This pumpkin bread is made from scratch and iced with homemade caramel icing and garnished with chopped pecans. This iced pumpkin spice loaf is easy to make from beginning to end and is made from scratch.
Easy Pumpkin Loaf
Pumpkin is one of the most popular flavors of Fall and pumpkin spice is just as popular. Homemade pumpkin spice is used in this recipe as well as real pumpkin puree. When making this recipe, make sure to use pumpkin puree and not pumpkin pie filling - they're not the same!
These iced pumpkin spice loaves are a great addition to any Fall potluck or office party. Each bread loaf can be sliced into 12 pieces comfortably.
This bread is also great for gift-giving! It's full of well-balanced flavors and the sheen that the caramel icing makes this not so exciting looking bread an enticing look. The chopped pecans kick the flavor up a notch and add a crunch.
Ingredients in Iced Pumpkin Spice Loaf
- Brown sugar
- Granulated sugar
- Eggs- room temperature
- Pure pumpkin
- All-purpose flour
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Baking powder
- Ground cloves
- Ground allspice
- Sweetened condensed milk
- Unsalted butter
- Vanilla extract
- Chopped pecans - for garnish
RELATED: Pumpkin Streusel Coffee Cake
How to Make Quick Pumpkin Bread
It only takes about 10 minutes to combine the ingredients for this recipe and it takes very little work to achieve flavorful and moist results.
This recipe has brown sugar as well as granulated sugar to make the bread denser and bring out more flavor. Room temperature eggs are also used to produce fluffy and airy bread.
Two loaf pans are needed to make this recipe and it's best to grease them, even if they're nonstick. I always go one extra step and lightly flour them once they are greased. It's frustrating to try and remove a stuck bread loaf from the pan - taking the extra step is worth it.
Preheat the oven - Preheat the oven to 350° and grease two loaf pans.
Combine the wet ingredients - Beat together the brown sugar, granulated sugar, and room temperature eggs. Once these ingredients are combined, add in the pure pumpkin.
Combine the dry ingredients - Mix together the flour, baking soda, baking powder, salt, and spices.
Slowly combine the flour mixture with the pumpkin mixture - Beat half of the flour mixture into the wet ingredients, and add half of the water.
Repeat with remaining flour and water. Be careful not to overmix.
Divide the batter between the two loaf pans - Divide the batter equally between the two loaf pans.
Bake - Bake in the preheated oven for 55-60 minutes. Check the center with a toothpick for doneness. Every oven varies so make sure to keep an eye on how quickly the loaves may be baking.
Cool - Remove from the oven and let cool for 10 minutes before removing the loaves from the loaf pans.
Ice - Once the loaves are completely cool, pour caramel icing on top and garnish with chopped pecans if desired.
RELATED: Chocolate Chip Banana Bread
How to Make Caramel Icing
This pumpkin spice loaf is iced with homemade caramel icing. It only takes 4 ingredients to make this on the stovetop and the time it takes is less than 15 minutes.
Sweetened condensed milk is added to a saucepan and brown sugar is melted down. That is allowed to simmer (on low) for about 5 minutes and then it is removed from heat.
Once the sugar has broken down and the saucepan is removed from the heat, the unsalted butter and vanilla extract are then stirred in.
It's important to allow the icing to cool down so that it can thicken. Instead of sliding off the pumpkin loaves, the icing will slowly creep over the top of the loaves and down the sides.
Crushed pecans sprinkled on top of the caramel icing before it dries not only makes it more presentable but also bring a nutty flavor that balances the pumpkin loaf well.
- 1 ½ cup brown sugar
- ¾ cup granulated sugar
- 4 eggs, room temperature
- 15 oz pure pumpkin
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon baking powder
- ¾ teaspoon ground cloves
- ½ teaspoon ground allspice
- ½ cup water
Pumpkin Spice Loaf
- Preheat the oven to 350° and grease two loaf pans.
- Beat together the brown sugar, granulated sugar, and room temperature eggs.
- Beat in the pure pumpkin
- Mix together the flour, baking soda, baking powder, salt, and spices.
- Beat in half of the flour mixture into the wet ingredients, add half of the water.
- Repeat with remaining flour and water. Careful not to overmix.
- Divide the batter equally between the two loaf pans.
- Bake in the preheated oven for 55-60 minutes. Check the center with a toothpick for doneness.
- Remove from the oven and let cool for 10 minutes before removing from the loaf pans.
- Once the loaves are completely cool, pour caramel icing on top and garnish with pecans if desired.
- In a small saucepan, melt the sweetened condensed milk and brown sugar.
- Bring to a low simmer (do not boil) for about 5 minutes. Stir constantly.
- Remove from the heat and add in the vanilla extract and butter.
- Stir to melt the butter and allow it to melt.
- Allow the mixture to cool. It will thicken as it sits.
Place parchment paper under the loaves with pouring the icing for easy cleanup.
Store in an airtight container.
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Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 454Total Fat: 6.8gSaturated Fat: 3.7gCholesterol: 71mgSodium: 386mgCarbohydrates: 91.5gFiber: 2.3gSugar: 61.3gProtein: 8.7g