This Spiced Pumpkin Bread with Cinnamon Glaze is the perfect cozy treat for any time you want a little warmth and sweetness. The bread is soft and moist, packed with pumpkin flavor and just the right mix of spices like cinnamon, nutmeg, and cloves. The cinnamon glaze on top adds a sweet, smooth finish that makes each slice feel extra special.
I love baking this bread when the weather starts to cool down because it fills the house with such a good, comforting smell. One of my favorite things is how easy it is to make yet it feels like something you’d get at a fancy bakery. I usually make a loaf and share it with friends or keep it around for a quick snack that pairs perfectly with a cup of coffee or tea.
When serving, I like to slice it thick and spread a little butter on top while it’s still warm – it melts right in and tastes amazing. If you want to make it even more festive, sprinkle some extra cinnamon on the glaze just before it sets. This pumpkin bread always brings a little bit of happy to my day, and I hope it does the same for you!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin works best for consistent moisture and flavor. If you prefer fresh, roast and mash pumpkin but drain some liquid for similar texture. Avoid pumpkin pie filling as it’s sweeter and spiced.
Spices: Cinnamon, nutmeg, cloves, and ginger give the bread its warm flavor. Feel free to adjust these based on preference or use a premade pumpkin pie spice blend for convenience.
Sugars: Using both granulated and brown sugar adds depth and moistness. You can swap brown sugar for coconut sugar or maple syrup but expect a slight change in texture and sweetness.
Oil: Vegetable or melted coconut oil keeps the bread moist. Butter can be used but might make the bread a bit denser. I like coconut oil for its subtle flavor and health benefits.
Vanilla Extract: Adds a subtle sweet aroma. It’s optional but I recommend it to round out the flavors nicely.
How Do I Make Sure the Pumpkin Bread Stays Moist and Doesn’t Get Dense?
The key to moist pumpkin bread is not overmixing and using the right wet ingredients. Here’s how I do it:
- Mix dry and wet ingredients separately before combining to keep the texture right.
- When combining, fold gently just until no flour streaks remain. Overmixing can toughen the bread.
- Use oil instead of butter for a softer crumb.
- Check the baking time; overbaking dries it out. Start testing with a toothpick at 55 minutes.
- Let the bread cool fully before glazing to avoid melting the glaze too much, keeping it thick and pretty.
Equipment You’ll Need
- 9×5 inch loaf pan – perfect size for this pumpkin bread and helps it bake evenly.
- Mixing bowls – use one for dry ingredients and one for wet to keep things simple and tidy.
- Whisk or fork – great for mixing sugars and wet ingredients smoothly without lumps.
- Rubber spatula – helps fold ingredients gently and scrape down the bowl for no waste.
- Wire cooling rack – lets the bread cool evenly and prevents sogginess on the bottom.
- Small bowl and spoon – for mixing and drizzling the cinnamon glaze easily.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for crunch and a nutty flavor that pairs well with pumpkin.
- Mix in dark chocolate chips to add a sweet, melty surprise in every bite.
- Swap cinnamon with pumpkin pie spice if you want a fuller blend of fall spices without measuring each one.
- Stir in a handful of dried cranberries or raisins for a tart contrast and chewy texture.
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
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 2 large eggs
- 1 1/2 cups (340g) canned pure pumpkin puree
- 1 teaspoon vanilla extract
For the Cinnamon Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2 tablespoons milk (or water for thinner glaze)
- 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, plus 55-65 minutes to bake. Allow another 15 minutes for the glaze to set once drizzled on the cooled bread. So all in all, roughly 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare to Bake:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This helps spread the spices evenly through the bread.
3. Mix the Wet Ingredients:
In a large bowl, whisk the granulated sugar, brown sugar, and oil until well blended. Beat in the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until smooth.
4. Combine Wet and Dry:
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula just until everything is combined. Be careful not to overmix to keep the bread soft!
5. Bake the Bread:
Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 55 to 65 minutes. Use a toothpick inserted into the center to check for doneness—it should come out clean. If the top is browning too fast, cover loosely with foil halfway through baking.
6. Cool and Glaze:
Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. While it cools, whisk together powdered sugar, cinnamon, milk, and vanilla extract in a small bowl to make the cinnamon glaze. Adjust consistency if needed to make it pourable but thick.
7. Finish with Glaze:
Drizzle the cinnamon glaze evenly over the cooled bread and allow it to set for about 15 minutes before slicing and serving.
Enjoy your moist, warmly spiced pumpkin bread topped with sweet cinnamon glaze! It’s a cozy treat perfect for any time of day.
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Use cooked and mashed fresh pumpkin, but make sure to drain any excess water so your bread doesn’t get soggy. It might slightly change the texture, but the flavor will still be wonderful.
How Should I Store Leftover Pumpkin Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate up to a week, or freeze sliced portions for up to 3 months.
Can I Make This Bread Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for best results. The texture might be a bit different but still delicious.
How Can I Adjust the Spice Level?
Feel free to reduce or omit spices like cloves or ginger if you prefer a milder flavor, or add a pinch of cayenne for a subtle warmth. Adjust to your taste before baking.
