I make a lot of pumpkin bread in the fall and winter, and wanted to try out a new recipe. So I decided to try the Pumpkin Loaf from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter (I made a few small changes, noted in the recipe below). It’s a great basic pumpkin bread recipe—the loaf rises nicely and has a great texture and taste.
It’s very good, even without any spread or glaze, but I also thought it would be yummy with buttercream frosting. And, even better, Pumpkin Buttercream Frosting! So I came up with my own recipe for that and heaped it on the pumpkin bread. The frosting turns this tasty basic loaf of pumpkin bread into a delicious dessert! If you don’t like quite so much frosting, you can halve the frosting recipe. But I like frosting, so I put every last bit of it on the pumpkin loaf! 🙂
Pumpkin Bread with Pumpkin Buttercream
PUMPKIN BREAD with PUMPKIN BUTTERCREAM by NancyC, adapted from Great Coffee Cakes, Sticky Buns, Muffins and More
Makes one 9×5″ loaf 
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 large eggs
- 3/4 cup packed dark or light brown sugar (I used light brown sugar)
- 1/3 cup granulated sugar
- Optional: 2 teaspoons freshly grated orange zest
- Optional: 1 teaspoon freshly grated lemon zest
- 1/2 cup canola oil
- 1 1/4 cups canned pure pumpkin puree
- Optional: 1/2 cup chopped, toasted pecans or walnuts (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)
Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.
Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.
In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed.
Drizzle in the canola oil with beater on medium-low. Reduce speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Fold in the pecans using a rubber spatula.
Spoon the batter into your prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool completely on a wire rack.
If you’re going to frost the loaf, you can make the frosting while the loaf is cooling…
PUMPKIN BUTTERCREAM FROSTING by NancyC
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 Tablespoons canned pure pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 3 cups powdered sugar
- 2 teaspoons Half & Half (light cream) or milk
- 1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
Cream the butter, pumpkin puree, cinnamon, and vanilla, blending well. Add powdered sugar a cup at a time, blending well after each addition. Add Half & Half or milk and blend well. NOTE: This makes a very thick buttercream frosting. If you want a thinner, creamier frosting, add more Half & Half or milk until you get the desired consistency.
After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.
Recipe from NancyC | nancy-c.com
Frosted or unfrosted, I think you’ll love this pumpkin bread! 🙂 Are you baking any pumpkin-flavored goodies?
Sharing at Pink Saturday, Farmhouse Friday, Meal Plan Monday, Weekend Potluck, Grace at Home, Full Plate Thursday, Thursday Favorite Things, Wonderful Wednesday, Hearth & Soul, Inspire Me Monday.
NancyC 
That icing looks fabulous!
LikeLike
This bread is awesome! I made it and doubled it, it was gone in no time! Will be making again, Thanks for the recipe!
LikeLike
You’re welcome, Lynette! Glad to hear you liked it! 🙂
LikeLike
The pumpkin bread is really good by itself, but even better with the pumpkin buttercream icing!!! My family loves it.
LikeLike
Glad to hear you and your family liked it, Jean!
LikeLike
I do not like pumpkins except in soups, but this bread looks so delicious with its frosting. Yummy!
LikeLike
It is really good–hope you get a chance to try it, Kim!
LikeLike
Pingback: Pumpkin Pancakes with Toasted Walnuts « strawberry ginger
This looks delicious! The frosting recipe is def a buttercream but you write about Pumpkin Cream Cheese frosting. Do you have a pumpkin frosting using cream cheese?
LikeLike
Lori, thank you so much for pointing that out! The cream cheese was a typo, so I updated the post! Not sure why I did that…maybe I was thinking of my pumpkin cream cheese bread when I was typing it out (http://nancycreative.com/2010/10/08/pumpkin-cream-cheese-bread/). I’m sure I’ll be trying out a pumpkin cream cheese frosting one of these days…I love trying out new pumpkin recipes!
LikeLike
My mind is going leaps and bounds! For Thanksgiving, i’d like to make your recipe and then make another using Splenda and whole wheat pastry flour for the diabetics in our family. I’d love to find if they have a diabetic powdered sugar yet; if not, I’ll make a diabetic cream cheese frosting instead. Thanks for the recipe, and the opportunity to use it as a jump-off point!
LikeLike
You’re welcome, Renate! You’ll have to let me know how your healthier version turns out-sounds like a great idea! 🙂
LikeLike
Renate,
I’m not totally positive if it work with Splenda but if you put sugar into a food processor for a while, it becomes powdered sugar. I would assume that it would work that way with Splenda as well.
