Ingredients
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 3/4 cup vegetable oil
- 1/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin purée
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- Pinch of kosher salt
- 1/4 cup unsalted butter, melted
- 1/4 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- Splash of milk
Directions
Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper.
In a large bowl, whisk together both sugars, oil, milk, eggs, vanilla extract, and pumpkin puree until well combined.
In a separate bowl, whisk together all dry ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared loaf pan.
Sprinkle the top with cinnamon sugar or streusel topping.
Bake for 65-80 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10-15 minutes.
Carefully remove the loaf from the pan and let it cool completely on a wire rack (about 30 minutes or more) before slicing.
Prepare the cream cheese glaze: In a small bowl, beat together the butter, cream cheese, and vanilla extract until smooth.
Gradually add powdered sugar (if using) and a small amount of milk or cream until the glaze reaches a desired consistency.
Drizzle the glaze over the cooled loaf before serving.
Frequently Asked Questions
How should I store leftover Pumpkin Spice Bread to keep it fresh?
Once completely cooled, wrap the Pumpkin Spice Bread tightly in plastic wrap or aluminum foil, or store it in an airtight container at room temperature for up to 4 days. For longer storage, you can freeze slices wrapped individually for up to 3 months, thawing them on the counter before serving.
Can I substitute the vegetable oil in this bread recipe?
Yes, you can substitute the 3/4 cup of vegetable oil with an equal amount of melted unsalted butter or a neutral-flavored oil like canola oil for a similar texture. If you prefer applesauce for a healthier fat substitute, reduce the amount slightly to about 1/2 cup, as it adds moisture.
Why is my Pumpkin Spice Bread dense or gummy in the center?
Density often occurs from overmixing the batter after adding the flour, which develops too much gluten. Ensure you only mix the dry ingredients into the wet until just barely combined, and verify your oven temperature is accurate before baking for the full 1 hour and 15 minutes at 350°F (175°C).
