Pumpkin Spice Loaf with Cream Cheese Glaze
Few things capture the feeling of fall like a loaf of pumpkin spice bread baking in the oven. The aroma of cinnamon, nutmeg, and cloves drifting through the kitchen instantly makes any day feel cozier. This easy pumpkin bread recipe bakes up tender, moist, and full of warm spice — topped with a smooth cream cheese glaze that makes it irresistible. You can also make it gluten-free with a simple 1-to-1 flour swap — the flavor and texture stay just as good. Let’s start with the classic version done right, then explore a few creative twists soon.
Pumpkin Spice Loaf with Cream Cheese Glaze
Prep
⏱️
Bake
🔥
Total
⏳
Serves
🍽️ 8
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- 1 ½ cups pumpkin purée
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1–2 tbsp milk (to thin to a spreadable glaze)
Instructions
- Prep: Heat oven to 350°F (175°C). Grease a 9×5 loaf pan and line with parchment.
- Dry mix: Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Wet mix: In a separate bowl, whisk pumpkin purée, sugars, oil, eggs, and vanilla until smooth.
- Combine: Fold dry into wet until just combined (don’t overmix). Transfer to pan; smooth top.
- Bake: 50–55 minutes, until a toothpick comes out mostly clean. Cool 10 minutes, then transfer to a rack to cool completely.
- Glaze: Beat cream cheese and butter until smooth; add powdered sugar and vanilla. Thin with milk to a spreadable glaze. Spread over cooled loaf.
✨ Storage Tip: Wrap tightly; keeps 3 days at room temp or 2 months in the freezer. Toast a slice for breakfast!
By PantryJoy • September 29, 2025
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