The Story & Intro
Hi, I’m Inaya, from the beautiful island of Crete in Greece. When the air turns cool and the leaves start to fall, I always crave something warm, spiced, and comforting. That’s when my kitchen fills with the scent of Pumpkin Bread soft, golden, and filled with love.
This recipe brings together everything I adore about baking: simplicity, comfort, and a little creativity. My grandmother used to bake simple loaves of sweet bread using whatever was in season zucchini in summer, pumpkin in autumn. I’ve added my own twist with a smooth, rich mascarpone frosting that melts perfectly over the spiced loaf.
There’s something magical about this Pumpkin Bread with Mascarpone Frosting. It’s not just a dessert it’s a memory baked into every slice. The soft crumb, the gentle sweetness, and that creamy mascarpone topping create a perfect balance that tastes like a hug. Whether you’re baking it for your family, sharing it with friends, or keeping it all to yourself (no judgment!), it’s pure comfort on a plate.
And the best part? It’s incredibly easy to make. Even if you’ve never baked before, this pumpkin bread recipe will make you feel like a pro.
Ingredients 🎃
For the Pumpkin Bread:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- 2 large eggs
- ¾ cup (180ml) vegetable oil (or melted butter for richer flavor)
- 1 cup (240ml) pumpkin puree (not pumpkin pie mix)
- 1 teaspoon vanilla extract
For the Mascarpone Frosting:
- 8 oz (225g) mascarpone cheese, softened
- 4 oz (115g) cream cheese, softened
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream (to thin as needed)
Step-by-Step Instructions 👩🍳
Step 1: Prepare your oven
Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper. This will help you remove your pumpkin bread easily later.
Step 2: Mix the dry ingredients
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. These spices are what make your pumpkin bread smell and taste like fall.
Step 3: Combine wet ingredients
In another bowl, whisk the granulated sugar, brown sugar, eggs, oil, pumpkin puree, and vanilla extract until smooth and well combined.
Step 4: Bring it all together
Slowly add the dry mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix this keeps your bread moist and tender.
Step 5: Bake the pumpkin bread
Pour the batter into your prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil.
Step 6: Cool completely
Once baked, allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Don’t rush this part if you frost the bread while warm, the mascarpone will melt.
Step 7: Make the mascarpone frosting
In a mixing bowl, beat the mascarpone cheese and cream cheese until smooth. Add powdered sugar and vanilla extract. Beat again until creamy. Add a little heavy cream to reach your desired consistency smooth and spreadable.
Step 8: Frost and enjoy
Once the pumpkin bread is completely cool, spread a generous layer of mascarpone frosting over the top. Garnish with a sprinkle of cinnamon or crushed pecans for a lovely finish.
Serving Suggestions 🍽️
This Pumpkin Bread with Mascarpone Frosting is perfect for brunch, afternoon tea, or dessert. I love serving it with a warm cup of Greek coffee or chai tea. For a festive touch, drizzle a bit of maple syrup or sprinkle orange zest on top.
You can also turn it into mini loaves or muffins just adjust the baking time to 20–25 minutes. They make beautiful edible gifts during the holidays!
Tips & Notes 💡
✨ Use fresh pumpkin puree if possible it gives the bread a deeper flavor.
✨ Don’t overmix your batter gentle folding ensures a soft, moist loaf.
✨ Keep the frosting chilled if you’re not serving immediately.
✨ For a dairy-free version, use coconut cream instead of mascarpone.
✨ This bread freezes beautifully! Wrap slices tightly and freeze for up to 2 months.
Nutrition Information 🍏
(Per slice, approximately 12 servings)
- Calories: 320
- Fat: 16g
- Carbohydrates: 40g
- Sugar: 24g
- Protein: 4g
Recipe Card 📖✨
🕒 Time: 1 hour 15 minutes
🧺 Ingredients: 10 simple pantry items
👩🍳 Instructions: Mix, bake, cool, and frost
💬 Notes: Don’t frost warm bread—it melts the mascarpone!
🥄 Nutrition: 320 kcal per slice
Short 100-Word Version 🌸
Hi, I’m Inaya from Crete! This Pumpkin Bread with Mascarpone Frosting is one of my favorite cozy bakes for autumn. The soft, spiced loaf is rich with cinnamon, nutmeg, and pumpkin, while the creamy mascarpone frosting adds a luxurious finish. It’s easy to make, even for beginners, and perfect with coffee or tea. My grandmother inspired this recipe with her love for simple, homemade breads that fill the kitchen with warmth. Try it once, and you’ll bake it all season long it’s comfort, sweetness, and home in every slice! 🎃💛
Conclusion 🌿
Baking this Pumpkin Bread with Mascarpone Frosting is like wrapping yourself in a cozy blanket. Every bite is tender, spiced, and just sweet enough perfect for sharing or savoring alone. It’s the kind of recipe that reminds us food is more than ingredients it’s warmth, tradition, and love passed through generations.
So, preheat your oven, put on your favorite playlist, and let the sweet scent of pumpkin fill your kitchen. This bread isn’t just dessert it’s a story baked with heart.
