Description
Pumpkin bread is a classic fall recipe that never goes out of style. With its warm spices, moist texture, and sweet cinnamon glaze, this Easy Pumpkin Bread Recipe is the perfect way to enjoy autumn flavors. It’s quick to prepare, uses simple pantry ingredients, and makes two loaves—perfect for sharing with family, friends, or storing for later.
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
- 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, stir pumpkin puree, eggs, melted butter, oil, sugar, and brown sugar until smooth.
- Add dry ingredients to wet in three parts, stirring until just combined. Do not overmix.
- Divide batter evenly between loaf pans.
- Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool loaves for 10 minutes before removing from pans.
- In a small bowl, whisk glaze ingredients until smooth.
- Drizzle glaze over warm loaves before serving.
Notes
- 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.