LikeLike
Substitute powdered sugar for diabetics:
2 c non-fat dry milk powder
2 c cornstarch
1 c splenda granulated
Mix in blender til fluffy
Yields 3 cups
LikeLike
Thanks for the tip, Julie!
LikeLike
This was delicious! My 3 year old loved it too!
LikeLike
Glad you and your kiddo liked it, Mandy! 🙂
LikeLike
I just made this and it was yummy but since I made it with whole wheat flour it came out dry. Any advice to avoid that? Thanks for the recipe!
LikeLike
You could try adding 1/2 cup of applesauce, plain yogurt, or sour cream to the batter–that would give it some moistness. Or maybe you just don’t need to bake it as long–try checking it 5 minutes sooner next time you make it. Hope that helps, Roberta!
LikeLike
is pumpkin puree, the canned pumpkin you make pies from?
LikeLike
Yes, it’s the 100% pure pumpkin that comes in a can (such as the Libby’s brand) but NOT the canned pumpkin pie filling, which has extra ingredients added in.
LikeLike
Looks yummy
LikeLike
I made this recipe and it was fabulous!!!
LikeLike
I’m glad you liked it, Ana! 🙂
LikeLike
I just made this, and it was soo amazing! This recipe is perfect! My family loved it. I am making another one tomorrow to give away. Thank you for sharing it, it was a huge hit!
LikeLike
I’m glad to hear it was a hit with your family, Chelsea! 🙂
LikeLike
Pingback: Fall Weather « The Adventures of a Darlin'
I just made this but added a bit of maple syrup to the frosting—just for fun. Turned out pretty darn good. Also, I do half whole wheat and half unbleached all-purpose in much of my baking and it works out to be a nice compromise.
LikeLike
Adding the maple syrup sounds good–I’m a big maple syrup fan! I will have to try it with the half whole wheat sometime, too!
LikeLike
I wanted to add some pumpkin spice to the icing…you think that would be a good idea…. I am just learning to cook …well I’m expanding my cooking abilities lol
LikeLike
Yes, I think that would work–you could start with a 1/2 teaspoon of the pumpkin spice and if you want a stronger flavor, add a little more. Have fun with your cooking and baking! 🙂
LikeLike
Pingback: Fabulous Fall Foods | Imperfectly Polished
Looks heavenly!
LikeLike
Thanks, Tanya!
LikeLike
Just made this today. It was so good.
LikeLike
Glad you liked it, Vanessa!
LikeLike
Made this yesterday – huge hit with the whole family & my teenage daughter’s best friend too. Not a morsel left for today.
Making another batch to take to the family reunion tomorrow. Thanks for the terrific recipe!
LikeLike
You’re welcome, and that’s great to hear, Louisa! 🙂
LikeLike
Pingback: pumpkin recipes - PassPorter Community - Boards & Forums on Walt Disney World, Disneyland, Disney Cruise Line, and General Travel
Thank you for visiting God’s healing plants. You have a lovely site yourself with decicious recipes. Blessings on your day.
LikeLike
Pingback: Sweet Friday – Perfect Pumpkin Treats | Tickled Peach Studio
Pingback: Pumpkin Bread with Salted Caramel Drizzled Pumpkin Buttercream
Pingback: Fleur Ibis » Pumpkin EVERYTHING
Pingback: Fall Food Festivities « 20-Something Ramblings
Did you refrigerate the leftovers since there is milk in the frosting? I’m asking before I make it; assuming, of course, there are leftovers.
LikeLike
Yes, I would refrigerate any leftovers (like you said, if you have leftovers 🙂 ) of this bread–the frosting will keep better that way.
LikeLike
Pingback: Halloween Sewing Party and a Pumpkin Loaf Cake « emmasfabricstudio
Pingback: Pumpkin Cake with Spiced Buttercream « Wine & Plum
Pingback: November random thoughts | Lauren Gleason Feller's Webpage
Made this bread without the frosting! Added a hint of both the lemon & orange rind. It was delish and moist! The orange flavour was noticable even though I probably only used a 1/2 teaspoon (I think 2 tsp would have been too much). Making it again this weekend! Thanks so much!
LikeLike
You’re welcome, Dee–glad you liked the pumpkin bread! 🙂
LikeLike
I made your yummy pumpkin bread and frosting yesterday. Thank you for posting, everyone loves it. I only made half the frosting.
