Embrace The Season Pumpkin Loaf With Vanilla Icing

pumpkin_loaf_3_mfbThe past two weeks at work have been crazy, crazy busy.  I park myself at my desk at 8:30 a.m. and during the day I hardly have time to go to the bathroom, much less eat lunch.  And it’s not just me.  All of my co-workers have felt the chaotic pre-holiday rush too.  You hang up the phone and it rings again.  You answer one email and ten more pop into your inbox.  It’s an exhausting, never-ending juggling act, and you’re trying everything you can not to drop any balls.

pumpkin_loaf_6_mfbAnd then when you go home, you pick up a different set of juggling balls.  Kids, laundry, cooking supper, cleaning, shopping, and all the other things that life throws at you on a daily basis.

pumpkin_loaf_1_mfbWhen it feels like it’s too much and you just can’t take any more, walk outside.  See the beauty that surrounds you. Reach out and touch the gold, red, and orange jewels of Fall. Feel the crisp Autumn air on your cheeks and embrace the season.

fallEmbrace the season for what it is.  Absolutely, positively calming and breathtaking.

Pumpkin Loaf With Vanilla Icing

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 2 loaves

A delicious, moist loaf that freezes very well.


    For The Pumpkin Loaf
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1-1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg)
  • 4 eggs, lightly beaten
  • 2 cups pumpkin puree (not pie filling)
  • 1 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1/4 cup pumpkin seeds (optional)
  • For The Vanilla Icing
  • 1/2 cup icing (powdered/confectioners) sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter, softened


For The Pumpkin Loaves

Preheat oven to 375 degrees.

In a large bowl whisk together the flour, sugar, salt, baking soda, baking powder and spices. Set aside. In a smaller bowl mix together the beaten eggs, pumpkin purée, oil, and the vanilla. Pour the wet ingredients over the dry ingredients and stir until just combined. Do not over mix.

Divide the batter into two 9″ x 5″ or 10″ x 4″ inch loaf pans that have been sprayed with non-stick cooking spray or lined with parchment paper. Spread the batter gently to the edges and sprinkle with pumpkin seeds. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool for approximately 5 minutes in the pan before transferring the pumpkin loaf to a cooling rack. Once cooled, drizzle with vanilla icing.

For The Vanilla Icing

In a small bowl, whisk together all of the ingredients until they are smooth. Transfer the icing into the corner of a Ziploc bag and twist the bag closed. Cut off the corner of the bag and squeeze the icing over the pumpkin loaves.


Original Recipe by My Friend's Bakery 2013


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  1. Pat says:

    I went to make this and realized that adding salt was in the directions but it is not listed on the ingredient list. Suggestions? Thank you!

    • My Friend's Bakery says:

      Hi – sorry Pat, I missed that! Thanks for letting me know. I add 1/2 tsp salt and I will fix it in the ingredients list. Have a great day!

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