Pumpkin Bread with Mascarpone Frosting – An Easy Fall Dessert

For me, fall officially begins when my kitchen starts to smell like roasted pumpkin. 🥰 

Every year, I make it a tradition to prepare at least one pumpkin dessert, and this year I chose a pumpkin bread with mascarpone frosting. It has a delicate and flavorful texture, with warm cinnamon notes, while the mascarpone frosting and chocolate glaze make it feel like a more special dessert. 

I love the combination of pumpkin and cinnamon, and the mascarpone frosting complements the flavors of this pumpkin bread beautifully. It is a simple recipe made with seasonal ingredients, and one that I enjoy preparing during this time of year. 

The best part is that the same batter can easily be turned into pumpkin muffins as well, if you prefer individual servings. 😉

How to Make Pumpkin Puree for Pumpkin Bread

For this recipe, I use roasted pie pumpkin. I find that roasting the pumpkin brings out its natural sweetness and flavor while creating a more concentrated puree.

The pumpkin can be roasted ahead of time, and the puree can be stored in the refrigerator until you are ready to make this pumpkin loaf.

A good pumpkin puree is one of the key elements that gives this dessert its final flavor, so it is worth taking a little extra care with this step.

Tips for a Perfect Pumpkin Bread

1. Let the pumpkin bread cool completely before adding the mascarpone frosting. This helps the frosting keep its texture and consistency.
2. Do not overmix the batter after adding the dry ingredients. Mix just until the ingredients are combined to keep the right texture.
3. Use room temperature ingredients for a smoother and more evenly mixed batter.
4. Let the pumpkin loaf chill for a few hours after decorating. This allows the flavors to develop and helps the mascarpone frosting set properly.

How to Adapt This Recipe

One of the things I like about this recipe is that the batter is quite versatile.

If you prefer individual servings, you can easily turn this pumpkin bread into pumpkin muffins. The baking time will be different, so make sure to check the muffins before taking them out of the oven.

For a simpler version, you can skip the chocolate glaze and mascarpone frosting and serve the pumpkin loaf with just a dusting of powdered sugar on top.

How to Store Pumpkin Bread with Mascarpone Frosting

Since this dessert contains mascarpone frosting, it should be stored in the refrigerator, in an airtight container or covered well.

It keeps well for about 3-4 days, and after a few hours of chilling, the texture becomes even better as the flavors have time to develop.

Frequently Asked Questions About Pumpkin Bread with Mascarpone Frosting

Can I use store-bought pumpkin puree?

Yes, you can use canned pumpkin puree, as long as it is plain, without added sugar or spices. However, homemade pumpkin puree made from roasted pumpkin usually has a more intense flavor.

Can I prepare the pumpkin puree in advance?

Yes. You can roast the pumpkin and prepare the puree a few days ahead. Store it in the refrigerator in an airtight container until ready to use.

Can I make this pumpkin bread without the mascarpone frosting?

Of course. The pumpkin loaf is flavorful on its own, but the mascarpone frosting adds a nice contrast and makes it feel like a more special dessert.

Can I freeze pumpkin bread?

I recommend freezing the loaf without the frosting and chocolate glaze. The decoration can be added after thawing for the best texture and appearance.

Since I am still enjoying pumpkin recipes this season, I will leave you another recipe that I made and loved: pumpkin cinnamon rolls. It is a slightly different way to enjoy the flavors of pumpkin and cinnamon, but just as perfect for fall days. 😉

Pumpkin Bread with Mascarpone Frosting – An Easy Fall Dessert

Recipe by Loredana Arion

Servings

10

slices

Prep time

50

minutes

Cooking time

45

minutes

Calories per slice

390

kcal

A flavorful pumpkin bread with roasted pumpkin, cinnamon, chocolate glaze and creamy mascarpone frosting. A simple yet delicious fall dessert.

Ingredients

• For the pumpkin bread

• 3 small eggs, or 2 large eggs

• 60 g granulated sugar

• 60 g brown sugar

• 100 ml vegetable oil

• 250 g pumpkin puree

• 2 teaspoons cinnamon

• 200 g all-purpose flour

• 1/2 packet baking powder (5 g)

• 5 g baking soda

• A pinch of salt

• For the chocolate glaze

• 90 g chocolate

• 1 teaspoon solid coconut oil

• For the mascarpone frosting

• 250 g mascarpone cheese

• 40 g vanilla powdered sugar

Directions

• Pumpkin Bread
• Start by preparing the pumpkin puree. Wash the pie pumpkin, cut it in half and remove the seeds. Roast until the flesh is soft, then let it cool. When it is almost completely cooled, scoop out the flesh with a spoon and blend or mash until smooth.
• Add the eggs, both types of sugar, vegetable oil and salt to the mixer bowl. Mix until the sugar is dissolved.
• Add the pumpkin puree and gently fold it into the mixture using a spatula.
• Add the dry ingredients: flour, cinnamon, baking powder and baking soda. Mix gently, using circular motions, until the batter is smooth and combined.
• Pour the batter into a loaf pan (12 x 25 cm) and bake in a preheated oven at 170°C (340°F) for approximately 45 minutes. Check if it is done by inserting a toothpick into the center of the loaf.
• Once baked, remove the pumpkin bread from the pan and let it cool completely on a wire rack.
• Chocolate Glaze
• Melt the chocolate and coconut oil together over low heat.
• Pour the chocolate glaze over the completely cooled pumpkin bread, then refrigerate until the glaze sets.
• Mascarpone Frosting
• Add the mascarpone cheese and vanilla powdered sugar to the mixer bowl and mix for a few seconds, until the frosting becomes smooth and slightly airy.
• Spread the mascarpone frosting over the chocolate glaze, then decorate with cinnamon and pumpkin seeds.