If you’ve been on the hunt for a cozy, sweet, and utterly comforting treat, then you’re in the right place. I’m excited to share my Glazed Pumpkin Bread Recipe with you — it’s one of those recipes that instantly feels like fall, no matter what time of year it is. This bread is moist, packed with warm spices, and topped with a luscious glaze that takes it to the next level. Trust me, once you try this, it might just become your go-to pumpkin bread forever.
Why You’ll Love This Recipe
- Moist and Flavorful: Thanks to the pumpkin and warm spices, every slice is rich and comforting.
- Easy to Whip Up: You don’t need to be a baking pro to get perfectly tender loaves every time.
- Sweet Glaze Finish: The simple powdered sugar glaze adds just the right amount of sweetness without overpowering the bread.
- Great for Sharing: Makes two loaves, perfect for gifting, gatherings, or keeping a loaf at home for friends and family.
Ingredients You’ll Need
This Glazed Pumpkin Bread Recipe uses classic pantry staples that blend perfectly to create that nostalgic pumpkin spice aroma and taste. I recommend using pure pumpkin puree, not pie filling, so you get the best texture and flavor.
- All-purpose flour: Provides the sturdy yet tender structure for the bread.
- Baking soda and baking powder: The perfect combo to give your loaf a nice rise and light crumb.
- Salt: Enhances all those warm, sweet spices and balances the flavors.
- Ground cinnamon, nutmeg, and ground cloves: These spices are what make pumpkin bread so irresistible — fresh and aromatic spices are key!
- Canola oil: Keeps the bread moist without adding strong flavors, but you can substitute with vegetable or light olive oil.
- Sugar: Brings sweetness and caramelizes beautifully during baking.
- Pure pumpkin puree (not pie filling): I always buy a 15-ounce can; it adds moisture and that wonderful pumpkin taste.
- Large eggs: Help bind everything together and contribute to the bread’s richness.
- Powdered sugar: For the glaze, this adds a silky smooth finish.
- Milk or water: Just a little liquid thins out the glaze nicely.
- Vanilla extract: This touch of vanilla brings warmth and depth to the glaze.
Variations
I love how versatile this Glazed Pumpkin Bread Recipe is. Over time, I’ve tweaked it depending on the season or what’s in my pantry, and I encourage you to do the same to make it truly yours.
- Nutty Twist: My family goes crazy when I add chopped pecans or walnuts into the batter—it adds a lovely crunch and depth.
- Chocolate Chip Upgrade: Toss in a cup of mini chocolate chips for a decadent surprise in every bite.
- Gluten-Free Version: I’ve swapped in a gluten-free flour blend with great success for friends with dietary needs.
- Spice it Up: Feel free to adjust the spices — I sometimes add a pinch of ginger or allspice depending on my mood.
How to Make Glazed Pumpkin Bread Recipe
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Then, grease two 8 x 5 inch loaf pans thoroughly with cooking spray. I like to make sure the pans are well greased so the bread comes out cleanly without sticking. Set them aside while you mix your batter.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and the warming spices — cinnamon, nutmeg, and cloves. This mix ensures even distribution so every bite tastes perfectly spiced. Trust me, skipping this step can lead to uneven pockets of baking powder or spice.
Step 3: Combine Wet Ingredients
Grab a large bowl and add the canola oil, sugar, pumpkin puree, and eggs. Whisk these together until smooth; I usually use a handheld mixer to speed things up and get a silky consistency. This step is where the magic happens — the batter should be nice and even before you add your dry ingredients.
Step 4: Add Dry to Wet and Mix
Gently stir the flour mixture into the pumpkin mixture. I find folding with a rubber spatula works best to avoid overmixing, which can make the bread tough. Just mix until you no longer see flour streaks — that’s your cue to stop.
Step 5: Bake Until Perfect
Divide the batter evenly between your prepared loaf pans and smooth the tops with your spatula. Pop them in the oven for 45 to 55 minutes. I like to start checking after 45 minutes by inserting a toothpick into the center — it should come out clean or with just a few moist crumbs. Overbaking will dry them out, so watch closely toward the end.
Step 6: Cool and Glaze
Once baked, transfer the loaves to a wire rack and let them cool for at least 10 minutes before removing them from the pans. While they’re cooling, whisk together powdered sugar, milk (or water), and vanilla in a small bowl to make your glaze. Drizzle it over the warm bread — that glaze melts perfectly and creates that irresistible shiny finish.
Pro Tips for Making Glazed Pumpkin Bread Recipe
- Use Room Temperature Eggs: I learned that using eggs at room temp helps them blend in smoothly and avoids a lumpy batter.
- Don’t Overmix Your Batter: The bread turns out a million times better when you mix just until combined — it stays tender and soft.
- Check for Doneness Early: Ovens vary, so start the toothpick test at 45 minutes to prevent dry bread.
- Apply Glaze While Bread Is Warm: Pour the glaze on right when the bread is still warm for a beautifully smooth, slightly melted topping.
How to Serve Glazed Pumpkin Bread Recipe
Garnishes
I like to keep it simple with just the powdered sugar glaze, but sometimes I sprinkle a few chopped toasted pecans or a dash of cinnamon on top for a little extra flair—and a crunchy contrast.
Side Dishes
This glazed pumpkin bread pairs wonderfully with a hot cup of coffee or chai tea. For breakfast or brunch, I like serving it alongside scrambled eggs or a fresh fruit salad to balance the sweetness.
