Spiced Pumpkin Bread with Cinnamon Glaze is a cozy treat that feels like a warm hug on a chilly day. It’s soft and moist, packed with pumpkin and just the right amount of spices like cinnamon and nutmeg. The cinnamon glaze on top adds a sweet, slightly tangy finish that makes every slice taste extra special.
I love baking this bread when the leaves start to turn because the smell fills the whole house with that classic fall feeling. I often slice it up and enjoy it with a cup of tea or coffee, especially in the morning when I have a little time to slow down. The glaze is my favorite part—it’s simple to make but it really brings the loaf to life with its gentle sweetness and touch of spice.
If you’re thinking about sharing, this bread is perfect for brunch or as a gift to friends. It stays soft for days if you keep it wrapped, and it also freezes well if you want to save some for later. Every bite reminds me of cozy afternoons and easy smiles, making it a recipe I always go back to when I want something comforting and a bit festive.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for ease and consistent moisture. If you prefer fresh, roast and puree pumpkin flesh, but drain excess water for best texture. Avoid pumpkin pie filling—it has added spices and sugar.
Spices: Cinnamon, nutmeg, cloves, and ginger create that classic fall flavor. Feel free to adjust amounts or try warming additions like allspice or cardamom for a personal touch.
Sugars: Both granulated and brown sugar add sweetness and moisture. Brown sugar adds a bit of depth due to its molasses content. For less refined options, try coconut sugar or maple sugar.
Oil vs. Butter: Oil keeps the bread moist and tender, but melted butter adds richness and flavor. Use what you prefer or have on hand without worry.
Glaze: Powdered sugar and milk make a quick icing that’s silky and mildly sweet. Swap milk for plant-based milk if needed. Adding vanilla boosts the flavor, but it’s optional.
How Do I Get the Pumpkin Bread Tender and Moist Without It Being Dense?
The key is balancing wet and dry ingredients and mixing just until combined.
- Measure flour carefully; too much flour makes bread dry and heavy.
- Use oil or melted butter to keep moist.
- Don’t overmix the batter. Stir until flour is just absorbed. Overmixing can develop gluten causing toughness.
- Baking at 350°F ensures even cooking without drying out.
- Check doneness with a toothpick after about 55 minutes to avoid over-baking.
Let the bread cool before glazing to prevent the glaze from melting off. This way, you get that perfect soft crumb with a sweet cinnamon drizzle on top.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for even baking and easy slicing.
- Mixing bowls – one large for wet ingredients and one medium for dry, keeps things organized.
- Whisk – helps blend dry ingredients smoothly and mix wet ingredients well.
- Rubber spatula – great for folding ingredients gently without overmixing.
- Cooling rack – lets the bread cool evenly, preventing sogginess on the bottom.
- Small bowl and spoon – for mixing and drizzling the cinnamon glaze with ease.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped walnuts or pecans for extra crunch and a nutty contrast.
- Mix in 1/3 cup mini chocolate chips for a sweet surprise that pairs well with pumpkin.
- Try swapping pumpkin puree for sweet potato puree for a different but similar flavor and texture.
- Stir in 1/2 cup raisins or dried cranberries for bursts of chewy sweetness.
Spiced Pumpkin Bread with Cinnamon Glaze
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 cup (240g) canned pure pumpkin puree
- 1 teaspoon vanilla extract
For the Cinnamon Glaze:
- 1 cup (120g) powdered sugar, sifted
- 1 1/2 tablespoons milk (or cream)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 55-65 minutes to bake, plus an additional 15 minutes cool time before glazing. Plan for roughly 1 hour and 30 minutes from start to finish for a moist and delicious pumpkin bread with a sweet cinnamon glaze.
Step-by-Step Instructions:
1. Prepare Your Loaf Pan and Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan well, or line it with parchment paper so your bread comes out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This helps the spices and leavening agents spread evenly through your bread.
3. Combine the Wet Ingredients:
In a large bowl, whisk together the granulated sugar, brown sugar, and oil or melted butter until smooth. Add the eggs one at a time, mixing well after each. Stir in the pumpkin puree and vanilla extract until everything is well blended.
4. Combine Wet and Dry Mixtures:
Slowly add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Try not to overmix, or your bread might turn out dense instead of moist and tender.
5. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top. Place it in the oven and bake for 55-65 minutes. Check doneness by inserting a toothpick in the center: it should come out clean. If the crust browns too much before the inside is cooked, tent the bread loosely with foil and continue baking.
6. Cool and Glaze:
Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. While it cools, whisk together the powdered sugar, milk, cinnamon, and vanilla extract for the glaze. Drizzle the glaze over the cooled bread. Let it set for a few minutes before slicing.
7. Serve and Enjoy:
Slice your pumpkin bread, serve with a warm cup of coffee or tea, and enjoy the comforting blend of spices and sweet cinnamon glaze.
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Yes! Use cooked and pureed fresh pumpkin, but be sure to drain any excess moisture to avoid a soggy bread. Canned pumpkin is usually more consistent in texture and moisture, so adjust liquids if needed.
How Should I Store Leftover Pumpkin Bread?
Wrap the bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread wrapped well for up to 3 months. Thaw at room temperature before serving.
Can I Make This Bread Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. The texture may vary slightly, but it will still be delicious.
How Do I Avoid Overbaking the Bread?
Start checking for doneness around 55 minutes by inserting a toothpick in the center. It should come out clean or with a few moist crumbs. Tent with foil if it’s browning too fast but still not cooked inside.