LikeLike
You’re welcome, Sherre, and glad to hear everyone liked it! And yes, if you don’t like heavy frosting, half of the frosting recipe is plenty! 🙂
LikeLike
This looks amazing! Might have to give it a try!
LikeLike
Do you think I could use almond milk for the milk part in the frosting?
LikeLike
Yes, you can do that! 🙂
LikeLike
Made this for my friends-giving tonight and i am not someone who cooks at all. The directions were perfect and easy for me to follow. the butter cream is incredible too! Thanks so much – will be following you for sure via pinterest and your blog!
LikeLike
Thanks for your comment, Brie–I’m glad you liked the bread! And thanks for following! 🙂
LikeLike
how would i change this into cupcake/muffin? like the baking time?
LikeLike
If you want to try these as muffins, I would try baking them at the same temperature and check them after 20 minutes. They may need to bake anywhere from 20 to 30 minutes–let me know how they turn out for you!
LikeLike
Well I started baking them before you replied and I tried 25 right off the bat, and they turned out perfect! I put the buttercream on and sprinkled it with cinnamon–perfect. Thanks for the recipe!
LikeLike
That’s good to hear, Laura! Thanks for letting me know!
LikeLike
This sounds like an awesome dessert. Wondering if I could substitue shredded zucchini for the pumpkin puree? I have soo much of it from this summer and would like to make this bread with the delicious buttercream frosting recipe you have.
LikeLike
They’re both moist, so it may work fine. Or, you could make this zucchini bread recipe and frost it with the pumpkin buttercream: http://nancycreative.com/2010/07/06/zucchini-spice-bread/
Let me know what you end up doing!
LikeLike
I made the zucchini bread with a cup of crushed pineapples for added moisture and topped it off with your buttercream frosting. What a BIG HIT!! Thank you!
LikeLike
You’re welcome! I’m glad that worked out for you! 🙂
LikeLike
Absolutely delicious! I used egg substitute instead of eggs and left out the granulated sugar and the icing. Best vegan bread I have made. Thanks!
LikeLike
You’re welcome and glad you like it!
LikeLike
Pingback: Playing recipe catch-up | Lauren Gleason's Webpage
I used your recipe tweaks, and this was GREAT! I’m going to go lighter on the nutmeg and cinnamon next time to make it more pumpkiny, but besides that I loved it.
LikeLike
I’m happy to hear you liked this, Elise! 🙂
LikeLike
Thank you so much for your post! I have been using Carole Walters recipe for years – its the best! We recently moved and I couldn’t find where I had packed my copy so I was so excited to find your blog 🙂
LikeLike
I’m glad you found it! It really is a wonderful recipe!
LikeLike
I doubled the recipe and made muffins and added streusel on top.. Sooo good! Can’t wait to try w your buttercream too!
LikeLike
If you like frosting, then I’m sure you will like the buttercream! 🙂
LikeLike
Great recipe! I added some raisins to the pumpkin bread and left out the nuts completely. Everyone loved it. I will for sure be making this again and I plan to use the frosting on cupcakes(not sure what type yet) in the future.
LikeLike
Glad you liked it, Kelsey! Adding raisins is a great idea!
LikeLike
Pingback: 25 Pumpkin “Nomnomnom”‘s!
Pingback: Pumpkin Recipes
Can’t wait to try this! Do you think you can freeze this with the frosting on it?
LikeLike
You can try that, but I think it would be better to just freeze the bread and frost it when you’re ready to serve it.
LikeLike
Hi! I tried this recipe, and OMG! It turned out fantastic – it tasted soooo good. I used the nuts in the batter and also in the topping, gave it to my Mom for her b-day gift, and she loved it! Thanks so much for this recipe!
LikeLike
You’re welcome, Tori–glad your mom liked it! 🙂
LikeLike
Pingback: Dark Mocha-Chocolate Cake with Pumpkin Buttercream Frosting | Sweet Sensations
Do you think the pumpkin buttercream icing would work on sugar cookies?
LikeLike
Sure, I think you could frost the cookies with it–if it’s too thick, you can always thin it out with a little extra milk or water!
LikeLike
This pumpkin frosting is delicious and it was sooo easy to make! Thanks for sharing! 🙂
LikeLike
Pingback: Thanksgiving Holiday Food Ideas {a Pinterest Roundup} - Blissfully Ever After
Pingback: Life Changing Pumpkin-Nutella Cake
I made this for a cookout last week…was a HUGE hit. I didn’t have any leftovers, and everyone loved the icing! Thank you for this wonderful recipe!
