This Ole Mom

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Pumpkin Bread with Cream Cheese Glaze

Desserts

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Learn how to make Pumpkin Bread with Cream Cheese Glaze with this step by step tutorial. Perfect dessert for all your fall gatherings and Thanksgiving.

Pumpkin, Pumpkin, and more Pumpkin! Pinterest and all the Social Media I follow are being bombarded with Pumpkin theme food right now. I thought I would jump on the bandwagon and share my Pumpkin recipe.

It’s not any ordinary Pumpkin recipe; this is my secret recipe that I have been keeping to myself until now (he hee.. I always wanted to say that).

I decided to share it with all of you for being loyal This Ole Mom blog readers. I promise this Pumpkin Bread recipe is moist and delicious, it tastes better than others I have tasted.

But, don’t take my word for it make some Pumpkin Bread for yourself using my recipe.

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This delicious Pumpkin Bread chock – full of Walnuts tastes great for breakfast with a cup of coffee or serve as dessert.

The Cream Cheese glaze drizzled on top of the Pumpkin Bread with the Walnuts adds an extra bit of sweetness to the bread.

Once your friends and family taste this delicious bread, they will be begging you for the recipe. I suggest baking a few loaves as gifts.

I like using a bundt pan when baking my Pumpkin Bread I find it looks more appealing. If you decide to bake your bread in a bundt pan, I don’t suggest filling it up as much as mine.

After my Pumpkin Bread had finished cooking, I let it cool thoroughly for about 45 minutes before I removed it from the bundt pan. Then I drizzled on the Cream Cheese glaze and sprinkled on the Walnuts.

Then I cut myself a big ole’ fat piece! The Pumpkin Bread was so moist and delicious I had a hard time just eating one slice. Are you drooling yet? I know you want the recipe now.

What’s in the Pumpkin Bread

  • 3  1/2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1  1/4 teaspoons nutmeg
  • 1  1/4 teaspoons cinnamon
  • 1  1/2 teaspoons salt
  • 2 teaspoons soda
    3 cups sugar
  • 1 cup oil
    4 eggs
  • 1 /3 cup water
  • 1  30 oz. can easy Pumpkin  Pie Mix (Libby’s)
  • 1 cup chopped walnuts

What’s in the Cream Cheese Glaze

  • 4 oz. cream cheese at room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon pure almond extract (clear)
  • 4 tablespoons of milk
  • 1/2 cup chopped walnuts to place on top of glaze

How to make Pumpkin Bread

First, combine all dry ingredients and walnuts in a large bowl and mix well. Add can pumpkin pie mix, oil, water, and eggs.

Mix until smooth with a mixer or whisk. Bake in greased loaf pans or greased bundt pan (I used non-stick cooking spray) in a 350 degrees preheated oven until a toothpick inserted comes out clean.

About 1 hour for loaf pans and 1 1/2 for the bundt pan. Cool completely before removing bread from the pans. Then drizzle with the Cream Cheese glaze and sprinkle on the walnuts.

How to Make Cream Cheese Glaze

In a medium mixing bowl cream together powdered sugar and cream cheese until well blended, beat in 1 teaspoon pure almond extract. Add milk, 1 tablespoon at a time beating well after each addition.

Doesn’t the Pumpkin Bread with Cream Cheese Glaze look AMAZING! It’s the perfect  treat for Thanksgiving.

Also. the pumpkin bread makes a great gift to give a special friend or neighbor!

 

 

Reader Interactions

Comments

    • KimSeghers says

      Hi Julie! Thank you so much for the kind words. I agree what's not to love about cream cheese, walnuts, and pumpkin! I love this Pumpkin Bread and it loves my waistline.. lol ! If you try this recipe I hope you love it as much as my family. Enjoy the rest of your week, Kim

      Reply

  13. AlinaLoves says

    So here's a confession… I've never had pumpkin bread! But this recipe makes me want to have it, RIGHT NOW! It looks delicious, thank you so much for sharing – saving it in my favourites as we speak! x

    Reply

    • KimSeghers says

      Thank you, Leilani! I just love the way the bread looks when cooked in a bundt pan compared to baking them in a loaf pan. Especially for the holidays! Have a great week, Kim

      Reply

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