This moist and flavorful pumpkin bread is perfectly spiced and topped with a sweet cinnamon glaze. Each slice captures the essence of fall, making it a comforting treat for cool weather or festive gatherings.
Why You’ll Love This Recipe
You’ll love this recipe for its soft texture, rich pumpkin flavor, and warm spice notes. The cinnamon glaze adds just the right touch of sweetness, making this bread irresistible. Plus, it’s simple to prepare and yields two loaves—perfect for sharing or freezing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
1 can (15 ounces) pumpkin puree
4 large eggs, room temperature
½ cup melted unsalted butter
½ cup vegetable oil or canola oil
1 cup sugar
1 cup brown sugar
Preheat oven to 350°F (175°C) and grease two 8×4-inch loaf pans.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In a large bowl, mix pumpkin puree, eggs, melted butter, oil, sugar, and brown sugar until smooth.
Add dry ingredients to the wet mixture in three parts, stirring just until combined.
Pour batter evenly into prepared pans and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in pans for 10 minutes, then transfer to a wire rack.
To make the glaze, whisk powdered sugar, melted butter, milk, vanilla, cinnamon, allspice, and cloves. Drizzle over warm loaves and let set for 20–25 minutes before slicing.
Mix in ½ cup chocolate chips for a dessert-style version.
Substitute part of the flour with whole wheat flour for a heartier texture.
Add ¼ teaspoon allspice to the batter for deeper warmth.
Storage/Reheating
Store pumpkin bread tightly wrapped or in an airtight container at room temperature for up to 4–5 days.
To freeze, wrap cooled loaves in plastic wrap and foil or a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator and reheat slices briefly in the microwave if desired.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin puree works beautifully. Use about 2 cups of puree, equivalent to one 15-ounce can.
Why is my pumpkin bread dense?
Overmixing the batter can make the bread dense. Stir just until the ingredients are combined.
Can I make this recipe gluten-free?
Yes, you can replace the all-purpose flour with a 1:1 gluten-free baking blend.
How do I know when my bread is done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Can I skip the glaze?
You can, but the cinnamon glaze enhances flavor and adds sweetness.
Can I make muffins with this batter?
Yes, divide the batter into muffin tins and bake at 350°F for about 20–25 minutes.
How should I store leftovers?
Keep in an airtight container at room temperature for up to 5 days.
Can I double the glaze?
Absolutely. If you prefer a thicker layer of sweetness, double the glaze ingredients.
Can I add nuts or dried fruit?
Yes, chopped pecans, walnuts, or raisins add texture and flavor.
Can I make this recipe dairy-free?
Use dairy-free butter and plant-based milk in the glaze for a dairy-free option.
Conclusion
This Pumpkin Bread with Cinnamon Glaze is the perfect fall treat—soft, spiced, and deliciously sweet. Whether you’re baking for family, friends, or simply to enjoy a cozy autumn moment, this recipe delivers the comforting flavors of the season in every bite.
This moist and warmly spiced Pumpkin Bread with Cinnamon Glaze is a comforting fall treat made with real pumpkin and topped with a sweet, spiced glaze—perfect for holidays or cozy mornings.
Ingredients
3½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
1 can (15 ounces) pumpkin puree
4 large eggs, room temperature
½ cup melted unsalted butter
½ cup vegetable or canola oil
1 cup sugar
1 cup brown sugar
Cinnamon Glaze:
1½ cups powdered sugar
3 tablespoons melted unsalted butter
3 tablespoons milk
¼ teaspoon vanilla extract
¼ teaspoon cinnamon
¼ teaspoon allspice
⅙ teaspoon ground cloves
Instructions
Preheat oven to 350°F (175°C). Grease two 8×4-inch loaf pans.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In a large bowl, mix pumpkin puree, eggs, melted butter, oil, sugar, and brown sugar until smooth.
Gradually stir in dry ingredients in three parts, mixing just until combined.
Divide batter evenly between the two prepared pans.
Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, melted butter, milk, vanilla, cinnamon, allspice, and cloves until smooth.
Drizzle glaze over warm loaves and let set for 20–25 minutes before slicing.
Notes
Add ½ cup chopped nuts or chocolate chips to the batter for variety.
Substitute some all-purpose flour with whole wheat flour for added fiber.
Store wrapped tightly to retain moisture and freshness.
Make muffins using this batter by adjusting the bake time to 20–25 minutes.
Use dairy-free substitutes for a fully dairy-free version.
