Pumpkin Bread with Pumpkin Spice Icing
User Reviews
5
Pumpkin Bread with Pumpkin Spice Icing
Description
This pumpkin bread recipe mixes eggs, pumpkin puree, and yogurt with avocado oil and cane sugar, then gently folds in flour combined with baking powder, baking soda, pumpkin pie spice, and sea salt. The batter goes into a lined loaf pan and bakes to a tender crumb with a moist texture. The pumpkin pie spice mixture blends cinnamon, ginger, nutmeg, cloves, and allspice for a balanced warm profile.
After baking, the bread cools before applying the pumpkin spice icing made of powdered sugar, vanilla, milk, and pumpkin pie spice. The icing can be adjusted in thickness by varying milk or powdered sugar amount to coat the bread evenly.
This loaf can be served at breakfast, as a snack, or dessert. It stores well covered at room temperature for several days or can be sliced and frozen individually for longer keeping.
The layering of pumpkin puree, yogurt, and spices results in a rich flavor without being dense. Tapping the batter into the pan releases air bubbles and helps achieve uniform baking.
Ingredients
- 2 large egg
- 125 ml PLAIN yogurt
- 125 ml pumpkin puree
- 60 ml avocado oil or vegetable oil
- 80 g granulated cane sugar
- 225 g all-purpose flour or cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 2 g salt sea salt
Pumpkin Pie Spice: (makes more than needed)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon cloves ground
- ⅛ teaspoon ground allspice
Glaze:
- ½ C powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon milk more or less as desired
- ¼ teaspoon pumpkin pie spice
Instructions
Make the pumpkin bread:
- Preheat oven to 350°F/177°C.
- Prepare an 8" by 4" loaf pan by lining it with parchment paper. Set aside.
- In a bowl, whisk together the eggs, pumpkin puree, yogurt (or milk + vinegar), avocado oil, and granulated sugar.
- Sift in the flour, baking powder, baking soda, pumpkin pie spice, and sea salt.
- Use a spatula to fold the mixture together, being careful not to overmix.
- Transfer the batter the loaf pan and give it a few taps to release any trapped air bubbles.
- Bake at 350°F/177°C for 55-60 minutes, or until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
- Transfer to a cooling rack and let cool before icing.
For the pumpkin spice icing:
- In a bowl, combine the powdered sugar, vanilla extract, milk, and pumpkin pie spice.
- Give it a stir. Adjust the consistency to your liking by adding additional powdered sugar or milk.
- For a thinner icing, add more milk; for a thicker icing, add more powdered sugar.
- Spread the icing over the surface of the pumpkin bread and top with additional pumpkin spice.
- Let the icing set before slicing.
Notes
- Keep the bread covered at room temperature for up to 3 days to maintain freshness.
- For longer storage, slice the bread, wrap slices individually, and freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 142mg | 6% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 1680IU | 34% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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