Pumpkin Bread with Icing

Two slices of glazed loaf cake stacked on a white plate.

This small batch pumpkin bread makes one moist loaf topped with creamy cream cheese frosting. The half-batch size is ideal for a smaller household, giving you enough slices to enjoy without making a second loaf.

Course Bread

Cuisine American, International

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Prep Time 15

Cook Time 50

Servings Loaf

Calories 1787kcal

Author Zuzana Paar

Equipment

1 Loaf Pan
1 Baking Rack
1 Sieve
1 Bowl
1 Whisk
1 Spatula
1 Spoon
1 Toothpick

Ingredients

1 Large Egg
½ Cup Granulated Sugar
¼ Cup Vegetable Oil
½ teaspoon Vanilla Extract
⅓ Cup Buttermilk
½ Cup Plain Pumpkin Puree
1 Cup All Purpose Flour
¾ teaspoon Baking Powder
¼ teaspoon Baking Soda
⅛ teaspoon Salt
1 teaspoon Pumpkin Pie Spice

For the Icing:

½ Cup Icing Sugar
1 Tablespoon Maple Syrup
⅛ teaspoon Pumpkin Pie Spice

US Customary - Metric

Instructions

Preheat the oven to 350°Fahrenheit (180°Celsius), mix the dry ingredients, and prepare the loaf pan.
Beat the egg with sugar, then mix in the vanilla, oil, buttermilk, and pumpkin puree.
Fold the dry ingredients into the wet mixture, then pour into the prepared pan.
Bake for 40–50 minutes until a toothpick comes out clean, then cool completely.
Mix the maple syrup, icing sugar, and pumpkin spice, then drizzle over the cooled loaf.

Notes

Check the loaf at 40 minutes and press a toothpick into the center. If moist crumbs cling to it, give the loaf a few more minutes.
Bring the egg and buttermilk to room temperature before you start. Cold ingredients blend less evenly into the batter.
You don't need a mixer for this batter. A whisk and a spatula handle every step.
A light dusting of pumpkin pie spice or cinnamon adds a little color. Add it right after drizzling, before the icing sets.
If homemade pumpkin puree isn't available, canned pumpkin is a good alternative for that pumpkin flavor. You can also use it as a pumpkin pie filling.

Nutrition