Spiced Pumpkin Bread with Cinnamon Glaze is a cozy, comforting treat that’s perfect any time you want a little sweet and spice in your day. This bread is moist from the pumpkin and packed with warm spices like cinnamon, nutmeg, and clove, making every bite taste like fall in the best way. The cinnamon glaze on top adds just the right touch of sweetness and a little extra warmth.
I love making this pumpkin bread when the weather starts to cool down—it’s like having a hug in bread form! One of my favorite things to do is slice it thick and toast it lightly for breakfast, then spread a little butter on top while it’s warm. Trust me, the glaze gets a little melty, and it’s absolutely delicious. Plus, this bread is easy to share with friends or neighbors, and it always makes people smile.
This recipe also reminds me of cozy afternoons spent baking in the kitchen, with the scent of spices filling the air. Whether you enjoy it with a cup of coffee, tea, or just on its own, it’s a great way to bring a little warmth and sweetness to your day. I find it’s perfect for gifting during the holiday season or anytime you want to make someone feel special.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin works perfectly here for moist bread. If you’d like, you can use homemade pumpkin puree, just be sure it’s smooth and drained slightly if too watery.
Spices: Cinnamon, nutmeg, cloves, and ginger bring that warm spiced flavor. If you don’t have all, just cinnamon and nutmeg still taste great. Freshly ground spices give the best flavor but ground store-bought is fine.
Sugars: Using both brown and granulated sugar gives this bread a nice balance of sweetness and moisture. You can swap brown sugar for coconut sugar or honey, adjusting liquid slightly if needed.
Oil: Vegetable oil keeps the bread moist without imparting much flavor. For a richer taste, try melted coconut oil or light olive oil instead.
Glaze: The cinnamon glaze adds a lovely sweet finish. You can swap milk with almond or oat milk for a dairy-free option, or add a pinch of vanilla extract for extra flavor.
How Do I Get Moist, Tender Pumpkin Bread Every Time?
The secret is balancing wet and dry ingredients and not overmixing the batter. Here’s what I do:
- Mix dry ingredients together first to evenly distribute spices and leaveners.
- Combine sugars and oil thoroughly for a smooth base.
- Add eggs one at a time for better texture, then pumpkin and vanilla.
- Gently fold dry ingredients into wet; stop as soon as it’s combined to avoid tough bread.
- Use a toothpick to check doneness around 55-65 minutes—don’t overbake.
Letting the bread cool before adding glaze helps it set nicely without melting into the bread. This all makes for a soft, flavorful slice every time.
Equipment You’ll Need
- 9×5-inch loaf pan – the perfect size to bake the bread evenly and get those nice slices.
- Mixing bowls – one large for wet ingredients, one medium for dry; keeps mixing simple and organized.
- Whisk – helps blend dry ingredients evenly and smooth out the glaze.
- Spoon or spatula – for gently folding ingredients without overmixing.
- Cooling rack – allows the bread to cool properly so it won’t get soggy underneath.
Flavor Variations & Add-Ins
- Stir in 1/2 cup chopped walnuts or pecans for a nice crunch and nutty flavor.
- Mix in 1/3 cup mini chocolate chips for a sweet surprise in every bite.
- Swap pumpkin with sweet potato puree for a milder, creamy taste.
- Add 1/2 teaspoon ground cardamom or allspice to spices for a twist on the classic flavor.
How to Make Spiced Pumpkin Bread with Cinnamon Glaze
Ingredients You’ll Need:
For the Bread:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 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 (100g) 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 teaspoon ground cinnamon
- 2-3 tablespoons milk (or as needed for desired consistency)
How Much Time Will You Need?
Getting this tasty pumpkin bread ready takes about 15 minutes of prep time, then around 55 to 65 minutes in the oven. Allow about 15 more minutes for cooling before adding the cinnamon glaze and serving.
Step-by-Step Instructions:
1. Prepare for Baking:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper to keep your bread from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This ensures your spices and leavening agents are evenly distributed.
3. Combine Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until well blended. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract until the mixture looks smooth.
4. Combine Wet and Dry:
Gradually add the dry ingredients into the wet mixture, stirring gently just until everything is combined. Be careful not to overmix to keep your bread tender.
5. Bake the Bread:
Pour your batter into the prepared loaf pan and smooth the top. Bake in your preheated oven for 55 to 65 minutes. Check doneness by inserting a toothpick into the center—it should come out clean.
6. Cool the Bread:
Let the bread cool in the pan for 15 minutes to set, then transfer it to a wire rack and let it cool completely before glazing.
7. Make and Add the Cinnamon Glaze:
While the bread cools, whisk together the powdered sugar, ground cinnamon, and enough milk to make a smooth but pourable glaze. Drizzle it over the cooled pumpkin bread. Let the glaze set a few minutes before slicing.
Enjoy your moist, warmly spiced pumpkin bread with a lovely cinnamon glaze – perfect with a cup of tea or coffee!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Just roast or steam fresh pumpkin until soft, then puree it in a blender or food processor. Make sure to remove excess water by draining the puree on a clean towel to avoid soggy bread.
How Should I Store Leftover Pumpkin Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. To keep it longer, wrap it well and refrigerate for up to a week, or freeze for up to 3 months. Thaw frozen bread overnight in the fridge.
Can I Substitute the Oil with Butter?
Absolutely! Melted butter can be used instead of vegetable oil for a richer flavor. Use the same amount (1/2 cup) and let it cool slightly before mixing it with the other wet ingredients.
What If I Don’t Have All the Spices?
No worries! Cinnamon and nutmeg are the most important for that warm pumpkin flavor. Feel free to omit cloves and ginger or replace them with a pinch of allspice or pumpkin pie spice blend.
