This Pumpkin Bread is filled with lots of pumpkin puree and pumpkin pie spices! A fluffy, sweet maple buttercream tops it off making it hard to eat just one slice!

I mentioned last week that the pumpkin recipes have started at our house. I’m afraid they’re not stopping any time soon! Between pumpkin and apples, it’s safe to say that fall recipes have officially taken over our kitchen!

One of my favorite things to make this time of year is a pumpkin quick bread. It’s so easy to make and there are lots of ways to change things up. Like this pumpkin bread with maple buttercream!

Just like these pumpkin coffee cake muffins, this pumpkin bread has maple syrup and extract throughout the bread and the topping! I started with this combination at the end of last fall, and my love for it is still going strong this fall!

The bread itself is relatively healthy made with a mix of regular and whole wheat flour. Yogurt makes up for the fat and the pumpkin provides moisture, so the bread stays fresh longer.

The frosting, on the other hand, isn’t so healthy. If you really want to, you could leave off the frosting, but it adds a creamy sweetness that pairs perfectly with the warm spices of the bread!

Cut a thick slice and enjoy with a large glass of milk or mug of hot coffee. You’ll find that it’ll be your new favorite way to start your day!

Continue to Content

Pumpkin Bread with Maple Buttercream

Yield: 12 slices

Prep Time: 15 minutes

Bake Time: 55 minutes

Total Time: 1 hour 10 minutes

This Pumpkin Bread is filled with lots of pumpkin puree and pumpkin pie spices! A fluffy, sweet maple buttercream tops it off making it hard to eat just one slice!

Print

Ingredients

For the Bread

• 1 C all-purpose flour
• 3/4 C white whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp allspice
• 1/8 tsp cloves
• 2/3 C brown sugar
• 1/4 C sugar
• 2 eggs
• 1/2 C plain or vanilla yogurt
• 2 tbsp olive or canola oil
• 1 tsp vanilla extract
• 1 tsp maple extract
• 1 1/4 C pumpkin puree (not pumpkin pie filling)

For the Frosting

• 1 1/2 C confectioner's sugar
• 1/4 C butter, softened
• 1 tbsp pure maple syrup (or milk)
• 1 tsp maple extract

Instructions

1. Preheat oven to 350. Spray a 9x5 inch loaf pan with non-stick cooking spray.
2. In a large bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves. Set aside.
3. In the bowl of a stand mixer (or with an electric hand mixer), beat together brown sugar, sugar, and eggs until creamy. Beat in yogurt, oil, vanilla extract, and maple extract until well-combined. Beat in pumpkin until just combined.
4. Slowly add in flour mixture and beat until just combined, scraping down the sides of the bowl as necessary.
5. Spread batter into prepared loaf pan. Bake for 50-55 minutes or until toothpick inserted in the center comes out clean.
6. Remove from oven and allow bread to cool in pan for 10 minutes before removing to a wire rack to cool completely.
7. While bread is cooling, prepare frosting. Beat together butter and confectioner's sugar. Add in maple syrup and maple extract. Beat until creamy. Spread frosting over cooled bread.
8. Slice and serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Bellemain Cooling Rack
• 
  StarPack Premium Silicone Spatula Set(2 Small, 2 Large) Heat Resistant to 600 degrees F
• 
  Kitchen Aid Hand Mixer
• 
  Farberware Nonstick Loaf Pans

Did you make this recipe?

Please leave a comment or rating on the blog to let us know or share a pic on Instagram and tag @akitchenaddiction