LikeLike
You’re welcome, Andrea–glad everyone like it and thanks for letting me know! 🙂
LikeLike
Pingback: Pumpkins and Pumpkin Bread and More! - Ritual Waters
I made this and my family has gone crazy for it. I am making more but need to use Buckwheat flour. Has anyone tried this? Im worried about it being too dry.
LikeLike
I haven’t tried Buckwheat flour myself, Elaine, but found this info at http://www.ehow.com/facts_7642019_can-buckwheat-flour-white-flour.html: “Substitute 7/8 cup of buckwheat flour for a cup of white flour. For best results, substitute buckwheat flour for no more than about one-quarter the white flour in leavened breads, and no more than half in muffins and other baked goods.” Hope that helps!
LikeLike
Pingback: National Pumpkin Day, October 26 - This Autoimmune Life
I made your pumpkin bread a few days ago, but instead of using pecans, I used roasted unsalted sunflower seeds…turned out great. Was also thinking that a maple buttercream frosting would work well with this and am planning to do that the next time I make it. Great recipe! Thank you.
LikeLike
You’re welcome, Jeri! Your substitution of sunflower seeds sounds like a great idea! 🙂
LikeLike
Pingback: 30 Creative and Delicious Uses for Your Pumpkin This Fall
I can almost taste the cake… yummmmmmmmm but I need a little more Fall to bake this one. It’s still hot every day here. So I’ll just copy it for now if you don’t mind. I can almost smell it!!! THANK YOU SO MUCH!
LikeLike
You’re welcome, Marie! 🙂
LikeLike
Pingback: Meal Plan Monday 182- Yummy Fall Goodness! - Southern Plate
The pumpkin bread looks amazing! Yummm!
LikeLike
Thanks so much, Veronica! 🙂
LikeLike
Nancy,
I like making cranberry pumpkin bread for Thanksgiving. Your recipe sounds nice, especially with the pumpkin spice buttercream which has to be a nice touch. I’m saving your recipe for a future try. Thanks for sharing. I’m visiting from Inspire Me Mondays. Come boogie with me on the 4M dance floor if you’d like!
LikeLike
Thanks for visiting, Cathy! I’ll come by later today! 🙂
LikeLiked by 1 person
Nancy, this pumpkin bread looks yummy. Thanks for sharing on Happiness is Homemade. I’m also sharing it on my Monday Newsletter. I tried to save to Pinterest, but couldn’t find a PIN button?
LikeLike
Carol, thanks so much for sharing this in your newsletter! On my blog, there’s a PIN button at the end of the post you can pin with. I need to add the pin to my photos, though–that’s definitely easier! Have a beautiful Sunday! 🙂
LikeLike
Pingback: Happiness is Homemade Features of the Week (Party #290) - A Labour of Life
Pingback: It's Pumpkin Time on Happiness is Homemade Link Party
Pingback: A New Party With Lots Of Pumpkin Everything! - Ducks 'n a Row
Pingback: Pumpkin Door Decor and Pallet Projects #HappinessisHomemade - Munofore
Pingback: Happiness is Homemade Link Party 290 ~ Bluesky at Home
Pingback: Happiness is Homemade!
Pingback: Linky Party: Wonderful Wednesday 9/10-9/15 #OMHGWW
Thank you for sharing at #ThursdayFavoriteThings. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!
LikeLike
Thanks so much, Marilyn! Yes, I’ll be there next week! 🙂
LikeLike
Congratulations! Your post was my feature pick at #ThursdayFavoriteThings this week. Visit me at https://www.marilynstreats.com on thursday morning to see your feature! All hosts choose their own features from the comments left on their blog so be sure to return to my blog to see your feature. I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!
LikeLike
Thanks so much! I’ll be on my way over on Thursday to see the post! 🙂
LikeLike
Pingback: Weekend Potluck #501 - Homemade Lemon Curd - The Country Cook
I am a senior 75 still finding new things to try. This was delicious so good I made two today. One large tin of pumpkin so affordable. Made the icing it was so much I decided to make another gave the first one away.. Thank you I may make to give away for Christmas..
LikeLiked by 1 person
So glad you hear you liked this pumpkin bread, Paulette! 🙂
LikeLike
Pingback: 20 Kid Approved Pumpkin Desserts - Spaceships and Laser Beams