Scrumptious Pumpkin Bread

Sunday, October 3, 2010

Mmmm, cream cheese frosting.

Since the weather has started to cool and the leaves are finally changing colour I got the urge to bake something pumpkin-y. (Also had to try and impress the in-laws that were visiting. Heh heh heh.) I found a recipe for pumpkin bread here (Downeast Maine Pumpkin Bread) and tweaked it a bit to make my own version. Instead of baking three loaves I made one loaf and 12 muffins.

They were so good that I may or may not have eaten five muffins already today. 

Pumpkin muffins, tasty even without the frosting.

All of these are now in my belly.

Scrumptious Pumpkin Bread & Muffins

Prep Time: 15 min, Cook Time: 60 min, Ready In: 1 hour, 15 min

Makes 3 ‘7x3’ inch loaf pans or 1 ‘7x3’ inch loaf pan and 12 muffins
1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1 stick unsalted butter, melted and cooled
2/3 cup water
2 cups white sugar
1 cup brown sugar
1/2 teaspoon vanilla
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans or grease and flour one loaf pan and line muffin tin with paper liners.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, butter, water, sugar, and vanilla until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake the loaves for about 60 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. For the muffins, bake for 25 minutes or until a toothpick inserted in center comes out clean.
  4. Don't forget to put some tinfoil over top of the loaf about halfway through cooking time to prevent over-browning.

Cream Cheese Frosting

1/4 cup cream cheese, softened
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla
1+1/2 cup icing sugar

In bowl, beat cream cheese with butter; beat in vanilla. Beat in sugar in 2 additions until smooth.


  1. Oh my goodness- these look delicious! Thank you for sharing! I am going to make these this week for sure!! :)

  2. Yum, yum, yummy!! Your pictures have made me hungry!

  3. yummy! Hendrix just said Auntie Sarah you should make me some! I swear he did! Love the butterfly pics and everything else! And Je te coeur! I tried to make a profile to follow you cause I read everyday buuuuut I believe that you have to have a blog to do so... sooooo lets just say that I'm unofficially an official follower.... bahahahaha

    Jeni- xoxo

  4. wow! they look really good!

  5. They do look delish. I think I'm inspired to make some pumpkin bread soon.

  6. They look scrumdidiliious...Well because they're made with pumpkin just pretend your eating 5 serves of vegetables, all good for you and that for sure would cancel out the calories..YUM..xx

  7. I thought I could smell your bread while I was reading. Looks great! and yes, this is just the right time of the year!!!

  8. YUM! I was just thinking that I needed a good pumpkin muffin recipe, so you read my mind! :)

  9. Oh it looks so yummy...
    And the recipe looks easy to follow...
    Now if I could just have some free time to try to bake it...

  10. Oh, those muffins are calling my name!! They look delicious! :)

  11. Made and smell delish!!

  12. OH MY!! Made these today and added the mini chocolate chips. I scarfed down two in like a min! Had to throw them in the freezer to keep me from eating the rest.


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