Creative Ways to Present
For holiday gatherings, I’ve wrapped slices individually in parchment and tied them with twine to hand out as favors. Another fun idea is to serve thick slices topped with a dollop of whipped cream and a sprinkle of cinnamon sugar for an elevated dessert experience.
Make Ahead and Storage
Storing Leftovers
I store leftover pumpkin bread wrapped tightly in plastic wrap and kept in an airtight container at room temperature. It stays moist and fresh for about 3 days—perfect if you want to savor it slowly.
Freezing
I’ve frozen extra loaves wrapped well in foil and then in freezer bags. When you’re ready, just thaw overnight in the fridge and warm slightly—this bread freezes beautifully with no loss in flavor or texture.
Reheating
My go-to method for reheating is popping a slice in the microwave for about 15-20 seconds or warming it briefly in a toaster oven. This refreshes the warmth and soft texture, almost like fresh out of the oven.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin puree in this glazed pumpkin bread recipe?
Yes, you can use fresh pumpkin, but you’ll need to cook and puree it first until smooth and drain any excess water. Canned pumpkin puree works best for consistency and moisture, but fresh homemade puree adds a lovely natural sweetness if you have the time.
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How can I make this Glazed Pumpkin Bread Recipe vegan?
To make it vegan, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and swap canola oil with a plant-based oil. Use a plant-based milk for the glaze as well. The bread will still be moist and delicious!
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What’s the best way to know when the pumpkin bread is done baking?
The best test is using a toothpick inserted into the center of the loaf. If it comes out clean or with a few moist crumbs (not batter), your bread is perfectly baked. Start checking at 45 minutes to avoid overbaking.
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Can I double this recipe or make it in a larger pan?
You can double the recipe if you want to make more loaves, just be sure to divide the batter among multiple pans. Using a larger pan will change the baking time—a loaf pan size approximately 9 x 5 inches works best for this recipe to bake evenly.
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How long does the glaze take to set on the pumpkin bread?
The glaze sets quite quickly if applied while the bread is still warm, usually within 15-30 minutes. For a thicker glaze, you can let it sit longer or even chill the bread briefly before serving.
Final Thoughts
I absolutely love how this Glazed Pumpkin Bread Recipe turns out every time — it’s tender, flavorful, and feels a little like a warm hug in bread form. When I first tried making pumpkin bread years ago, I struggled to get the right balance of moisture and spice, but this recipe really nails it. I’ve gifted loaves to friends and family, and they always ask for the recipe back. If you’re looking to bring a little extra cozy sweetness into your kitchen, I wholeheartedly recommend giving this a try. You’ll enjoy the process and, of course, every delicious bite!
Print
Glazed Pumpkin Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 2 loaves, approximately 24 servings (12 slices per loaf)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Glazed Pumpkin Bread recipe yields moist, flavorful pumpkin loaves with warm spices and a sweet powdered sugar glaze. Perfect for cozy breakfasts or comforting snacks, the spiced pumpkin bread combines classic autumn flavors like cinnamon, nutmeg, and cloves with tender crumb and a quick glaze that adds just the right touch of sweetness.
Ingredients
Dry Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ground cloves
Wet Ingredients
- ½ cup canola oil
- 1 ½ cups sugar
- 1 15 ounce can pumpkin puree (not pie filling)
- 2 large eggs
Glaze
- ⅓ cup powdered sugar
- 1 tablespoon milk or water
- ¼ teaspoon vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350 degrees Fahrenheit. Grease two 8 x 5 inch loaf pans thoroughly with cooking spray and set them aside to keep the batter from sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground cloves until evenly combined. Set this mixture aside.
- Combine wet ingredients: In a large bowl, add the canola oil, sugar, pumpkin puree, and eggs. Use a whisk or a handheld mixer to blend these ingredients until smooth and homogenous.
- Incorporate dry into wet: Gradually stir the dry ingredient mix into the wet ingredients, folding gently until just combined to avoid overmixing which can make the bread dense.
- Fill pans and bake: Pour the batter evenly into the prepared loaf pans. Use a rubber spatula to smooth out the tops to ensure even baking. Place the pans in the oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the loaves: Remove the pans from the oven and allow the breads to cool on a wire rack for at least 10 minutes. Then carefully remove the loaves from the pans to cool completely before glazing.
- Prepare the glaze: In a small bowl, whisk together powdered sugar, milk (or water), and vanilla extract until smooth and glossy.
- Glaze the bread: Once the loaves are completely cooled, drizzle the glaze evenly over the tops to add a sweet finishing touch. Let the glaze set before slicing and serving.
Notes
- This recipe makes two 8 x 5 inch loaves, perfect for sharing or gifting.
- The glaze adds a delightful sweetness that pairs well with the warm spice notes.
- Use pumpkin puree, not pumpkin pie filling, to avoid excess sweetness and spices.
- Loaves can be stored wrapped at room temperature for up to 3 days or refrigerated for up to a week.
- For an extra touch, consider adding chopped nuts or chocolate chips into the batter.
Nutrition
- Serving Size: 1 slice (1/24th of 2 loaves)
- Calories: 141
- Sugar: 14 g
- Sodium: 109 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.02 g
- Carbohydrates: 22 g
- Fiber: 0.4 g
- Protein: 2 g
- Cholesterol: 16 mg
