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Moist Pumpkin Bread

Moist pumpkin bread with warm cinnamon-nutmeg flavor and a quick cream cheese glaze. Baked until the top springs back lightly, then glazed for tender slices that keep for days.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 1.75 cup all-purpose flour
  • 1 baking soda
  • 0.25 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp ground ginger
  • 1.5 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 can (15 oz) pumpkin puree
  • 0.25 cup water
  • 1 tsp vanilla extract
  • 0.5 cup chopped walnuts or pecans (optional)
Glaze
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and mix the batter
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan with nonstick coating or light grease. Set the pan aside so it’s ready to receive the batter.
  2. In a large bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until evenly combined. This dries and disperses the spices for consistent flavor.
  3. In a separate bowl, whisk granulated sugar, vegetable oil, and eggs until smooth. Stir in pumpkin puree, water, and vanilla extract until the mixture looks uniform.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix, then fold in chopped walnuts or pecans if using.
Bake and cool
  1. Pour the batter into the prepared loaf pan and smooth the top with a spatula or the back of a spoon. Tap the pan lightly to release any large air pockets.
  2. Bake at 350°F for 55–65 minutes, until a toothpick inserted in the center comes out clean and the top springs back lightly. Keep an eye on the last 10 minutes to prevent over-browning.
  3. Cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool completely. Cooling before glazing helps the glaze set without melting off.
Make the glaze and serve
  1. Whisk cream cheese, powdered sugar, milk, and vanilla extract until smooth. If it looks too thick, add 1 teaspoon more milk at a time to reach a drizzleable consistency.
  2. Drizzle the glaze over the cooled loaf before slicing. Serve once the glaze has set slightly for clean, sliceable pieces.

Notes

For the moistest loaf, measure flour by spooning into the cup and leveling—avoid packing. Store tightly covered at room temperature for up to 4 days, or refrigerate up to 1 week; freeze the baked loaf (unglazed or glazed) for up to 2 months, thaw overnight, and warm slices. If you want a dairy-light option, use a plant-based cream cheese substitute for the glaze while keeping the same powdered sugar ratio.