Moist Pumpkin Bread with Cinnamon Glaze

Introduction

Moist Pumpkin Bread with Cinnamon Glaze is a warm, tender loaf infused with the comforting flavors of pumpkin, cinnamon, nutmeg, and brown sugar. The soft, moist texture makes it ideal for slicing and enjoying with a cup of coffee or tea. The cinnamon glaze adds a sweet, aromatic finish, making each bite even more irresistible.

This pumpkin bread is perfect for fall mornings, holiday gatherings, or gifting to friends and family. It’s simple to make, doesn’t require fancy equipment, and fills your kitchen with the aroma of autumn spices — a true comfort in loaf form!

Why I Love This Recipe

I love this recipe because the bread stays moist for days and has a perfectly balanced sweetness. The pumpkin puree adds natural moisture and depth of flavor, while the warm spices give it a cozy, homey feel. Topped with a sweet cinnamon glaze, it’s a slice of fall that never disappoints.

Why It’s a Must-Try Dish

• Tender, moist, and full of autumn flavor.
• Easy to make and perfect for beginner and experienced bakers alike.
• Great for breakfast, dessert, or as a snack.
• Glaze adds a touch of sweetness and beautiful presentation.
• Makes a lovely homemade gift or addition to brunch spreads.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 55–60 minutes
• Total Time: 1 hour 15 minutes
• Servings: 10–12 slices
• Calories: ~250 kcal per slice
• Cuisine: American / Fall Dessert
• Course: Breakfast / Dessert

Ingredients

For the Pumpkin Bread:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups pumpkin puree (canned or fresh)
• ¼ cup milk (or almond milk)

For the Cinnamon Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon ground cinnamon
• ½ teaspoon vanilla extract

Simple Cooking Directions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Whisk together flour, baking soda, baking powder, salt, and spices.
3. In a separate bowl, cream butter and sugars until light. Add eggs, vanilla, and pumpkin puree.
4. Gradually mix in dry ingredients, adding milk until smooth.
5. Pour batter into prepared loaf pan.
6. Bake for 55–60 minutes, until a toothpick inserted comes out clean.
7. Let cool, then drizzle with cinnamon glaze.

Step-by-Step Recipe Preparation Method

Step 1: Preheat Oven

• Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

Step 3: Cream Butter and Sugars

• In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy and light.

Step 4: Add Eggs and Pumpkin

• Beat in eggs one at a time, then add vanilla extract and pumpkin puree until well combined.

Step 5: Combine Wet and Dry Ingredients

• Gradually mix the dry ingredients into the pumpkin mixture.
• Add milk as needed to achieve a smooth, thick batter.

Step 6: Bake the Bread

• Pour batter into prepared loaf pan and smooth the top.
• Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Prepare Cinnamon Glaze

• In a small bowl, whisk together powdered sugar, milk, cinnamon, and vanilla until smooth.
• Drizzle over cooled bread.

Step 8: Serve

• Slice and enjoy warm or at room temperature.

How to Serve

• Perfect for breakfast or brunch with a cup of coffee or tea.
• Can be served as a dessert, optionally topped with whipped cream or cream cheese frosting.
• Slice and pack as a snack or gift.

Additional Recipe Tips

• For extra moisture, add ¼ cup applesauce to the batter.
• Do not overmix the batter — it can make the bread dense.
• Let bread cool completely before glazing for the best texture.
• Store in an airtight container to keep it fresh.

Variations

• Chocolate Chip Pumpkin Bread: Stir in ½ cup mini chocolate chips.
• Nutty Pumpkin Bread: Add ½ cup chopped walnuts or pecans.
• Spiced Pumpkin Bread: Add ½ teaspoon ground cloves or allspice for extra warmth.
• Gluten-Free Version: Substitute with a 1:1 gluten-free flour blend.
• Vegan Version: Replace eggs with flax eggs and butter with coconut oil or vegan butter.

Freezing and Storage Time

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Wrap in plastic wrap and foil; freeze for up to 2 months.
• Thawing: Thaw at room temperature or warm slices briefly in the oven or microwave.

Special Equipment Needed

• 9×5-inch loaf pan
• Mixing bowls
• Whisk or electric mixer
• Wire cooling rack
• Spatula

FAQ

Q1: Can I use canned pumpkin?
Yes, canned pumpkin puree works perfectly. Avoid pumpkin pie filling, which is sweetened and spiced.

Q2: How do I know when the bread is done?
Insert a toothpick in the center — it should come out clean or with a few moist crumbs.

Q3: Can I make mini loaves or muffins?
Yes, reduce baking time to 20–25 minutes for muffins or 35–40 minutes for mini loaves.

Q4: Can I skip the glaze?
Yes, the bread is delicious on its own, but the glaze adds sweetness and flavor.

Q5: Can I use a stand mixer?
Absolutely — it makes creaming butter and sugar easier and faster.

Conclusion

Moist Pumpkin Bread with Cinnamon Glaze is a fall classic that combines the richness of pumpkin with warm spices and a sweet glaze. It’s tender, flavorful, and versatile — perfect for breakfast, dessert, or gifting. This loaf brings the cozy taste of autumn to your kitchen, filling your home with comforting aromas and leaving everyone reaching for another slice.