Harvest Pumpkin Bread

Photo byGwen Wren using Canva

Fall is in the air and I feel like something sweet (but not too sweet). This Harvest Pumpkin Bread recipe will hit the spot perfectly!

Harvest Pumpkin Bread

Ingredients

For the Pumpkin Bread:

• 1 ¾ cups (220g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp salt
• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar, packed
• ¾ cup (180ml) pumpkin puree (not pumpkin pie filling)
• ½ cup (120ml) vegetable oil (or melted butter)
• 2 large eggs, room temperature
• ¼ cup (60ml) milk (or almond milk)
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 4 oz (113g) cream cheese, softened
• 2 tbsp butter, softened
• 1 ½ cups (180g) powdered sugar
• 1 tsp vanilla extract
• Pinch of salt
• 1-2 tbsp milk (optional for a smoother consistency)

For the Topping:

• ¼ cup rolled oats
• 1 tbsp honey or maple syrup (optional, to glaze the oats)

Instructions

1. Preheat and Prepare:

Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.

2. Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.

3. Combine Wet Ingredients:

In a large bowl, whisk the granulated sugar, brown sugar, and pumpkin puree together. Then add the oil, eggs, milk, and vanilla extract, mixing until fully combined.

4. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

5. Bake:

Pour the batter into the prepared loaf pan and spread evenly. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Making the Cream Cheese Frosting:

1. Cream Together Ingredients:

In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.

2. Add Sugar and Flavoring:

Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat until fully combined and smooth. If the frosting is too thick, add 1-2 tablespoons of milk to thin it to your desired consistency.

Assemble the Bread:

1. Frost the Bread:

Once the pumpkin bread has completely cooled, spread a generous layer of cream cheese frosting over the top of the loaf.

2. Add the Oats Topping:

Sprinkle rolled oats evenly on top of the frosting. Optional: Toast the oats for extra flavor and crunch. To toast oats, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through, until lightly golden. Cool before adding them to the bread. For added sweetness, drizzle a little honey or maple syrup over the oats.

3. Serve:

Slice and enjoy! Store leftovers in an airtight container in the fridge for up to 5 days.

Optional Add-ins:

• For extra texture, consider adding ½ cup of chopped nuts (walnuts or pecans) or chocolate chips to the batter.
• You can also sprinkle some cinnamon or nutmeg on top of the frosting for added flavor and decoration.