Cakes & CupcakesNo. 6540 · The 2026 edition
Pumpkin Bread With Fudge Frosting
Moist pumpkin bread topped with a rich, fudgy frosting that's easy to pour and sets to perfection.
Our own summary of the original — the full post and photos live at lollyjane.com.
This pumpkin bread features a tender, spiced crumb made with pumpkin puree and warm spices. After baking, it's topped with a luscious cocoa frosting that thickens as it cools, creating a decadent finish. Let the frosted loaf set for an hour before slicing for clean pieces.
Ingredients
Directions
- Set your oven to 350°F and grease a loaf pan with nonstick spray.
- In a large bowl, beat together the sugar, eggs, pumpkin puree, and oil until smooth.
- In a separate bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Add the dry mixture to the wet ingredients and stir just until no streaks of flour remain.
- Pour the batter into the prepared loaf pan.
- Bake for 55 to 60 minutes, then let the bread cool in the pan for 10 minutes before adding the frosting.
- While the bread bakes, make the frosting: In a small saucepan over medium heat, melt the butter with the cocoa powder, stirring constantly.
- Once the butter is fully melted, remove the pan from the heat and stir in 2 tablespoons of milk and the vanilla.
- Add the powdered sugar and stir until smooth. If the frosting seems too thick, add the remaining tablespoon of milk.
- The frosting should be thick but still pourable. Let it cool for 5 to 10 minutes until it thickens a bit more.
- Pour the frosting over the bread while it is still in the pan.
- Allow the frosting to set for about 1 hour before removing the bread from the pan.
