This is my new favorite quick bread for fall. Seriously full of pumpkin spice flavors, moist, and easy to make! Just one bowl. Grandma knew what she was talking about with this one! Look no more for your new recipe for pumpkin bread.
This is another of Grandma S’s recipes that was in Grandma R’s recipe box. I knew they were friends but it’s really sweet to see just how many of each others recipes they have. They both were excellent cooks!
This pumpkin bread recipe really is a delicious fall treat. Perfect to enjoy with a cup of coffee. Moist and bursting with fall flavors.
Other Quick Bread Recipes
If you have been following along you know that I especially love to make quick breads. They are just so easy to make and you can’t seem to mess them up! Be sure to check out the others ones I’ve made.
Apricot Bread is a beautiful golden loaf with a light citrus flavor. The dried apricots really give this a pretty look.
Cranberry Bread is another fall favorite! Add dried cranberries for an even nicer flavor.
What quick bread list would be complete without Banana Bread? This recipe has never failed me and I’ve made it dozens of times! When your bananas get too brown toss them in the freezer. Once you have two or three it’s time to thaw them and make a loaf!
Tips for how to make Pumpkin Spice Bread
It makes 3 large loafs or 1 large and 3 small. So plan to share, freeze, or halve the recipe. Or its super good just eat it all, I won’t judge!
Be sure to buy pumpkin puree not pumpkin pie filling. The pie filling is pre-sweetened and spiced.
2 Cups pumpkin puree is approximately one 15 ounce can.
For more fall spice flavor add 1/4 teaspoon of allspice or cloves. You could also double the cinnamon to 2 teaspoons.
My mini loaf pan is the size that makes 4. So I did one regular loaf pan and filled 3 in my mini.
This is an easy recipe that you make in just one bowl.
How to store pumpkin spice bread
Let cool completely then wrap tightly in aluminum foil or plastic wrap. This pumpkin spice bread should keep for up to 3 days at room temperature or up to 6 days when refrigerated.
This recipe freezes very well. Wrap tightly in aluminum foil, I usually double wrap it just to be safe, then place in a freezer bag. It is good in the freezer for up to 3 months.
When ready to use after freezing let it thaw at room temperature for one hour, unwrap and transfer to a baking sheet or loaf pan. Bake at 350 for 5-10 minutes until heated all the way through. Then let it cool before slicing. It will be as good as the day it was baked.
Need another pumpkin recipe? Check out this Pumpkin Cake, also from Grandma S. She called it pumpkin bars and left the flour off on accident. But I got it all figured out and it will not disappoint!
Baking times by pan size
Mini Loaf size baked in 40 minutes. The regular loaf took 1 hour. To be safe I suggest you check mini at 30 minutes and the large/regular loaf at 50. Once a knife or toothpick comes out clean the bread is finished.
A note about serving size and nutrition information
This recipe makes 3 large loafs or 1 large loaf and 3 mini loafs. I decided to do serving and nutrition based on 1 large loaf cut into 12 servings and each mini as 6 servings for a total of 30. There just isn’t a good way to add that in the recipe card so I wanted to clarify that here.
This cream cheese frosting recipe is so easy to make! You will never need to buy store bought again! Not too sweet, this recipe really lets the tangy cream cheese flavor shine. Perfect for Pumpkin Spice Cake, the super easy Chocolate Wacky Cake, or on a Traditional Spice Cake. This homemade cream cheese frosting recipe will be your new go to frosting for all sorts of baked goods.
I have been intimidated with making my own frosting for ever! My first try making homemade frosting was with White Fudge Frosting and while it wasn’t bad it wasn’t the best ever either. I’m still not sure where I messed up with that recipe!
This cream cheese frosting recipe won’t let you down! I loved it so much I didn’t even let a kid lick the spoon! I saved it for myself!
Somehow in all my vintage recipe boxes I didn’t have a single cream cheese frosting recipe! It was getting embarrassing sharing recipes here with you and then having to admit that I topped my scratch made cake with store bought frosting! Thankfully both Sandy and Debbie in the Vintage Recipe Test and Share group on Facebook saved the day by sharing this recipe with me to share with you! Sandy’s version called for vanilla but I forgot to add it! Whoops! Still tasted amazing! I’ll try it next time I make it.
