Creamy Lemon Pumpkin Bread

Creamy Lemon Pumpkin Bread


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Pumpkin bread is an October cooking essential, but this recipe will really wow you. The lemon glaze is a fantastic addition to a classic fall recipe and you’ll be left wondering why you ever baked pumpkin bread without it.

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Time needed

30 min preparation + 3 hour cooking

Serving Size / Yield

6 servings


  • ½ cup oil
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • 1 can pumpkin
  • 1 ½ cup sifted flour
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 beaten eggs
  • 2 cups confectioners’ sugar
  • 4 tablespoons lemon juice
  • 2 cups water

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Mix the oil, brown sugar, and white sugar in a large bowl. Stir in the pumpkin and beaten eggs. Then add the flour, cinnamon, nutmeg, baking soda, and salt. Mix completely and pour the mixture into a greased bread pan. Pour 2 cups water into the crockpot and then add the bread pan to the pot. Cover the pot with a dish towel and top with the lid. Cook on high for 3 hours. In the last 10 minutes, put the confectioners’ sugar in a large bowl and stir in the lemon juice. Stir thoroughly. When the bread is done, drizzle with the lemon glaze and serve.

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