There’s something magical about the smell of warm pumpkin spice filling the kitchen when the air turns crisp and the leaves start to fall. My love for this iced pumpkin spice bread began years ago when my neighbor, Mrs. Thompson, brought a still-warm loaf to our doorstep on a chilly October afternoon. The way the sweet vanilla icing melted slightly into the moist, spiced bread had me hooked after one bite. Now, it’s the first thing I bake when pumpkin season rolls around—part comfort food, part edible hug. The key is in the balance: just enough spice to feel cozy, and a drizzle of icing to make it feel like a treat. Every bite tastes like autumn in dessert form.
Why You’ll Love This Iced Pumpkin Spice Bread
Oh, where do I even start? This pumpkin spice bread is my little slice of happiness when the leaves start turning. The batter comes together in one bowl—who doesn’t love fewer dishes?—and that first warm bite straight from the oven is pure magic. But here’s why you’ll keep coming back:
- Crazy moist crumb: The pumpkin puree keeps every single slice ridiculously tender, even after days (if it lasts that long).
- Just-right spice: Not too much cinnamon, not too little—that pumpkin pie spice blend hugs the sweetness perfectly.
- Icing that sings: That drizzle? It’s like the last note of your favorite song. Sweet, simple, and somehow makes the whole thing taste even more like fall.
Trust me, one loaf’s never enough—I always double the batch so I can freeze extras for surprise coffee visits.
Ingredients for Iced Pumpkin Spice Bread
Okay, let’s talk ingredients—because the magic starts here! I’ve made this pumpkin bread more times than I can count, and I’ve learned that the better your ingredients, the happier your taste buds will be. Here’s everything you’ll need, split into two simple groups:
For the Bread
- 1 cup pumpkin puree: Not pumpkin pie filling—just plain puree. Libby’s is my go-to, but any good brand works. Pro tip: If your can’s been in the pantry awhile, give it a good stir before measuring!
- 1/2 cup vegetable oil: This keeps the bread super moist. I’ve used canola in a pinch, but vegetable oil gives the best texture.
- 2 large eggs: Crack these into a separate bowl first—trust me, fishing out eggshells from your batter is zero fun.
- 1 cup granulated sugar: Yes, a full cup. This balances the earthiness of the pumpkin beautifully.
- 1 1/2 cups all-purpose flour: Spoon it into your measuring cup and level it off—don’t scoop straight from the bag or you’ll end up with too much.
- 1 tsp baking soda: Make sure yours is fresh! If it doesn’t fizz when you sprinkle it in vinegar, toss it.
- 1/2 tsp salt: Just a little sprinkle to make all the flavors pop.
- 1 tsp pumpkin pie spice: My secret? Sometimes I add an extra pinch if I’m feeling festive.
For the Icing
- 1 cup powdered sugar: Sift it if it’s lumpy—you want this silky smooth.
- 2 tbsp milk: Whole milk makes the creamiest drizzle, but any kind works.
- 1/2 tsp vanilla extract: Pure vanilla if you’ve got it—that warm flavor shines through.
See? Nothing fancy, just good, simple ingredients that come together into something amazing. Now let’s get mixing!
How to Make Iced Pumpkin Spice Bread
Alright, let’s get baking! This pumpkin spice bread is one of those recipes that smells so good while it’s cooking, your neighbors might just knock on the door asking what’s in your oven. The steps are simple, but I’ve got a few tricks up my sleeve to make sure your loaf turns out perfectly moist and full of flavor every single time.
Step 1: Prepare the Batter
First things first—grab your biggest mixing bowl (no need to dirty multiple bowls here!). Whisk together the pumpkin puree, oil, eggs, and sugar until it’s smooth and gorgeous. You’ll know it’s ready when the mixture looks like a sunset—all golden and glossy. Now, here’s where I always tell my friends to slow down: add the flour, baking soda, salt, and pumpkin pie spice all at once, then stir just until the dry ingredients disappear. A few lumps? Totally fine! Overmixing is the enemy of tender pumpkin bread—it makes the gluten tough, and we want this baby light as a autumn breeze.
Step 2: Bake the Pumpkin Spice Bread
While you were mixing, your oven should’ve been heating to 350°F (175°C)—if not, wait for it! Pour that beautiful orange batter into your greased loaf pan (I give mine an extra swipe of butter with a paper towel for good measure). Slide it into the oven and set your timer for 60 minutes. Around the 50-minute mark, do the toothpick test—poke it in the center, and if it comes out clean or with just a few moist crumbs, you’re golden. Let the bread cool in the pan for exactly 10 minutes—this helps it set—then flip it onto a wire rack. Resist the urge to ice it while hot, or you’ll have a melty mess!
