Pumpkin Bread with Orange-Cream Cheese Icing Recipe

Pumpkin Bread with Orange-Cream Cheese Icing


  • 1 ¾ cups flour
  • 1 ½ cups sugar
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • 2 eggs
  • ½ cup canola oil
  • ⅓ cup water
  • ½ teaspoon pure vanilla extract
  • 1 15-ounce can pure pumpkin (minus ½ cup—use this for a pumpkin pie!)
  • orange-cream cheese icing:
  • zest of one mandarin orange
  • 4 tablespoons butter, softened
  • 1 cup powdered sugar
  • ¼ block (2 ounces) cream cheese
  • Recipe yields: 2 small loaves of pumpkin bread


  1. In a medium bowl, mix flour, baking soda, sugar, salt, and spices together.
  2. Make a hole in the dry ingredients and add pumpkin, eggs, oil, and water.
  3. Beat the mixture until smooth before adding vanilla.
  4. Pour into two small, greased loaf pans and bake for 35 minutes at 350 degrees Fahrenheit.
  5. While the loaves bake, make the icing. In a mixing bowl or blender, place softened butter,
  6. orange zest, powdered sugar, and cream cheese. Blend until smooth.
  7. When pumpkin bread is finished baking, remove from the oven.
  8. Once it has cooled some, move the loaves from pans and place to finish cooling on a wire rack.
  9. When ready, ice the tops of the loaves. If you like a sweeter pumpkin bread, feel free to slice and spread individual slices with more icing. Use any excess icing as a spread for toast or dinner rolls.

There’s nothing like a warm loaf of sweet bread to help ease you into winter.

My mom makes this pumpkin bread every year. It’s a favorite of one of our neighbors (he likes that it’s a sweet that isn’t too sweet, and eats it sans icing) and a guilty pleasure for my dad (he’s diabetic; he also foregoes the icing).

I, however, love sweet things and am not diabetic, so I’m all about the icing! The slight bitterness of the zest balances out the sweetness-and-spice of the rest. If you want, make both loaves, and freeze one for later, un-iced. (I’d say freeze any bread you’re not going to eat within the first two days after baking. The icing should hold up in the fridge for about a week.) Let the leftover loaf thaw in the refrigerator the night before you plan on eating it. The bread is really good cold, especially when drizzled over with some warmed icing.

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