This beautiful and easy fall recipe makes for a perfect snack, dessert, or sweet breakfast! The batter comes together in under 10 minutes, and all it takes is an extra 5 minutes to make the icing on top. The loaf is SUPER moist and packed with pumpkin and spice flavor!
This quick bread is THE definition of pumpkin, spice and everything nice! We’ve obviously got pumpkin + pumpkin spice going on. AND the fact that it comes together in under 15 minutes (icing and all!) is pretty darn nice!!
PLUS this loaf is unbelievably moist. ANNNND it’s freezer friendly – aka you can fill your freezer to the brim with pumpkin cake to enjoy all month.
Maybe a bit impractical…. but a girl can dream.
Iced pumpkin bread ingredients:
• baking soda + baking powder: for extra lift and softness!
• pumpkin pie spice: classic flavor – but you can substitute it out for a mixture of your favorite fall spices (like cinnamon, nutmeg, all-spice, cloves, ginger, etc.). No pumpkin pie spice? Here’s how to make your own!
• brown sugar: light or dark work fine here. No brown sugar at home? I’ve got you a substitute for that too! Here’s how to make brown sugar
• vegetable oil: or any other neutral flavored oil (Some options include peanut, canola, or mazola oil)
• pumpkin puree: you can make your own if you’re in the mood, but a can works just fine for me
• vanilla extract: optional
• powdered sugar: for the icing. It may also be labeled as confectioner’s sugar – same thing, different name.
• water/milk/heavy cream: also for the icing. It doesn’t really matter which liquid you choose to use because it’s a pretty insignificant amount. Water will yield a slightly less rich and clearer icing while heavy cream will yield the richest and most opaque icing. Milk would be in between
How to make pumpkin quick bread:
I can literally break down this pumpkin loaf batter into FOUR steps!
1. Whisk together dry ingredients.
2. Whisk together wet ingredients.
4. Bake. Cool your loaf completely to room temperature before icing!
I told you it’s easy to make!! Then all that’s left is to make the icing:
1. Whisk together powdered sugar and liquid. You can use milk, cream, or water for the liquid. Add less liquid for a thicker icing or more for a thinner, glaze-like topping! I ended up needing 2 teaspoons, but you may need more or less – so add gradually.
2. Ice your cooled loaf! I also topped mine with some walnuts for added crunch.
How to store quick bread:
Quick bread will keep longer as a whole loaf (versus individual slices) because there will be less air exposure to the inside. Because air = stale! The crust is it’s main protective layer – so avoid slicing until the last minute before serving!
Keep your quick bread wrapped tightly with plastic wrap – or in a plastic bag or airtight container. An iced loaf will keep slightly longer than a plain loaf (the icing adds another protective layer to prevent drying out).
The iced loaf will keep for about 5 days at room temperature or up to a week in the fridge. A plain loaf (no icing) will keep for about 3 days at room temperature, or 5 days in the fridge.
How to freeze quick bread:
I mentioned above that this bread is super freezer friendly, and it seriously does not disappoint! Here’s how to freeze and defrost it for best results:
Wrap the loaf in plastic wrap, followed by aluminum foil. The double wrap is important for keeping the loaf safe from freezer burn. Take care not to leave any openings in the wrapping for air to get in. Again, it’s best to avoid slicing the cake, as the whole loaf will keep longer and better.
I don’t recommend freezing an iced loaf because the icing doesn’t really hold up well to the defrosting process – plus it very easily bruises and smudges in the freezer. I prefer to ice my loaf after defrosting to avoid any problems.
This loaf will keep for up to 6 months frozen! To defrost, set the loaf in your fridge overnight or on your countertop for a few hours until fully defrosted. Enjoy normally!
Check out these other recipes!
Iced Pumpkin Quick Bread Recipe
For the pumpkin quick bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 & 1/2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup packed brown sugar, light or dark
- 2 large eggs
- 1/2 cup vegetable oil or any other neutral flavored oil (i.e. peanut, canola, mazola, etc.)
- 1 (15 ounce) can pumpkin puree, about 2 cups total
- 1 teaspoon pure vanilla extract (optional)
For the icing:
- 1 cup powdered sugar
- 1 to 2 teaspoons heavy cream, milk, or water * see notes
- Preheat your oven to 350°F. Grease a 9×5 inch loaf pan and line with parchment paper. Set aside.
- In a medium bowl, combine flour, baking soda, baking powder, pumpkin pie spice, and salt. Whisk to incorporate together, and set aside to prep the wet ingredients.
- In a large bowl, combine brown sugar, eggs, vegetable oil, pumpkin puree and vanilla. Whisk to combine.
- Combine your wet and dry ingredients, and mix together until just combined. Take care not to over mix! The batter will be thick.
- Pour the batter into your prepare loaf pan, and smoothen to even out. Bake in the center of your preheated 350°F oven for 45 to 60 minutes, or until a skewer inserted into the center of the loaf comes out clean. If the loaf starts browning too quickly, loosely tent the top with some aluminum foil until it's finished baking.
- Cool the loaf for about 20 minutes in the pan, then turn onto a wire rack to cool completely to room temperature before icing.
- Make the icing: Combine powdered sugar and your choice of liquid in a medium bowl. Whisk together until you get a smooth icing. You may need to add more liquid depending on your powdered sugar – so add gradually, whisking well after each addition until you get the right consistency.
- Ice your loaf, and set aside for 10 to 20 minutes to let the icing set enough to slice. That's optional – it's mostly for appearance sake. Slice and serve!