Step 3: Add the Icing
Once your pumpkin bread is completely cool (I know, the waiting is torture!), make the icing. Whisk the powdered sugar, milk, and vanilla together until it’s smooth as silk. Pro tip: if it’s too thick, add milk a teaspoon at a time; too thin? More powdered sugar to the rescue! Drizzle it artfully over the top—I like to use a fork for those perfect zigzags. Let it set for about 15 minutes before slicing, unless you’re like me and can’t resist sneaking a warm corner piece « for quality control. »
Tips for Perfect Iced Pumpkin Spice Bread
After baking countless loaves of this pumpkin spice bread (some perfect, some… not so much), I’ve picked up a few tricks that’ll make yours turn out divine every single time. Here are my fail-safe secrets:
Fresh pumpkin puree matters: That old can hiding in the back of your pantry? Toss it. Fresh puree makes all the difference—it’s brighter, more flavorful, and keeps your bread moist for days. My trick? I always grab a new can at the start of fall baking season.
The toothpick test doesn’t lie: Overbaking is the quickest way to ruin pumpkin bread. When the edges pull away from the pan and that toothpick comes out with just a crumb or two, pull it out! The residual heat will finish the job.
Spice to your heart’s content: That teaspoon of pumpkin pie spice is just a starting point. If you’re like me and crave extra warmth, add a pinch of cardamom or cloves. A little goes a long way—think of it as adding a cozy sweater to your batter.
My secret icing trick: Before whisking, I always add a tiny pinch of cinnamon to the powdered sugar. It makes the drizzle taste like pumpkin spice latte frosting—trust me, you’ll never skip this step again!
Storage and Serving Suggestions
If by some miracle you have leftovers of this pumpkin spice bread (I rarely do!), here’s how to keep it tasting fresh. Wrap it tightly in plastic or stash slices in an airtight container—it’ll stay moist and delicious for up to 3 days at room temperature. For that just-baked feel, warm a slice for 10 seconds in the microwave before serving. My absolute favorite way to enjoy it? With a steaming mug of spiced chai or strong coffee—the flavors just sing together!
Want to save some for later? This bread freezes beautifully! Wrap the whole loaf or individual slices in plastic, then foil, and freeze for up to 2 months. Thaw at room temperature when the craving hits, then add a fresh drizzle of icing to bring it back to life. Just between us, I always hide a few slices in the freezer—it makes the best surprise breakfast when company drops by!
Frequently Asked Questions
So you’ve got questions about this iced pumpkin spice bread? I did too when I first started making it! Here are the ones people ask me most often – with all my honest answers after years of baking this cozy loaf.
Can I use fresh pumpkin instead of canned puree?
Absolutely! Roast a small sugar pumpkin, scoop out the flesh, and puree it until smooth. Just make sure it’s thick like the canned stuff—if it’s watery, drain it in cheesecloth first. Though between you and me? I keep a few emergency cans of Libby’s in my pantry because sometimes you just need pumpkin bread STAT.
What if I want to skip the icing?
No judgment here! The bread is delicious plain, though you might miss that sweet contrast. If you’re looking for middle ground, try dusting with powdered sugar. Or… my secret lazy trick? Just drizzle warmed honey right before serving. The bread’s so moist, it doesn’t really need anything!
How can I make this pumpkin bread gluten-free?
Easy peasy! Swap the all-purpose flour 1:1 with your favorite gluten-free blend (I like King Arthur’s). Add 1/2 tsp xanthan gum if your mix doesn’t include it. The texture comes out slightly denser but still crazy moist. Pro tip: Let GF batter rest 10 minutes before baking—it helps the flour absorb liquid better.
My bread sunk in the middle – what went wrong?
Oh honey, we’ve all been there! Usually means it needed 5-10 more minutes in the oven—pumpkin bread’s tricky because the moist batter can deceive you. Next time, test multiple spots with a toothpick and wait till no wet batter shows. And whatever you do, don’t open that oven door for at least the first 45 minutes!
Can I add nuts or chocolate chips to the batter?
Please do! I throw in walnuts when I’m feeling fancy, and my kids beg for chocolate chips. Fold in about 1/2 to 3/4 cup of your mix-in right before pouring into the pan. Just know – add-ins make the batter heavier, so it might need an extra 5-7 minutes of bake time. Worth every second!
Nutritional Information
Let’s chat real quick about nutrition—these numbers are just estimates based on my exact recipe, and yours might vary slightly depending on your ingredients. Each glorious slice of this iced pumpkin spice bread clocks in at around 250 calories, with 9g fat (mostly from that good old vegetable oil), 40g carbs, and 28g sugar (blame the icing—but who’s complaining?). The pumpkin puree sneaks in some vitamin A and fiber too. Not bad for something that tastes like a hug in loaf form, right? Just remember, your exact counts might shift if you tweak the recipe (extra icing anyone?).
Iced Pumpkin Spice Bread
Ingrédients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a mixing bowl, whisk together pumpkin puree, oil, eggs, and sugar until smooth.
- Add flour, baking soda, salt, and pumpkin pie spice. Stir until just combined.
- Pour the batter into the prepared loaf pan. Bake for 60 minutes or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
- For the icing, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled bread.