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Pumpkin Bread


Pumpkin Bread

This pumpkin bread is a delightful autumnal treat, renowned for its moist and spiced crumb infused with the earthy sweetness of pumpkin puree topped with a sweet cream cheese frosting.
5 from 2 votes
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  • 1 cups War Eagle Mill Organic Unbleached All Purpose Flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 6 Tablespoons butter softened
  • 1 cups sugar
  • 1 large egg
  • ¾ cup 100% pure pumpkin


  • 1 container of cream cheese frosting


  • Preheat the oven to 325°F.
  • Grease one 8 x 4-inch loaf pan with butter and dust with flour.
  • In a large bowl, beat the butter and sugar on medium speed until just blended.
  • Add the egg and continue beating until light and fluffy (2-3 minutes).
  • Beat in the pumpkin; set aside.
  • In a separate medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined.
  • Add the flour mixture to the pumpkin mixture and mix on low speed until combined.
  • Pour the batter into the loaf pan and bake on rack in center of oven for 65 – 75 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the loaf cool in the pan for about 10 minutes, then remove loaf from pan and cool on a wire rack completely.
  • Top with softened cream cheese frosting. Enjoy!


12 slices/servings
Time: 90 minutes

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