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–+ servings
Sliced pumpkin bread on a piece of parchment paper with cinnamon and cloves on the side.
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5 from 1 vote

Pumpkin Bread Recipe With Wheat Flour And Cream Cheese Icing

This fall-inspired quick bread is so simple to make. Let me show you how to make this amazing Pumpkin Bread Recipe with Whole Wheat Flour and Cream Cheese Icing.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: brown sugar, cinnamon, cloves, ginger, nutmeg, pumpkin puree, whole wheat pastry flour
Servings: 1 loaf
Author: Amy Sandidge
Cost: $6

Equipment

  • 1 mixing bowl
  • 1 8 ½x 4 ½ inch pan

Ingredients

  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 2 eggs
  • ½ cup canola oil
  • ¼ cup milk
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla
  • ¾ cup granulated sugar
  • ½ cup brown sugar

Spiced Cream Cheese Icing

  • 2 ounces softened cream cheese
  • 3 tablespoons butter
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla
  • ½ teaspoon ground cinnamon
  • milk to add for consistency

Instructions

  • Preheat the oven to 350 degrees. Line your loaf pan with parchment paper (if you are using), otherwise spray it with pan release and set it aside.
  • In a small bowl mix together the flour, baking soda, salt, and spices.
  • In another medium-size bowl, add the eggs and whisk to break them up. Next, add the oil, milk, pumpkin puree, and vanilla. Mix this to combine.
  • To this add the brown and granulated sugar and mix to combine.
  • Last in is the dry ingredients. Mix this to combine, but do not overmix. There should be very small lumps in it.
  • Pour into your prepared pan and move it to the preheated oven.
  • Bake for 50 minutes and check the temperature of the bread. You are looking for 195 degrees. Bake until it reaches the temperature. Remove from the oven.
  • Let it cool for 5 minutes in the pan, then gently, using the parchment, remove the bread. Let it cool on a cooling rack at room temperature until it has cooled.
  • Mix together the ingredients for the cream cheese icing. Whip until it is the consistency you want. I made mine a little thicker, but you can always thin it down a little by adding in another couple tablespoons of milk.
  • Top the bread and serve.

Notes

  • If you want to make this a chocolate chip pumpkin bread, this is very easy to do. Add in 1 cup of chocolate chips after everything is mixed. Only mix them to combine. Bake as directed and you have just changed this quick bread recipe to something even better! 
  • Adding pecans or walnuts adds a nutty flavor and texture that is perfect in pumpkin bread. 
  • You might be tempted to substitute in pure maple syrup for the white sugar, which you can do, but know that it will change both the flavor and texture dramatically. 
  • Store the leftover bread in an airtight container in the fridge for up to one week. If you want to freeze it, I like to slice, and then freeze the slices individually.