Pumpkin Bread French Toast

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  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 35 min
  • Yield: 4 servings
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Pumpkin Bread:

Nonstick cooking spray

1 cup granulated sugar 

1/2 cup lightly packed brown sugar 

2 teaspoons pumpkin pie spice 

1 cup canned pumpkin puree 

1/2 cup vegetable oil 

2 large eggs, at room temperature, lightly beaten

1 3/4 cup all-purpose flour (see Cook's Note)

1 teaspoon baking soda 

1 teaspoon kosher salt 

1/2 teaspoon baking powder 

Sweet Cream Cheese:

8 ounces cream cheese, at room temperature

1 cup confectioners' sugar 

1/2 cup heavy cream 

1 teaspoon orange zest 

1 teaspoon pure vanilla extract 

To Serve:

4 tablespoons unsalted butter

Confectioners' sugar, for dusting 

4 candy pumpkins 


  1. For the pumpkin bread: Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-inch loaf pan with nonstick cooking spray.
  2. Stir together the granulated sugar, brown sugar, pumpkin spice, pumpkin puree, oil and eggs in a large bowl. Whisk together the flour, baking soda, salt and baking powder in a medium bowl. Alternate adding the dry ingredients and 1/3 cup water to the pumpkin batter, stirring to combine after each addition. Add the batter to the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 1 hour. 
  3. Remove from oven, let cool for 15 minutes before removing from the pan and cooling completely.  
  4. For the sweet cream cheese filling: Beat together the cream cheese, confectioners' sugar, heavy cream, orange zest and vanilla in a stand mixer fitted with a paddle attachment until light and fluffy. Cover and refrigerate until ready to use.  
  5. To serve: Slice the pumpkin bread into 3/4-inch-thick slices. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add 4 slices of pumpkin bread and cook until browned on the edges. Flip and toast on the second side, a couple of minutes total. Add the remaining 2 tablespoons butter and repeat with 4 more slices of the pumpkin bread.  
  6. Place 1 toasted slice of pumpkin bread on a plate. Top with 1/4 cup of the sweet cream cheese, top with second toasted slice of pumpkin bread and another 1/4 cup of sweet cream cheese. Dust with confectioners' sugar and top with a candied pumpkin.  

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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