Tender Pumpkin Bread with Cinnamon Glaze
I am one of those people who waits for the summer to end so I can start baking pumpkin treats. This Pumpkin bread with cream cheese frosting is a favorite, packed with cozy fall flavor and warm spices. It’s soft, moist, and tender, with the right amount of sweetness, and it’s so easy to make, with no yeast or kneading involved.
I like having a homemade snack on hand; it’s so homey and comforting to get home and have something to munch on. Here are two other fall favorites I bake a lot during the season: apple bread and sweet potato bread. Both are perfect for breakfast, dessert, or a cozy afternoon treat.
Table of contents
Pumpkin Bread is the best way to welcome the fall season. It tastes very similar to the Starbucks Pumpkin Loaf but without the hefty price tag. I like that I don’t need any special ingredients or equipment, so even when we rent a cabin to enjoy the fall foliage, I don’t have to look for a mixer; I mix, bake, and enjoy. This bread also freezes well, so I make extra and store it in the freezer in individual slices wrapped in plastic wrap. We toast them in the toaster or air fryer and enjoy them with butter.
Why you will love this recipe
- No kneading or waiting: I like that I don’t have to knead the dough or wait for it to rise. I mix it and bake it. I can also mix this bread by hand. I don’t need an electric mixer.
- No yeast needed: Another bonus is that this recipe doesn’t need yeast. Baking soda and baking powder make this bread rise.
- Ideal for fall: The pumpkin and earthy, warm spices make this bread a special treat infused with fall aromas.
- Make extra and freeze: The best part is I can make a bunch and freeze them, so you can have them whenever you want. They freeze wonderfully and taste just as delicious after thawing. They also make great gifts.
What you will need
- Dry ingredients: All-purpose flour has the right amount of protein to create a soft, moist crumb that holds together without being dense or chewy. I use both baking soda and baking powder to balance the heavy batter, provide lift, and neutralize the acidity.
- Wet ingredients: Pumpkin puree adds moisture and flavor. I like to use my own homemade pumpkin puree because I know exactly what is in it. Canola oil is 100% fat, so it traps moisture better than butter and has a neutral flavor. Buttermilk breaks down the gluten to make the bread softer and helps it rise. Eggs bind the ingredients while keeping the bread moist. Pure vanilla extract adds hundreds of compounds, creating complex aromas and flavors.
- Seasonings: Besides salt and pepper, I also add cinnamon for warmth, ginger for a sharp kick, nutmeg for nutty sweetness, and cloves for pungent spice. White granulated sugar sweetens the bread while providing structure and a bit of a crust. Brown sugar adds moisture and rich caramelized flavor with hints of molasses.
For the glaze
- Wet ingredients: Milk adds richness and a clean, opaque finish. Pure vanilla extract gives it a sweet, aromatic flavor.
- Seasonings: Powdered sugar dissolves instantly without heat, melting into a silky-smooth liquid. I also add ground cinnamon and nutmeg.
How to prepare
Preheat the oven: Preheat the oven to 350°F and line a loaf pan with parchment paper coated with cooking spray.
Mix the batter: In one bowl, I whisk together the flour, baking soda, baking powder, nutmeg, cinnamon, ginger, cloves, and salt until fully combined. In another bowl, I mix the pumpkin puree with both sugars, buttermilk, eggs, oil, and vanilla until they are combined. Next, I mix the dry ingredients into the wet ingredients just until combined, then pour into the prepared loaf pan.
Bake the bread: Then, I bake it for 50 to 60 minutes. If it browns too fast, I cover it with aluminum foil. When it is done, I place it on a wire rack to cool for 15 minutes before taking it out of the pan using the parchment paper handles.
Mix the glaze: After it cools, I mix the glaze ingredients and drizzle it over the bread.
Rest and serve: When the glaze settles, it is ready to serve.
Expert tip
Keeping the bread moist
The best tip for keeping pumpkin bread (or any baked good) moist is to use oil instead of butter. Fat is essential in quick bread, and I choose oil because it stays liquid no matter how cool it gets. Unlike butter, which hardens as it cools, oil stays fluid and keeps your bread moist. At room temperature, a loaf made with butter will dry out a bit, but oil stays liquid, keeping the crumb moist and tender.
More tips to consider:
- Blot the excess moisture from the puree to prevent watery bread.
- Spoon and level flour instead of scooping it to prevent dry bread.
- Bake the bread on the lower oven rack to keep the top from overbrowning before the center cooks.
- Let the bread cool in the pan first before removing it so it holds its shape.
Recipe variations and add-ins:
- Make muffins: Instead of making bread, spoon the batter into muffin tins lined with muffin cups and bake them for 20 to 25 minutes at 350 degrees F.
- Pumpkin bread pudding: Use this loaf to make the best pumpkin bread pudding you’ve ever had.
- Add chocolate chips: This bread is absolutely delicious with chocolate chips. Any kind goes great, but I like mine with white chocolate.
- Go wild: Chopped walnuts or pecans add texture and nutty flavor to this tasty bread.
- Roasted pepitas: Or add roasted pepitas (pumpkin seeds) on top for visual appeal, crunch, and an earthy nut flavor.
- Dried fruit: I also like to add dried fruit to this bread, like raisins, cranberries, blueberries, and cherries.
Serving suggestions:
I love to serve this pumpkin bread with my Starbucks pumpkin spice latte copycat. It tastes better than the real thing and only costs about a dollar to make. I need milk, pumpkin puree, sugar, pumpkin pie spice, and coffee. Why should that cost so much? With a big dollop of my homemade whipped cream on top, it’s much better than getting one from the drive-thru. My kids like this bread with a pumpkin pie smoothie, which is almost a meal on its own. If I give them this with some bread for lunch, it will keep them satisfied until dinner.
