Spiced Pumpkin Bread with Cinnamon Glaze is a cozy treat that brings all the flavors of fall together in one delicious slice. This bread is packed with pumpkin puree, warm spices like cinnamon and nutmeg, and a touch of sweetness that’s perfectly balanced. The cinnamon glaze on top adds just the right amount of extra flavor and makes it feel a little more special.
I love making this pumpkin bread when the weather starts to cool down. The spices fill the kitchen with a wonderful aroma that feels like a warm hug. One of my favorite things is how moist and tender the bread turns out—it’s great for breakfast, an afternoon snack, or even dessert. I usually slice it up and spread a bit of butter on it; it’s simple but so satisfying.
Serving this bread with a hot cup of coffee or tea always feels like the perfect way to slow down and enjoy a quiet moment. Plus, it makes a lovely gift or a sweet surprise to share with friends and family. If you’re looking for something easy to bake that really captures the feeling of the season, this pumpkin bread is definitely it!
Key Ingredients & Substitutions
Pumpkin Puree: This gives the bread its moist texture and classic pumpkin flavor. Use canned or homemade puree. If you can’t find pumpkin, sweet potato puree works well as a substitute.
Spices: Cinnamon, ginger, nutmeg, cloves, and allspice create the warm, cozy flavor. If you’re missing some, just use cinnamon and a pinch of nutmeg for a simple version.
Sugars: Combining granulated and brown sugar adds sweetness and moisture. Brown sugar adds a little extra depth. You can use all granulated sugar if needed, but the bread might be less rich.
Oil or Butter: Oil keeps the bread tender and moist. Melted butter works too and adds a bit of buttery flavor. I prefer oil for a lighter texture.
Cinnamon Glaze: Powdered sugar mixed with cinnamon and a splash of milk creates a sweet topping that’s easy to drizzle. You can skip the glaze or use cream cheese frosting for a richer touch.
How Do I Get a Moist and Tender Pumpkin Bread?
The key to moist pumpkin bread is mixing just right and using the right ingredients.
- Mixing: Combine wet and dry ingredients gently. Overmixing develops gluten and makes the bread tough.
- Pumpkin: Using real pumpkin puree adds moisture naturally.
- Fat: Using oil or melted butter helps keep the bread soft.
- Baking Time: Check the bread at 60 minutes with a toothpick. Overbaking dries it out.
Also, cool the bread fully before glazing, so the icing stays on top instead of melting into the warm bread. This way your bread stays moist inside and looks beautiful outside.
Equipment You’ll Need
- 9×5 inch loaf pan – perfect size for shaping the bread and helping it bake evenly.
- Mixing bowls – you’ll need at least two; one for dry ingredients and one for wet ingredients.
- Whisk – great for blending spices and flour evenly without clumps.
- Wooden spoon or spatula – easy to fold the wet and dry ingredients together gently.
- Cooling rack – lets the pumpkin bread cool evenly so it doesn’t get soggy underneath.
- Measuring cups and spoons – important for getting the exact amounts of ingredients for the best texture and flavor.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for crunch and a nutty flavor that pairs great with pumpkin.
- Stir in 1/2 cup of chocolate chips to add a sweet, melty surprise in every bite.
- Mix in dried cranberries or raisins for a touch of tartness that brightens the warm spices.
- Try swapping half the all-purpose flour for whole wheat flour for a heartier, nuttier bread.
How to Make Spiced Pumpkin Bread with Cinnamon Glaze
Ingredients You’ll Need:
For the Bread:
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice (optional)
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar
- 1/2 cup (120 ml) vegetable oil or melted butter
- 2 large eggs
- 1 1/2 cups (340 g) pumpkin puree (canned or homemade)
- 1 teaspoon vanilla extract
For the Cinnamon Glaze:
- 1 cup (120 g) powdered sugar
- 1-2 teaspoons milk or cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This pumpkin bread takes about 15 minutes to prepare and about 60-70 minutes to bake. Allow another 15 minutes for the bread to cool before adding the glaze, plus extra time for glazing and slicing. Overall, plan for about 1 hour 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Preheat:
Start by preheating your oven to 350°F (175°C). Grease and lightly flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Make sure everything is combined well so your bread has an even flavor.
3. Combine Wet Ingredients:
In a large bowl, whisk the granulated sugar, brown sugar, and oil until well mixed. Add the eggs one at a time, beating well after each. Stir in the pumpkin puree and vanilla extract until the mixture is smooth and even.
4. Mix Wet and Dry Together:
Gently add the dry ingredients to the wet mixture in batches. Stir with care, just until all the flour is absorbed. Avoid overmixing to keep the bread tender and moist.
5. Bake the Bread:
Pour your batter into the prepared loaf pan. Smooth the top with a spatula. Place in the oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the bread starts browning too fast, you can loosely cover it with foil to prevent burning.
6. Cool the Bread:
Once baked, allow the pumpkin bread to cool in the pan for about 15 minutes. Then remove it from the pan and transfer it to a wire rack to cool completely before glazing.
7. Prepare the Cinnamon Glaze:
While the bread cools, whisk together powdered sugar, ground cinnamon, vanilla extract, and enough milk or cream (start with 1 teaspoon) to create a smooth glaze that’s easy to drizzle.
8. Glaze and Serve:
When the bread is completely cool, drizzle the cinnamon glaze evenly over the top. Slice the bread and enjoy fresh. Store leftover bread covered at room temperature up to 3 days or refrigerate to keep it fresh longer.
Can I Use Canned Pumpkin Puree for This Bread?
Yes! Canned pumpkin puree works perfectly and saves time. Just make sure it’s pure pumpkin and not pumpkin pie filling, which has added sugars and spices.
Can I Substitute the Oil with Butter?
Absolutely! Melted butter can be used instead of oil for a richer flavor. Use the same amount and be sure to cool the melted butter slightly before mixing with the eggs to avoid cooking them.
How Should I Store Leftover Pumpkin Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze tightly wrapped for up to 3 months.
Can I Add Nuts or Chocolate Chips?
Yes! Stir in about 1/2 cup of chopped nuts or chocolate chips after mixing the wet and dry ingredients for extra texture and flavor.