Pumpkin Bread with Marshmallow Buttercream Frosting

Okay…I’m going to go ahead and say it…I think I make the very best pumpkin bread.
It’s moist, it’s flavorful, it’s simple to whip up…it’s that perfect little recipe you can use all fall.
I sometimes make this bread and we just enjoy it without frosting, but then occasionally I’ll whip up a frosting too.  Today’s frosting is a marshmallow buttercream and it’s good enough to eat with a spoon.
Go ahead and make this once and I promise you, you’ll make it all autumn long.
xoxo
This recipe makes one loaf.

Shopping List
1 cup of sugar
1 cup of canned pumpkin (I used Libby’s)
1/3 cup vegetable oil
1 egg
1/2 tablespoon vanilla
1 cup of all purpose flour
1 1/2 tablespoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 a stick of butter (4 tablespoons), softened
1 (7 oz) jar of marshmallow cream
2 cups powdered sugar
1 tablespoon milk
Preheat oven to 350 degrees.
Lightly spray one loaf pan with cooking spray and then set aside.
In a mixing bowl, beat sugar, pumpkin, vegetable oil and egg with an electric mixer.  Beat in vanilla.  Set bowl aside.
In a second mixing bowl, whisk together with a fork your flour, pumpkin pie spice and baking soda.
 Pour pumpkin mixture slowly into flour mixture and blend together until just moistened with a spoon (not your mixer).   Pour batter into prepared loaf pan and bake one hour or until a toothpick inserted in the middle comes out clean.
Allow bread to cool 10 minutes before removing it from the pan to finish cooling before frosting.
To make the frosting, beat the butter, marshmallow cream, powdered sugar and milk together in a bowl.  Add a little more powdered sugar if the frosting is too thin or a little more milk if it’s too thick.  Drizzle frosting down over the cooled bread and store in the fridge when not enjoying.
Whether you frost or not, you will love this bread!  I promise :).
Print Friendly, PDF & Email
  • Narci October 2, 2015 at 10:26 am

    Yum!! That bread just looks like it tastes like Fall!! Delcious!!

  • Meagan Ruse October 2, 2015 at 11:00 am

    Ok, y'all, I ate this the other evening and it's seriously like eating a pumpkin cloud. Divine! Is the only way to describe it. I've never had anything like it before. It's going to be our new fall staple! Thanks for sharing, Shay!

  • Lauren McGreevy October 2, 2015 at 11:54 am

    Would cinnamon work well as a substitute for pumpkin pie spice? I know sometimes it is but I wanted to check for this recipe 🙂

  • Tara Smith October 2, 2015 at 12:41 pm

    Yum!!!

  • Paula October 2, 2015 at 1:29 pm

    Yummy! A must!

  • Karen S. October 2, 2015 at 2:04 pm

    Do you use the smaller or larger can of pumpkin? I made a recipe the other day and used the smaller 15oz one and it was dry. This looks amazing!!!!

  • blessedmama October 2, 2015 at 4:27 pm

    I'm making this on Sunday for the dessert table at church ?

  • Anna S. October 2, 2015 at 10:24 pm

    Wow, this looks super yummy. I must try this out! Thanks for the recipe <3

    http://beautyfixations.blogspot.com

  • Mysavinggrace October 3, 2015 at 1:30 am

    This looks delicious! I can't wait to try it this week! I'm thinking morning coffee and this cake would be a perfect way to start the day;)

  • Kim November 8, 2015 at 9:11 pm

    I just made this pumpkin bread. I followed the recipe exactly with the exception of adding only 3/4 cup of sugar. I had it in the oven for 1 hour 20 minutes and the outside was crusty but the inside was still gooey. I'm still eating it and it's still yummy, but it is too moist. Any ideas on what may have happened?

    • Mix and Match Mama November 8, 2015 at 9:15 pm

      Did you use one cup of pumpkin or one can? It sounds like you might have used one can. So sorry it didn't turn out!!

  • Kim November 10, 2015 at 1:59 am

    You are right! I used one CAN! Wow – Yes, that would do it! I will definitely try it again to make a bread. Thanks!

  • Courtney Dolan November 10, 2015 at 6:37 pm

    Can you make this recipe without having any kind of hand mixer? All I have is a whisk.

    • Mix and Match Mama November 10, 2015 at 7:59 pm

      You really need a mixer for a frosting. Trust me, this is so good even unfrosted!

  • Katie {Always, Katie} September 28, 2016 at 3:11 pm

    Pinned! I am so glad you mentioned this in your WUW!

  • Kelly October 6, 2016 at 10:29 am

    This is in my oven right now! Looking forward to tea time this afternoon 🙂

  • Amy October 10, 2016 at 2:53 pm

    Oh.My.Goodness. I made this last night – SO delicious. I don’t even have words.

  • Liz October 16, 2016 at 3:36 pm

    I need to make pumpkin bread for 100 first graders. Would love to use your recipe. How do you recommend I modify cooking instructions if I pour it in a sheet cake/rimmed cookie sheet? I need small squares. Thanks!

    • Mix and Match Mama October 17, 2016 at 4:31 am

      It will bake up much faster that way, so keep an eye on it!

  • Lauren October 31, 2016 at 10:24 am

    I really liked the flavor of the bread and frosting! However, I think it needs a bit of salt in the bread to help bring out the greatness of the flavor. I reduced the sugar to 3/4 cup and it was great. Also, the frosting makes a ton, way more than just to “drizzle” on top of the bread. It’s more to frost a bundt cake in my opinion. It’s also very sticky/messy with the marshmallow cream, but all in all it’s a fun recipe!

  • Ashley November 6, 2016 at 9:08 am

    Do we still need to store this in the fridge if we are not making it with frosting? Thanks!

    • Mix and Match Mama November 7, 2016 at 4:32 am

      Nope!