spice sings with fall flavors. The bread is topped with creamy swoops of Maple Cream Cheese Frosting that add seasonal sweetness to the spicy loaf. With that frosting, this fall quick bread recipe definitely dips closer into cake territory than the basic breads. We are all ok with this, right? Right.
Key Ingredients
- Flour - I use Bob's Red Mill Organic APF but you could totally swap in Whole Wheat or even go Gluten Free with Bob's Red Mill 1:1 Gluten Free Baking Flour.
- Baking Soda and Baking Powder - Since this recipe uses a lot of wet, heavy ingredients, I use a blend of both to help lift and lighten the load.
- Pumpkin Spice - I use a mix of cinnamon, ginger, nutmeg and allspice but you could sub in a pre-mixed Pumpkin Spice or use whatever flavors your favor.
- Canned Pumpkin or Pumpkin Puree - Adds depth of flavor, color and moisture.
- Neutral Oil - Secret weapon to a moist crumb. I use Avocado Oil but vegetable or canola, grapeseed, coconut or even a light olive oil work too.
- Maple Syrup - Brings natural sweetness and also factors into that desirable moisture rich loaf. Plus it gives the cream cheese frosting a maple laced fall flavor.
- Buttermilk - While there is only a bit, it adds a slight tang and the acid in the buttermilk activates the baking soda which helps the bread rise.
- Granulated and Brown Sugar - I use a blend to add layers of flavor but you can absolutely use just one or the other.
- Cream Cheese - This creamy smooth, maple infused frosting is the perfect compliment to the spicy bread.
A thick slice of this Pumpkin Spice Bread with Maple Cream Cheese Frosting stands up strongly against a piping hot mug of coffee for breakfast. And the sweet Maple Cream Cheese Frosting makes it a shoo-in for a rustic dessert. It also serves as a lovely late afternoon pick me up on those brisk, bone chilling November days. Having a loaf of Pumpkin Spice Bread with Maple Cream Cheese Frosting around this time of year is like an instant heater upper. The warm spices work wonders on dreary days.
Make the Pumpkin Spice Bread ahead
I'll let you in on one last secret, you can bake this loaf Pumpkin Spice Bread now and freeze it until you're ready to serve. Just let it defrost on the counter. Reviving it in a warm oven for a few minutes will liven it back up. Then top it with the simple Maple Cream Cheese Frosting. Having this make ahead option is a solid plan.
I hope your fall days are filled with quick bread baking, comfy sweats and quiet moments. If you bake one thing this season, make it this Pumpkin Spice Bread with Maple Cream Cheese Frosting. You'll be enjoying the best flavors of fall without working yourself silly.
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Recipe
Pumpkin Spice Bread with Maple Cream Cheese Frosting
- Total Time: 1 hour 40 minutes
- Yield: 12 slices
Description
This easy baking Pumpkin Spice Bread with Maple Cream Cheese Frosting has a hefty punch of spices that sing with fall flavors, topped with creamy swoops of frosting adding seasonal sweetness to the spicy loaf.
Ingredients
PUMPKIN SPICE BREAD
- 1 tablespoon butter, at room temperature for pan (- oil or cooking spray work as well)
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice or cloves
- ½ cup brown sugar
- ½ cup granulated sugar (+ 1 TB for pan)
- 1 cup canned pumpkin puree
- ½ cup neutral oil like avocado oil, canola oil or vegetable oil
- ¼ cup maple syrup
- 2 large eggs
- ⅓ cup buttermilk or whole milk
MAPLE CREAM CHEESE FROSTING
- ½ cup cream cheese (- softened)
- 2 tablespoons maple syrup
- 1 ½ - 2 cups powdered sugar (- sifted)
- ½ teaspoon cinnamon
Instructions
PUMPKIN SPICE BREAD
- Preheat oven to 350°F.
- Prepare your 9" x 5" loaf pan by greasing and sugaring or flouring the pan. I like to use butter because it adds a kiss of sweetness and texture. Brush the interior sides and bottom of the loaf pan with 1 TB softened butter or a neutral oil, or spray with non-stick cooking spray. Then sprinkle with 1 TB of granulated sugar and rotate the pan as you gently tap the sides, coating with a thin layer of sugar all over the bottom and up the sides. Set aside.
- In a mixing bowl, whisk together the all purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and all spice or cloves.
- In a large mixing bowl, whisk together sugars, oil, pumpkin and maple syrup until smooth. Add eggs, one at a time, whisking until fully incorporated.
- Add ⅓ of the dry ingredients, stirring to combine. Then add half of the buttermilk, stir to combine. Repeat with the remaining dry ingredients and buttermilk. Only stir until just combined.
- Pour the batter into the prepared loaf pan. Bake for 60-70 minutes. The loaf should turn a deep golden brown and a toothpick inserted in the center should come out clean when ready.
- Allow to cool in the pan for at least 15-20 minutes, then invert the loaf on to a cooling rack to finish cooling. Allow to cool completely, at least 45 mins to an hour, while you prepare the Maple Cream Cheese Frosting.
MAPLE CREAM CHEESE FROSTING
- Sift together the powdered sugar and cinnamon. Set aside.
- Combine softened cream cheese and maple syrup together in the bowl of a stand mixer. Using the whisk attachment, whip until light and fluffy.
- Turn off the mixer and add about ¾ cups of the sifted powdered sugar. Turn it on low and whip together until incorporated. Add another ¾ cup of the powdered sugar and whisk together on low until incorporated. Slowly turn up to a medium-high speed and whisk until airy and light. If it's still runny, keep adding the remainder of the powdered sugar until the frosting has some stability and will hold soft peaks.
- Once the Pumpkin Bread has fully cooled, transfer the frosting to the top of the bread and use a small spatula to gently swoosh and swirl the frosting evenly over the top of the loaf, spreading almost to the edges.
- Slice and serve immediately or place the loaf in the refrigerator to chill for at least and hour so the Maple Cream Cheese Frosting has time to set. This will also help make it easier to get a clean slice. Serve with coffee, tea, cider or a warm fire and enjoy all fall and winter long!
Notes
*Store in the refrigerator in an air tight container, for up to 5 days.
*If you want to double this recipe and make 2 loaves, just use one 15 ounce can of pumpkin puree, no need to buy a second can for an additional ounce.
*Alternatively, this recipe can be baked into mini loaves or muffins. It will make four 5 ½" x 3" mini loaves, fill the mini pans ⅔ - ¾ full of batter. Or 12 muffins, fill the each muffin tin ¾ full of batter.
*The loaf or slices can be wrapped tight and frozen for a month or two, just let it defrost on the counter and maybe revive it in a warm oven for a few minutes just before serving.
*You can swap in Whole Wheat or even go Gluten Free with Bob's Red Mill 1:1 Gluten Free Baking Flour. I've made GF mini loaves and muffins of this recipe using this GF flour and they came out beautifully tender.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
Teresa says
Not only does this pumpkin spice bread make the house smell amazing but it tasted awesome!!! Definitely will be making this again.
beckysue says
Oh yay! So happy to hear you enjoyed this recipe, Teresa. Thanks so much for sharing.
Maha says
It looks absolutely amazing!! I definitely need to try this recipe! ?