This easy, delicious, moist Pumpkin Bread Recipe is loaded with pumpkin flavor and covered with a sweet cinnamon glaze. With its perfect blend of spice, it will get you into the festive fall spirit.
What better way to get into the fall mood than to bake fresh loaves of quick bread? This delectable bread is the best pumpkin bread I have ever had. This bread is sooooooooooo moist! Oh, how I know my daughter hates that word.
She is in high school now, and somehow, someone elected her the word police. Well, she is not here right now, so let me go on and on about this bread. This fantastic bread is drizzled with a to-die-for cinnamon allspice glaze while still warm.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Spices: Ground cinnamon, nutmeg, cloves, and ginger. If you like, add 1/4 teaspoon of allspice to the bread mix.
- Pumpkin puree: canned or fresh.
- Butter: unsalted. If using salted butter, cut the added salt down to 1/2 teaspoon.
- Sugars: I like to use a mixture of granulated and brown sugar for flavor, but you can use all of one or the other.
How to Make Pumpkin Bread
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
In a medium bowl, whisk the flour, baking soda, salt, ground ginger, ground cloves, nutmeg, and cinnamon. In a large bowl, stir together pumpkin puree, eggs, melted butter, vegetable oil, sugar, and brown sugar.
Add the dry ingredients to the wet mixture in three parts. Pour the batter into loaf pans and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool for ten minutes, then remove the pans to a wire rack to cool.
Whisk the powdered sugar, melted butter, milk, vanilla, cinnamon, allspice, and cloves in a small bowl. Drizzle glaze over warm (not hot) loaves and allow to sit for twenty to twenty-five minutes before slicing.
Preparation Tips
- This recipe makes (2) 8×4 inch loaves of bread. Grease the pans well with butter, shortening, or nonstick baking spray.
- Use canned or fresh pumpkin. See more above about using fresh pumpkin.
- Bake the bread until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the bread for about 10 minutes before carefully inverting it onto a cooling rack.
- For added texture, add chopped walnuts or chopped pecans.
Store and Freeze
Store it covered with two layers of plastic wrap or in an airtight container on the counter away from the sun for 4-5 days.
To freeze, cool completely, then wrap in two layers of plastic wrap followed by a layer of aluminum foil or a freezer zipper bag for up to 3 months. Thaw in the fridge overnight.
Frequently Asked Questions
The answer is a resounding yes. I prefer to use the pie pumpkins. They are sweeter, have more flavor, and have less moisture. They are the little pumpkins, generally between 3-8 lbs. A 15-ounce can of pumpkin is just shy of 2 cups so you will need about a 3lb pie pumpkin for this recipe. See my post on pumpkin puree for complete instructions.
To freeze, cool completely, then wrap in two layers of plastic wrap followed by a layer of aluminum foil or a freezer zipper bag for up to 3 months. Thaw in the fridge overnight.
More Pumpkin Recipes
Easy Pumpkin Bread Recipe
Ingredients
Pumpkin Bread
- 3½ cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 can 15-ounce pumpkin puree
- 4 large eggs room temperature
- ½ cup melted unsalted butter
- ½ cup vegetable oil or canola oil
- 1 cup sugar
- 1 cup brown sugar
Cinnamon Glaze
- 1½ cups powdered sugar
- 3 tablespoons melted unsalted butter
- 3 tablespoons milk
- ¼ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
- ⅙ teaspoon ground cloves
Instructions
- In medium bowl whisk together flour, baking soda, salt, cinnamon, nutmeg, ground cloves and ground ginger.
- In large bowl stir together pumpkin puree, eggs, melted butter, vegetable oil, sugar and brown sugar. Working in three parts add the dry ingredients to the wet ingredients and stir just until combined. Split evenly between two well greased 8 x 4 inch loaf pans.
- Bake at 350 degrees for 50 minutes or until toothpick inserted in center comes out clean. Cool for ten minutes and remove loaves from pan.
- In small bowl whisk together powdered sugar, melted butter, milk, vanilla, cinnamon, allspice and ground cloves. Drizzle over warm (not hot) loaves.
Video
Notes
- This recipe makes (2) 8×4 inch loaves of bread. Grease the pans well with butter, shortening, or nonstick baking spray.
- Use canned or fresh pumpkin. See more above about using fresh pumpkin.
- Bake the bread until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the bread for about 10 minutes before carefully inverting it onto a cooling rack.
- For added texture, add chopped walnuts or chopped pecans.
Nutrition
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Hailey
This is a super delicious pumpkin bread recipe. The fact that it is covered with cinnamon glaze makes it even more yummy!
Caren
Anything pumpkin is a hit in this house , add cinnamon and you’ve got the perfect combo! This loaf was gone in an instant.