Easy Pumpkin Bread Recipe

This moist Pumpkin Bread Recipe is covered with a sweet cinnamon glaze. With its perfect blend of pumpkin spice it will get you into the fall spirit.

Course sweet bread

Cuisine American

Keyword best pumpkin bread recipe, easy pumpkin bread, moist pumpkin bread

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 315kcal

Author Beth Pierce

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.

This recipe makes (2) 8x4 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.
Try adding chocolate chips, raisins, cranberries, or bananas.
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, first cool completely, then wrap in two layers of plastic wrap followed by a layer of aluminum foil or in a freezer zipper bag for up to 3 months. Thaw in the fridge overnight.