A simple pumpkin nut bread recipe that makes one pumpkin loaf cake.  A pumpkin bread with walnuts topped with icing for pumpkin bread.

The hubby loves all sweetbreads and this time of the year, he would feel cheated if he didn’t have a loaf of this Pumpkin Nut Bread.  We made this Pumpkin Bread with fresh pumpkin puree and with walnuts but you could also use pecans, either way, is delicious. 

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Last week we cut up and cooked all our pumpkins and jack o’ lanterns.   So now we have a freezer loaded with fresh pumpkin puree which is absolutely amazing.  It’s so easy and so much better than the store bought pumpkin puree.   And we have a couple easy ways to make the process easier.  Here are the complete instructions to make our fresh pumpkin puree.

You don’t have to use homemade pumpkin puree, a can of pure pumpkin works just fine.  But remember do not use pumpkin pie filling only the canned pumpkin that says it only contains pumpkin. 

Now I have plenty of pumpkin puree for my holiday pumpkin pies and for several loaves of this simple Pumpkin Bread.  This is a simple pumpkin nut bread recipe made with pumpkin puree and pumpkin spice.    And we love a cream cheese frosting or icing for pumpkin bread, it kinda makes it a like a pumpkin loaf cake.   And we don’t hold back with the with this rich icing for pumpkin bread, we spread it on thick. 

Pumpkin Bread with Cream Cheese Frosting Recipe:

Pumpkin Bread Ingredients 

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 cup brown sugar, packed
• ½ cup shortening
• 2 eggs, beaten
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• ¼ cup milk
• 1 cup walnuts or pecans

Cream Cheese Frosting Ingredients

• 1 ½ cups powdered sugar
• 4 ounces cream cheese, softened to room temperature
• ½ teaspoon vanilla extract
• 3 Tablespoons milk

Equipment Needed:

• Mixing Bowls
• Mixer
• 9 x 5 Loaf Pan

How to make this simple Pumpkin Nut Bread:

Instructions for Pumpkin Bread

• Preheat oven to 350 degrees and spray a 9 x 5 with cooking spray like pam
• In a medium mixing bowl, stir together flour, baking powder, salt, baking soda, and pumpkin pie spice
• In another large mixing bowl beat the brown sugar with the shortening till well combined, beat in eggs.
• Add pumpkin and milk and blend well
• Slowly add flour mixture and mix well
• Stir in pecans
• Pour into prepared loaf pan and bake for 55-60 minutes until a wooden pick inserted near center comes out clean.
• Remove from pan and let cool on a wire rack.

• In a medium bowl, beat cream cheese, powdered sugar, vanilla and milk until smooth and creamy
• Frost the top of the loaf

This Pumpkin Walnut Bread could be served with or without the frosting, either way, it is delicious with coffee, latte or a rich hot tea.   But this Pumpkin Nut Bread is not overly sweet so it works well with the frosting. 

Other Nut Breads:

• Zucchini Nut Bread
• Boozy Banana Nut Bread
• Bread Cinnamon Swirl Eggnog Bread with Rum Glaze
• Maple Banana Nut Bread

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Print Recipe

5 from 2 votes

Pumpkin Bread with Cream Cheese Frosting

A simple pumpkin nut bread recipe that makes a pumpkin loaf cake. A pumpkin bread with walnuts topped with icing for pumpkin bread.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: bread, Dessert

Cuisine: American

Keyword: icing for pumpkin bread, Pumpkin bread with Cream Cheese Frosting, Pumpkin Bread with walnuts, pumpkin nut bread, Simple Pumpkin Bread, simple pumpkin nut bread recipe

Servings: 12

Calories: 401kcal

Author: Evelyn

Equipment

• Bread Loaf Pan
• Mixing Bowls
• Hand Mixer

Ingredients

Pumpkin Bread with Cream Cheese Frosting

For the Bread

• 2 cups flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons Pumpkin Pie Spice
• 1 cup brown sugar packed
• ½ cup shortening
• 2 eggs beaten
• 1 cup pumpkin puree
• ¼ cup milk
• 1 cup walnuts or pecans

For the Frosting

• 1 ½ cups powdered sugar
• 4 oz cream cheese softened to room temperature
• ½ teaspoon vanilla extract
• 3 tablespoons milk

Instructions

For the bread

• Preheat oven to 350 degrees and spray a 9 X 5 loaf pan with cooking spray like pam
• In a medium mixing bowl, stir together flour, baking powder, salt, baking soda, and pumpkin pie spice
• In another large mixing bowl beat the brown sugar with the shortening till well combined, beat in eggs.
• Add pumpkin and milk and blend well
• Slowly add flour mixture and mix well
• Stir in pecans
• Pour into prepared loaf pan and bake for 55-60 minutes until a wooden pick inserted near center comes out clean.
• Remove from pan and let cool on a wire rack.

For the Frosting

• In a medium bowl, beat cream cheese, powdered sugar, vanilla and milk until smooth and creamy
• Frost the top of the loaf

Notes

Use only Pure Pumpkin with this recipe.  Not pumpkin pie filling. 

Nutrition

Calories: 401kcal | Carbohydrates: 53g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 150mg | Potassium: 234mg | Fiber: 2g | Sugar: 34g | Vitamin A: 3358IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg