Spiced Pumpkin Bread with Cinnamon Glaze is a wonderful treat that brings together the cozy flavors of pumpkin and warm spices. This bread is moist and packed with cinnamon, nutmeg, and a hint of clove, making it the perfect choice when the weather starts to turn cooler. The sweet cinnamon glaze drizzled on top adds just the right amount of sugary finish that makes every bite feel extra special.
I love making this bread when I want something comforting and quick to whip up. The smell alone while it’s baking fills the whole house with that classic autumn feeling, and I always find it hard to wait for it to cool down so I can taste it. A little tip I’ve picked up is to let the glaze soak in just a bit before serving—it makes it even more delicious and not too sticky.
This pumpkin bread tastes great on its own with a cup of tea or coffee, but I also enjoy slicing it up and toasting the next day for a simple breakfast or snack. Sharing it with friends or family feels like an easy way to spread a little warmth, since it’s a crowd-pleaser that almost everyone loves. It’s one of those recipes I turn to again and again when I want something homey and satisfying.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is best for consistent moisture and flavor. You can use fresh pumpkin puree if you prefer, but cook and mash the pumpkin first to avoid extra water in the bread.
Spices: The combination of cinnamon, nutmeg, cloves, and ginger gives this bread its warm spice flavor. If you don’t have cloves, just leave it out or add a bit more cinnamon for a simpler taste.
Sugars: Brown sugar adds a nice depth and moistness. If you want a lighter sweet flavor, you can use all granulated sugar, but using both gives the best texture.
Vegetable Oil: Oil keeps the bread moist. You can substitute with melted butter if you prefer, but the texture will be a bit denser.
Milk in Glaze: Use any kind of milk you like, including plant-based milks such as almond or oat. Adjust slowly to get the right drizzle consistency.
How Do I Keep My Pumpkin Bread Moist and Tender?
To get a moist pumpkin bread like in this recipe, a few things matter:
- Use oil instead of butter. Oil stays liquid at room temperature and keeps the crumb softer.
- Don’t overmix the batter; just stir until ingredients are combined. Overmixing makes the bread tough.
- Bake at 350°F and check early. Overbaking dries it out quickly. Start testing with a toothpick at 55 minutes.
- Cool the bread in the pan for 10 minutes before moving it to a rack. This helps it set without losing moisture.
These steps help you get a tender, soft pumpkin bread every time.
Equipment You’ll Need
- 9×5 inch loaf pan – the perfect size for even baking and shaping your pumpkin bread.
- Mixing bowls – one for dry ingredients and one for wet; makes combining easier and cleaner.
- Whisk and spatula – whisk to mix dry ingredients well; spatula to fold batter without overmixing.
- Measuring cups and spoons – for accurate ingredient amounts, which is key in baking.
- Cooling rack – lets your bread cool evenly without becoming soggy on the bottom.
- Small bowl and spoon – to mix and drizzle the cinnamon glaze smoothly.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a crunchy texture and nutty flavor.
- Stir in chocolate chips for a sweet surprise that pairs well with pumpkin.
- Swap half the all-purpose flour for whole wheat flour for a heartier, wholesome loaf.
- Mix in dried cranberries or raisins to add bursts of tart sweetness and chewiness.
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 powder
- 1/2 teaspoon baking soda
- 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 (110g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1 teaspoon vanilla extract
For the Cinnamon Glaze:
- 1 cup (120g) powdered sugar
- 1 1/2 tablespoons milk (or as needed for desired consistency)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
Preparing and mixing the ingredients takes about 15 minutes. The bread bakes for 60 to 70 minutes, and then it needs to cool for 10 to 15 minutes before adding the glaze. All together, plan for about 1 hour 30 minutes from start to finish, including cooling time.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5 inch loaf pan, or line it with parchment paper to make removing the bread easier after baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set this dry mix aside for now.
3. Combine Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time until the mixture is smooth. Then stir in the pumpkin puree and vanilla extract until everything is well blended.
4. Combine Wet and Dry Mixtures:
Gradually add the dry mixture into the pumpkin batter, gently mixing until just combined. Be careful not to overmix to keep the bread tender and soft.
5. Bake Your Bread:
Pour the batter into your prepared loaf pan, smoothing out the top with a spatula. Place it in the oven and bake for 60 to 70 minutes. Start checking at 55 minutes with a toothpick inserted into the center—it should come out clean or with just a few moist crumbs.
6. Cool Before Glazing:
Once baked, take the bread out and let it cool in the pan for about 10 minutes. After that, remove it from the pan and set it on a wire rack to cool completely.
7. Make and Drizzle the Cinnamon Glaze:
While the bread is cooling, mix the powdered sugar, milk, cinnamon, and vanilla extract in a small bowl. Stir until smooth, adjusting the milk so that the glaze is easy to drizzle but not too thin. When the bread has cooled fully, drizzle the glaze generously over the top, allowing it to drip down the sides.
8. Serve and Enjoy:
Let the glaze set for a few minutes. Then slice your delicious, moist spiced pumpkin bread and enjoy it as a wonderful treat with a cup of tea or coffee!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Just roast and mash the pumpkin first, then drain any excess liquid before using. This helps keep the bread from getting too moist.
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 for up to 3 months—just thaw before serving.
Can I Substitute the Vegetable Oil With Butter?
Absolutely! Melted butter works well, but note that it may yield a slightly denser texture compared to oil, which keeps the bread extra moist.
What’s the Best Way to Tell When the Bread is Done Baking?
Insert a toothpick into the center; it should come out clean or with just a few moist crumbs. If it has wet batter, the bread needs more time to bake.
