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Close up of slices of pumpkin bread with cinnamon icing and pumpkin spice streusel.
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5 from 2 votes

Pumpkin Bread with Cinnamon Icing

This moist pumpkin bread is loaded with pumpkin spice and is easy to make. It is topped with pumpkin spice streusel and cinnamon icing.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Servings: 9 servings
Calories: 489kcal

Ingredients

Pumpkin Spice Streusel

  • ½ cup All-purpose flour
  • ½ cup Brown sugar packed light or dark
  • 1 teaspoon Pumpkin pie spice
  • ¼ cup Unsalted butter melted

Pumpkin Bread

  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 3 teaspoon Ground cinnamon
  • 2 teaspoon Pumpkin pie spice
  • ½ teaspoon Salt
  • ½ cup Oil canola or vegetable
  • ¾ cup White granulated sugar
  • ¾ cup Brown sugar packed light or dark
  • 1.1 lbs Pumpkin puree not the pumpkin pie filling
  • 1 teaspoon Pure vanilla extract
  • 2 Large eggs room temperature

Cinnamon Icing

  • ½- ¾ cup Powdered sugar sifted
  • ½ teaspoon Ground cinnamon
  • 1- 1 ½ tablespoon Milk

Instructions

Pumpkin Spice Streusel

  • In a small bowl, mix the flour, brown sugar, and pumpkin pie spice together. Mix in the melted butter with a fork. Then, place in the fridge while you make the pumpkin bread.

Pumpkin Bread

  • Preheat oven to 325°F. Spray a 9 inch loaf pan with non-stick baking spray. Line the bottom and 2 sides of the pan with parchment paper and spray again. This helps with easy removal of the bread once it is done baking.
  • In a medium bowl, sift together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
  • In a large bowl, whisk together brown sugar, white sugar, and oil. Mix until combined. Add in pumpkin and vanilla and whisk together. Add in eggs and whisk together.
  • Add in half of the dry ingredients and whisk together. Switch to a rubber spatula when the batter gets too thick. Add the rest of the dry ingredients and mix together.
  • Pour the batter into the loaf pan. Take the streusel out of the fridge and crumble it with your hands. If the streusel is too wet, add an extra ¼ cup of flour and mix again. Sprinkle all of the streusel on top of the batter.
  • Bake for 1 hour and 20 minutes. The pumpkin bread is done baking when a toothpick inserted comes out clean. If it is still too moist, then bake for another 5 minutes and check again.
  • Let the pumpkin bread sit in the pan for 10 minutes before transferring to a cooling rack. Let the pumpkin bread cool completely before topping with icing.

Cinnamon Icing

  • Sift the cinnamon and powdered sugar together in a small bowl. Add in the milk and whisk together until smooth. Depending on how thick you want your glaze, you can add more powdered sugar to thicken it or more milk to thin it out. Pour the glaze on top of the pumpkin bread.

Notes

Flour- Make sure flour is spooned and leveled or use a scale. Compacted flour can dry out the pumpkin bread.
High altitude baking- Add 2 extra tablespoon of flour.
 

Nutrition

Calories: 489kcal | Carbohydrates: 96g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 284mg | Potassium: 197mg | Fiber: 3g | Sugar: 49g | Vitamin A: 8792IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 3mg