Speaking of dinner, this pumpkin pot roast is the perfect entrée to serve with this pumpkin bread. It’s a complete meal with pumpkin, pineapples, and tender, juicy chuck roast basted in a broth spiced with cinnamon, nutmeg, garlic, and beef broth. The savory-sweet juices are perfect for dipping the pumpkin bread. My kids insist I serve this pumpkin mac and cheese with it, and it is so easy I don’t mind.
How to store leftovers:
- Refrigerate: Store leftovers at room temperature for 5 days, or in a sealed container in the fridge for 2 weeks.
- Freezing: I freeze leftovers wrapped in plastic and placed in freezer bags. They can be stored for up to 6 months.
- Defrost: Before serving, I thaw my frozen bread in the refrigerator overnight.
Frequently asked questions
Insert a toothpick or skewer into the center, and if it comes out clean, it is finished cooking. If it has wet batter sticking to it, let it cook for another 5 or 10 minutes. But be careful not to overcook it. Also, the edges of the loaf will pull away from the sides of the pan, and the top will be golden brown. Check the internal temperature; it should be 190 to 210 degrees F.
Too much flour is one of the most common mistakes people make when preparing this bread. Scooping flour with a measuring cup packs it, and you will always end up with too much. Use the spoon and level method instead. Sift the flour, then spoon it lightly into a measuring cup before leveling it with the back of a knife. Another more accurate way to measure flour is to weigh it on a kitchen scale. Baking it too long will also dry out your bread. Check it about 10 minutes before it is supposed to be done.
First, place the baking pan on a cookie sheet and put it on the lower rack of your oven. The cookie sheet will protect the bottom from overheating. If the top is still getting too brown, loosely tent it with aluminum foil for the last 20 or 30 minutes. Don’t cover it too tightly, or the middle won’t cook.
It’s a simple recipe and much better than store-bought because you can adjust each spice. I usually use 1 tablespoon cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, ½ teaspoon ground allspice, and ½ teaspoon ground cloves. Some people add cardamom or mace for extra citrus or floral notes, and others add a pinch of pepper for a hint of heat.
More delicious pumpkin recipes:
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Pumpkin Bread with Cinnamon Glaze
Ingredients
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 1/2 cup canola oil or vegetable oil
- 1/4 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
Glaze:
- 1 ½ cups powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat oven to 350°F.
- Spray a 9×5 loaf pan with nonstick cooking spray and line it with parchment paper, leaving paper handles. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside.
- In a separate large bowl, whisk together the pumpkin puree, white granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla until fully combined.
- Add the dry ingredients to the pumpkin mixture and mix just until combined.
- Pour the batter into the prepared loaf pan, using a spatula level at the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the bread starts browning too quickly, loosely cover it with foil while baking.
- When done, transfer to a wire rack to cool for 15 minutes. Lift the pumpkin bread from the pan using the paper handles and place it on the wire rack to cool completely
- Mix the glaze ingredients in a bowl until smooth, then drizzle over the fully cooled bread.
- Once the glaze has settled, slice and serve the bread.
Video
Notes
Keeping the bread moist
The best tip for keeping pumpkin bread (or any baked good) moist is to use oil instead of butter. Fat is essential in quick bread, and I choose oil because it stays liquid no matter how cool it gets. Unlike butter, which hardens as it cools, oil stays fluid and keeps your bread moist. At room temperature, a loaf made with butter will dry out a bit, but oil stays liquid, keeping the crumb moist and tender.More tips to consider:
- Blot the excess moisture from the puree to prevent watery bread.
- Spoon and level flour instead of scooping it to prevent dry bread.
- Bake the bread on the lower oven rack to keep the top from overbrowning before the center cooks.
- Let the bread cool in the pan first before removing it so it holds its shape.
Pumpkin bread is the perfect Fall pick me up! I’m so excited to be able to try all my favorite pumpkin flavors again!
I have to make this! I love pumpkin bread, and this is the first recipe I’ve seen with a glaze on top like this.
Pumpkin time of year is coming! This sounds like such a great recipe for pumpkin bread as well – I would most definitely love a slice warm from the oven.
This looks incredible. I love pumpkin desserts and will be making this. I love all the pumpkin stuff!
I’ve never had pumpkin banana bread before. Looking forward to giving this recipe a try.
This recipe looks great! Pumpkin bread is always a favorite fall treat. I need to start making it more often.
This pumpkin bread is delicious! Love the icing on top!
I haven’t had pumpkin bread in so long! My oldest and I were just talking about getting some pumpkins to roast pumpkin seeds, but maybe we need to get some ingredients to also make some pumpkin bread. This looks so delicious!
I just made pumpkin bread yesterday as a matter of fact. I will have to try your recipe next. Thanks for sharing!
My mom’s pumpkin bread is soooo good. She makes a simple glaze and recently started adding pumpkin pie spice on top of the glaze. Over the top!!
This is a heavenly recipe. I just love pumpkin, can use my fresh pumpkin.
This is delicious and perfect pumpkin bread. I would love to start my baking with pumpkin and pumpkin pie spice. yummy
This is the best pumpkin bread recipe I’ve ever tried! I will be making this all fall long!
The texture is perfectly moist, and the balance of spices gives it that warm, cozy flavor without being too overpowering. Plus, the sweetness is spot-on—just enough to satisfy without being too much.
I love this pumpkin bread!! Its super moist, full of warm spices, and perfect for fall. I’ll definitely be making it again!
This recipe is delicious and was easy to follow. The family loved it and it didn’t last long!