This Pumpkin maple bread with Maple cream cheese frosting is soft and moist, with all the perfect fall spices; to top it, a sweet and tangy Maple Cream Cheese frosting.
The bread is made without the need of an electric mixer, it’s quick and very simple!
The addition of the pumpkin puree and the maple syrup makes this loaf a very moist, very soft bread. The Maple cream cheese frosting is creamy and soft, and it’s the perfect addition to this dessert.
Ingredients you’ll need to make this easy pumpkin bread recipe
- 100% pure pumpkin. Unsweetened
- Oil. To make your bread soft
- Eggs. Room temperature
- Maple syrup. Pure Maple syrup gives a much better flavor!
- Granulated sugar. To sweeten your bread
- Cinnamon. Gives flavor and aroma
- All spice. Like the cinnamon, it gives flavor and aroma
- Vanilla extract. Good quality, pure vanilla extract for better results
- All-purpose flour. This will hold all of your ingredients together
- Baking powder. Gives the light and fluffy texture
- Baking soda. Gives softness and airiness
- Salt. Enhances flavor
- Butter. Unsalted and at room temperature
- Cream cheese. Full fat and at room temperature
- Powdered sugar. Sifted to avoid lumps in the frosting
How to make Pumpkin Maple bread with Maple Cream Cheese frosting (with how-to photos)
Start by pre-heating your oven to 350 F. Butter and dust a loaf pan and set aside.
Your eggs should be at room temperature! Remove them from the fridge 30 minutes prior to using them. This will help them mix more evenly with your ingredients and your bread will get better volume.
If pressed in time, allow eggs to sit -completely covered- in warm (not hot!) water for 10-15 minutes
Mix all of the wet ingredients in a bowl, until everything is well combined. Then, do the same with your dry ingredients.
Add your wet ingredients to your dry ingredients and whisk until well combined
Pour your mixture into your prepared pan and bake for 50-55 min or until a toothpick inserted in the middle comes out clean. Let cool slightly and then remove from the pan and place over a wire rack to cool completely before frosting.
For the Maple cream cheese frosting, the butter and cream cheese need to be at room temperature, this is a must! Remove the butter and cream cheese from the fridge 2 hours before using them.
This will allow them to mix more evenly with the rest of the ingredients, and you will have in return a soft and creamy frosting instead of a lumpy one.
Start by mixing butter and vanilla until light and fluffy, around 1 minute.
Add cream cheese and maple syrup and mix until just combined. Add powdered sugar and salt and mix until no lumps are visible. Do not overbeat!
Frost your Maple Pumpkin bread with the Maple cream cheese frosting. Do this after the bread is completely cooled or you risk having a melted frosting on top of your bread -or more accurately, on your plate.
Check out this how-to video of the recipe process
How to store this Pumpkin bread recipe?
You can store your bread without frosting in an air tight container at room temperature, covered and in a cool place, away from any heat sources.
If you have frosted your bread, it is better to refrigerate it, covered, in an air tight container.
If you want to freeze your bread, you can either freeze it as a whole or you can freeze it in slices. Make sure it’s in an air tight container, very well closed, to avoid freezer bite.
Thaw your bread overnight in the refrigerator and then frost.
How long will me pumpkin bread last?
It will last fresh for up to 5 days.
Here are some links of my favorite bread and fall recipes:
- Pumpkin Cake with Maple Cream Cheese Frosting
- Pear Loaf Cake
- Pear and Salted Caramel Pie
- Bourbon and Cinnamon Apple Pie
- Apple Spiced Cake with Apple pie Filling
If you make this recipe, please be sure to give it a star rating and leave a comment!
Pumpkin Maple Bread with Maple Cream Cheese frosting
- 1 Can 15 oz unsweetened, 100% pure pumpkin
- 3/4 C oil
- 2 eggs room temperature
- 1/4 C pure maple syrup
- 3/4 C granulated sugar
- 2 tsp cinnamon
- 2 tsp all spice
- 1 tsp pure vanilla extract
- 2 C all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 C unsalted butter room temperature
- 1 tsp pure vanilla extract
- 8 oz 1 package cream cheese, room temperature
- 2 Tbsp pure maple syrup
- 1 C powdered sugar sifted
- pinch of salt
- Pre-heat oven to 350 F. Butter and dust a loaf pan, set aside
- Using a medium sized bowl, mix pumpkin puree, oil, eggs, maple syrup, sugar, spices and vanilla extract, until well combined
- Separately, mix flour, baking powder, baking soda and salt
- Add your wet ingredients to your dry ingredients and mix until well incorporated
- Add mixture to your prepared loaf pan and bake for 50-55 min or until a toothpick inserted in the middle comes out clean. Let cool slightly, remove from pan and let cool completely over a wire rack
- For your frosting, beat butter and vanilla until light and fluffy, around 1 minute. Add cream cheese and maple syrup and beat just until combined. Add powdered sugar and salt and beat until incorporated and until all lumps are gone. Do not overbeat!
- Spread frosting on top of cooled bread and enjoy!
- Remove from the fridge butter and cream cheese 2 hours prior to start baking
- Remove eggs from fridge 30 minutes before you start baking. If pressed in time, allow eggs to sit -completely covered- in warm (not hot!) water for 10-15 minutes
- Do not overbeat cream cheese or you might risk it becoming runny
- Full fat cream cheese is a must!