Easy One Bowl Pumpkin Bread with Maple Icing Recipe
This is the bread to make to ring in the autumn season. Pumpkin puree is transformed into a tender loaf of quick bread for an easy breakfast or afternoon snack.
Equipment
- 1 1 pound loaf pan 8 ½ x 4 ½ x 2 ¾
Ingredients
Pumpkin Bread
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ¾ cup light brown sugar packed
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 15-ounce can of pumpkin puree
- ½ cup mild blend olive oil
- ¼ cup plain greek yogurt
Maple Cream Cheese Spread
- 1 8-ounce package of cream cheese room temperature
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- Pinch of kosher salt
Instructions
- Preheat the oven to 350 degrees. Place a rack in the center of the oven.
- Grease loaf pan with a nonstick cooking spray or rubbed in unsalted butter and set aside.
- In a large bowl, whisk together the pumpkin puree, olive oil, yogurt, vanilla extract, eggs, and pumpkin pie spice.
- Next, add in the all-purpose flour, whole wheat flour, brown sugar, baking soda, and sea salt. Gently fold in the dry ingredients until the batter forms. Avoid over mixing as it will create a more dense loaf.
- Pour the mixed batter into the prepared loaf pan. Place on a rimmed baking sheet then place in oven. Bake until golden brown, about 50 to 60 minutes, until a toothpick or butter knife comes out clean from the center of the loaf.
- Cool pumpkin bread in the pan for about 10 minutes. Turn out onto a cooling rack to cool completely before slicing and serving.
- To prepare the Maple Cream Cheese Spread: Whisk together all ingredients until smooth. Use as a spread for sliced pumpkin bread as desired.
Notes
Note: The Maple Cream Cheese Icing is totally optional. If that's not your jam, leave it out. The pumpkin bread is perfectly delicious all on its own!
Tried this recipe?Let us know how it was!