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
Scale
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
