Pumpkin Bread with Cinnamon Glaze

Pumpkin bread is one of the most beloved fall treats, and this Easy Pumpkin Bread Recipe is a true classic. Soft, moist, and perfectly spiced, it’s topped with a sweet cinnamon glaze that takes it to the next level. Whether you’re baking for a cozy weekend snack, a festive holiday table, or simply want to enjoy the comforting flavors of autumn, this recipe is quick, simple, and sure to please.

Ingredients

For the Pumpkin Bread:

• 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

For the 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

1. Preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans and set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3. In a large bowl, stir together the pumpkin puree, eggs, melted butter, vegetable oil, sugar, and brown sugar until smooth and combined.
4. Gradually add the dry mixture to the wet mixture in three parts, stirring just until blended. Avoid overmixing.
5. Divide the batter evenly between the two prepared loaf pans.
6. Bake for 50 minutes, or until a toothpick inserted in the center of the loaves comes out clean.
7. Cool the loaves for about 10 minutes before removing them from the pans.
8. For the glaze, whisk together powdered sugar, melted butter, milk, vanilla extract, cinnamon, allspice, and cloves.
9. Drizzle the glaze over the warm (not hot) pumpkin bread before serving.

Serving and Storage Tips

• Serve warm or at room temperature with coffee, tea, or hot apple cider.
• Add a scoop of vanilla ice cream or whipped cream for a dessert-style treat.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 6 days if you prefer it chilled.
• Freeze unglazed loaves tightly wrapped in plastic and foil for up to 3 months. Thaw overnight before glazing and serving.

Variations

• Chocolate Chip Pumpkin Bread – Fold 1 cup of semi-sweet chocolate chips into the batter before baking for extra sweetness.
• Nutty Pumpkin Bread – Add 1 cup of chopped walnuts or pecans for crunch and earthy flavor.
• Cream Cheese Swirl Pumpkin Bread – Swirl a cream cheese mixture (cream cheese, sugar, and egg yolk) into the batter before baking for a cheesecake-like layer.
• Maple Glazed Pumpkin Bread – Replace the cinnamon glaze with a simple maple glaze made from powdered sugar, maple syrup, and milk.
• Mini Pumpkin Loaves – Divide the batter into mini loaf pans and bake for 25–30 minutes; perfect for gifting.
• Pumpkin Muffins – Use a muffin tin instead of loaf pans, reducing the baking time to 18–22 minutes.
• Gluten-Free Pumpkin Bread – Swap all-purpose flour with a 1:1 gluten-free flour blend.
• Healthier Pumpkin Bread – Replace half the oil with unsweetened applesauce and use coconut sugar instead of regular sugar.
• Spiced Pumpkin Bread – Increase cinnamon and nutmeg, and add a pinch of cardamom for a bolder flavor.
• Pumpkin Cranberry Bread – Mix in 1 cup of dried cranberries for a tart contrast to the sweetness.

FAQs

1. Can I use fresh pumpkin instead of canned? Yes, just roast and puree fresh pumpkin until smooth. Make sure to drain excess water.
2. How do I know when pumpkin bread is done? Insert a toothpick into the center—if it comes out clean, it’s ready.
3. Can I skip the glaze? Absolutely, the bread is delicious on its own or with a simple dusting of powdered sugar.
4. Can I make this ahead of time? Yes, bake the loaves a day ahead and store them tightly wrapped until ready to glaze.
5. Can I double the recipe? Yes, but use a larger mixing bowl and bake in multiple pans.
6. Can I reduce the sugar? You can reduce by up to ½ cup without affecting texture too much.
7. What oil is best to use? Vegetable oil or canola oil works best, but coconut oil can also be used.
8. Can I use whole wheat flour? Yes, but replace only half for the best texture; otherwise, it may turn out dense.
9. Why is my pumpkin bread dense? Overmixing the batter can cause dense loaves—mix just until combined.
10. Can I freeze glazed pumpkin bread? It’s best to freeze unglazed bread. Add glaze after thawing for the best texture.

1. This Easy Pumpkin Bread Recipe is the ultimate fall comfort bake. Moist, spiced, and finished with a cinnamon glaze, it’s perfect for holiday gatherings, seasonal gifts, or enjoying at home with loved ones. With simple ingredients, endless variations, and easy storage options, this recipe will quickly become a family favorite you’ll want to make year after year.

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