Tips for making Cream Cheese frosting
Be sure that both your butter and cream cheese are room temperature.
Buy the full fat cream cheese that comes in an 8 oz brick not the spread that is in a tub.
Refrigerate all leftovers and what you have frosted.
The longer you mix this the lighter and fluffier it will be.
Yields approximately 2 Cups. Plenty for a 9×13 cake or a dozen cupcakes.
Make up to 2 days ahead and refrigerate. When ready to use let come to room temperature.
Change up the flavor by adding vanilla or up to 1/2 Cup of unsweetened cocoa powder.
How to make a thicker frosting
This makes a creamy frosting that isn’t especially firm. Not recommended for frosting things that need it’s frosting to hold its shape.
Refrigerate 15-20 minutes. This is the best way to thicken this recipe without changing the taste.
Try adding cornstarch. Start with 1 Tablespoon but use no more than 2.
Add more powdered sugar. Start with 2 Tablespoons and see how the texture and taste is before adding more.
Why I love this easy homemade cream cheese frosting recipe
So easy to make! You will never resort to buying store bought frosting again!
Only 3 ingredients that I usually have on hand. 4 if you add vanilla.
Cream cheese frosting goes perfect on so many desserts.
Super easy and amazingly delicious cream cheese frosting. Goes well on many baked goods.
Be sure to bring your cream cheese and butter to room temperature.
For serving size and nutrition information I used 24, the number of slices of cake the frosting covered.
Refrigerate all leftovers and what you frosted.
Optional: add 2 tsp of vanilla extract
1 stick of butter (4 oz) room temperature
1 8 oz brick of cream cheese room temperature
1 Cup of powdered sugar
Place all ingredients into a large bowl.
Mix with handheld mixer or stand mixer for 3 minutes on low. Scrape sides and bottom with spatula. Mix for 3 minutes on high.
Per Serving: 86 calories; 7.1 g fat; 5.2 g carbohydrates; .8 g protein; 21 mg cholesterol; 55 mg sodium.
If you are interested in helping me test more of my vintage recipe collection so that I can preserve and share them here please join my Vintage Recipe Test and Share Facebook group. If we work together we can save more of these classic recipes for generations to come!
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I decided that September means fall and that it is time to get baking some of those delicious fall recipes I had been saving! This pumpkin spice cake is so easy to make and once you add cream cheese frosting it’s over the top yummy. All the tastes of fall in one pan, you make it in just one bowl too.
I’m not saying Grandma S was a liar but this recipe clearly makes a pumpkin spice cake not bars like it says! Last year I tried this recipe but, as you can see there was no flour listed originally. I figured it was not needed! Nope, it made a really gross gooey mess that I still ate spoonfuls of to try and convince myself it wasn’t a total failure. After consulting with similar recipes in my collection and online I determined that this definitely does need flour and that was what was wrong with the recipe. Possibly 2 cups is too much and that’s why its a cake and not bars. I’m not complaining because it is an amazing pumpkin spice cake that I’ll be making at least once a season.
I know it’s just a mix up but could we make frosten happen? Much more exciting than just frost!
The recipe says to frost but didn’t say with what type of frosting. I talked to so people in the Vintage Recipe Test & Swap group on Facebook and decided to go with a cream cheese frosting. It was a great choice and goes perfectly! I can’t imagine making it with any other frosting. This handmade cream cheese frosting is possibly my favorite frosting of all time. And it is so easy to make! Be sure to check the re
Tips for making pumpkin spice cake
Be sure that you buy pumpkin puree not pumpkin pie filling. The filling already has sugar and spices.
Wait until the cake is completely cool before you frost.
Store in the refrigerator.
It’s always nice to find recipes that don’t require you to dirty up lots of dishes! This one is mixed all in one bowl. I think it’s just as easy to make this pumpkin cake from scratch as it would be using a mix. Seriously the hardest part is waiting for it to cool so you can frost it then try it!
I cut the cake into 24 smaller sized squares and thought it actually might have tasted better after being refrigerated overnight. Of course I love cake no matter what.